Meat Composition and Cooking Quiz

What is the primary component of meat composition?

• Carbohydrate

• Fat

• Water

• Vitamins

Which USDA grade is considered the superior grade for beef?

• USDA Prime

• USDA Choice

• USDA Select

• USDA Standard

What is the Maillard reaction responsible for in cooking meat?

• Tenderizing

• Flavor and browning

• Moisture retention

• Color preservation

What is the effect of excessive moisture loss during cooking?

• Enhanced tenderness

• Dry meat

• Increased flavor

• Improved texture

Which connective tissue is broken down by heat and acids?

• Actin

• Collagen

• Elastin

• Keratin

What is the purpose of aging meat?

• To increase fat content

• To change color

• To reduce moisture

• To enhance texture and flavor

What is the term for meat that has not had enough time to soften after slaughter?

• Green meat

• Fresh meat

• Aged meat

• Cured meat

Which cooking method is most suitable for tougher cuts of meat?

• Grilling

• Braising

• Roasting

• Searing

What does yield grading indicate?

• Age of the animal

• Quality of flavor

• Amount of usable meat

• Color of meat

What is the primary goal of searing meat?

• To cook it thoroughly

• To develop flavor and color

• To tenderize the meat

• To retain moisture