Question 1

When broiling thick steaks or those to be well done, the door of an electric oven should be left open while a gas broiler door should be left closed

Accepted Answer

A) True 
 B)False

Question 2

The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done

Accepted Answer

A) True 
 B)False

Question 3

Pork is generally defined as

Accepted Answer

A) old swine of either gender regardless of age. 
B) old swine over 2 and under 4 years of age. 
C) young male swine between 1 and 2 years of age. 
D) young swine of either gender between 5 ½ and 7 months of age. 
A) old swine of either gender regardless of age. 
B) old swine over 2 and under 4 years of age. 
C) young male swine between 1 and 2 years of age. 
D) young swine of either gender between 5 ½ and 7 months of age.

Question 4

_____ is tough and fibrous, but converts to a gel when exposed to moist heat

Accepted Answer

A) Elastin 
B) Collagen 
C) Reticulin 
D) All of the above 
A) Elastin 
B) Collagen 
C) Reticulin 
D) All of the above

Question 5

Cuts of meat high in connective tissue

Accepted Answer

A) are naturally tender. 
B) are found in less exercised muscles. 
C) are more flavorful than the tender cuts. 
D) are usually more expensive and require dry heat cookery methods. 
E) all of the above 
A) are naturally tender. 
B) are found in less exercised muscles. 
C) are more flavorful than the tender cuts. 
D) are usually more expensive and require dry heat cookery methods. 
E) all of the above

Question 6

Definition choices:
-marbling

Accepted Answer

A) another name for the fatty tissue of an animal 
B) another name for the intramuscular fat found in meat 
C) the primary pigment in muscle fibers 
D) the cooking and heat transfer that continue after meat is removed from the heat 
E) the acronym for the flavor that develops in meat upon storage and reheating 
A) another name for the fatty tissue of an animal 
B) another name for the intramuscular fat found in meat 
C) the primary pigment in muscle fibers 
D) the cooking and heat transfer that continue after meat is removed from the heat 
E) the acronym for the flavor that develops in meat upon storage and reheating

Question 7

Braising a pot roast can transform a meat's texture from tough to fork-tender

Accepted Answer

A) True 
 B)False

Question 8

If one does not know the age of a leg of meat from a sheep, one way to tell if the leg comes from a lamb or mutton is that

Accepted Answer

A) lamb legs snap above the joint, while mutton legs will break in the joint. 
B) mutton has a lighter and more delicate flavor than lamb. 
C) lamb is darker and tougher than mutton. 
D) all of the above answers are correct 
E) none of the above answers are correct 
A) lamb legs snap above the joint, while mutton legs will break in the joint. 
B) mutton has a lighter and more delicate flavor than lamb. 
C) lamb is darker and tougher than mutton. 
D) all of the above answers are correct 
E) none of the above answers are correct

Question 9

How should meat(s) be stored and what are the time limits on the types of storage? What can happen to meat when it is improperly stored?

Accepted Answer

Meat should be stored in the refrigerato

Question 10

Discuss the pros and cons of giving antibiotics and hormones to livestock

Accepted Answer

Giving antibiotics and hormones to lives

Question 11

Exposing meat to high temperatures for too long of a time period will do all of the following except

Accepted Answer

A) lengthen muscle fibers. 
B) denature proteins. 
C) cause meat to dehydrate. 
D) all of the above answers are correct 
A) lengthen muscle fibers. 
B) denature proteins. 
C) cause meat to dehydrate. 
D) all of the above answers are correct

Question 12

Collagen's molecular structure consists of

Accepted Answer

A) three collagen strands twisted together. 
B) strands held together by hydrogen and covalent bonds. 
C) strands that are high in proline, hydroxyproline, and glycine. 
D) all of the above 
E) none of the above answers is correct 
A) three collagen strands twisted together. 
B) strands held together by hydrogen and covalent bonds. 
C) strands that are high in proline, hydroxyproline, and glycine. 
D) all of the above 
E) none of the above answers is correct

Question 13

Which form of pork would be the best for larding or barding?

