Meat and Meat

Question 1

Popular breeds of swine for meat are

Answer 1

Landrace
Yorkshire
Saddleback
Large white
Duroc

Question 2

Meat from carabao is called

Answer 2

Carabeef

Question 3

Meat from goat is called

Answer 3

Chevon

Question 4

Meat from sheep less than 6 months is called and from older sheep

Answer 4

Lamb and mutton for older sheep

Question 5

Suckling pig less than a month old is used for

Answer 5

Lechon de leche

Question 6

Pigs up to 6 months are used for

Answer 6

Lechon

Question 7

Epimysium covers

Answer 7

muscle tissue

Question 8

Perimysium covers

Answer 8

muscle bundles

Question 9

Endomysium covers

Answer 9

muscle fibers

Question 10

The sarcolemma covers the

Answer 10

myofibrils that contains sarcomere

Question 11

Vitamins of the meat

Answer 11

Thiamin
Riboflavin
Niacin
B6
B12

Question 12

Meat is also an excellent source of

Answer 12

iron and phosphorus

Question 13

Cut that are both from the shoulder, although technically different cuts, with the but coming from the shoulder, also called picnic shoulder, which is the triangular piece that would be attached to the butt

Answer 13

Pork cuts

Question 14

It’s basically a muscle and a heavily exercised area but this area contains a great deal of connective tissue including collagen which melts during cooking making the meat intensely flavorful

Answer 14

Beef chuck (batok or paypay)

Question 15

Is separated from the brisket on or about the shank knuckle bones

Answer 15

Foreshank (kimchi sa unahan)

Question 16

Is the portion remaining after chunk and foreshank are removed

ex: corned beef, brisket

Answer 16

Brisket ( punta y pecho)

Question 17

Is separated from the round on or about the style joint

Answer 17

Hind shank (kinchi sa hulihan)

Question 18

Is separated from the round by a straight cut perpendicular to the outer skin surface immediately posterior to and parallel with the long axis of the exposed surface of the aitch bone in the round

Answer 18

Rump ( tapadera)

Question 19

Also called conditioning particularly beef is time honored practice of improving palatability in temperate countries

Answer 19

Aging

Question 20

Is the original method, this is carried out in controlled environment with temperatures of 0 degrees to 2 degrees celsius, 80 to 85% relative humidity and air flow of 0.5 to 2.0 meter per second for 3 to 4 weeks

Answer 20

dry aging

Question 21

fast aging occurs when the meat cuts are vacuum packed in waterproof- plastic materials and boxed for distribution

Answer 21

Wet Aging

Question 22

A method of hanging the carcass during aging and or chilling has been found to affect tenderness as well

Answer 22

Hanging method

Question 23

another method used to improve tenderness is by electrical stimulation (ES)

Answer 23

electrical stimulation

Question 24

the practice of giving proteolytic to beef intended for slaughter is still one more method of achieving more tender meat

Answer 24

In-Vitro enzyme treatment

Question 25

mechanical method such as pounding and grinding, marinating use of proteolytic enzyme and alternativeness and long boiling or pressure cooking

Answer 25

Tenderizing treatments at kitchen level

Question 26

meat trimmings and tougher meat cuts are made more tender by, to break the connective tissue and muscle fibers

Answer 26

Grinding/ Chopping

Question 26

with a device called a meat tenderizer or a pestle is a common practice

Answer 26

pounding

Question 26

Cuts the muscle fiber and makes chewing easier

Answer 26

slicing thinly

Question 27

is intended primarily to heighten or incorporate flavor in meat but it has the added effect of tenderizing

Answer 27

marinating

Question 28

origin are used in commercial meat tenderizing preparations

Answer 28

use of proteolytic enzymes

Question 29

other products can be used to improve the texture of meat, even if they are not usually sold as meat tenderizers

Answer 29

alternative meat tenderizers

Question 30

the most common way of tenderizing the meat

Answer 30

prolonged simmering

Question 31

is the other quality attribute most desired in meat

Answer 31

juiciness

Question 32

as affected by all the factors that also affect tenderness, is attributed to the soluble components in water and fat components of the meat

Answer 32

flavor

Question 33

meat that sold in the market after 12-18 hours slaughter

Answer 33

fresh meat

Question 34

meat is chilled to just above freezing temparature ( 1- 2 celsius) meat are both wholesail of retail cuts

Answer 34

chilled meat

Question 35

is still sold in many markets, in some outlet customer can ask for the chicken to be dressed right at the market stall

Answer 35

live poultry

Question 36

The cuts suitable for grilling are

Answer 36

stirloin steak
rump steak
porterhouse steak
T-bone steak

Question 37

cuts suited for roasting

Answer 37

ribs and sirloin

Question 38

cuts suited for pot roasting

Answer 38

flank, brisket rump, top side and silverside

Question 39

brown meat first in small amount of fat

Answer 39

braising

Question 40

used for tough cuts of meat such shin, chuck and flank

Answer 40

stewing

Question 41

BBQ in bamboo sticks or tender cuts of meat are grilled over live charcoal on a parilla

Answer 41

Charcoal grilling or inihaw sa Uling

Question 42

chops of all kind be grilled or fried

Answer 42

grilling and frying

Question 43

Suitable for all cuts as in sinigang

Answer 43

stewing, boiling

Question 44

important way of cooking poultry

Answer 44

roasting

Question 45

good method of cooking for poultry

Answer 45

braising and caseroling

Question 46

routine meat inspection looks for signs of parasitic infection so heavily infested meats are condemned

Answer 46

parasites

Question 47

cooking temparature for whole cuts of pork, steaks, roasts, and chops from 160 degree celsius to 145 but added 3 min. rest time before carving or consuming

Answer 47

safe cooking temparature