Basic Meat Cookery 2100
Review Questions
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1. Lower cholesterol intake will result from cooking method will not affect the
cholesterol intake of the meat.
2. Ground beef packaged in a plastic tubing:
 Will keep longer than meat in a clear packages, is vacuum packed, and
has been handled less frequently.
3. Low temperatures cause greater shrinkage in meat than high temperatures:
 False.
4. The most tender cuts of meat are from the part of the animal which receives
the least amount of exercise:
 True.
5. High cholesterol intake may be a contributing cause of:
 Heart disease, high bold pressure and obesity.
6. Some types of collagen cannot be made tender no matter how they are
cooked:
 True.
7. Protein foods should always be cooked at high temperatures:
 False
8. Grinding meat is a method of tenderizing a tough cut of meat
 True.
9. The shape of the bone in the meat can be a clue to the location of the cut on
the carcass and that location will give an indication of the tenderness of the
meat:
 True.
10.
Red meats are high in:
 Saturated fats.
11.
The only effective method of making elastin edible is to:
 Grind it.
12.
Meat tenderizer contains:
 Enzymes from papaya plants.
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Basic Meat Cookery 2100
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Review Questions
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Braising meat means:
Searing the meat, then cooking covered in a small quantity of water.
Aging is done to:
Tenderize meat.
Which of the following statements about meat is incorrect:
The less marbling a meat has, the more tender it is.
Most cuts of meat are best cooked at moderate to high temperatures:
False.
The blade bone indicates the meat is:
A tough cut.
The following is not a good way to tenderize meat:
Broiling.
The following is not a dry heat method of cooking meat:
Pan frying.
When buying bone in meat you should allow 400 grams per serving :
False.
All meat sold in Canada must be inspected:
True
The following is a dry heat method of cooking:
Broiling.
Ground beef should be cooked:
Moderate temperature for dry heat; low temperature for dry heat;
moderate temperature for moist heat;, low temperature for moist
heat.
The following meat contains the same protein in a standard serving:
Lean ground beef, round steak, stewing beef, and flank steak.
The following nutrients are high in meat:
Protein, iron, niacin, and Vitamin A
Meat extenders:
Basic Meat Cookery 2100
Review Questions
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 Are used to make the meat serve more people; include rice, oatmeal
and eggs; bind the ingredients and are economical.
27.
When an animal dies, it becomes rigid as a result of:
 Rigor mortis
28.
Stewing beef should be cooked:
 Low temperature, moist heat.
29.
The following are examples of moist heat cookers:
 Braise, stew, pot-roast.
30.
The following are examples of moist method of cooking meat:
 Broiling.
31.
Browning mead. Adding a small amount of liquid, then covering and
cooking over low heat is called:
 Braising.
32.
Porterhouse steak should be cooked:
 Moderate temperature, dry heat.
33.
Stew means to:
 Brown small chunks, cooking in simmering liquid.
34.
Meat is an excellent source of the mineral:
 Iron.
35.
Flank steak should be cooked:
 Low temperature, moist heat.
36.
Marbling is:
 The fat distributed throughout the meat.
37.
Saute means to:
 Brown in a small amount of fat, then cook, covered until done.
38.
Pan broiling means:
 Frying the meat in the fat is accumulates.
39.
When cooked, collagen is converted into:
 Gelatin
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Basic Meat Cookery 2100
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Review Questions
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The principal nutrient in meat is:
Protein
Heat causes the following changes in meat:
The colour changes from red to brown; the meat becomes more easily
digestible; the bacteria and parasites are destroyed
The round bone indicates meat is from the:
Hip
Meat from cattle 2-3 months old is called:
Veal
Braising and roasting are similar because they both use:
Whole cuts of meat.
To marinate meat:
Soak it in acid.
Commercial meat tenderized is made from:
An enzyme.
Beef is juicy when you eat it because it:
Contains fat.
Collagen is softened by:
Heat; water; acid and enzymes.
A thick layer of fat just under the skin of animals is called:
Finish
Streaks of fat throughout the lean meat is referred to as:
Marbling
Short answer Questions
1. Plan a dinner menu using flank steak for the entrée.
2. Why should meats be thawed in the fridge rather than on the counter:
 It helps prevent food poisoning from occurring
 Meats will also lose less liquid when defrosted in the fridge
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Basic Meat Cookery 2100
Review Questions
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3. E.coli is commonly known as:
 Hamburger disease
4. Explain two ways to prevent transmission of E. coli.
 Use of clean utensils
 Through washing of hands after handling raw meats.
 Use of separate containers for raw and cooked meats
 Through cooking of the meat products

5. Meat contains complete protein.
6. Why is protein so important:
 The body is unable to manufacture the essential amino acids that are
contained in complete protein.
7. List 3 appropriate meats for a dinner party, indicate the tenderness and how
they can be cooked:
 Tender cuts: sirloin, rib, short lion; BBQ, Fried
 Medium tender cuts: chuck, hip; Broiled; BBQ, Boiled
 Tough cuts: flank, short plate, shank, brisket; Boiled, quick fried
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