Question 1

Which level of doneness feels most like the springy firmness of the area between your thumb and first finger when your hand is open and fingers are tensed?

Accepted Answer

A)  rare 
B)  medium rare 
C)  medium well 
D)  well done 
E)  b and c 
A)  rare 
B)  medium rare 
C)  medium well 
D)  well done 
E)  b and c

Question 2

Wholesale (primal) cuts are large cuts of an animal carcass, which are further divided into retail cuts.

Accepted Answer

A) True 
 B)False

Question 3

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

Accepted Answer

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

Question 4

Meat includes which of the following?

Accepted Answer

A)  muscles of mammals 
B)  muscles of poultry 
C)  organs and glands of mammals 
D)  organs and glands of poultry 
E)  a and b
F) a and c
G) b and d
H) All of these are correct. 
A)  muscles of mammals 
B)  muscles of poultry 
C)  organs and glands of mammals 
D)  organs and glands of poultry 
E)  a and b
F) a and c
G) b and d
H) All of these are correct.

Question 5

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

Accepted Answer

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

Question 6

Lamb is traditional in Middle Eastern and Navajo cuisine.

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A) True 
 B)False

Question 8

Grading of meat is voluntary.

Accepted Answer

A) True 
 B)False

Question 9

Veal is meat from

Accepted Answer

A)  beef calves between the ages of 3 weeks and 3 months. 
B)  swine between the ages of 3 weeks and 3 months. 
C)  lambs under 3 years of age. 
D)  beef heifers under the age of 3 months. 
A)  beef calves between the ages of 3 weeks and 3 months. 
B)  swine between the ages of 3 weeks and 3 months. 
C)  lambs under 3 years of age. 
D)  beef heifers under the age of 3 months.

Question 10

A friend is carving a roast and you notice he is cutting with the grain as opposed to against the grain. Politely explain to him what the difference is and why cutting against the grain is recommended when carving meat.

Accepted Answer

Hey, I noticed you're carving the roast,

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

Natural beef juices are called

Accepted Answer

A)  Bordelaise. 
B)  Chasseur. 
C)  Mornay. 
D)  Aujus. 
A)  Bordelaise. 
B)  Chasseur. 
C)  Mornay. 
D)  Aujus.

Question 13

Which of the following is a true statement about pigments in meat?

Accepted Answer

A)  The color of meat is derived from pigment-containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin. 
B)  The color of meat is derived from pigment-containing proteins, chiefly hemoglobin and, to a lesser extent, myoglobin. 
C)  The color of meat is derived from pigment-containing proteins; both hemoglobin and myoglobin contribute color equally. 
D)  The color of meat was previously thought to be determined by myoglobin and hemoglobin content, but now is known to be tied to iron content. 
A)  The color of meat is derived from pigment-containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin. 
B)  The color of meat is derived from pigment-containing proteins, chiefly hemoglobin and, to a lesser extent, myoglobin. 
C)  The color of meat is derived from pigment-containing proteins; both hemoglobin and myoglobin contribute color equally. 
D)  The color of meat was previously thought to be determined by myoglobin and hemoglobin content, but now is known to be tied to iron content.

Question 14

This method of meat preparation combines both moist- and dry-heat methods.

Accepted Answer

A)  searing 
B)  grilling 
C)  broiling 
D)  braising 
E)  deep-frying 
A)  searing 
B)  grilling 
C)  broiling 
D)  braising 
E)  deep-frying

Question 15

When preparing meat, what ultimately will determine whether you use a dry- or moist-heat cookery method? Give examples of a few cuts of meat that work with moist-heat and others that are better for dry-heat cooking methods.

Accepted Answer

When preparing meat, the ultimate factor

Question 16

What is the primary difference between lamb and mutton?

Accepted Answer

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 the same thing as mutton; there is no difference. 
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 the same thing as mutton; there is no difference.

Question 17

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 best way to prepare a boneless rump

Question 18

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 color of meat varies among animals a

Question 19

Which of the following statements about searing meat is true?

Accepted Answer

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. 
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 20

_____ has an exceptionally milky flavor, pale color, and tender texture.

Accepted Answer

A)  Lamb 
B)  Veal 
C)  Pork 
D)  Mutton 
E)  Beef 
A)  Lamb 
B)  Veal 
C)  Pork 
D)  Mutton 
E)  Beef

Exam 7: Meat

Which level of doneness feels most like the springy firmness of the area between your thumb and first finger when your hand is open and fingers are tensed?

Wholesale (primal) cuts are large cuts of an animal carcass, which are further divided into retail cuts.

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

Meat includes which of the following?

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

Lamb is traditional in Middle Eastern and Navajo cuisine.

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

Grading of meat is voluntary.

Veal is meat from

A friend is carving a roast and you notice he is cutting with the grain as opposed to against the grain. Politely explain to him what the difference is and why cutting against the grain is recommended when carving meat.

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

Natural beef juices are called

Which of the following is a true statement about pigments in meat?

This method of meat preparation combines both moist- and dry-heat methods.

When preparing meat, what ultimately will determine whether you use a dry- or moist-heat cookery method? Give examples of a few cuts of meat that work with moist-heat and others that are better for dry-heat cooking methods.

What is the primary difference between lamb and mutton?

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.

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?

Which of the following statements about searing meat is true?

_____ has an exceptionally milky flavor, pale color, and tender texture.

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