Deck 12: Meat, Fish, and Poultry

Question 1

The smallest unit of muscle structure is the

A) Actin
B) Endomysium
C) Myofibril
D) Myofilament
E) Myosin

Answer 1

D

Question 2

Enzymes sprinkled on the surface of meat cause some tenderizing:

A) Throughout the cut
B) On the surface only
C) On the interior only
D) Immediately
E) Only after 12 hours

Answer 2

B

Question 3

During rigor, a chemical change in color may take place resulting in dark cutting meat. The change is related to:

A) Amount of glycogen in the muscle at slaughter
B) High lactic acid production
C) Rapid drop in pH
D) Temperature at which the meat is held
E) A and D

Answer 3

A

Question 4

The protein that may affect tenderness if cooked with moist heat for a long time is:

A) Actin
B) Casein
C) Collagen
D) Elastin
E) Myosin

Question 5

In grading meat, prime and choice meats have fat deposited within the muscle as;

A) Collagen
B) Ground substance
C) Marbling
D) Sarcolemma
E) Subcutaneous fat

Question 6

The connective tissue in fish is:

A) Mycomatta
B) Collagen
C) Hydroxyproline
D) Elastin
E) None of these

Question 7

The most tender muscle in beef is

A) Loin
B) Tenderloin
C) Semi-tenderloin adductor
D) A and C
E) B and C

Question 8

The type of protein food with the least connective tissue is:

A) Poultry
B) Lamb
C) Beef
D) Pork
E) Fish

Question 9

The connective tissue surrounding the complete muscle, including the many bundles of fibers is the:

A) Sarcolemma
B) Fasciculi
C) Endomysium
D) Epimysium
E) Elastin

Question 10

The apparent juiciness of meat is related to"

A) Water holding capacity
B) Amount of fat
C) Amount of exercise in early life
D) A and B
E) B and C

Question 11

Gelatin and elastin are classified as

A) Mucopolysaccharides
B) Fibrous proteins
C) Globular proteins
D) Polysaccharides
E) Proline chains

Question 12

Myofibrils are embedded in the

A) Ground substance
B) Perimysium
C) Reticulin
D) Sarcolemma
E) Sarcoplasm

Question 13

The main purpose of cooking fish is to:

A) Soften connective tissue
B) Soften muscle protein
C) Convert collagen to gelatin
D) Sear the outer layer only
E) Denature muscle protein only to the extent that occurs while heating fish to serving temperature

Question 14

The protein in connective tissue that occurs in ligaments is:

A) Actin
B) Collagen
C) Elastin
D) Myosin
E) Reticulin

Question 15

Meats prepared to conform to dietary laws of Jews and Muslims are identified, respectively, as:

A) Kosher and Islamic
B) Islamic and Jewish
C) Kosher and Halal
D) Kosher and kosher,
E) None of these

Question 16

Collagen is classified as a

A) Mucopolysaccharide
B) Fibrous protein
C) Globular protein
D) Polysaccharide
E) Monosaccharide

Question 17

During rigor mortis, the pH of the carcass:

A) Rises abruptly to 9.0 before dropping
B) Decreases as sodium carbonate forms
C) Drops as lactic acid forms from glycogen
D) Drops as glycogen is formed from lactic acid
E) None of these

Question 18

A rib steak is more tender than a chuck steak because:

A) More collagen is present in the rib
B) The bone is more regular in shape
C) The fat content is lower
D) The rib muscle is exercised less
E) C and D

Question 19

A yield grade for pork indicates the:

A) Amount of fat laid down as marbling
B) Number of ounces in a meat serving
C) Number of people who can be served from one pound of meat,
D) Proportion of lean meat in the carcass
E) Quality of the meat

Question 20

The two major categories of proteins in muscles are:

A) Actin and myosin
B) Collagen and elastin
C) Casein and whey
D) Lactalbumen and lactoglobin
E) Myoglobin and oxymyoglobin

Question 21

The pigment denatured globin hemichrome is a grayish brown color formed in meat with:

A) Cooking
B) Improper wrapping for storage
C) Reduction of iron to the ferrous state
D) Refrigerator storage
E) A and C

Question 22

The psoas major is the:

A) Most tender muscle in beef
B) Most tender muscle in beef after the longissimus dorsi
C) Muscle in the top round of beef
D) Muscle in the chuck roast
E) Rib-eye retail cut

Question 23

Cured ham slices are sold in the store with the cardboard side up to:

A) Confuse the consumer
B) Exclude oxygen
C) Keep the meat colder
D) Prevent exposure to light
E) Prevent microbial contamination

Question 24

Small segments of fish muscle fibers are called:

A) Elastin
B) Ligaments
C) Myofibrils
D) Myomeres
E) Sarcolemma

Question 25

Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered:

A) Medium
B) Medium-wele
C) Rare
D) Raw
E) Well-done

Question 26

All of the following are forms of mechanical tenderization of meat except:

A) Cubing
B) Grinding
C) Pounding
D) Scoring
E) All are mechanical forms

Question 27

A moist heat method of cooking is

A) Broiling
B) Deep fat frying
C) Pan-frying
D) Roasting in cooking bag
E) Roasting uncovered in oven

Question 28

Which of the following does not happen when meat is cooked?

