Meat, Poultry, Seafood

When receiving meat deliveries, meat that is brown or green in color can be accepted provided it will be used within 24 hours.

• True

• False

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

• True

• False

A USDA stamp on meat means that it is wholesome and safe to eat.

• True

• False

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

• True

• False

         There are two types of meat in poultry, white and dark, and each has a different taste and nutritional value.

• True

• False

The Federal Drug Administration inspects seafood when it is caught.

• 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.