test 2 Flashcards
(143 cards)
1
Q
types of beef
A
steers, bulls, heifers, cows, calves
2
Q
Where does most beef sold for retail use come from?
A
steers and heifers
3
Q
used for breeding; meat used for pet food
A
bulls
4
Q
female cattle that have not had a calf
A
heifers
5
Q
female; has had a calf
A
cow
6
Q
comes from an animal between 3 weeks to 3 months of age; fed exclusively milk or formula
A
veal
7
Q
less than 14 months old
A
lamb
8
Q
greater than 14 months old
A
mutton
9
Q
between 5 1/2-7 months old
A
pork
10
Q
what type of muscle makes up the meat
A
connective tissue
11
Q
connective tissue is high in what
A
collagen
12
Q
What type of heat do we apply to meat that is high in connective tissue?
A
moist heat because it converts to gel when exposed to moist heat
13
Q
covers fat; helps retain moisture
A
adipose fatty tissue
14
Q
marbling; dispersed throughout
A
intramuscular fat
15
Q
fat content varies depending on
A
age, genetics, diet, cut, exercise
16
Q
What are some concerns raised by WHO regarding the use of antibiotics in meat
A
Believed to contribute to antibiotic-resistant bacteria
WHO recommends to phase out use of antibiotic growth promoters in animal feed
17
Q
what is the purpose of hormones
A
Given to encourage rapid weight gain (thus reducing cost)
18
Q
Color #1 Influencing Factor on consumer decisions
A
pigment
19
Q
pigment is influenced by two primary compounds…
A
myoglobin and hemoglobin
20
Q
controls oxygen uptake
A
myoglobin
21
Q
delivers oxygen
A
hemoglobin
22
Q
How does oxygen exposure affect the color of meat?
A
Changes meat from purplish red to bright red; Meats left in storage may be exposed to less oxygen, which can turn meat brownish-red
23
Q
how does heat affect the color of meat
A
denaturing of pigments turn meats grayish brown
24
Q
flavor compounds consisting of non-protein, nitrogen containing substances that result from protein metabolism
A
extractives
25
types of extractives
creatine, creatinine, urea, uric acid.
26
Does inspection guarantee meat will be tender or of high quality?
guarantee of wholesomeness, NOT quality or tenderness
27
When are animals inspected during production?
examine live animals prior to slaughter, as well as carcasses, and observe the meat at various processing stages
28
quality grade is based on..
color, grain, surface texture, fat distribution
29
voluntary and is USDA
grading
30
A standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts
yield grade
31
what does tenderness depend on
cut, animals age, heredity, diet, marbling, rigor mortis
32
what is the biggest determinant of tenderness
cut
33
does tenderness decrease or increase with age
decreases with age
34
carcasses are hung in refrigerated units for 1.5 to 6 weeks at around 34 degrees F
dry aging
35
meat is placed in plastic shrink wrap with a high humidity treatment at temperatures around 70 degrees F
fast or wet aging
36
meat is placed in plastic shrink wrap and stored in refrigerated units
vacuum packed aging
37
what are Artificial tenderizing?
Enzymes, salts, and acids
Mechanical tenderization
Electrical stimulation
38
4 types of processing methods
curing, smoking, drying, canning
39
Rely on additives for flavor, shelf life
processing methods
40
what is the best refrigeration degrees
between 32-36
41
what are the wrapping guidelines
Store wrapping for two days; after that, replace wrapping
42
what are the freezing recommendations
Wrap with aluminum foil, heavy plastic, or freezer paper
| Keep at 0° F or below
43
how long can you keep meat frozen
most meats 6-12 months
| no longer than 3 months for ground beef
44
types of chicken
broilers, roasters, capons, cornish game hens, mature chickens
45
Larger than broilers/fryers
roasters
46
neutered male chickens; 12-14 lbs
capons
47
pet food, soups
mature chickens
48
types of turkeys
fryer-roaster
| young hen/young tom
49
what type of turkey is often sold
young hen/young tom
50
other types of poultry
geese, ducks, guinea fowl, pigeons
51
what is the composition of poultry
water, muscle, connective tissue, adipose, bone
52
less myoglobin
white
53
more myoglobin
dark
54
what is the connective tissue
primarily collagen
55
are inspections mandatory or voluntary
mandatory
56
what is the most desirable grade
voluntary; grade A
57
How much should get purchased raw per portion? for turkey and poultry
1/2 lbs per person or slightly more per serving- poultry;
| turkey- 1 lb per person
58
Where should frozen poultry get thawed?
in refrigerator
59
what are two preparation safety tips for poultry
prepare and cook stuffing separately
| store poultry in refrigerator during brining
60
internal temp for poultry
165
61
What types of color changes do we look for? poultry
golden brown; juices should be clear
62
How long should fresh poultry get stored?
Store at 40oF for up to three days
| Store in original packaging
63
what is recommended for frozen poultry
Whole poultry: 0oF for 6-12 months
| Leftover cooked poultry: 0oF for 4 months
64
composition of fish and shellfish
lower amounts of collagen
less hydroxyproline
short muscle fibers
65
is inspection for fish voluntary or not
voluntary
66
is grading for fish voluntary or not
voluntary
67
who can sell shellfish?
