Name:_______________
2100: BASIC MEAT COOKERY
1. Meat extenders:
a. include rice, oatmeal and eggs
b. are used to make the meat serve more people
c. all options are correct
d. are economical
e. bind the ingredients
2. Which meat contains the most protein in a standard serving?
a. They all contain the same amount of protein
b. Flank steak
c. Lean ground beef
d. Round steak
e. Stewing beef
3. All meat sold in Canada must be inspected.
a. False
b. True
4. The following nutrients are high in meat:
a. protein, fat, vitamin C, vitamin A
b. protein, niacin, riboflavin, vitamin C
c. protein, iron, riboflavin, vitamin D
d. protein, iron, niacin, vitamin A
e. protein, iron, niacin, vitamin A
5. Some types of collagen cannot be made tender no matter how they are
cooked.
a. True
b. False
6. Lower cholesterol intake will result from ________ the meat.
a. deep fat frying
b. stir frying
c. stewing
d. broiling
e. cooking method will not affect the cholesterol intake
7. The most tender cuts of meat are from the part of the animal which
receives the least amount of exercise.
a. False
b. True
8. Low temperatures cause greater shrinkage in meat than high
temperatures
a. True
b. False
9. When buying bone in meat you should allow 400 grams per serving
a. True
b. False
10.The blade bone indicates the meat is:
a. a medium tender cut
b. a tough cut
c. a tender cut
11.Aging is done to:
a. decrease the amount of fat
b. tenderize meat
c. darken the colour of the meat
d. lengthen the shelf life
e. lighten the meat colour
12.When an animal dies, it becomes rigid as a result of:
a. fright
b. papain
c. rigor mortis
d. enzymes
13.Browning meat, adding a small amount of liquid, then covering and
cooking over low heat is called:
a. braising
b. deep fat frying
c. broiling
d. stewing
14.Which of the following is not a moist heat method of cooking meat?
a. braising
b. broiling
c. pot roasting
d. clay pot cooking
e. boiling
15.Porterhouse steak should be cooked:
a. Moderate temperature, dry heat.
b. Low temperature, dry heat
c. Low temperature. moist heat
d. All methods produce a similar product
e. Moderate temperature, moist heat
16.Saute means to:
a. cook in a small amount of fat until done
b. brown in a small amount of fat, then cooked, covered, in a
small amount of water
c. brown in a small amount of fat, baking in the oven until done
d. brown in a small amount of fat, then cook, covered, until done
17.Marbling is:
a. the exterior fat of meat
b. the fat distributed throughout the meat
18.Meat is an excellent source of the mineral:
a. calcium
b. phosphorus
c. iron
19.Flank steak should be cooked:
a. low temperature, moist heat
b. moderate temperature, moist heat
c. moderate temperature, dry heat
d. low temperature, cry heat
e. all methods produce a similar product
20.To marinate meat:
a. soak it in oil
b. pound it
c. soak it in acid
d. hang it for several days
21.Meat from cattle 2 – 3 months old is called:
a. beef
b. calf
c. veal
22.Heat causes which of the following changes in meat?
a. the colour changes from red to brown
b. the meat becomes more easily digestable
c. the bacteria and parasites are destroyed
d. all of the above
23.When cooked, collagen converted into:
a. connective tissue
b. gelatin
c. elastin
24.The principal nutrient in meat is:
a. sugar
b. protein
c. fat
d. carbohydrates
25.Commercial meat tenderizer is made from:
a. an acid
b. an enzyme
c. a chemical
d. a protein
26.Streaks of fat throughout the lean meat is referred to as:
a. connective tissue
b. marbling
c. extractives
27.Collagen is softened by:
a. heat
b. acid
c. enzymes
d. water
e. all options are correct
28.Beef is juicy when you eat it because it:
a. contains fat
b. is cooked rare
c. contains water
d. is served with sauces
29.A thick layer of fat just under the skin of animals is called:
a. marbling
b. papain
c. finish
d. elastin
30.High cholesterol intake may be a contributing cause of:
a. cancer
b. high blood pressure
c. heart disease
d. obesity
e. b, c and d
31.Ground beef packaged in plastic tubing:
a. will keep longer than meat in clear packages
b. is vacuum packed
c. had been handled less frequently
d. all options are correct
32.Meat tenderizer contains:
a. essential amino acids
b. vitamins A and D
c. enzymes from papaya plants
d. enzymes from carrots
e. a and c are correct
33.Red meats are high in:
a. saturated fats
b. polyunsaturated fats
c. mono-unsaturated fats
d. all three fats
34.Braising meat means:
a. searing the meat, then cooking covered, in a small quantity of
water
b. searing the meat, then cooking covered
c. cooking uncovered in the oven
d. searing meat, cooking uncovered in the oven
e. cooking covered in a large quantity of water
35.The only effective method of making elastin edible is to:
a. marinate it
b. cook it in moist heat
c. grind it
d. use a meat tenderizer
36.The shape of the bone in the meat can be clue to the location of the cut
on the carcass and that location will give an indication of the
tenderness of the meat.
