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)