Meat, Poultry, Fish

Question 1

What are muscles composed of?

Answer 1

bundles of fibers–>Myofibrils

Question 2

How is collagen altered by heat?

Answer 2

In heat, collagen is hydrolyzed to gelatin and becomes tender

Question 3

Where is collagen found?

Answer 3

tendon

Question 4

How is elastin altered by heat?

Answer 4

elastin is resistant to heat

Question 5

Where is elastin found?

Answer 5

ligaments, cartilage

Question 6

What determines the cuts of meats?

Answer 6

the shape of the bone

Question 7

A round bone comes from which part of the animal?

Answer 7

leg

Question 8

A T-bone comes from which part of the animal?

Answer 8

back and ribs

Question 9

What percentage of meat is composed of protein?

Answer 9

16 to 23%

Question 10

In what form are carbohydrates stored in protein and where?

Answer 10

glycogen in the liver and glucose in the blood

Question 11

Micronutrient content of proteins

Answer 11

thiamin , niacin, riboflavin, iron copper, trace minerals

Question 12

Seafood high in calcium content

Answer 12

fish canned with bones, oysters ans shrimp

Question 13

Why does soy protein add juiciness to meats?

Answer 13

water content in soy.

Question 14

what compound is responsible for the breakdown in myoglobin?

Answer 14

oxygen

Question 15

Postomorterm changes of protein

Answer 15

Tenderness increases

Enzymatic reactions increase the water holding capacity of muscles

Question 16

What must happen for a meat to become more tender?

Answer 16

water-holding capacity must be increased

Question 17

What ingredients can be added to increase tenderness of a meat?

Answer 17

Acid and salt

Question 18

How does vacuum packing extend the storage life of meat?

Answer 18

creates an oxygen impermeable film

Question 19

MAP

Answer 19

modified atmosphere packaging

Question 20

Describe MAP

Answer 20

air in the packaging is removed and replaced with other gases (CO2 and N)

Question 21

How does MAP prevent deterioration

Answer 21

slows down respiration

Question 22

Describe the federal stamp used for meat inspection

Answer 22

round purple stamp “USDA Inspected and Passed”

Question 23

Describe the federal stamp used for meat grading

Answer 23

shield

Question 24

Grades of meat from least to greatest

Answer 24

prime, choice, select, standard

Question 25

Institutions in charge of meat specifications

Answer 25

IMPS, NAMP

Question 26

IMPS

Answer 26

Institutional Meat Purchasing Specification

Question 27

NAMP

Answer 27

National Association of Meat Purveyors

Question 28

What are the most tender cuts of meat

Answer 28

loin, backbone

Question 29

Pork chops come from the ___________

Answer 29

loin

Question 30

From where do medium tender meats come

Answer 30

shoulder

Question 31

Chuck is ____________ meat

Answer 31

medium tender

Question 32

Which cuts of meat determine the method of cooking?

Answer 32

flank and brisket

Question 33

What is the ideal temperature for roasting?

Answer 33

325 F

Question 34

Why should a roast be cooked slower vs faster?

Answer 34

a slow-cooked roast yields less waste

Question 35

Safe minimum internal temperatures

Answer 35

160 F for ground meats 165 F Poultry 145 F for everything else

Question 36

Changes due to heat

Answer 36

protein coagulates Collagen is hydrolyzed to gelatin Surface Browns Interior color changes red-pink-brown

Question 37

Why does meat turn red, pink to brown to gray when heat is applied?

Answer 37

because heat denature globin and iron is oxidized

Question 38

What is the function of nitriles?

Answer 38

to prevent botulism

Question 39

Smoke point for frying

Answer 39

>375 F

Question 40

Which fat has the highest smoke point?

Answer 40

safflower 513 F

Question 41

List fats by smoke point in decreasing order

Answer 41

safflower, soybean,canola, corn, palm, peanut, sunflower,seasame, olive, lard, shortening, butter

Question 42

What is rancidity?

Answer 42

the uptake of oxygen in an unsaturated fatty acid

Question 43

What is carry-over cooking?

Answer 43

an intenal rise in temperature (15-25 F) for about 10 mins when meat is removed from the oven

Question 44

Directions to cook bottom round

Answer 44

cook bottom round in water for several hours

Question 45

Directions for braissing

Answer 45

flour meat, brown, cover and simmer in liquid

Question 46

What is surimi?

Answer 46

purified and frozen minced fish