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Q2 TLE/ICT 07 Lesson 02 Assessment

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What is the main factor that determines the tenderness of meat?

a)

Color of the meat

b)

Connective tissue

c)

Size of the animal

d)

Age of the chef

2.

What percentage of muscle tissue is water?

a)

50%

b)

72%

c)

80%

d)

60%

3.

What is the main component of muscle tissue?

a)

Minerals

b)

Fat

c)

Protein

d)

Water

4.

What process is essential after slaughtering to avoid tough meat?

a)

Marbling

b)

Rigor mortis

c)

Barding

d)

Sous-vide

5.

Which grading is NOT used for beef sold in grocery stores?

a)

Prime

b)

Choice

c)

Select

d)

Utility

6.

What is the purpose of trussing and tying meat?

a)

To tenderize the meat

b)

To create a uniform shape

c)

To add moisture

d)

To enhance flavor

7.

What is marbling in meat?

a)

The outer fat layer

b)

Muscle texture

c)

Whitish streaks of fat

d)

Water content

8.

Which cooking method is ideal for tender cuts of meat?

a)

Braising

b)

Roasting

c)

Stewing

d)

Sous-vide

9.

What kind of meat preparation involves wrapping meat in bacon?

a)

Larding

b)

Barding

c)

Trussing

d)

Sous-vide

10.

What is the USDA grade for the highest quality meat?

a)

Select

b)

Prime

c)

Choice

d)

Utility

11.

What happens during the dry aging process?

a)

Moisture content increases

b)

Meat becomes tougher

c)

Flavors intensify

d)

Connective tissues dissolve

12.

What is the ideal refrigeration temperature for meat?

a)

10°F to 15°F

b)

30°F to 35°F

c)

40°F to 50°F

d)

60°F to 70°F

13.

Which fat is located within the muscle fibers?

a)

External fat

b)

Intermuscular fat

c)

Intramuscular fat

d)

Subcutaneous fat

14.

Which connective tissue is resistant to breaking down?

a)

Collagen

b)

Elastin

c)

Sinew

d)

Gristle

15.

What cooking method uses both dry and moist heat?

a)

Roasting

b)

Stewing

c)

Braising

d)

Grilling

16.

What type of fat determines beef grading?

a)

Subcutaneous fat

b)

Marbling

c)

Internal organ fat

d)

Surface fat

17.

What is the primary purpose of larding meat?

a)

Adding moisture

b)

Tenderizing meat

c)

Enhancing flavor

d)

Preventing shrinkage

18.

What is the recommended temperature for freezing meat?

a)

0°F

b)

-10°F

c)

-50°F

d)

-30°F

19.

Which process uses vacuum-sealed meat cooked in a water bath?

a)

Sous-vide

b)

Barding

c)

Grilling

d)

Frying

20.

What does 'choice' refer to in USDA beef grading?

a)

Highest quality

b)

Moderate quality

c)

Low quality

d)

Commercial use only

21.

What is the primary benefit of wet aging meat?

a)

Intensifies flavor

b)

Enhances marbling

c)

Maintains moisture

d)

Reduces shrinkage

22.

Which type of fat surrounds the muscles but is not within them?

a)

Intramuscular fat

b)

Intermuscular fat

c)

Subcutaneous fat

d)

Surface fat

23.

Which USDA grade is typically used in animal food products?

a)

Prime

b)

Choice

c)

Canner

d)

Select

24.

What type of meat preparation prevents freezer burn?

a)

Storing meat at 0°F

b)

Moisture and vapor-proof packaging

c)

Vacuum sealing

d)

Freezing in large portions

25.

Which cooking method is best for meat close to the head and hooves?

a)

Grilling

b)

Stewing

c)

Pan-frying

d)

Roasting

26.

What happens when meat is overcooked?

a)

Becomes tender

b)

Retains moisture

c)

Becomes tough and dry

d)

Gains flavor

27.

What method involves submerging meat halfway in liquid after searing?

a)

Stewing

b)

Grilling

c)

Braising

d)

Pan-frying

28.

What is the principal factor in determining meat texture?

a)

Thickness of muscle cells

b)

Color of the meat

c)

Age of the animal

d)

Cooking time

29.

What temperature is recommended for resting chicken after cooking?

a)

150°F

b)

160°F

c)

165°F

d)

170°F

30.

What is the key advantage of sous-vide cooking?

a)

Adds extra flavor

b)

Tenderizes meat in its own juices

c)

Reduces marbling

d)

Speeds up cooking time

31.

Why is carving meat against the grain important?

a)

Prevents overcooking

b)

Reduces shrinkage

c)

Shortens muscle fibers for easier chewing

d)

Enhances flavor

32.

Which cooking method is ideal for tender cuts of beef?

a)

Braising

b)

Grilling

c)

Stewing

d)

Boiling

33.

What does carryover cooking refer to?

a)

Overcooking meat on high heat

b)

Cooking that continues after removal from heat

c)

Marinating meat for extended periods

d)

Freezing meat after cooking

34.

What is the main component of connective tissue in meat?

a)

Collagen

b)

Protein

c)

Elastin

d)

Fat

35.

What is the result of improper wrapping when freezing meat?

a)

Intense flavor

b)

Freezer burn

c)

Faster cooking

d)

Improved texture

36.

What method is commonly used to determine meat doneness?

a)

Color observation

b)

Time spent cooking

c)

Internal temperature

d)

Size of the cut

37.

Which of these grades is not used for lamb?

a)

Prime

b)

Select

c)

Good

d)

Utility

38.

What is a characteristic of grass-fed beef?

a)

Raised entirely on grain diets

b)

Given antibiotics throughout their lives

c)

Grazed on forage and grass

d)

Aged only through wet aging

39.

Which is a combination cooking method?

a)

Sautéing

b)

Roasting

c)

Braising

d)

Deep-frying

40.

Which type of aging involves vacuum-sealed packaging?

a)

Dry aging

b)

Wet aging

c)

Natural aging

d)

Quick freezing

41.

What are the USDA grades for veal?

a)

Prime, Choice, Good

b)

Prime, Select, Utility

c)

Choice, Select, Utility

d)

Prime, Good, Utility

42.

Which method ensures even cooking for stuffed meat?

a)

Trussing

b)

Barding

c)

Larding

d)

Sous-vide

43.

What is one benefit of dry aging meat?

a)

Enhances moisture content

b)

Reduces cost

c)

Concentrates flavor

d)

Shortens preparation time

44.

What is a term for pre-portioned, ready-to-cook meat?

a)

Prime cut

b)

Portion control

c)

Marbled meat

d)

Trussed meat

45.

What cooking method is similar to braising but fully submerges meat?

a)

Grilling

b)

Stewing

c)

Searing

d)

Boiling

46.

What is the safest way to store meat?

a)

Refrigerate between 30°F and 35°F

b)

Freeze at 0°F slowly

c)

Use thin plastic packaging

d)

Keep at room temperature before cooking

47.

Which fat is primarily responsible for meat tenderness?

a)

External fat

b)

Marbling

c)

Surface fat

d)

Subcutaneous fat

48.

What type of meat is graded USDA #1 and #2?

a)

Beef

b)

Pork

c)

Lamb

d)

Veal

49.

What effect does resting meat after cooking have?

a)

Intensifies flavor

b)

Redistributes juices

c)

Increases cooking time

d)

Reduces moisture content

50.

Which cooking method involves circulating hot water?

a)

Stewing

b)

Sous-vide

c)

Deep-frying

d)

Pan-frying