Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

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. 
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. D

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

NO ANSWER

Question 4

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

Accepted Answer

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 
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 5

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

Accepted Answer

A) True 
 B)False

Question 6

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

Accepted Answer

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

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Warmed-over meat flavor is an example of _____

Accepted Answer

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

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

The primary source of beef in the United States is

Accepted Answer

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

Question 12

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

Accepted Answer

The answer of Explain the differences between larding and barding...

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

A) high-quality protein, fat, and some B vitamins 
B) about 75 percent water 
C) iron, zinc, copper, phosphorus 
D) soluble and insoluble fiber 
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 15

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

Accepted Answer

A) True 
 B)False

Question 16

Which of the following statements is false?

Accepted Answer

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. 
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 17

Which of the following statements is true?

Accepted Answer

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." 
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 18

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

Accepted Answer

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

Question 19

The fat content of a cut of meat varies with

Accepted Answer

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

Question 20

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

Accepted Answer

A) True 
 B)False

Exam 7: Meat

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

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

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?

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

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

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

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

Warmed-over meat flavor is an example of _____

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

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

The primary source of beef in the United States is

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

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

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

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

Which of the following statements is false?

Which of the following statements is true?

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

The fat content of a cut of meat varies with

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

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