a. True
b. False
37.Protein foods should always be cooked at high temperatures.
a. True
b. False
38.Grinding meat is a method of tenderizing a tough cut of meat.
a. True
b. False
39.Which of the following statements about meat is incorrect?
a. The less marbling a meat has, the more tender it is
b. Tough cuts of meat come from the parts of the animal which
get the most exercise
c. The location of the cut of meat determines its degree of
tenderness
d. Moist cooking are best used on tough cuts of meat
40.Most cuts of meat are best cooked at moderate to high temperatures.
a. True
b. False
41.Which of the following is not a dry heat method of cooking meat?
a. pan broiling
b. pan frying
c. barbequing
d. broiling
e. roasting
42.Which of the following is not a good way to tenderize meat?
a. grinding
b. broiling
c. chopping
d. marinating
e. stewing
43.Which of the following is a fry heat method of cooking?
a. braising
b. broiling
c. boiling
d. stewing
44.Ground beef should be cooked:
a. moderate temperature, dry heat
b. low temperature, dry heat
c. moderate temperature, moist heat
d. low temperature, moist heat
e. all methods could be used to produce a tender product
45.Stewing beef should be cooked:
a. moderate temperature, dry heat
b. low temperature, dry heat
c. low temperature, moist heat
d. moderate temperature, moist heat
46.The following are examples of moist heat cookery:
a. fry, broil, braise
b. broil, braise, pot-roast
c. fry, braise, stew
d. braise, stew, pot-roast
47.Pan broiling means:
a. broiling the meat under the heat of the top element
b. frying the meat, draining off all fat as it accumulates
c. frying the meat in the fat as it accumulates
d. broiling the meat with the heat of the lower element
48.Stew means to:
a. cook whole cuts in liquid in the oven
b. cook small chunks in liquid in the oven
c. cook small chunks in fat in the oven
d. cook whole cute in fat in the oven
e. brown small chunks, cook in simmering liquid
49.Braising and roasting are similar because they both use:
a. whole cuts of meat
b. less tender cuts of meat
c. tender cuts of meat
d. cubed meats
50.The round bone indicates meat is from the:
a. hip
b. chuck
c. short loin
d. loin
e. flank
Written Response:
1. a. Plan a dinner menu using flank steak for the entree
b. Draw the cover for this meal (5 marks)
2. Why should meats be thawed in the fridge rather than on the counter?
(1 mark)
3. a. E. coli is commonly known as __________________ (1 mark)
b. Explain two ways to prevent transmission of E. coli. (2 marks)
4. You have been asked to plan a dinner party for 12. You have only the
afternoon to prepare all the food.
a. State 3 examples of meats appropriate for this meal
For each cut suggested above:
b. Indicate the tenderness
c. Suggest 2 ways each could be cooked (6 marks)
5. a. Meat contains complete/incomplete (circle one) protein (1 mark)
b. Why is this protein so important? (1 mark)
6.
a. Fill in the following side of beef with the correct wholesale cuts
from the list below
b. Indicate if it is a tough, medium or tender cut of meat sirloin, flank,
chuck, rib, hip, short plate, shank, brisket, short loin (9 marks)