Milk and Cheese
The chief protein found in milk is:
a) whey
b) Casein
c) Riboflavin
d) Lactalbumin
Casein
What is the difference between a US Grade A egg and a US Grade AA egg?
a) Grade A eggs have a thin but firm white
b) Grade A eggs will have a "reasonably" firm white instead of firm
c) Grade AA eggs will have low yolks
d) Grade A eggs may have slight stains on the shell
Grade A eggs will have a "reasonably" firm white instead of firm
Ground beef should be cooked to an internal temperature of _____degree F.
a) 150
b) 155
c) 160
d) 165
155
Which of the following grades of poultry is most likely seen in the retail market?
a) Grade A
b) Grade B
c) Grade C
d) Grade D
Grade A
You can tell fish is done with cooking because it will...
a) flakes apart but still appear moist inside
b) draw together tightly and juice will appear around the fish
c) remain firm and look raw
d) flake apart and look dry on the inside
flakes apart but still appear moist inside
Which protein is a by-product of cheese production?
a) casein
b) whey
c) Riboflavin
d) Lactalbumin
Whey
What is a chalazae?
a) The air cell found in eggs
b) The membrane that surrounds the egg yolk
c) The emulsifier found in egg yolks
d) The twisted cordlike strands that anchor the yolk in the center of the white
The twisted cordlike strands that anchor the yolk in the center of the white
A young calf raised to age 6 to 7 months is known as:
a) lamb
b) veal
c) squab
d) beef
Veal
You are cooking a turkey dinner for 20 people. How big of a turkey do you need to buy?
a) 10 lbs
b) 20 lbs
c) 30 lbs
d) 40 lbs
20 lbs
The two types of shellfish are...
a) mollusk and crustacean
b) mollusk and shrimp
c) crab and cephalopod
d) crustacean and lobster
Mollusk and Crustacean
What is the name of heat treatment to kill micro-organisms in milk?
a) homogenization
b) fortification
c) pasteurization
d) evaporation
Pasteurization
The white of the egg is also referred to as the...
a) albumen
b) beta-carotene
c) yolk sac
d) air cell
Albumen
Under what conditions should tough meats (e.g., meats with excessive amounts of collagen) be prepared?
a) slow, dry heat
b) slow, moist heat
c) fast, dry heat
d) fast, moist heat
slow, moist heat
Chicken and turkey's dark meat color is partly a result of ________.
a) diet
b) genetics
c) exercise
d) fat
Exercise
An example of crustacean is a...
a) shrimp
b) scallop
c) squid
d) snail
Shrimp
To create a specific flavor, some cheeses are exposed to specific temperatures and humidity. This process is called:
a) molding
b) ripening
c) smoking
d) curding
ripening
Whole eggs are composed of approximately ___ % water.
a) 55
b) 65
c) 75
d) 85
75%
Which of the following is the most abundant connective tissue in meat?
a) Elastin
b) Myosin
c) Collagen
d) Actin
Collagen
Poultry fat is located...
a) within and between muscles
b) on leg and wing muscles
c) outside the muscles and below the skin
d) between light and dark muscles
Outside the muscles and below the skin
Which of the following market forms of fish has only the entrails removed?
a) Whole and round
b) Dressed
c) Drawn
d) Filet
Drawn
a) 33
b) 55
c) 88
d) 99
88
What is the method used to grade the quality of eggs.
Candling
The pigment in beef that gives it its dark red color is...
a) myoglobin
b) albumen
c) sarcolemma
d) metmyoglobin
Metmyoglobin
Which of the following is the proper method for checking doneness of poultry?
a) Meat should be slightly pink
b) Meat should be white with no pink
c) Use a thermometer to check for the proper temperature
d) If it springs back when touched it is done
Use a thermometer to check for the proper temperature
What is the concept that considers the long-term vitality of harvested species and the well-being of the oceans, as well as the livelihoods of fisheries-dependent communities?
Sustainable seafood