Question 1

Longer cooking times at lower temperatures make meat more tender by breaking down collagen.

Accepted Answer

Longer cooking times at lower temperatures allow the collagen in meat to break down into gelatin, which makes the meat more tender.

Question 2

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

Accepted Answer

Frozen meat should be stored at 0°F or lower to maintain quality, and while some meats can last up to 12 months, 18 months is generally too long for optimal quality.

Question 3

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?

Accepted Answer

The answer of This morning you went to the butcher...

Question 4

Fricassees are stews in which the meat is first boiled in water.

Accepted Answer

In a fricassee, the meat is typically sautéed (not boiled) before liquid is added, distinguishing it from a stew.

Question 5

Match between columns
                        Premises: 150°F
100°F
120°F
140°F
170°F

Accepted Answer

The Answer of Connective tissue begins dissolving into a gelatin-like is...

Question 6

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 7

Suppose you owned a livestock operation and you were debating whether or not to use antibiotics and hormones in your animals. List one potential advantage of using antibiotics and another potential advantage of using hormones. Then consider one potential drawback of using antibiotics and another potential drawback of using hormones. Ultimately, would you decide to use antibiotics and/or hormones in your livestock and why or why not?

Accepted Answer

The answer of Suppose you owned a livestock operation and...

Question 8

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

Accepted Answer

Salting liver before cooking can actually draw out moisture, making it tougher. It's often recommended to salt it after cooking to retain its tenderness.

Question 9

You are going to make a boneless rump roast (rolled) for pot roast this weekend. Taking into consideration what cut of meat this is, discuss the best way to prepare this roast.

Accepted Answer

The answer of You are going to make a boneless...

Question 10

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 11

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 answer of There is a difference of opinion among...

Question 12

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

Accepted Answer

Less-tender cuts of meat are typically prepared using moist-heat cookery methods, such as braising or stewing, to break down the tougher connective tissues and make the meat more tender.

Question 13

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

The answer of Give an example of a relatively cheap...

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

The answer of How should meat(s) be stored and what...

Question 15

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

Accepted Answer

Meats are best preserved when refrigerated between 32°F and 36°F to slow down bacterial growth, and storing them in the coldest part of the refrigerator ensures they remain at a safe temperature.

Question 16

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

Microwave ovens cook food using microwave radiation, which heats water molecules within the food. This method does not produce the high temperatures required for the Maillard reaction, a chemical process responsible for the browning and flavor development in cooked meats. Therefore, meats cooked in a microwave do not have the same taste or appearance as those cooked by methods that allow for browning, such as grilling or roasting.

Question 17

Microwave ovens should not be used for thawing and reheating leftovers.

Accepted Answer

The answer of Microwave ovens should not be used for...

Question 18

Simmered or stewed meat is cooked partially submerged in liquid.

Accepted Answer

The answer of Simmered or stewed meat is cooked partially...

Question 19

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

Accepted Answer

The answer of Meats should be carved with the grain,...

Question 20

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.

Accepted Answer

The answer of When broiling thick steaks or those to...

Quiz 7: Meat