NUTR 119 Exam 4

Which of the following would be the most tender? brisket chuck Round Sirloin

Sirloin

Please match the following meat classifications Steers Bulls Veal Lamb Mutton

Steers: Male castrated Bulls: Male unncastrated Veal: meat from your Lamb: come from sheep <14 months Mutton: come from sheep >14 months darker meat

After harvest, most fruits ripen and most vegetables degrade. True False

True

As vegetables mature, fiber content increases. True False

True

Muscle tissue in meat has a high percentage of water which explains the challenge of shrinkage during cooking. True False

True

The biggest botanical difference between fruits and vegetables are fruits contain seeds. True False

True

Tying the legs and wings against the body of a chicken to make a compact, solid unit is called grilling trussing broiling basting

Trussing

Complete proteins are found in ______________. eggs dried legumes brown rice sesame seeds

eggs

Shellfish have __________ and ___________. internal shells, no fins no fins, internal skeleton fins, external shells external shells, no internal bone structure

external shells, no internal bone structure

Which combination is NOT a good example of complementary proteins? dried legumes and grains milk and grains dried legumes and nuts grains and seeds

grains and seeds

Poultry that is fully fleshed and meaty,has a uniform fat covering and well formed and good clean appearance is a Grade A Grade B Prime Grade C

Grade A

Please match the proper fish with its classification Halibut Trout Clam Crab salt water fish fresh water fish mollusk crustacean

Halibut: salt water fish Trout: fresh water fish Clam: mollusk Crab: crustacean

Pairing proteins in a vegetarian diet Makes low quality protein sources high quality Can be achieved by mixing nuts and seeds with legumes Can be obtained by mixing grains with legumes All of the above

All of the above

Which of the following are botanically fruits but are referred to as culinary vegetables? (Mark all that apply) Avocado Eggplant Onion Garlic Cucumber

Avocado Eggplant Cucumber

This grade of beef is most widely used in food service and retail settings: Prime Choice Select Standard

Choice

Primal cuts of beef include Rib roast, steak Tenderloin, stew meat Chuck, short plate

Chuck, short plate

Please match the following component of meat Collagen: Elastin: Adipose tissue: Myoglobin: White connective tissues; coats muscle fiber bundles; higher in older animals and exercised muscle Includes tendons, blood vessels; cannot be broken down by cooking Serves as insulation under the skin & padding for sensitive organs Primary pigment in meat; receives oxygen from blood stores it in muscles

Collagen: White connective tissues; coats muscle fiber bundles; higher in older animals and exercised muscle Elastin: Includes tendons, blood vessels; cannot be broken down by cooking Adipose tissue: Serves as insulation under the skin & padding for sensitive organs Myoglobin: Primary pigment in meat; receives oxygen from blood stores it in muscles

__________ affects the texture, flavor, color, and nutrients of vegetables. Peeling Storing Cooking Purshasing

Cooking

The ______________ is a special breed of young, tender chicken usually weighing less than 2 pounds. squab capon guinea Cornish game hen

Cornish Game Henn

The natural pigment in the muscle of red meat is Lecithin Myoglobin Collagen Hemoglobin

Myoglobin

A vegan might not eat products containing sugar because ________________. sugar raises the level of cholesterol in the blood sugar cane is harvested with the use of animal labor some sugar is refined with the use of animal products None of these. Sugar is a plant product, so it can be included in vegan diets.

None of these. Sugar is a plant product, so it can be included in vegan diets.

One of the major factors contributing to the obesity epidemic today is College enrollment has increased Vitamin intake has decreased Portion sizes have increased over the last 20 years The cost of exercising has risen drastically

Portion sizes have increased over the last 20 years

Meat, poultry, and fish are excellent sources of Protein Fiber Carbohydrates Phytochemicals

Protein

Dry- heat is the preferred cooking method for brisket short ribs stew meat T-bone steak

T-bone steak

Please match regarding market forms of fin fish Whole Drawn Dressed Steaks Fillets Sticks Completely intact Viscera removed Viscera, scales, head, tail and fins removed Cross-section slices each containing a section of backbone Boneless sides of fish, with skin on or off Sticks Cross-section slices from fillets

Whole:Completely intact Drawn: Viscera removed Dressed: Viscera, scales, head, tail and fins removed Steaks: Cross-section slices each containing a section of backbone Fillets: Boneless sides of fish, with skin on or off Sticks: Cross-section slices from fillets

Enzymatic browning which occurs in apples when they are sliced, may be inhibited by (Mark all that apply) adding lemon juice adding baking soda coating with sugar or water chilling the sliced apples

adding lemon juice coating with sugar or water chilling the sliced apples

Grading of fish is not mandatory based on the wholesomeness of the fish based on sanitary conditions of the processing plant all of the above

all of the above

Nutrients in fruits and vegetables can be lost by high temperatures and long cooking high temperatures and long cooking alkalis all of the above

all of the above

The collagen in meat can be broken down by acids enzymes long slow cooking process all of the above

all of the above

To reduce fat in salad dressing Use flavored vinegars like balsamic or raspberry vinegar to use less oil Use pureed vegetables in place of some of the oil Use oils with intense flavors to use less all of the above

all of the above

Wild birds such as ducks have darker breast meat because of the way they are preapred for cooking because of their diet because they actually use the muscles for flying because of storage conditions

because they actually use the muscles for flying

The process of immersing a fruit or vegetable in rapidly boiling water for a minute or two is known as ripening blanching preserving oxidation

blanching

Apples, peaches, pears and nectarines are (Mark all that apply) climacteric fruits continue to ripen after being harvested non climacteric fruits have a lower metabolism after being harvested

climacteric fruits continue to ripen after being harvested

Lacto-vegetarians eat __________________________. plant products only plant products and dairy products plant products, dairy, and fish plant products and eggs

plant products and dairy products

The following are dry-heat methods of cooking vegetables: microwaving roasting simmering baking sauteing

roasting baking sautéing

Examples of fatty fish include bass, cod, flounder salmon, anchovies, bluefish haddock, pollock, sole all of the above

salmon, anchovies, bluefish

Whether you utilize a dry heat or moist heat method when cooking poultry, should be checked with a thermometer to make sure it is adequately cooked can be slightly undercooked if holding it for a lengthy period of time it is cooked when it is firm to the touch

should be checked with a thermometer to make sure it is adequately cooked

When soybeans are soaked, ground, boiled with water, and strained, the resulting liquid is called ______________. soy milk tempeh lactose miso

soy milk

TVP is made from __________________. soybeans miso dried kidney beans dried eggs

soybeans

Which sugar substitute or artificial sweetener is most often used for baking? saccharin (Sweet n' low) sucralose (Splenda) Aspartame (Nutra Sweet)

sucralose (Splenda)