UNIT 9 INTRODUCTION TO PROTEIN-BASED PRODUCT

What is one of the most highly valued characteristics of meat?

• Color

• Size

• Tenderness

• Price

Which of the following is the youngest market class of chicken?

• Broiler or fryer

• Rooster

• Cornish game hen

• Stewing chicken

Which method is commonly used to tenderize meat?

• Freezing

• Adding sugar

• Enzymes and acids

• Drying

What type of shellfish is characterized by a segmented, armor-like shell?

• Mollusks

• Crustaceans

• Bivalves

• Cephalopods

Which of the following is a fatty fish?

• Cod

• Flounder

• Mackerel

• Haddock

Tenderness in meat is influenced by the amount and type of connective tissue.

• True

• False

Dark poultry meat is less tender than light poultry meat.

• True

• False

Older poultry usually requires shorter cooking times.

• True

• False

Shellfish includes both mollusks and crustaceans.

• True

• False

Lean fish contain more than 10% fat.

• True

• False