Nutrition 119 Exam 4
What is the most important factor that determines tenderness of a class of poultry?
Age
Which of the following are botanically fruits but are referred to as culinary vegetables? (Mark all that apply)
Avocado Eggplant Cucumber
The least tender cut of meat of those listed below is:
Brisket
A vegan might not eat products containing sugar because ________________.
Some sugar is refined with the use of animal products
TVP is made from ___________.
Soybeans
Please match the following meat classifications
Steers - Male; castrated while young... Bulls - Male; uncastrated. Used for... Veal - Meat from young calves, male... Lamb - Comes from sheep < 14 months... Mutton - Comes from sheep > 14 months...
When soybeans are soaked, ground, boiled with water, and strained, the resulting liquid is called _________.
Soy milk
Which sugar substitute or artificial sweetener is most often used for baking?
Sucralose (Splenda)
Grading for beef includes all of the following except
Supreme
Dry- heat is the preferred cooking method for:
T-bone steak
Pairing proteins in a vegetarian diet
All of the above (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)
To reduce fat in salad dressing
All of the above (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)
The technique of tying thin sheets of fat over lean meat to keep meat moist during roasting is
Barding
The following two choices are true for light meat poultry
Breast and wings Less connective tissue
Which of the following beef cuts comes from the foreshank?
Brisket
_________ is also known as bean curd and different types include silken and firm
Tofu
After harvest, most fruits ripen and most vegetables degrade.
True
As vegetables mature, fiber content increases.
True
Muscle tissue in meat has a high percentage of water which explains the challenge of shrinkage during cooking.
True
The biggest botanical difference between fruits and vegetables are fruits contain seeds.
True
In baked goods, one way to reduce the amount of calories is to
Use fruit purees instead of sugar or oil
Meat, poultry, and fish are excellent sources of
protein
The following are dry-heat methods of cooking vegetables:
roasting baking sauteing
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
Which of the following would be the most tender?
sirloin
Fish is considered done when
the flesh is opaque and flakes and the flesh temperature is 145 F
Tying the legs and wings against the body of a chicken to make a compact, solid unit is called
trussing
By making a shallow cut down the back of the shrimp, you are exposing the
Digestive tract
Complete proteins are found in ______________.
Eggs
Fiber is made firmer in vegetables by adding an alkali like baking soda.
False
Surimi is a type of fabricated fish made from salmon.
False
Which combination is NOT a good example of complementary proteins?
Grains and seeds
The technique of inserting strips of fat into lean meats low in marbling is
Larding
_________ is also know as bean paste and there are several types ranging from light, sweet, and mild to dark, salty and robust.
Miso
The natural pigment in the muscle of red meat is
Myoglobin
Lacto-vegetarians eat ____________
Plan products and dairy products
Lacto-ovo vegetarians eat ____________.
Plant products, dairy products and eggs
One of the major factors contributing to the obesity epidemic today is
Portion sizes have increased over the last 20 years
A __________ can be thought of as the amount of a specific food you choose to eat for dinner, snack, or other eating occasion. Whereas a ___________ is a unit of measure used to describe the amount...
Portion, serving
Three nutrients are of special concern to vegetarians, because their main sources are animal products. These nutrients are __________________.
Protein, calcium, and vitamin B12
Wild birds such as ducks have darker breast meat
because they actually use the muscles for flying
Which product is best suited for braising?
beef brisket
The process of immersing a fruit or vegetable in rapidly boiling water for a minute or two is known as
blanching
The following market form of fish is considered "fillets":
boneless sides of fish with or without skin
Apples, peaches, pears and nectarines are (Mark all that apply)
climacteric fruits continue to ripen after being harvested
This grade of beef is most widely used in food service and retail settings:
Choice
Primal cuts of beef include
Chuck, short plate
Please match the following component of meat
Collagen - White connective tissues; co... Elastin - Includes tendons, blood vess... Adipose tissue - Serves as insulaon under th... Myoglobin - Primary pigment in meat; rec...
A person who is following a vegan diet will
Consume only plant-based foods
__________ affects the texture, flavor, color, and nutrients of vegetables.
Cooking
The ______________ is a special breed of young, tender chicken usually weighing less than 2 pounds.
Cornish game hen
Reasons why more people are choosing to follow a vegetarian lifestyle include (Mark all that apply)
Cost of the meat (economics), Environmental concerns, Health concerns, Animal rights
Please match regarding market forms of fin fish
Whole - Completely intact Drawn - Viscera removed Dressed - Viscera, scales, head, tail and... Steaks - Cross‐secon slices each containing... Fillets - Boneless sides of fish, with skin... Sticks - Cross‐secon slices from fillets
Raw chicken can be stored in a refrigerator
a maximum of 3 days
Enzymatic browning which occurs in apples when they are sliced, may be inhibited by (Mark all that apply)
adding lemon juice coating with sugar or water chilling the sliced apples
Grading of fish is
all of the above
Nutrients in fruits and vegetables can be lost by
all of the above
The collagen in meat can be broken down by
all of the above
Myoglobin is
all of these
