Food Science Study Questions

Question 1

Name the types of moist heat cooking

Answer 1

Stewing and Braising. Used for less tender cuts of meat. Meats are cooked covered in fluids for a long period of time at a low temperature to allow collagen to gelatinize (elastin will remain unaltered). Acids added will increase water-binding capacity and fibers to add moisture.

Question 2

What cuts of beef are generally the most tender

Answer 2

Loin cuts: sirloin, short loin, ribs. Typically cuts from backbone and upper part of animal because they are least exercised. Shoulder and upper legs are less tender. Least tender cuts come from leg muscles, flank, and neck.

Question 3

What are the five methods to tenderize meats

Answer 3

1. Aging - hold at proper temperature for set period
2. Mechanical Tenderization - pounding/passing through cutting blades. Cross grain cutting, thinly slicing.
3. Enzymes: bromelin (pineapple), papin (papaya), chymopapain (papaya), ficin (figs) marinate during cooking.
4. Moist Heat Cooking (stewing and braising)
5. Electrical Stimulation - low voltage stimulation immediately after slaughter

Question 4

Name the types of dry heat cooking

Answer 4

broiling, roasting, frying, panbroiling, grilling, frying, stirfrying

Question 5

Why must veal be cooked in moist heat

Answer 5

it is not tender, has little fat, and increases amount of connective tissue

Question 6

What is the toughest cut of beef and why

Answer 6

flank, long muscle fibers and little fat

Question 7

Minimum cooking temperature for meat and poultry

Answer 7

meat - 160

poultry - 180

Question 8

What food additive helps keep cured meats pink

Answer 8

nitrites, which set color and prevent botulism

Question 9

Which department inspects fish and shellfish

Answer 9

Department of Commerce, National Marine Fisheries Service

Question 10

What does the USDA inspection meat

Answer 10

Mandatory inspection for meats sold across state lines, identifies if animal was healthy and slaughtered under sanitary conditions. This inspection does no grade quality of meat (as this grading is voluntary).

Question 11

What characteristics are used for meat grading

Answer 11

marbling, firmness, color, and texture

Question 12

Describe the types of meat gradings

Answer 12

1. Prime: most tender, juicy, colorful, has most fat, most costly.
2. Select: most lean
3. Standard: veal and lamb (similar to select)
4. Pork: acceptable or utility

Question 13

What is the finish on a cut of meat

Answer 13

distribution and amount of fat/marbling

Question 14

What is most likely cause of trichinosis poisoning

Answer 14

a parasite found in pork and wild game,

Question 15

What is commonly referred to as the cafeteria bacteria?

Answer 15

Clostridium Perfringens. Found in meats/poultry that are improperly held (usually 120-130), and bacteria releases toxin in the gut in anaerobic conditions. S/S: N/V/D, ab pain.