A) Connective tissue may soften
B) Fat melts
C) Muscle fibers shrink
D) Proteins are denatured
E) Water-holding capacity increases

Question 29

It is not necessary for meat to stand after forking in meat tenderizer because:

A) Circulatory system carries enzyme throughout the carcass
B) Too much tenderizing makes meat mushy
C) Papain is not active at room temperature
D) Papain tenderizes meat instantaneously
E) None of the above

Question 30

If meat from a steer carcass is cooked soon after slaughter, it will be:

A) Juicy, because the WHC is increased and the meat loses little water on cooking
B) Shrunken as muscle fibers contract
C) Tender, because the higher the temperature, the shorter the time carcass is in rigor
D) A and C
E) None of the above

Question 31

Pineapple (fresh or frozen) does not allow gelation because:

A) Bromelain, a proteinase, breaks down gelatin
B) It is too cold and decreases the temperature rapidly so a gel does not form
C) It tenderized the gel and requires more gelatin for gelation
D) Papain hydrolyzes the protein
E) The acid content is too great and decreases pH

Question 32

Meat that is cooked while the carcass is in rigor would be:

A) Dry
B) Slimy
C) Soft
D) Tender
E) Tough

Question 33

Drip cooking losses are made up of:

A) Actin and myosin
B) Collagen and elastin
C) Fat and water
D) Myoglobin and oxymyoglobin
E) Protein and water

Question 34

The energy for muscle contraction comes from:

A) ATP
B) Actomyosin
C) Electrical impulses
D) Glucose
E) Mechanical stretching

Question 35

Frozen fish may be dry, tough, and tasteless because:

A) Enzyme action has taken plac
B) Fish have little fat to contribute to juiciness
C) Fish muscle fibers are unstable during frozen storage
D) Fish was not fresh when it was frozen
E) A and C

Question 36

Fish may be cooked by either dry or moist heat because:

A) Collagen is hydrolyzed to gelatin
B) Fish contains little connective tissue
C) Fish muscles are short and tender
D) Fish protein is stable to heat
E) Muscle fibers flake easily

Question 37

Older hens may best be cooked by:

A) Broiling
B) Deep-fat frying
C) Pan-frying
D) Roasting
E) Stewing

Question 38

The first step in preparing unflavored, granular gelatin is to:

A) Add boiling water and disperse
B) Boil in sugar water
C) Gelatinize the gelatin
D) Hydrate in cold water
E) Hydrolyze into shorter chains for easier dispersion

Question 39

In cured meats, myoglobin unites with:

A) Nitrate
B) Nitrite
C) Nitrosamine
D) Nitrogen
E) Nitric oxide

Question 40

The fat content in poultry is greater in:

A) Chickens as opposed to ducks
B) Dark meat as opposed to light
C) Fryers as opposed to stewing hens
D) Young birds as opposed to older birds
E) None of the above

Question 41

Skeletal muscle fibers are long, tapering, multinucleated cells.

Question 42

Sarcolemma is the connective tissue surrounding a muscle bundle.

Question 43

Upon slaughter, the pH of the muscle rises dramatically.

Question 44

Fish fibers are called myotomes which are connected to sheets of connective tissue (mycomatta).

Question 45

The changes that occur in collagen during heating result in increased
tenderness, while changes in muscle protein during heating reduce tenderness of meat.

Question 46

Adding soy protein to ground beef increases drip loss.

Question 47

The meat fat influences the flavor of the species.

Question 48

Marbling refers to flecks of fat within the muscle and enhances tenderness of meat.

Question 49

Elastin is the connective tissue that is resistant to heat.

Question 50

The change occurring in elastin during braising is of much practical significance in tenderizing meat.

Question 51

Muscle contraction involves the shortening of the sarcomere from Z band to Z band.

Question 52

ATP catalyzes formation of actomyosin from actin and myosin in muscle tissue.

Question 53

Meat is packaged in an oxygen permeable wrap that preserves the bright red color of metmyoglobin.

Question 54

The major proteins of muscle fibers are collagen and elastin.

Question 55

The formation of metmyoglobin means that the meat is spoiled.

Question 56

When meats are broiled, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

Question 57

Shellfish are divided into mollusks and crustaceas.

Question 58

When meats are braised, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

Question 59

The myoglobin pigment consists of four pyrrole rings linked to a central molecule of magnesium.

Question 60

The gelatinous material that collects in the pan when pot roast has been braised for a long time is comparable to the gelatin used in making gelatin gels.

Question 61

Why does the meat of young animals not show much marbling?

Question 62

Explain the changes in beef as it is roasted to a medium rare degree of doneness.

Question 63

Fruit should be added to a gelatin mold at the time it is prepared and then allowed to congeal.

Question 64

Development of "off-flavor" in meat is more rapid in cooked meat than raw meat.

Question 65

The soy product that has been fermented for as long as 3 years is called soymilk.

Question 66

Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of meat.

Question 67

Acid ingredients weaken a gelatin gel.

Question 68

Just as in cooking red meat, cooking poultry to a high internal temperature results in less juicy meat.

Question 69

Do you think consumers will accept vacuum packaged meat at the supermarket?
Why or why not? What would be the advantages of vacuum packed meat?

Question 70

Gelation is the formation of a gel from a sol.

Question 71

Explain how muscle contraction takes place and how it affects the tenderness of meat.

Question 72

Fish is done when the muscle fibers flake.

Question 73

For preparation of a gelatin whip, first congeal the gelatin to the consistency of thick egg whites.

Question 74

Gelatin is manufactured from collagen.

Question 75

The intermediate seafood product used to make structured seafood products is soyfish.

Question 76

"Mad cow disease," the common name for bovine spongiform encephalopathy, is a potential health problem that requires international cooperation to prevent its spread.

Question 77

Soy protein products can add variety and texture plus good quality protein to a person's diet.