ONLY fish from certified shippers can be sold
68
finfish purchasing criteria
stiff for freshness, tight scales, stiff body, rigor mortis
69
what are signs of decay for finfish
eyes become concave and gills turn brown
70
who should avoid mercury content
pregnant women
71
what should you purchase in the R months
lobster, crabs, oysters, clams
72
what does the R month refer to
ly purchase shellfish in the months that contain the letter R
73
refers to the presence of rice
sushi
74
finfish should be eaten when
within 1-2 days
75
store in coldest part of refrigerator
wrap well
put on ice
finfish
76
when should fresh shellfish be eaten
eat on day of purchase
77
when should frozen shellfish be eaten
can be stored up to 9 months
78
carb source in milk
lactose( glucose and galactose)
79
protein in milk
casein
| whey
80
vitamins in milk
a
| d
81
source of color in milk
carotene and B2
82
calcium content
300 mg per 8 oz
83
milk graded is based on
bacterial content
84
grading for milk
voluntary
85
heating milk to kill bacteria
kills 100% of pathogenic bacteria
kills 95-99% of non pathogenic bacteria
denatures proteins
86
Parameter for measuring pasteurization
alkaline phosphataste
87
2 types of pasturization
145 degrees F for 30 minutes
| 161 degrees F for 15 seconds
88
why is ultra pasteurization hotter than pasteurization
extends shelf life
| 280F in 2 seconds
89
Ultra-high temperature processing (sterilizing)
280-302oF; 2 seconds
90
creates permanent emulsion
homogenization
91
The breaking up of fat to prevent creaming
homogenization
92
saturated fat is replaced with vegetable oil
filled milk (nutritionally altered)
93
Browning due to the presence of a sugar and protein
mallard reaction
94
Exposure to heat, sunlight, metal, and cow’s diet
can affect flavor of milk
95
coagulation in milk is caused by
heat, acid, enzymes, salt
96
Higher __________ content leads to more stable whipped cream
fat
97
All fluid milk products except unopened UHT milk and some canned milks
refrigerate
98
dry milk should be stored
slightly below room temp 72F
99
Preserved food made from ________ of milk
the curd
100
1) Separate the whey from the curd
| 2) Remove excess moisture
how to make cheese
101
fresh cheese is Over ____ moisture content
80%; cream cheese
102
soft cheese is WHAT moisture content
50-75%; hispanic cheeses
103
semi hard is what moisture content
40-50%; bleu cheese
104
hard cheese is what moisture content
30-40%; swiss
105
very hard cheese is what moisture content
30% or less; parmesan cheese
106
Yield: 10 pounds of milk = ________ of cheese, _______ of whey
1 pound; 9 pounds
107
Majority of enzymes used are derived from
GMO
108
milk is heated from
72-95F
109
can be added to speed up coagulation in milk
calcium chloride
110
safe dairy food for people who are lactose intolerant
cheese
111
increases exposed surface area; allow for more evaporation
cutting
112
allows for greater moisture evaporation
heating
113
remove water via osmosis
salting
114
curd is melted into a single mass
knitting
115
pressing out additional moisture (H20)
pressing
116
aging of cheese in controlled conditions of humidity and temperature
curing
117
physical and chemical changes that occur during the curing period
ripening
118
primost, mysost, gjetost, ricotta
whey cheese
119
examples of processed cheeses
american cheese, cheez wiz, velveeta
120
cheeses at room temp
semi hard and hard
121
serving cheese chilled
unripened
122
dry storage of cheese
processed cheese and very hard cheese
123
type of cheese that is okay to freeze
hard
124
who conducts egg inspections
USDA Poultry Division
125
Restricted eggs: those that fail inspection & are not sold whole to consumer
“checks”- has cracks prior to making it to retail market
“meat spots”-blood in the albumin or yolk
“dirties”- when greater than 25% (> 25%) of the shell is covered in dirt
“leakers”- albumin is leaking out of the shell
“inedible”- green yolk or albumen imperfections
126
Candling: holding egg against light to see defects through shell
Measuring Haugh units
Evaluating appearance: shell, white, yolk, and air cell
methods for grading
127
height of egg white
haugh units
128
why are egg substitutes a thing
Made in response to consumer demand for low cholesterol egg products
Often have higher sodium content than eggs
129
lower cholesterol, and increase omega-3 fatty acids and vitamin E
hen diet
130
bind water soluble and water insoluble compounds together
emulsifying
131
adhesive in breading's and batters
binding
132
albumen; eggs can drastically increase volume
foaming
133
in the formation of ice or sugar crystals
interfering
134
egg whites start to coagulate at _______
140F
135
egg yolks start to coagulate at
144F
136
if solutes are added to eggs,
coagulation temp increases
137
shelf life of refrigerated whole eggs
1 month
138
Separated egg yolks submerged in water: ______
2 days
139
Egg whites in glass container: ___
4 days
140
Storage eggs (commercial use): ___
6 months
141
Can’t freeze whole egg in shell so what should you do
crack open egg then freeze
142
At home, add 1 T of sugar or ½ t of salt for every cup of blended eggs
to freeze egg whites or yolks
143
what is better for tough cuts of meat due to the higher content of connective tissue.
moist heat
