WorksheetsFoods 1 Ch. 34 Review
Total questions: 73
Worksheet time: 37mins
Name
Class
Date
1.
Meat should be rinsed under hot water before it is cooked.
a)
True
b)
False
2.
The lengthwise direction of muscle is called connective tissue.
a)
True
b)
False
3.
Elastin is the very tough, elastic, and yellowish connective tissue found in ligaments and blood vessel walls.
a)
True
b)
False
4.
Roasting works best with small, tough cuts of meat.
a)
True
b)
False
5.
A processed meat has added flavoring and preservatives.
a)
True
b)
False
6.
The Federal Meat Inspection Act requires that all meat shipped across state lines be inspected for wholesomeness.
a)
True
b)
False
7.
Ground meat that is labeled "lean" must have less than 5 grams of total fat.
a)
True
b)
False
8.
The fat in marbling can increase meat's tenderness.
a)
True
b)
False
9.
Broiling meat means cooking it in an oven 2 to 5 inches from the heat source.
a)
True
b)
False
10.
The most common grades of beef are AA, A and B.
a)
True
b)
False
11.
Pan-broiling is a way to slowly cook meat all day and have it ready for the evening meal.
a)
True
b)
False
12.
Meat can be made more tender by both mechanical and chemical methods.
a)
True
b)
False
13.
Tongue, liver and heart are all examples of variety meats.
a)
True
b)
False
14.
The more a muscle moves, the more tender it is.
a)
True
b)
False
15.
Heat always destroys some of the nutrients in meat.
a)
True
b)
False
16.
Why is pork not graded?
a)
because pork is white meat
b)
because meat is too varied in quality
c)
because meat is more uniform in quality than other types of meat
d)
none of the above
17.
How soon after buying should you use ground meat?
a)
within two days
b)
within five days
c)
by the next day
d)
none of the above
18.
How should you insert a meat thermometer when roasting meat?
a)
so that the tip touches the largest bone
b)
so that the tip is centered in the largest muscle
c)
so that the tip is centered in a piece of fat
d)
so that the tip centered in the top of the meat
19.
Which is not one of the three basic stages of doneness that you can cook meat to?
a)
medium-rare
b)
red
c)
medium
d)
well-done
20.
What should you do when making a marinade?
a)
choose at least one acidic ingredient
b)
choose at least one alkaline ingredient
c)
soak meat for at least 24 hours
d)
all of the above
21.
Which is not an ingredient tat can be used to tenderize meat?
a)
tomatoes
b)
sour cream
c)
lemon juice
d)
baking soda
22.
Which is not an example of a variety meat?
a)
heart
b)
liver
c)
tongue
d)
sirloin
23.
According to what standard(s) is meat graded?
a)
amount of marbling
b)
age of the animal
c)
texture and appearance of the meat
d)
all of the above
24.
What happens when meat is properly cooked?
a)
it becomes tender
b)
it loses some vitamins
c)
it shrinks significatly
d)
it becomes more difficult to digest
25.
When should you begin checking meat for doneness?
a)
20 minutes before the end of the expected cooking time
b)
3 minutes before the end of the expected cooking time
c)
5 minutes before the end of the expected cooking time
d)
10 minutes before the end of the expected cooking time
26.
How can you make sure meat has reached the proper internal temperature after microwaving?
a)
Pierce it in several places with a knife or fork
b)
cover it with aluminum foil during standing time
c)
use an instant-read thermometer to check the temperature in several spots
d)
add an extra three minutes to the cooking time
27.
Which is not a method used to process meat?
a)
reconstituting
b)
curing
c)
smoking
d)
cooking
28.
Which is not one of the three main parts of meat?
a)
muscle
b)
fat
c)
grain
d)
connective tissue
29.
Which is a reason why some cuts of meat are more tender than others?
a)
less marbling
b)
more marbling
c)
more muscle movement
d)
all of the above
30.
After cooking a roast and testing it for doneness, the final step is to let it ___ for 15 to 20 minutes.
a)
Stand
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
31.
