Exam 7: Meat

How does the cut of meat influence the selection of either dry- or moist-heat preparation methods? What type of cuts should be cooked with dry-heat preparation? What types are more appropriate for moist-heat preparation? List and describe cooking methods included in each group

What specific pathogenic bacteria are we concerned with when working with meats? What precautions should be taken to prevent these foodborne illnesses?

Veal is meat from

Which of the following statements about searing meat is true?

The inspection of an animal carcass that is going to be sold commercially is mandatory

The Wholesale Meat Act of 1967 ensured that meat sold intrastate meets the same standards as federally inspected meat

Which wholesale beef cut is not appropriate for broiling?

F4 32 Which of the following is among the leanest cuts of pork?

Definition choices: -myoglobin

One limitation of cooking in a microwave oven is that meats do not taste the same as when prepared by other methods, primarily because browning does not occur

Liver should be salted before it is sautéed or else it will toughen and shrivel

When the meat is a bright cherry red, it means that it is fresh and still capable of picking up nitrogen from the air

Less-tender cuts of meat are usually prepared by dry-heat cookery methods

How do the various treatments applied to meats, including enzymes, salts, acids, and mechanical methods such as grinding or pounding, increase tenderness? Discuss the positive and negative aspects of each

Definition choices: -WOF

The most abundant protein in connective tissue is

Definition choices: -adipose tissue

Why does the color of meat vary among animals and individual muscles? What is a meat pigment? Explain the effect of oxygen and heat on the color of red meat How do nitrites affect color? Why is this knowledge important to us in the food business?

Which of the following is a false statement about pigments?

What part of the animal is the main source of dietary meat?