Question 1

The softening that takes place in meat during the aging process is due to _____.

Accepted Answer

A)  the effect of rigor mortis 
B)  continuing enzyme action in muscle tissue 
C)  ultraviolet lighting used during the aging process 
D)  keeping meats at below freezing temperatures for several days 
A)  the effect of rigor mortis 
B)  continuing enzyme action in muscle tissue 
C)  ultraviolet lighting used during the aging process 
D)  keeping meats at below freezing temperatures for several days

Question 2

Which of the following muscular variety meats would you most likely use to prepare a soup?

Accepted Answer

A)  tripe 
B)  heart 
C)  oxtails 
D)  tongue 
A)  tripe 
B)  heart 
C)  oxtails 
D)  tongue

Question 3

The elastin in meat can be broken down by __________.

Accepted Answer

A)  acid 
B)  enzymes 
C)  long, slow cooking in the presence of moisture 
D)  none of these 
A)  acid 
B)  enzymes 
C)  long, slow cooking in the presence of moisture 
D)  none of these

Question 4

Which of the following is not a glandular meat?

Accepted Answer

A)  liver 
B)  tripe 
C)  brains 
D)  sweetbreads 
A)  liver 
B)  tripe 
C)  brains 
D)  sweetbreads

Question 5

Larding is

Accepted Answer

A)  interior fat that occurs naturally within muscle tissue. 
B)  the exterior fat covering of meats. 
C)  inserting strips of fat with a needle into meats. 
D)  basting meats with fat during cooking to prevent drying. 
A)  interior fat that occurs naturally within muscle tissue. 
B)  the exterior fat covering of meats. 
C)  inserting strips of fat with a needle into meats. 
D)  basting meats with fat during cooking to prevent drying.

Question 6

Which of the following is an incorrect combination of beef primal cut $\to$ fabricated cuts?

Accepted Answer

A)  shank $\to$ hind shank, knuckle, and rump 
B)  chuck $\to$ cube steaks, triangle, and shoulder clod 
C)  short plate $\to$ short ribs, stew meat, and ground beef 
D)  short loin $\to$ club steaks, T-bone steaks, and Porterhouse steaks 
A)  shank $\to$ hind shank, knuckle, and rump 
B)  chuck $\to$ cube steaks, triangle, and shoulder clod 
C)  short plate $\to$ short ribs, stew meat, and ground beef 
D)  short loin $\to$ club steaks, T-bone steaks, and Porterhouse steaks

Question 7

If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

Accepted Answer

A)  short plate $\to$ round $\to$ brisket $\to$ flank $\to$ shank 
B)  brisket $\to$ flank $\to$ short plate $\to$ round $\to$ round 
C)  round $\to$ flank $\to$ short plate $\to$ brisket $\to$ shank 
D)  shank $\to$ brisket $\to$ short plate $\to$ flank $\to$ round 
A)  short plate $\to$ round $\to$ brisket $\to$ flank $\to$ shank 
B)  brisket $\to$ flank $\to$ short plate $\to$ round $\to$ round 
C)  round $\to$ flank $\to$ short plate $\to$ brisket $\to$ shank 
D)  shank $\to$ brisket $\to$ short plate $\to$ flank $\to$ round

Question 8

Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops 
A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops

Question 9

Which of the following combinations is incorrect?

Accepted Answer

A)  tongue - often served cold 
B)  heart - tough and lean 
C)  oxtails - cut up with a cleaver 
D)  tripe - simmered to make it tender 
A)  tongue - often served cold 
B)  heart - tough and lean 
C)  oxtails - cut up with a cleaver 
D)  tripe - simmered to make it tender

Question 10

Meat cooked by a moist heat method is done when ____________________.

Accepted Answer

A)  the interior temperature reaches the desired level 
B)  the connective tissues have been broken down enough to make the meat tender 
C)  the interior color changes from red to gray 
D)  the meat has been properly seared 
A)  the interior temperature reaches the desired level 
B)  the connective tissues have been broken down enough to make the meat tender 
C)  the interior color changes from red to gray 
D)  the meat has been properly seared

Question 11

Meat shrinkage-caused by moisture loss during the cooking process-is a major problem because too much moisture loss causes __________.

Accepted Answer

A)  dry meat 
B)  loss of profit 
C)  loss of weight 
D)  all of these 
A)  dry meat 
B)  loss of profit 
C)  loss of weight 
D)  all of these

Question 12

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  lamb loin 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg 
A)  lamb loin 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg

Question 13

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef porterhouse steak 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef porterhouse steak 
D)  beef boneless strip loin 
E)  beef short loin

Question 14

A steak with a browned surface, a thin layer of gray meat, and a red interior has been cooked __________.

Accepted Answer

A)  rare 
B)  medium 
C)  well done 
D)  none of these 
A)  rare 
B)  medium 
C)  well done 
D)  none of these

Question 15

Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops 
A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops

Question 16

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin

Question 17

In which of the following parts of the dressed carcass are variety meats (or offal) found?

Accepted Answer

A)  flank 
B)  brisket 
C)  short plate 
D)  variety meats are not part of a dressed carcass 
A)  flank 
B)  brisket 
C)  short plate 
D)  variety meats are not part of a dressed carcass

Question 18

Carcasses or primal cuts __________ than fabricated cuts.

Accepted Answer

A)  require more labor 
B)  result in less waste 
C)  cost more per kg 
D)  all of these 
A)  require more labor 
B)  result in less waste 
C)  cost more per kg 
D)  all of these

Question 19

Which of these sets of words correctly completes the following sentence?
Tying fat over the surface of meat is called __________, and inserting fat into meat is called __________.

Accepted Answer

A)  barding, larding 
B)  larding, barding 
C)  marbling, fabricating 
D)  barding and marbling, larding and fabricating 
A)  barding, larding 
B)  larding, barding 
C)  marbling, fabricating 
D)  barding and marbling, larding and fabricating

Question 20

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

Accepted Answer

A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg 
A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg

Exam 15: Cooking Fish and Shellfish

The softening that takes place in meat during the aging process is due to _____.

Which of the following muscular variety meats would you most likely use to prepare a soup?

The elastin in meat can be broken down by __________.

Which of the following is not a glandular meat?

Larding is

Which of the following is an incorrect combination of beef primal cut →\to→ fabricated cuts?

If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat.

Which of the following combinations is incorrect?

Meat cooked by a moist heat method is done when ____________________.

Meat shrinkage-caused by moisture loss during the cooking process-is a major problem because too much moisture loss causes __________.

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A steak with a browned surface, a thin layer of gray meat, and a red interior has been cooked __________.

Identify the fabricated cuts of pork. Choose the correct name for this fabricated cut of meat.

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

In which of the following parts of the dressed carcass are variety meats (or offal) found?

Carcasses or primal cuts __________ than fabricated cuts.

Which of these sets of words correctly completes the following sentence? Tying fat over the surface of meat is called __________, and inserting fat into meat is called __________.

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

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Which of the following is an incorrect combination of beef primal cut $\to$ fabricated cuts?

Which of these sets of words correctly completes the following sentence? Tying fat over the surface of meat is called , and inserting fat into meat is called .