WorksheetsPPM Quiz: Meat & poultry
Total questions: 10
Worksheet time: 10mins
Veal is meat from
a. lambs under three years of age.
b. beef heifers under the age of three months.
c. swine between the ages of three weeks and three months.
d. beef calves between the ages of three weeks and three months.
The primary difference between lamb and mutton is that
a. lamb is from older animals.
b. lamb is from sheep and mutton is from goats.
c. lamb is from sheep under 14 months and mutton is from sheep over 14 months.
d. lamb is mutton; there is no difference.
Connective tissue in the animal and ultimately in the meat is
a. adipose tissue, which acts as the “glue” for muscle fibers.
b. collagen, adenosine triphosphate, and lignin.
c. elastin, which is related to reticulin and holds muscles to tendons.
d. tendons, ligaments, and the “glue” that holds muscle cells together.
The relationship between exercise, connective tissue, and the tenderness of the meat is that the
a. less the muscle is exercised, the greater the connective tissue content, and the less tender the meat.
b. more the muscle is exercised, the less the connective tissue content, and the less tender the meat.
c. more the muscle is exercised, the less the connective tissue content, and the more tender the meat.
d. more the muscle is exercised, the greater the connective tissue content, and the less tender the meat.
The fat in an older animal is influenced by presence of _____ pigments in the feed
a. anthocyanin
b. anthoxanthin
c. betalains
d. carotenoid
Meat tenderness is due to factors such as
a. the muscle from which it came.
b. age and fat content.
c. mechanical and electrical treatments.
d. all of the above answers are correct
Which of the following is the best cooking method for a tender cut of meat?
a. stewing
b. frying
c. braising
d. steaming
Poultry comes to market in different “styles,” which refers to
a. the age and breed of the poultry.
b. whether it is fresh, frozen, cooked, sliced, etc.
c. the degree to which it has been cleaned or processed.
d. whether the bird has been finished.
The classic aroma of roasting chicken comes from
a. denatured protein.
b. the Maillard reaction.
c. diacetyl and other short-chain fatty acids in lipids.
d. volatile compounds such as carbonyls and hydrogen sulfide.
Overcooking poultry
a. results in a bird that is more flavorful.
b. means that there is no need for basting.
c. causes the flesh to become dry, tough, and stringy.
d. results in a characteristic “warmed-over” flavor caused by the breakdown of fat.
