Deck 7: Meats

Question 1

Which of the following statements is true?

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

Answer 1

A

Question 2

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.

Answer 2

D

Question 3

What part of the animal is the main source of meat for consumption?

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

Answer 3

D

Question 4

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

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

Question 5

Which of the following statements is false?

A) Bulls are castrated when young so that they will gain weight quickly.
B) Stag meat is typically 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 6

A major source of beef in the United States is _____, male cattle that are castrated when young.

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

Question 7

Beef from cattle is classified according to

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

Question 8

The most abundant protein in connective tissue is

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

Question 9

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.
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 10

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 11

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 12

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 13

_____ 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 14

The fat content of meat varies with

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 the above

Question 15

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 16

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 17

What is the primary difference between lamb and mutton?

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 18

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

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

Question 19

If one does not know the age of a sheep carcass, one way to tell if the meat is 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 is correct

Question 20

Connective tissue in the animal and ultimately in the meat is part of

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 and ligaments and the "glue" that holds muscle cells together.

Question 21

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 22

Meat tenderness is affected by factors such as

A) the muscle from which it came.
B) age and fat content.
C) enzymes, salts, and acids.
D) mechanical and electrical treatments.
E) preparation times and temperatures.f. all of the above answers are correct

Question 23

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) if glycogen stores are depleted before death, insufficient lactic acid will be produced during rigor mortis.
D) none of the above answers is correct

Question 24

Which of the following is not found in 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 25

Retail beef cuts appropriate for pot roasts include all of the following except

A) chuck shoulder.
B) bottom round.
C) top rib.
D) brisket.
E) short plate. f. none of the above; all of these cuts may be cooked as pot roasts

Question 26

Which of the following is a cut of fatty tissue from a pig often used as a flavoring agent?

A) sparerib
B) tenderloin
C) Canadian-style bacon
D) salt pork

Question 27

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 28

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 29

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

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

Question 30

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 31

Sweetbreads are obtained from

A) steers and bulls.
B) heifers and cows.
C) calves or young beef.
D) all of the above answers are correct
E) none of the above answers is correct

Question 32

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

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

Question 33

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 34

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 35

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 36

Meat derives some of its flavor from _____ compounds called extractives.

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

Question 37

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

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

Question 38

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 39

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

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

Question 40

Collagen's molecular structure consists of

A) three polypeptide 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 41

Federal laws require the inspection of an animal carcass that is going to be sold commercially.

Question 42

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

Question 43

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

Question 44

_____ is a brown sauce made with mushrooms, tomato sauce, and tarragon.

A) Bordelaise
B) Chasseur
C) Mornay
D) Robert

Question 45

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

Question 46

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 47

Warmed-over meat flavor is an example of _____.

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

Question 48

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

Question 49

A high-polyunsaturated fat diet will yield pork that is high in saturated fat.

Question 50

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

Question 51

Variety meats are meats from other cuisines served as an entrée.

Question 52

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 53

Which of the following statements about flavor enhancements is incorrect?

A) All professional chefs recommend that salt 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 54

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

Question 55

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 56

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

Question 57

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

Question 58

When meat is heated, the muscle fiber proteins denature, unfold, coagulate, and toughen at around

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

Question 59

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 60

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

Question 61

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

Question 62

Matching
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.an effect of the oxidation of meat's unsaturated fatty acids
myoglobin

Question 63

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

Question 64

Matching
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.an effect of the oxidation of meat's unsaturated fatty acids
adipose tissue

Question 65

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

Question 66

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

Question 67

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

Question 68

Matching
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.an effect of the oxidation of meat's unsaturated fatty acids
carryover cooking

Question 69

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

Question 70

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 71

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 72

Matching
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.an effect of the oxidation of meat's unsaturated fatty acids
marbling

Question 73

Simmered or stewed meat is cooked partially submerged in liquid.

Question 74

Matching
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.an effect of the oxidation of meat's unsaturated fatty acids
warmed-over meat flavor

Question 75

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 76

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