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Nutrition Application > Animal Protein > Flashcards

Animal Protein Flashcards

1
Q

Beef
- Supplied by_________ that are ________ while young so they gain weight quickly
- ________, females that have not borne a calf, are also used for meat

A

steers, male cattle
castrated
Heifers

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2
Q

Veal is ______

  • Male and female ______, typically ______ cows not used for breeding
  • Between ages of________________
  • Fed ________ diet and have ___________ for a more flavorful,_______meat
A

beef

calves
dairy
three weeks and three months

milk-based
restricted movement
tender

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3
Q

Lamb is a _____
Meat from older animals sold as _______

A

Sheep less than 14 months old
mutton

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4
Q

generic term for all pigs, hogs, etc.

A

Swine

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5
Q

_____ is a mature female swine, generally ________ of age, who has farrowed at ______ litter

A

Sow
10+ months
least one

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6
Q

_______ are very young swine. Less than __________ old.

A

pigs
4 months

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7
Q

an older swine – older than ________
- usually over about ____ pounds live weight.

A

4 months
120

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8
Q

Most pork is derived from_____________
Typically between ___________ of age
Recently, pork has been bred to be leaner and more tender
_________ of all pork is sold fresh, the rest is cured:
Ham
Sausage
Luncheon meats
Bacon

A

young swine of either sex
5 ½ - 7 months
One third

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9
Q

Red or White meat is from the amount of ________ found in the animal’s muscle

A

myoglobin

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10
Q

Hemoglobin is a _______ that produces a _______ when exposed to ________

A

Protein
red color
oxygen

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11
Q

Meat Color
Myoglobin: ________ pigment
- more concentration = more red color

Factors influencing concentration:
______
______
______
______

A

purplish-red

Species
Age
Amount of exercise and stress
Exposure to O2 and Heat

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12
Q

More exercise means _________ in connective tissue which produces _______ meat

A

more collagen
Tougher

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13
Q

Examples of meat area high in collagen

A

Neck
Shoulders
Legs
Flank

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14
Q

Cuts lower in collagen

A

Loin
Lower back
Ribs

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15
Q

tough and fibrous gel (w/moist heat)
__________ can affect it

A

Collagen
Animal Age

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16
Q

very small fibers that form delicate interlace around muscle cells

A

Reticulin

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17
Q

________ is tough, rubbery, yellowish tissue

A

Elastin

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18
Q

elastin is also called ___________
___________ by heat
Does not _________
Extremely strong connective tissue
Must ________

A

“Silver skin” or “gristle”
Unaffected
tenderize
cut out

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19
Q

fat content is dependent on the animals ______, ______ and _____, ______, and amount of _________

A

age
species and breed
diet
amount of exercise

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20
Q

what is fat marbling ?
- has a factor in ______

A

fat within muscle
grading

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21
Q

fat marbling will __________ to increase flavor and juiciness

A

melt when cooking

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22
Q

Bone identifies cuts of meat
- Condition indicates age
*_________ means young
*_________ means mature

________ provides flavor

High bone: meat ratio means ____ yield and _____ cost

A

Soft, red tinge
Unyielding & white

Marrow

less
higher

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23
Q

Label Must Include:
1. Product _______

  1. Official ________
    - Includes (____________)
  2. _______ of facility
  3. Net ______ or ______
  4. _________ Statement
    - Additions (spices, seasonings, etc.)
  5. _________ instructions on raw or partially cooked items
A

Name
Inspection Legend (establishment number)
Address
weight or quantity
Ingredient
Safe handling

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24
Q

_________ are more expensive
______ methods commonly used
Tenderloin, rib, short loin, sirloin

A

Tender cuts
Dry-heat

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25
Q

_______ are less expensive
_______ methods commonly used
Shoulder, rump, belly

A

tougher cuts
Moist-heat

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26
Q

Roasting
Broiling/Grilling
Pan-broiling
Sautéing/Stir-fry
Pan-frying
Deep Frying

A

Dry heat

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27
Q

Braising
Simmer/Stewing
Poaching
Slow cooker/Steam

A

Moist heat

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28
Q

What affects tenderness

A

Cut
Heredity
Diet
Amount of Connective Tissue
Slaughter Conditions
Marbling
Degree of aging
Animal age
Processing Methods
Physical vs. Chemical Tenderization

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29
Q

Physical methods of tenderizing

A

Grinding
Pounding
Devices w/thin spikes or blades

30
Q

Chemical methods of tenderizing

A

Enzymes (proteases)

Acids

Dairy (Ca++)
- Buttermilk & Yogurt
- Mildly acidic
- Best choice

31
Q

_____________ is mandatory in US

Responsible for Inspections: _______________

Quality grades for beef, lamb, veal, and mutton. Factors considered:
Color
Grain
Surface Texture
Fat Distribution (Marbling)

A

Meat inspection
USDA Food Safety & Inspection Service

32
Q

Goals of cooking meat

A

Destroy harmful organisms

Change color

Improve flavor

Increase tenderness and juiciness
- Associated w/slow heat penetration

33
Q

Factors determining cooking times

A

Differences in type, size, cut of meat
Presence of bones and/or fat
Oven temp
Meat temp prior to heating
Preferred degree of “doneness”

34
Q

Preparation of meats

______________:
Meat continues to cook after removed from heat source

Heat is distributed more evenly from outer to inner portion of food

A

Carry-over cooking

35
Q

All meats should be refrigerated or frozen according to recommended temperatures
- Hold no longer than_________ days
- Ground meats and variety meats will last only _________ days

