FNDH 413 Exam 2 | 100% Correct | Verified |
2024 Version
Which of the following statements are false?
1. Breast meat contains less myoglobin than thigh meat
2. Flightless birds have more tender meat
3. Roasters are slightly larger than older than broilers
4. Age at slaughter does not affect meat tenderness - ✔✔Age at slaughter does not affect meat
tenderness
Which of the following statements are true?
2. Leaving the skin on adds flavor without calories
3. Inserting a food thermometer into the largest part of the bird will give the most accurate temperature
4. Moisture can be influenced by trussing, basting, and stuffing
5. Stuffing is cooked before being put into the bird - ✔✔Inserting a food thermometer into the largest
part of the bird will give the most accurate temperature
Moisture can be influenced by trussing, basting, and stuffing
Which of the following is false?
1. The FDA classifies seafood size, habitat, fat content
2. Vertebrates have bone structure while invertebrates do not
3. Fresh and saltwater fish vary in taste and nutrient content
4. Lean and fatty fish contain the same amount of fatty acids - ✔✔The FDA classifies seafood size,
habitat, fat content
, Lean and fatty fish contain the same amount of fatty acids
WHICH OF THE FOLLOWING IS true?
1. collagen provides a strong network of connective tissue in seafood
2. The 'W" like the structure of fin fish causes it to become tough when cooked
3. Myotomes are layers whereas microfibrils are bundled
4. Fish are not required to be inspected by the FDA - ✔✔collagen provides a strong network of
connective tissue in seafood
Myotomes are layers whereas microfibrils are bundled
Fish are not required to be inspected by the FDA
WHICH OF THE FOLLOWING STATEMENTS ARE FALSE?
1. Color change in cooked fish is caused by change to the protein structure
2. Fish that is in rigor mortis has already spoiled
3. Smaller, fattier fish contain more methylmercury than larger fish
4. servings of fish a week is a general recommendation for all Americans - ✔✔- Fish that is in rigor mortis
has already spoiled
- Smaller, fattier fish contain more methylmercury than larger fish
WHICH OF THE FOLLOWING STATEMENTS ARE TRUE?
1. Lactose, casein, and whey are all milk solids
2. Casein and whey are both proteins
3. Whey is found in the liquid portion
4. Milk is primarily made up of water - ✔✔ALL CORRECT
2024 Version
Which of the following statements are false?
1. Breast meat contains less myoglobin than thigh meat
2. Flightless birds have more tender meat
3. Roasters are slightly larger than older than broilers
4. Age at slaughter does not affect meat tenderness - ✔✔Age at slaughter does not affect meat
tenderness
Which of the following statements are true?
2. Leaving the skin on adds flavor without calories
3. Inserting a food thermometer into the largest part of the bird will give the most accurate temperature
4. Moisture can be influenced by trussing, basting, and stuffing
5. Stuffing is cooked before being put into the bird - ✔✔Inserting a food thermometer into the largest
part of the bird will give the most accurate temperature
Moisture can be influenced by trussing, basting, and stuffing
Which of the following is false?
1. The FDA classifies seafood size, habitat, fat content
2. Vertebrates have bone structure while invertebrates do not
3. Fresh and saltwater fish vary in taste and nutrient content
4. Lean and fatty fish contain the same amount of fatty acids - ✔✔The FDA classifies seafood size,
habitat, fat content
, Lean and fatty fish contain the same amount of fatty acids
WHICH OF THE FOLLOWING IS true?
1. collagen provides a strong network of connective tissue in seafood
2. The 'W" like the structure of fin fish causes it to become tough when cooked
3. Myotomes are layers whereas microfibrils are bundled
4. Fish are not required to be inspected by the FDA - ✔✔collagen provides a strong network of
connective tissue in seafood
Myotomes are layers whereas microfibrils are bundled
Fish are not required to be inspected by the FDA
WHICH OF THE FOLLOWING STATEMENTS ARE FALSE?
1. Color change in cooked fish is caused by change to the protein structure
2. Fish that is in rigor mortis has already spoiled
3. Smaller, fattier fish contain more methylmercury than larger fish
4. servings of fish a week is a general recommendation for all Americans - ✔✔- Fish that is in rigor mortis
has already spoiled
- Smaller, fattier fish contain more methylmercury than larger fish
WHICH OF THE FOLLOWING STATEMENTS ARE TRUE?
1. Lactose, casein, and whey are all milk solids
2. Casein and whey are both proteins
3. Whey is found in the liquid portion
4. Milk is primarily made up of water - ✔✔ALL CORRECT
