Question 1

The energy for muscle contraction is provided by

Accepted Answer

A)  adenosine diphosphate (ADP). 
B)  adenosine triphosphate (ATP). 
C)  Na/K pumps. 
D)  actin. 
A)  adenosine diphosphate (ADP). 
B)  adenosine triphosphate (ATP). 
C)  Na/K pumps. 
D)  actin. B

Question 2

Frozen meat should be wrapped and stored at 32°F or lower for a maximum of 18 months.

Accepted Answer

A) True 
 B)False  False

Question 3

Pin bones identify a cut of meat as sirloin.

Accepted Answer

A) True 
 B)False  True

Question 4

The relationship between exercise, connective tissue, and the tenderness of the meat is that the

Accepted Answer

A)  less the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
B)  more the muscle is exercised, the less the connective tissue content, and the less tender the meat. 
C)  more the muscle is exercised, the less the connective tissue content, and the more tender the meat. 
D)  more the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
A)  less the muscle is exercised, the greater the connective tissue content, and the less tender the meat. 
B)  more the muscle is exercised, the less the connective tissue content, and the less tender the meat. 
C)  more the muscle is exercised, the less the connective tissue content, and the more tender the meat. 
D)  more the muscle is exercised, the greater the connective tissue content, and the less tender the meat.

Question 5

Beef from cattle is classified according to

Accepted Answer

A)  composition. 
B)  age and sex. 
C)  inspection and grading. 
D)  moist-heat or dry-heat preparation. 
E)  All of these are correct. 
A)  composition. 
B)  age and sex. 
C)  inspection and grading. 
D)  moist-heat or dry-heat preparation. 
E)  All of these are correct.

Question 6

There is a difference of opinion among some professional chefs about salting meat before cooking the meat. Why is there some question over it? What is your opinion?

Accepted Answer

The difference of opinion among professi

Question 7

Which of the following is not a recommended cooking method for a less tender cut of meat?

Accepted Answer

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

Question 8

Which of the following is a cut of fatty tissue from a pig often used as a flavoring agent?

Accepted Answer

A)  sparerib 
B)  tenderloin 
C)  Canadian-style bacon 
D)  salt pork 
A)  sparerib 
B)  tenderloin 
C)  Canadian-style bacon 
D)  salt pork

Question 9

In reduced-fat cooking, look for beef with this label because it is lower in fat and calories than other types.

Accepted Answer

A)  USDA Select 
B)  USDA Choice 
C)  USDA Prime 
D)  Organic 
A)  USDA Select 
B)  USDA Choice 
C)  USDA Prime 
D)  Organic

Question 10

Exposure of meat to __________ changes the color of myoglobin and, therefore, the meat.

Accepted Answer

A)  nitrogen 
B)  carbon dioxide 
C)  oxygen 
D)  water 
E)  dry ice 
A)  nitrogen 
B)  carbon dioxide 
C)  oxygen 
D)  water 
E)  dry ice

Question 11

The USDA can oversee only meats that are

Accepted Answer

A)  derived from cows or poultry. 
B)  transported between states. 
C)  suspected carriers of potential pathogens. 
D)  going to be used as future animal feed. 
A)  derived from cows or poultry. 
B)  transported between states. 
C)  suspected carriers of potential pathogens. 
D)  going to be used as future animal feed.

Question 12

Meats are best refrigerated between 32°F and 36°F and stored in the coldest part of the refrigerator.

Accepted Answer

A) True 
 B)False

Question 13

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 14

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 15

In general, it usually takes 12 to 15 minutes of roasting time for every pound of meat.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following statements about flavor enhancements is incorrect?

Accepted Answer

A)  All professional chefs recommend that salt should be added at the beginning of the cooking process. 
B)  Self-basting can be achieved by barding. 
C)  Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust. 
D)  Basting meat helps it retain both moisture and flavor. 
A)  All professional chefs recommend that salt should be added at the beginning of the cooking process. 
B)  Self-basting can be achieved by barding. 
C)  Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust. 
D)  Basting meat helps it retain both moisture and flavor.

Question 17

Give an example of a relatively cheap and tough cut of beef you might purchase from a butcher or meat department at a grocery store. How will you cook this to maximize tenderness and flavor and why does that cooking method work for this particular cut of meat?

Accepted Answer

An example of a relatively cheap and tou

Question 18

Sweetbreads are obtained from

Accepted Answer

A)  steers and bulls. 
B)  heifers and cows. 
C)  calves or young beef. 
D)  All of the above answers are correct. 
E)  None of these are correct. 
A)  steers and bulls. 
B)  heifers and cows. 
C)  calves or young beef. 
D)  All of the above answers are correct. 
E)  None of these are correct.

Question 19

Meats should be carved with the grain, to lengthen the muscle fiber, making the meat easier to chew.

Accepted Answer

A) True 
 B)False

Question 20

Yellow marrow

Accepted Answer

A)  does not supply a lot of flavor. 
B)  is found in the spongy center of short bones. 
C)  is the only type of marrow in bones. 
D)  is found in the long bones. 
A)  does not supply a lot of flavor. 
B)  is found in the spongy center of short bones. 
C)  is the only type of marrow in bones. 
D)  is found in the long bones.

Exam 7: Meat

The energy for muscle contraction is provided by

Frozen meat should be wrapped and stored at 32°F or lower for a maximum of 18 months.

Pin bones identify a cut of meat as sirloin.

The relationship between exercise, connective tissue, and the tenderness of the meat is that the

Beef from cattle is classified according to

There is a difference of opinion among some professional chefs about salting meat before cooking the meat. Why is there some question over it? What is your opinion?

Which of the following is not a recommended cooking method for a less tender cut of meat?

Which of the following is a cut of fatty tissue from a pig often used as a flavoring agent?

In reduced-fat cooking, look for beef with this label because it is lower in fat and calories than other types.

Exposure of meat to __________ changes the color of myoglobin and, therefore, the meat.

The USDA can oversee only meats that are

Meats are best refrigerated between 32°F and 36°F and stored in the coldest part of the refrigerator.

Pork is generally defined as

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?

In general, it usually takes 12 to 15 minutes of roasting time for every pound of meat.

Which of the following statements about flavor enhancements is incorrect?

Give an example of a relatively cheap and tough cut of beef you might purchase from a butcher or meat department at a grocery store. How will you cook this to maximize tenderness and flavor and why does that cooking method work for this particular cut of meat?

Sweetbreads are obtained from

Meats should be carved with the grain, to lengthen the muscle fiber, making the meat easier to chew.

Yellow marrow

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