Accepted Answer

A) Canadian bacon 
B) prosciutto 
C) ham hocks 
D) cutlets 
E) bacon 
A) Canadian bacon 
B) prosciutto 
C) ham hocks 
D) cutlets 
E) bacon

Question 14

Simmered or stewed meat is cooked partially submerged in liquid

Accepted Answer

A) True 
 B)False

Question 15

Which of the following statements regarding meat preparation is false?

Accepted Answer

A) Surface moisture on meat should be wiped before cooking. 
B) For best results, frozen meats should be thoroughly thawed at room temperature before cooking. 
C) A frozen roast may take up to three times longer to prepare than a thawed roast. 
D) Frozen cuts are more difficult to heat evenly and the center may remain frozen even though the outside looks perfectly done. 
E) all of the above answers are correct 
A) Surface moisture on meat should be wiped before cooking. 
B) For best results, frozen meats should be thoroughly thawed at room temperature before cooking. 
C) A frozen roast may take up to three times longer to prepare than a thawed roast. 
D) Frozen cuts are more difficult to heat evenly and the center may remain frozen even though the outside looks perfectly done. 
E) all of the above answers are correct

Question 16

Which of the following is the best cooking method for a tender cut of meat?

Accepted Answer

A) frying 
B) braising 
C) stewing 
D) steaming 
A) frying 
B) braising 
C) stewing 
D) steaming

Question 17

The two major types of meat cuts purchased are wholesale and retail

Accepted Answer

A) True 
 B)False

Question 18

Which of the following statements is false?

Accepted Answer

A) Marbling in muscle appears as little white streaks or drops. 
B) The animal's age, diet, and species affect the texture of fat. 
C) Fat is white in younger animals and turns progressively more yellow in color as the animals age due to the presence of carotenoid pigments in the feed. 
D) Feeding-lot practices that provide swine with fats that are primarily saturated will yield pork fat that is more saturated and hard as compared to feeding with more polyunsaturated fats that will make the swines' fat softer. 
E) Lamb fat is very different from the hard, more brittle, and dense fat observed in beef. 
A) Marbling in muscle appears as little white streaks or drops. 
B) The animal's age, diet, and species affect the texture of fat. 
C) Fat is white in younger animals and turns progressively more yellow in color as the animals age due to the presence of carotenoid pigments in the feed. 
D) Feeding-lot practices that provide swine with fats that are primarily saturated will yield pork fat that is more saturated and hard as compared to feeding with more polyunsaturated fats that will make the swines' fat softer. 
E) Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.

Question 19

Quality grades are the amount of lean meat on the carcass in proportion to fat, bone, and other edible parts

Accepted Answer

A) True 
 B)False

Exam 7: Meat

When broiling thick steaks or those to be well done, the door of an electric oven should be left open while a gas broiler door should be left closed

The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done

Pork is generally defined as

_____ is tough and fibrous, but converts to a gel when exposed to moist heat

Cuts of meat high in connective tissue

Definition choices: -marbling

Braising a pot roast can transform a meat's texture from tough to fork-tender

If one does not know the age of a leg of meat from a sheep, one way to tell if the leg comes from a lamb or mutton is that

How should meat(s) be stored and what are the time limits on the types of storage? What can happen to meat when it is improperly stored?

Discuss the pros and cons of giving antibiotics and hormones to livestock

Exposing meat to high temperatures for too long of a time period will do all of the following except

Collagen's molecular structure consists of

Which form of pork would be the best for larding or barding?

Simmered or stewed meat is cooked partially submerged in liquid

Which of the following statements regarding meat preparation is false?

Which of the following is the best cooking method for a tender cut of meat?

The two major types of meat cuts purchased are wholesale and retail

Which of the following statements is false?

Quality grades are the amount of lean meat on the carcass in proportion to fat, bone, and other edible parts

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