  • Most meats can be frozen for up to ________ months if properly wrapped to avoid freezer burn caused by moisture loss
  • Frozen meats should be thawed thoroughly in the __________
A

three to five
one or two

6-12

refrigerator or microwave

36
Q

beef used for stewing

A

chuck (chest)

37
Q

beef used for ground beef

A

brisket, foreshank, short plate
(shoulder, upper tummy)

38
Q

beef used for steak

A

rib, short loin, sirloin, round
(rib, back, butt)

39
Q

Beef Grade
- very tender, flavorful
- greatest degree of marbling
- most expensive
- sold to finer restaurants and some meat stores

A

USDA PRIME

40
Q

Beef Grade
- quite tender and juicy, good flavor
- slightly less marbling
- most found in retail stores

A

USDA CHOICE

41
Q

Beef Grade
- fairly tender, not as juicy
- least marbling
- lower in price

A

USDA SELECT

42
Q

why is it safe to consume rare streaks but not rare hamburgers

A

the steak has all the bacteria on the outside which is cooked

43
Q

Lean or Fatty
Lean fish ______ fat
Fatty fish ____ fat

A

<5%
>5%

44
Q

Three Structural Factors contribute to fish tenderness

A

collagen
amino acid content
muscle structure

45
Q

For fish, there is ____ connective tissue than land animals
there is also ______ hydroxyproline in connective tissue
and muscles are _____ which contributes to _____

A

less
less
shorter, flakiness

46
Q

3 oz fish contains _______ calories than the same amount of meat or poultry

High in protein, good source of _______ vitamins

Typically low in _____
Fat often ____________
May be high in _______________

Small amounts of CHO present in form of _________

A

fewer

B

fat
polyunsaturated
omega-3 fatty acids

glycogen

47
Q

fish completely intact

A

whole fish

48
Q

fish with a chunk gone

A

drawn fish

49
Q

fish that has head and fins cut off

A

dressed fish

50
Q

fish cut longways

A

fillets

51
Q

fish cut short ways

A

steaks

52
Q

fish cut down longways, but not all the way through

A

butterfly fish

53
Q

fish cut into angled strips

A

fish sticks

54
Q

Selection of Shellfish

  • _______ closed shell
  • If shell is _____, it mean it is _____ and you should discard unless it is a _______
  • No _______ shells
  • Discard if it ______ or has an _______
  • should keep _____
  • “R-Month Rule”
A

Tightly
dead
mussels
broken

floats
odor
alive

shellfish should be caught in months ending with R
- (web says this, notes say to not eat so ?????)

55
Q

per person purchase
______ steak
_______ fillets or sticks
______ dressed
______ whole or drawn

A

1/2 lb
1/4 to 1/3 lb
1/2 to 3/4 lb
3/4 to 1 lb

56
Q

cooking fish will develop ______, _________, and breakdown _________.

____________ is most common mistake in prep of fish

A

flavor
denature protein
connective tissue

overcooking

57
Q

storage of fish

if caught fresh, store ______ in the fridge at ____ degrees for ______ days

freeze for up to ________
best consumed within ________

thaw in fridge
wrap in _____, then _____

canned up to _________

A

in no water
32
1-2 days

plastic wrap, foil

1 year

58
Q

United States is the _____ producer and ______ exporter of poultry meat
- _____% of total poultry production exported

Also a major_____ producer
Poultry is major use of ________

U.S. consumption of poultry meat is considerably _______ than beef or pork, but _____ than total red meat consumption (gonna be T/F Q)

A

largest
second largest
18%

egg
feed grains

higher
less

59
Q

Free range chickens have _________________, no____________, and fed a ____________ diet
Processed without ___________

_________ expensive

A

unlimited access to the outdoors
antibiotics
vegetarian
preservatives

More

60
Q

what poultry has highest fat content

A

cooked and eaten with skin on

61
Q

what poultry has moderate fat content

A

cooked with skin, but removed before eaten

62
Q

what poultry has lowest fat content

A

skin removing prior to cooking

63
Q

Inspection is __________

Inspected for:
Wholesomeness by _____, who also ensures ________ conditions
Plants encouraged to follow _________ guidelines to minimize risk

A

Mandatory

USDA
sanitary
hazard control

64
Q

Grading is ___________ for poultry

grade levels of poultry

A

Voluntary Paid for by the producer

Grades: A, B,C

65
Q

Refrigerate Poultry:
Maximum of _______ days
______ containers to guard against________
_______ OF REFRIGERATOR

Freezer for poultry:
______ months if fresh
___________ to defrost
________ months if cooked

If fresh: can thaw, cook, then refreeze leftovers with proper handling

A

three
Covered
Salmonella
BOTTOM

6-12
Refrigerate
Four

66
Q

thawing for poultry and what is/isnt recommended

A

fridge

room temp
cold water
microwave oven

67
Q

Thaw Turkey 24 hours for every ____ lb of turkey

A

5 lb

68
Q

Dry-Heat Methods for poultry

A

Roasting
Baking
Broiling
Grilling
Frying

69
Q

moist heat methods for poultry

A

Braising
Stewing
Poaching

70
Q

Poultry is sufficiently cooked when the internal temperature reaches _____________

A

165°F for 15 seconds

71
Q

Why is there so much concern about food safety in poultry preparation?

A

1/4 of all chicken carry salmonella
1/2 carry another bacteria

Nutrition Application (15 decks)

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