Question 1

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

Accepted Answer

Larding and barding are both techniques

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

Which of these cuts of meat are suitable for pan-frying?

Accepted Answer

A)  bottom round steak 
B)  flank steak 
C)  pork loin 
D)  leg of lamb 
E)  a and b
F) c and d
G) All of these are correct. 
A)  bottom round steak 
B)  flank steak 
C)  pork loin 
D)  leg of lamb 
E)  a and b
F) c and d
G) All of these are correct.

Question 4

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

A) True 
 B)False

Question 5

Which of the following statements is false?

Accepted Answer

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. 
D)  Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. 
E)  Lamb fat is very different from the hard, more brittle, and dense fat observed in beef. 
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. 
D)  Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. 
E)  Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.

Question 6

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 7

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 8

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

Accepted Answer

A) True 
 B)False

Question 9

Muscle fibers are surrounded by the

Accepted Answer

A)  sarcoplasm. 
B)  sarcolemma. 
C)  muscle sheath. 
D)  fascia. 
A)  sarcoplasm. 
B)  sarcolemma. 
C)  muscle sheath. 
D)  fascia.

Question 10

Of the following meats, which does not have quality grades assigned by the U.S. Department of Agriculture (USDA)?

Accepted Answer

A)  beef 
B)  pork 
C)  lamb 
D)  veal 
E)  mutton 
A)  beef 
B)  pork 
C)  lamb 
D)  veal 
E)  mutton

Question 11

Meat contains all of the following nutrients except

Accepted Answer

A)  fat. 
B)  fiber. 
C)  iron. 
D)  some B vitamins. 
A)  fat. 
B)  fiber. 
C)  iron. 
D)  some B vitamins.

Question 12

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 13

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

Accepted Answer

A) True 
 B)False

Question 14

All of the following are examples of tender and expensive cuts of beef except

Accepted Answer

A)  bottom round. 
B)  ribs. 
C)  short loin. 
D)  sirloin. 
A)  bottom round. 
B)  ribs. 
C)  short loin. 
D)  sirloin.

Question 15

Fattening animals before slaughter is thought to increase tenderness by increasing

Accepted Answer

A)  rigor mortis. 
B)  iron content. 
C)  marbling. 
D)  All of these are correct. 
A)  rigor mortis. 
B)  iron content. 
C)  marbling. 
D)  All of these are correct.

Question 16

If you were going to prepare chicken-fried steak, how hot should you preheat your oil?

Accepted Answer

A)  200 to 230°F 
B)  300 to 360°F 
C)  400 to 480°F 
D)  100 to 115°F 
A)  200 to 230°F 
B)  300 to 360°F 
C)  400 to 480°F 
D)  100 to 115°F

Question 17

Simmered or stewed meat is cooked partially submerged in liquid.

Accepted Answer

A) True 
 B)False

Question 18

This sauce for beef is a brown sauce with red wine, shallots or green onions, herbs, and lemon juice.

Accepted Answer

A)  Brown 
B)  Choron 
C)  Marchand de vin 
D)  Chasseur 
E)  Bordelaise 
A)  Brown 
B)  Choron 
C)  Marchand de vin 
D)  Chasseur 
E)  Bordelaise

Question 19

To ensure that consumers are purchasing meat that is safe, grading is mandatory.

Accepted Answer

A) True 
 B)False

Question 20

The fat content of meat varies with

Accepted Answer

A)  the source animal's genetics and age. 
B)  the source animal's diet and exercise. 
C)  the cut of the meat. 
D)  All of these are correct. 
A)  the source animal's genetics and age. 
B)  the source animal's diet and exercise. 
C)  the cut of the meat. 
D)  All of these are correct.

Exam 7: Meat

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

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

Which of these cuts of meat are suitable for pan-frying?

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.

Which of the following statements is false?

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

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.

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

Muscle fibers are surrounded by the

Of the following meats, which does not have quality grades assigned by the U.S. Department of Agriculture (USDA)?

Meat contains all of the following nutrients except

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

All of the following are examples of tender and expensive cuts of beef except

Fattening animals before slaughter is thought to increase tenderness by increasing

If you were going to prepare chicken-fried steak, how hot should you preheat your oil?

Simmered or stewed meat is cooked partially submerged in liquid.

This sauce for beef is a brown sauce with red wine, shallots or green onions, herbs, and lemon juice.

To ensure that consumers are purchasing meat that is safe, grading is mandatory.

The fat content of meat varies with

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters