CA II- Chapter 6

Dark meat is higher in calories and fat than light meat.

• True

• False

Full eyes are a sign that a fish is fresh.

• True

• False

When meat is done cooking, it should be cut right away.

• True

• False

Aging gives meat a light color and also makes it more expensive.

• True

• False

Roasting requires a longer cooking time because this method cooks the whole bird.

• True

• False

The highest quality USDA grade of beef is

• good.

• prime.

• select

• choice.

The connective tissue that breaks down during long, slow, moist-heat cooking is called

• elastin.

• fibrous.

• adipose.

• collagen.

The connective tissue that connects the meat to the bone and will not break down during cooking is called

• elastin.

• fibrous.

• adipose.

• collagen.

The more time spent butchering a piece of meat, the

• less expensive it will be.

• more expensive it will be.

• less flavorful it will be.

• more flavorful it will be.

Small, round pieces of meat that are molded by wrapping them in cheesecloth are called

• scallops.

• noisettes.

• tenderloin.

• medallions.