Begin testing meat for doneness ___ minutes before the end of cooking time.
a)
Ten
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
32.
Ground beef, also called ___, is the most popular type of ground meat.
a)
Hamburger
b)
Curing
c)
Low
d)
Marinate
e)
Meat
33.
A slow-cooker uses a(n) ___ temperature for a long cooking time.
a)
Low
b)
Curing
c)
Hamburger
d)
Marinate
e)
Meat
34.
A(n) ___ cut is a smaller cut of meat sold to consumers.
a)
Retail
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
35.
Three methods used to process meats are cooking, ___ , and smoking.
a)
Curing
b)
Hamburger
c)
Low
d)
Marinate
e)
Meat
36.
A(n) ___ meat is a meat consisting of edible organs and extremities of beef, veal, lamb or pork.
a)
Variety
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
37.
Before cooking meat, you can ___ it with oil, herbs, and an acidic ingredients for added flavor and tenderness.
a)
Marinate
b)
Curing
c)
Hamburger
d)
Low
e)
Meat
38.
___ is the edible muscle of animals.
a)
Meat
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
39.
Cold cuts are ___ slices of cold meat and poultry.
a)
Processed
b)
Curing
c)
Hamburger
d)
Low
e)
Marinate
40.
What may result if meat is not cooked until fully done?
a)
foodborne illness
b)
loss of nutrients
c)
increased flavor
d)
increased marbling
41.
Which grade of beef has the least amount of marbling and is the least expensive?
a)
select
b)
prime
c)
grade B
d)
grade A
42.
Which is a way of curing meat?
a)
pickle curing
b)
wet curing
c)
smoke curing
d)
all of the above
43.
Which cooking method involves browning meat and then cooking it in a small amount of liquid?
a)
pan-broiling
b)
braising
c)
frying
d)
microwaving
44.
How many ounces of protein foods do teens need each day?
a)
7 to 8 ounces
b)
5 to 6 ounces
c)
2 to 3 ounces
d)
9 to 10 ounces
45.
Which type of ground meat has the most fat?
a)
ground chuck
b)
regular ground beef
c)
ground round
d)
ground sirloin
46.
Name the WHOLESALE cut shows in #1
(a)
47.
Name the WHOLESALE cut shows in #2
(a)
48.
Name the WHOLESALE cut shows in #3
(a)
49.
Name the WHOLESALE cut shows in #4
(a)
50.
Name the WHOLESALE cut shows in #5
(a)
51.
Name one RETAIL cut from wholesale cut #1
4 lines
52.
Name one RETAIL cut from wholesale cut #2
4 lines
53.
Name one RETAIL cut from wholesale cut #3
4 lines
54.
Name one RETAIL cut from wholesale cut #4
4 lines
55.
Name one RETAIL cut from wholesale cut #5
4 lines
56.
Name the WHOLESALE cut #1
(a)
57.
Name the WHOLESALE cut #2
(a)
58.
Name the WHOLESALE cut #3
(a)
59.
Name the WHOLESALE cut #4
(a)
60.
Name the WHOLESALE cut #5
(a)
61.
Name the WHOLESALE cut #6
(a)
62.
Name the WHOLESALE cut #7
(a)
63.
Name the WHOLESALE cut #8
(a)
64.
Name the WHOLESALE cut #9
(a)
65.
Name one RETAIL cut from wholesale cut #1
4 lines
66.
Name one RETAIL cut from wholesale cut #2
4 lines
67.
Name one RETAIL cut from wholesale cut #3
4 lines
68.
Name one RETAIL cut from wholesale cut #4
4 lines
69.
Name one RETAIL cut from wholesale cut #5
4 lines
70.
Name one RETAIL cut from wholesale cut #6
4 lines
71.
Name one RETAIL cut from wholesale cut #7
4 lines
72.
Name one RETAIL cut from wholesale cut #8
4 lines
73.
Name one RETAIL cut from wholesale cut #9
4 lines
100 %
