Summative Evalutation

Meat and Poultry Test

Name Period_Assign#

I. Matching

D__ 1. Prime

J__ 2. Lamb

C__ 3. Variety Meats

G__ 4. Connective Tissue

H__ 5. Marbling

A__ 6. Processed Meats

L__ 7. Beef

M__ 8. Good

F__ 9. Collagen

N__ 10. Elastin

I__ 11. Veal

B__ 12. Pork

K__ 13. Choice

E__ 14. Coagulation

a. These meats receive more handling. Besides a cutting process, they may be cured or smoked.

b. Meat that is grayish pink or darker which comes from young tender animals.

c. Organ meats which include liver, kidney, heart, tongue, etc.

d. The top grade for meat that contains the most marbling.

e. The thickening of the proteins' muscle fiber.

f. A white, fairly thin tissue between muscle which softens when cooked in moist heat or liquid.

g. Substances which hold together the fibers of muscle tissue.

h. Fat flecks throughout the meat which give meat flavor/juiciness.

i. Meat from immature cattle which has little fat.

j. Young sheep up to one year of age.

 k. Meat with high quality, high marbling; not as superior as prime.

l. Meat which comes from cattle over one year of age.

m. Meat with less flavor and more connective tissue than other grades.

n. A thick, yellowish-white connective tissue that is rubbery in texture.

II. Short Answer

15. Specify two signs of spoilage.

(Smell, color, slime on outside of meat)

16. Name three mechanical methods for tenderizing meat.

(Pound, grind, score, cube)

17. List three acids which tenderize meat.

(Vinegar, tomatoes, sour cream, lemon juice)

18. Explain how commercial meat tenderizer works.

(Enzyme breaks down muscle tissue)

19. Which meat cuts can be cooked using dry heat.

(Tender cuts: sirloin, short loin, rib)

20. Which meat cuts should be cooked using moist heat.

(Less tender cuts: flank, chuck, fore shank, tip, brisket, short plate round)

III. Meat Bone Identification (Answers will be determined by the order in which the teacher shows the
bones).

Bone Identification Meat Cut

21. 22.

23. 24.

25. 26.

27. 28.

29. 30.

31. 32.

33. 34.

35. 36.

37. 38.

39. 40.
41. What is your clue on a package of chicken as to how much fat the bird is going to have?
(Age of chicken - does it say young on the package)

42. Chicken has a low-fat content. Therefore, it is low or high in calories.

(Low)

43. Which is slightly higher in fat content, dark or light meat?

(Dark)

44. List the three ways that chicken is usually purchased.

(Fresh, frozen, processed)

45. List three ways that fresh chicken is packaged.

(Whole, cut-up, as parts only such as breast, wing, legs, thighs)

46. Which fresh chicken parts are the most expensive?

(Breasts)

47. Tell why chicken is inspected.

(For grading purposes, to assure chicken is fresh and free from disease)

48. Distinguish the difference between Grade A and Grade B chicken.

(Grade A - fully fleshed, attractive, meaty
Grade B - less attractive, not as meaty, not often found in grocery stores)

49. How many servings are there per pound when the bone is left in the chicken?
(1 lb. per serving)

When the chicken is boneless?

(1/2 lb. per serving)

50. Name the processed forms of chicken.

(Canned-boneless, sandwich spread, chopped, pressed, luncheon meat)