HSCI 345: Chapter 25

A desired end-point temperature of a 10-15 pound roast beef is 150°F. At what temperature should this roast be removed from the oven to achieve this end-point temperature?

140°F

According to the FDA Food Code, what is the minimum recommended safe endpoint cooking temperature for pork?

145°F

According to the FDA Food Code, what is the minimum recommended endpoint cooking temperature for pork?

145°F.

According to the FDA Food Code, foods containing ground beef must be heated to a minimum of

155-160°F.

Foods containing ground beef must be heated to a minimum of

155-160°F.

What term is used for the fat that is distributed throughout the muscles of a meat cut?

Marbling

Making up the structure of tiny myofibrils in muscle tissue are thick and thin filaments set in an orderly array. The thick filaments are composed primarily of the protein

Myosin

How may a beef rib steak and a pork loin center chop be distinguished from each other?

Pork is a lighter color, smaller portion, and finer texture than beef.

What is considered to be the highest grade of beef?

Prime

Which primal cut of beef should be chosen to use for a very tender, high quality steak?

Rib

At the federal level, the regulation of red meats, poultry, and eggs is the responsibility of

U.S. Department of Agriculture.

Which of the following meats is most improved by aging?

beef

Yield grades as well as quality grades are available for

beef

From which pork primal is bacon made?

belly

Which of the following cuts of beef cannot usually be successfully cooked by pan-broiling?

bottom round steak

Which of the following is a combination method of meat cookery?

braising

Which of the following is a moist heat method of cooking?

braising

Identify the type of pork chops that would provide the most desirable chops that are consistent in size, appearance, and bone structure?

center cut chops

Connective tissue binds muscle cells together into bundles. The connective tissue that appears to be white contains the protein

collagen

The connective tissue in meat cuts may usually be adequately tenderized by

cooking with moist heat. blade tenderizing or thinly slicing.

Quality grade categories for beef do NOT include

cull

Yield grades are based primarily on

cutability

Nitrite, when used in the curing of meat, fixes the color and contributes to the flavor. It also plays an important role in

inhibiting the growth of Clostridium botulinum.

From a nutritional standpoint, red meat is an excellent source of

iron

Meat labeled as extra lean must

less than 5 grams per serving

From what area(s) of the pork carcass is true Canadian Bacon made?

loin

When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?

metmyglobin

Which meat pigment is associated with meat that has been exposed to oxygen for too long of a period of time?

metmyoglobin

A beef chuck steak should generally be cooked with

moist heat to tenderize it.

The major pigment in fresh red meat is

myoglobin

A roast needs to be thawed rapidly. Is thawing at room temperature (on the counter) acceptable?

no, because the exterior of the meat may be in the danger zone

A retail cut of beef coming from the short loin wholesale cut is

porterhouse steak

What color is beef packaged in a air tight packaging, such as cryovac, before it has been opened?

purplish-red

Inspection of beef, pork, and poultry is

required to promote safe food

What creates the characteristic pink color of cured meats?

salt

The fine membrane that surrounds each muscle fiber or cell is called

sarcolemma.

What primal cut of pork has the most connective tissue?

shoulder

In comparing the results of dry aging and wet aging of beef, there appears to be a significant difference only in

shrinkage

During the aging of beef there is an increase in

tenderness

Which of the following is NOT a metabolic change in muscle tissue that is usually associated with the slaughter of a meat animal?

the muscles relax

What is the parasite that may be found in pork products that can result in foodborne illness?

trichinella

If cooking a beef roast with significant amounts of collagen, how can the meat be most effectively tenderized?

use a moist-heat cooking method to change the collagen to gelatin

Heating produces many changes in meat. Which of the following is NOT among these changes?

water-holding capacity increases in muscle proteins

The color of fatty tissue in beef changes with the age of the animal. In older animals it becomes

yellow