Deck 7: Meat

Question 1

The most abundant protein in connective tissue is

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

Answer 1

A

Question 2

The primary source of beef in the United States is

A)bulls.
B)heifers.
C)cows.
D)steers.

Answer 2

D

Question 3

Which of the following statements is false?

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.

Answer 3

E

Question 4

Pork is generally defined as

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 5

You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat Why is this affecting the tenderness and your enjoyment of this piece of meat?

A)The shoulder cut should have been cooked by a moist heat cookery method.
B)The shoulder cut should have been cooked by a dry heat cookery method.
C)You neglected to remove the collagen before cooking.
D)You neglected to remove the elastin before cooking.
E)You neglected to remove the reticulin before cooking.

Question 6

The fat in an older animal is influenced by presence of _____ pigments in the feed

A)anthocyanin
B)anthoxanthin
C)betalains
D)carotenoid
E)flavonoid

Question 7

The fat content of a cut of meat varies with

A)genetics and age.
B)diet and exercise.
C)cut.
D)all of the above

Question 8

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

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

Question 9

Beef from cattle is classified according to

A)composition.
B)age and gender.
C)inspection and grading.
D)moist heat or dry heat preparation.
E)all of the above

Question 10

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

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 11

Which of the following statements is true?

A)Over three-fourths of North American cattle are treated with hormones.
B)Organic beef uses hormones to stimulate growth and improve yield.
C)Meat labeled "natural" means that hormones were not used.
D)Meat with added ingredients can be called "natural."

Question 12

Veal is meat from

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 13

Connective tissue in the animal and ultimately in the meat is

A)adipose tissue, which acts as the "glue" for muscle fibers.
B)collagen, adenosine triphosphate, and lignin.
C)elastin, which is related to reticulin and holds muscles to tendons.
D)tendons, ligaments, and the "glue" that holds muscle cells together.

Question 14

Yellow marrow

A)does not supply a lot of flavor.
B)contains many blood vessels.
C)is found in the short bones.
D)is found in the long bones.
E)is the hard fatty material found in the center of most bones.

Question 15

The primary difference between lamb and mutton is that

A)lamb is from older animals.
B)lamb is from sheep and mutton is from goats.
C)lamb is from sheep under 14 months and mutton is from sheep over 14 months.
D)lamb is mutton; there is no difference.

Question 16

Meat from herbivores serves as an important source of _____ in the American diet

A)carbohydrates
B)complete proteins
C)fiber
D)incomplete proteins

Question 17

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

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

Question 18

Which of the following statements is false?

A)Bulls are castrated when young so that they will gain weight quickly.
B)After breeding, stag meat is later used for processed meats and pet foods.
C)The meat from cows is less desirable than that from steers or heifers.
D)Calves' meat is also referred to as baby beef.

Question 19

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

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 20

Cuts of meat high in connective tissue

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 21

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

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

Question 22

Warmed-over meat flavor is an example of _____

A)the Maillard reaction
B)protein coagulation
C)lipid oxidation
D)none of the above answers is correct

Question 23

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

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

Question 24

Which of the following is a false statement about pigments?

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 25

Which wholesale beef cut is not appropriate for broiling?

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

Question 26

Which of the following is not a method of aging meats?

A)rigor mortis
B)dry, fast or wet
C)vacuum
D)none of the above because all of the answers are methods of aging meats

Question 27

Which of the following is not found in the nutrient content of meat?

A)high-quality protein, fat, and some B vitamins
B)about 75 percent water
C)iron, zinc, copper, phosphorus
D)soluble and insoluble fiber

Question 28

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

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

Question 29

Which of the following statements about searing meat is true?

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 30

During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?

A)100 degrees F
B)120 degrees F
C)140 degrees F
D)150 degrees F
E)170 degrees F

Question 31

The _____ made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce

A)USDA Food Safety and Inspection Service
B)Federal Meat Inspection Act of 1906
C)Wholesale Meat Act of 1967
D)Hazard Analysis Critical Control Point (HACCP) System

Question 32

Which of the following statements regarding meat preparation is false?

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 33

Which of the following statements about flavor enhancements is incorrect?

A)All professional chefs recommend that when using salt, it 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 34

Which of the following veal cuts is less tender and may require moist-heat preparation?

A)chop
B)roast
C)breast
D)leg

Question 35

Regarding slaughter conditions,

A)if an animal is under stress, its muscle cells obtain extra oxygen.
B)if cells switch to aerobic energy sources, which produce lactic acid, this causes the pH to become more alkaline.
C)a poor-quality meat will result if all the glycogen has already been converted to lactic acid prior to slaughter.
D)none of the above answers is correct

Question 36

Collagen's molecular structure consists of

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 37

Which of the following bones will be identified with the sirloin cut of meat?

A)backbone, rib bone, T-bone
B)arm bone, blade bone
C)pin bone, flat bone, wedge bone
D)round bone, breast and rib bones

Question 38

Meat derives some of its flavor from _____ compounds called extractives

A)carbon
B)hydrogen
C)oxygen
D)nitrogen
E)fat-soluble

Question 39

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

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

Question 40

Which of the following pigments in fresh meat is brownish-red in color?

A)myoglobin
B)metmyglobin
C)oxymyoglobin
D)nitrosylmyoglobin

Question 41

The factor that has the greatest impact on the tenderness of meat is the location of the muscle on the animal

Question 42

Microwave ovens should not be used for thawing and reheating leftovers

Question 43

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

Question 44

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

Question 45

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

Question 46

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

Question 47

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

Question 48

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

Question 49

Variety meats are meats from other cuisines served as an entrée

Question 50

Fricassees are stews in which the meat is first browned in fat and then served in its own cooking liquid, thickened or not, as desired

Question 51

Which of the following statements is false regarding carryover cooking?

A)Carryover cooking can result in an average temperature increase of 10 to 15 degrees F for average-sized roasts and up to a 25 degree F increase for very large roasts.
B)Meat cooked at a high temperature such as 375 to 400 degrees F will experience only minimal carryover cooking.
C)Depending on their size, roasts should be allowed to stand for 15 to 30 minutes in order to distribute the heat and juices.
D)All of the above statements are true

Question 52

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

Question 53

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

Question 54

Simmered or stewed meat is cooked partially submerged in liquid

Question 55

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

Question 56

Processing methods for meat in the United States include canning, curing, smoking, and drying

Question 57

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

Question 58

Yield grades are the USDA standards for beef, veal, lamb, and mutton

Question 59

Bones in a cut of meat serve as landmarks for identifying the various cuts from a carcass

Question 60

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

Question 61

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

Question 62

Definition choices:
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
WOF

Question 63

Definition choices:
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
adipose tissue

Question 64

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?

Question 65

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

Question 66

Definition choices:
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
marbling

Question 67

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

Question 68

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?

Question 69

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

Question 70

This morning you went to the butcher and purchased a beautiful cut of meat You grilled it for dinner tonight and it was tough as shoe leather What happened? Begin with purchasing What will you do differently the next time that you grill steaks so that they are perfect?

Question 71

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

Question 72

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

Question 73

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?

Question 74

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

Question 75

Definition choices:
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
myoglobin

Question 76

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

Question 77

Explain the differences between larding and barding Where would you use one over the other?

Question 78

Definition choices:
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
carryover cooking

Question 79

What part of the composition of meat influences the preparation method chosen for a particular cut of meat? What happens to this component upon heating?