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44 True/False questions

  1. What is the relationship between connective tissue and meat tenderness?The softer the connective tissue fibers, the more tender the meat.

          

  2. What are the two proteins in connective tissues?It is tissue that hold muscle together in an animal.

          

  3. How much meat should be allowed per person if the mat has a large amount of bone?1/3 lb to 1/2 lb

          

  4. What is connective tissue?edible parts of an animal besides the muscles

          

  5. In the chapter, what recommendations were made to limit an individual's intake of fat?choose lean cuts more often, save ones with marbling for special occasions

          

  6. Name 4 mechanical methods for tenderizing red meats.Marinade or meat tenderizer.

          

  7. What are the top three quality grades for beef?Prime, choice and select.

          

  8. List 4 methods that could be used to tenderize tough cuts of meat.Pounding, grinding, meat tenderizers, and marinating.

          

  9. Identify the bone shapes that indicate the meat is tough before it is cooked.The rib bone, T-bone, and wedge bone.

          

  10. Beef fat referred to as __________.suet or tallow

          

  11. Name 2 chemical methods for tenderizing red meats.Marinade or meat tenderizer.

          

  12. At what age is veal typically butchered?Cattle over 12 months of age

          

  13. How much meat should be allowed per person if the meat is boneless?1/3 lb to 1/2 lb

          

  14. Describe the appearance of a top quality piece of beef.Lots of marbling, cherry red in color, fat is creamy white and firm, few bones

          

  15. What are variety meats?edible parts of an animal besides the muscles

          

  16. Liver is an excellent source of what particular nutrient?Iron

          

  17. At what age is mutton typically butchered?Sheep less than one year old

          

  18. How are the lower grades of beef usually used?They usually used in manufactured meat products.

          

  19. List 4 examples of dry heat cooking methods.Panbroiling, broiling, panfrying and roasting.

          

  20. List the four factors for which beef is graded.The four factors are marbling, maturity, texture, and appearance.

          

  21. What are cooking losses and how can they affect the appearance and eating quality of meats?The amount of waste, and the tenderness of the mat.

          

  22. At what age is beef typically butchered?Cattle less than 3 months of age

          

  23. What two factors affect the cost per serving of meat?Dry heat and moist heat.

          

  24. Pork fat is referred to as ___________.Lard

          

  25. At what age is lamb typically butchered?Sheep less than one year old

          

  26. Red meat is a good source of what nutrients?Iron

          

  27. Some methods for tenderizing meats are mechanical methods and some are chemical methods. What is the difference?Grinding, pounding, cubing or scoring.

          

  28. What particular bone shapes indicate that the meat is tender before it is cooked?Round bone and blade bone.

          

  29. Which protein can be softened through cooking?It is tissue that hold muscle together in an animal.

          

  30. In what wholesale sections would you expect to find these bones shapes?The rib, short loin, and sirloin.

          

  31. Identify/describe characteristics of properly cooked meat.Grinding, pounding, cubing or scoring.

          

  32. Which of the top three grades is mainly sold to stores?Prime

          

  33. List 3 examples of moist heat cooking methods.Braising, cooking in liquid, and pressure cooking.

          

  34. What is the difference between grading and inspection?Grading is not required, and inspection is. Grading predicts taste appeal, and inspection insures that the meat was butchered or processed in sanitary conditions.

          

  35. What is the difference between hamburger and ground beef?Hamburger will often have added fat and other things added, and ground beef doesn't.

          

  36. In what wholesale sections would you expect to find these tough bones shapes?Chuck, shank, round, and chunk.

          

  37. Define trim.The flecks of fat throughout the cut.

          

  38. Define marbling.The flecks of fat throughout the cut.

          

  39. What specific cooking methods are considered heart healthy?Marinade or meat tenderizer.

          

  40. At what age is pork typically butchered?Swine that are 7-12 months in age

          

  41. Which one, grading or inspection, is required by law?Collagen.

          

  42. Within what time period should refrigerated fresh meats be used?Prime, choice and select.

          

  43. How much meat should be allowed per person if the mat has a small amount of bone?1/3 lb to 1/2 lb

          

  44. What are the two main categories for cooking meat?Prime, choice and select.