Font size
WorksheetsProtein Review
Total questions: 30
Worksheet time: 15mins
Which of the following is a true statement:
Meat is an excellent source of protein.
Wholesale cuts are larger than retail cuts.
All meat shipped across state lines in the United States must be inspected for wholesomeness and pass federal inspection standards.
All of the statements are true
The highest and most expensive cut of meat is:
Prime
Choice
Select
What acids chemically soften collagen and elastin, helping to tenderize meat:
tomatoes
lemon juice
vinegar
all of the above
What statement about meat is false?
Cooking times for meat depend on the cooking method and the cut of meat.
Pan-broiling is a fast, convenient way to cook less-tender cuts of meat.
Meat is a major source of iron, thiamin, riboflavin, and vitamins B6 and B12.
The more movement and animal’s muscle gets, the less tender the meat is from that area.
Choose the 2 statements that are false :
In general, the white contains more vitamins and minerals than the egg yolk.
High heat and overcooking causes the protein structures in eggs to tighten and push out water, making the protein tough and watery.
Microwaving an egg in its shell can cause heat and steam to build up inside the egg, causing it to explode.
Fresh poultry should be used within 2 weeks of purchase.
Choose the one statement that is false:
Poultry is generally lower in fat and calories than red meat.
Removing the skin from poultry before eating increases the amount of fat you eat.
A strong “fishy” or ammonia odor indicates that the protein in fish or shellfish has begun to deteriorate.
Fish should be cooked at a moderate temperature to prevent drying out.
All of the following are common grades of beef EXCEPT:
Prime
Select
Superior
Choice
All of the following are variety meats EXCEPT:
Ground Round
Pig's feet
Oxtails
Sweetbread
Which of the following tender cuts of meat should be cooked with a dry-heat method instead of a moist heat?
Flank steak
Porterhouse steak
Brisket
Round Roast
. All of the following are dry-heat methods EXCEPT:
Broiling
Braising
Grilling
Roasting
Which of the following type of meat would be considered a tender cut?
Shank steak
Brisket
Sirloin steak
Flank
In which of the following cooking methods are egg yolks always intentionally broken?
Fried
Poached
Scrambled
Baked
Eggs are high in this nutrient:
Vitamin C
Protein
Carbohydrate
Phosphorus
Use moderate cooking temperatures and careful timing to prevent poultry from becoming:
Tough
Dry
Flavorless
All of the above
The most common grade of poultry available in stores is
Grade A
Grade AA
Choice
Select
When buying fresh fish, which of the following should you avoid?
Fish packed in ice
Fish that have a mild, fresh aroma like seafood
Fish with shiny skin and glistening color
Fish displayed under hot lights
If overcooked in dry heat, fish
Falls apart
Looses all it's flavor
Becomes tough and rubbery
Softens and becomes sticky
The 10 minute rule for cooking fish with conventional methods is to:
cook the fish 10 minutes for every inch of thickness
cook fish for 10 min.
marinate fish for 10 minutes before cooking
cook fish 10 min. per side
True or False? The specific edible part of meat such as steak, chop, or roast is called the cut.
True
False
True or False? The most used ground meat (ground beef) is commonly called hamburger.
True
False
True or False? Meats that have been changed by various methods to add flavor and help preserve them are called "chemically adulterated" meats (bacon, sausages, etc.)
True
False
True or False? Eating raw or partially cooked poultry increases the risk of exposure to the bacteria SARS.
True
False
True or False? Crabs, lobsters, and shrimp are types of shellfish known as crustaceans.
True
False
Word Bank: Choice, Prime, Select
This is the highest and most expensive grade of beef:
(a)
Word Bank: Choice, Prime, Select
The most common grade sold in supermarkets:
(a)
Word Bank: Choice, Prime, Select
This grade is the least expensive and often sold as a store brand:
(a)
Word Bank: Chalazae, Yolk, Albumen
The thick fluid commony known as egg white.
(a)
Word Bank: Chalazae, Yolk, Albumen
The round, yellow portion of the egg.
(a)
Word Bank: Chalazae, Yolk, Albumen
The two, thick, twisted strands of albumen that anchor the yolk in the center of an egg.
(a)
Choose the 2 correct statements about eggs:
Eggs are highly perishable.
It is permissible to use cracked and dirty eggs.
Refrigerate eggs in the original carton (if stored in the egg tray on the door, the temperature drops everytime the door is opened and causes eggs to loose quality)
