Deck 7: Meat

Question 1

Muscle fibers are surrounded by the

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

Answer 1

B

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

Meat contains all of the following nutrients except

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

Answer 3

B

Question 4

What is the type of cattle that serves as a major source of beef in the United States? These are male cattle that are castrated when young so that they will gain weight quickly.

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

Question 5

Veal is meat from

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 6

Meat includes which of the following?

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 7

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 8

In reduced-fat cooking, look for beef with this label because it is lower in fat and calories than other types.

A) USDA Select
B) USDA Choice
C) USDA Prime
D) Organic

Question 9

What is the most abundant protein in connective tissue that provides support to muscle and prevents it from overstretching?

A) elastin
B) collagen
C) reticulin
D) marbling

Question 10

What type of connective tissue creates a fine meshwork that supports bone marrow, liver, and lymphatic system tissues?

A) reticulin
B) elastin
C) collagen
D) marbling

Question 11

The energy for muscle contraction is provided by

A) adenosine diphosphate (ADP).
B) adenosine triphosphate (ATP).
C) Na/K pumps.
D) actin.

Question 12

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 13

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 these are correct.

Question 14

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, ATP, 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 15

_________ is the bacterium most commonly associated with diarrhea in hospitalized patients and has been identified in commercial meat.

A) E. coli
B) C. diff.
C) Listeria
D) All of these are correct.

Question 16

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 17

Exposure of meat to __________ changes the color of myoglobin and, therefore, the meat.

A) nitrogen
B) carbon dioxide
C) oxygen
D) water
E) dry ice

Question 18

Yellow marrow

A) does not supply a lot of flavor.
B) is found in the spongy center of short bones.
C) is the only type of marrow in bones.
D) is found in the long bones.

Question 19

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 these are correct.

Question 20

Meat contains _________ grams of protein per ounce.

A) 7
B) 6
C) 5
D) 4

Question 21

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 22

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

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

Question 23

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

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

Question 24

What are the most common extractives from which meat derives some of its flavor?

A) urea
B) uric acid
C) creatine and creatinine
D) bone marrow

Question 25

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?

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

Question 26

Which of the following is not a recommended cooking method for a less tender cut of meat?

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

Question 27

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

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

Question 28

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

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 29

Fattening animals before slaughter is thought to increase tenderness by increasing

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

Question 30

The USDA can oversee only meats that are

A) derived from cows or poultry.
B) transported between states.
C) suspected carriers of potential pathogens.
D) going to be used as future animal feed.

Question 31

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 32

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

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 33

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

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

Question 34

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 these are correct.

Question 35

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

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

Question 36

Which wholesale beef cut is not appropriate for broiling?

A) rib
B) brisket
C) short loin
D) All of these are preferred for broiling.

Question 37

Which fat-soluble vitamin is found in liver?

A) vitamin A
B) vitamin D
C) vitamin E
D) vitamin K

Question 38

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 39

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

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 40

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

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

Question 41

Lamb is traditional in Middle Eastern and Navajo cuisine.

Question 42

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 43

The degree of doneness cannot be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done.

Question 44

Natural beef juices are called

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

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

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

Question 47

Pin bones identify a cut of meat as sirloin.

Question 48

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

Question 49

Grading of meat is voluntary.

Question 50

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

Question 51

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

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

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

Question 54

If you cook a steak and the internal temperature is 170°F, what is the likely outcome?

A) Meat tastes hard and dry.
B) Meat tastes stringy and mealy.
C) Meat is still raw and cold on the inside.
D) Meat is tender and perfectly done.

Question 55

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

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

Question 56

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

Question 57

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

Question 58

Most beef cuts can be kept frozen for ____________, except for ground beef.

A) 3 to 6 months
B) 3 to 6 weeks
C) 6 to 12 months
D) 6 to 12 weeks
E) 12 to 18 months

Question 59

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

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

Question 60

A meat's price is the number one factor influencing consumers when they are purchasing meats.

Question 61

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

Question 62

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

Question 63

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?

Question 64

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

Question 66

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.

Question 67

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?

Question 68

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

Question 69

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.

Question 70

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?

Question 71

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?

Question 72

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

Question 73

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?

Question 74

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?

Question 75

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

Question 76

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 77

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

Question 78

Simmered or stewed meat is cooked partially submerged in liquid.

Question 79

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

Question 80

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.