PPM Quiz: Meat & poultry

Veal is meat from

• a. lambs under three years of age.

• b. beef heifers under the age of three months.

• c. swine between the ages of three weeks and three months.

• d. beef calves between the ages of three weeks and three months.

The primary difference between lamb and mutton is that

• a. lamb is from older animals.

• b. lamb is from sheep and mutton is from goats.

• c. lamb is from sheep under 14 months and mutton is from sheep over 14 months.

• d. lamb is mutton; there is no difference.

Connective tissue in the animal and ultimately in the meat is

• a. adipose tissue, which acts as the “glue” for muscle fibers.

• b. collagen, adenosine triphosphate, and lignin.

• c. elastin, which is related to reticulin and holds muscles to tendons.

• d. tendons, ligaments, and the “glue” that holds muscle cells together.

The relationship between exercise, connective tissue, and the tenderness of the meat is that the

• a. less the muscle is exercised, the greater the connective tissue content, and the less tender the meat.

• b. more the muscle is exercised, the less the connective tissue content, and the less tender the meat.

• c. more the muscle is exercised, the less the connective tissue content, and the more tender the meat.

• d. more the muscle is exercised, the greater the connective tissue content, and the less tender the meat.

The fat in an older animal is influenced by presence of _____ pigments in the feed

• a. anthocyanin

• b. anthoxanthin

• c. betalains

• d. carotenoid

Meat tenderness is due to factors such as

• a. the muscle from which it came.

• b. age and fat content.

• c. mechanical and electrical treatments.

• d. all of the above answers are correct

Which of the following is the best cooking method for a tender cut of meat?

• a. stewing

• b. frying

• c. braising

• d. steaming

Poultry comes to market in different “styles,” which refers to

• a. the age and breed of the poultry.

• b. whether it is fresh, frozen, cooked, sliced, etc.

• c. the degree to which it has been cleaned or processed.

• d. whether the bird has been finished.

The classic aroma of roasting chicken comes from

• a. denatured protein.

• b. the Maillard reaction.

• c. diacetyl and other short-chain fatty acids in lipids.

• d. volatile compounds such as carbonyls and hydrogen sulfide.

Overcooking poultry

• a. results in a bird that is more flavorful.

• b. means that there is no need for basting.

• c. causes the flesh to become dry, tough, and stringy.

• d. results in a characteristic “warmed-over” flavor caused by the breakdown of fat.