Question 1

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

Accepted Answer

The answer of How does the cut of meat influence...

Question 2

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

Accepted Answer

The answer of What specific pathogenic bacteria are we concerned...

Question 3

Veal is meat from

Accepted Answer

A) beef calves between the ages of three weeks and three months. 
B) swine between the ages of three weeks and three months. 
C) lambs under three years of age. 
D) beef heifers under the age of three months.

Question 4

Which of the following statements about searing meat is true?

Accepted Answer

A) Searing decreases the flavor of meat. 
B) Searing will help to keep the juices inside a piece of meat as it cooks. 
C) To sear, place the meat in a cold pan on the stove and slowly increase the heat until the meat begins to caramelize on the outside. 
D) Trying to move the meat too early in the searing process will destroy the crust formation.

Question 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

Which wholesale beef cut is not appropriate for broiling?

Accepted Answer

A) rib 
B) brisket 
C) short loin 
D) none of the above; all are preferred for broiling

Question 8

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

Accepted Answer

A) spareribs 
B) tenderloin 
C) bone-in blade roast 
D) none of the above; all cuts are fatty

Question 9

Definition choices:
-myoglobin

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

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

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

Accepted Answer

The answer of How do the various treatments applied to...

Question 15

Definition choices:
-WOF

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

Question 16

The most abundant protein in connective tissue is

Accepted Answer

A) collagen. 
B) elastin. 
C) reticulin. 
D) mucopolysaccharide.

Question 17

Definition choices:
-adipose tissue

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

Question 18

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?

Accepted Answer

The answer of Why does the color of meat vary...

Question 19

Which of the following is a false statement about pigments?

Accepted Answer

A) Myoglobin receives oxygen from the blood and stores it in the muscles. 
B) Hemoglobin transports oxygen throughout the body and is found primarily in the bloodstream. 
C) The higher the concentration of hemoglobin in raw meat, the more intense is its bright color. 
D) Heavily exercised muscles have a higher demand for oxygen, so they are redder in color than the less exercised muscles. 
E) The red color of meat increases as the animal ages.

Question 20

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

Accepted Answer

A) adipose tissue 
B) collagen 
C) connective tissue 
D) muscle tissue

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?