Taste
Which of the following does palatability not depend on? a) taste b)sound c)smell d)appearance
What is sound?
Which of the following is NOT a component of meat?
a) protein b) fat c) fiber d) water
What is fiber
How is the statement "best if used by" defined?
Food product should be used by this date for the best taste and texture.
Which method of defrosting results in the greatest loss of juiciness?
What is microwaving
Cooked leftovers should NOT be eaten after how many days?
Four days
How many taste buds can be found in a person's mouth?
What is 5-10 thousand
Which of the following is NOT a mineral found in meat? a)copper b)calcium c)magnesium d)zinc
What is calcium
Which organization/program monitors organic products?
What is the USDA's National Organic Program (NOP)
What is the temperature danger zone?
Between 40 degrees and 140 degrees F
Which of the following does NOT occur if the cooking temperature is too high? a)increased tenderness b)decreased juiciness c)browning point d)melting point
increased tenderness
Carbohydrates typically give off which kind of taste?
Which of the following is NOT a skeletal meat?
a)shoulder b)liver c)brisket d)pork belly
What is liver?
When carrying out record keeping procedures, which of the following is not one of the logs or checklists which should be filled out? a)Cooling Temperature Log b)Food Safety Checklist c)Thermometer Calibration Log D)Receiving and Sending Checklist
What is receiving and sending checklist
Which of the following is NOT a meat tenderizer?
a)Papain b)Bromelain c)Ficin d)Potassium nitrate
Potassium Nitrate
What is the name for the dehydration of the surface tissues of food
freezer burn
Where on the tongue is the bitter taste the strongest?
What is the back of the tongue
Which of the following is NOT a primal cut of a lamb carcass? a)plate b)shoulder c)rib d)leg
plate
The application of quality checks and procedures to correct failures which reduce production quality is known as
Quality assurance
Which of the following does NOT impact the browning of meat? a) cross-contamination b)cooking temperature c)dryness of meat and meat surface d)amount of fat in meat
cross contamination
Which of the following is NOT typically a characteristic of user based food quality? a)storage b)end use c)government guidelines d)pest management
Government guidelines
When was umami accepted as the fifth taste by the scientific community?
What is 2002?
What is the thick myofilament of the sarcomere called?
Myosin
What law established a single, specific name for each basic retail cut?
Uniform Retail Meat Identity Standards
What is the temperature of the meat in the center of the thickest portion of the cut called?
internal temperature
What is the spread of harmful, pathogenic bacteria from one surface to another, one surface to a person, or person to person?