1 A) chicken B) duck C) turkey D) veal 2 A) the combination of light and dark meat in poultry B) flecks of fat that are visible in fatty meats C) tissue holding the muscles together D) removing the bone from a chicken breast 3 A) Poultry contains less total fat and saturated fat than many meats. B) Sausages, hot dog and bacon are processed meats. C) Most of the fat that fish has is unsaturated fat. D) Organ meats are low in cholesterol. 4 A) a hockey puck B) a baseball C) a deck of cards D) a 9-volt battery 5 A) bone B) muscle C) fat D) connective tissue 6 A) Exercise has an effect on the amount of connective tissue that develops. B) Fish has little connective tissue, so it is very tender. C) Elastin and estrogen are two types of connective tissue. D) The more connective tissue, the less tender the meat is. 7 A) gristle B) collagen C) muscle D) tenon 8 A) Fruits like papaya and mango contain collagen-melting enzymes. B) Acids and enzymes tenderize tough meat cuts through chemical reactions. C) You can soak meat in a marinade before cooking it and then use the marinade as a sauce. D) Less tender choices of meat and poultry cook well in dry heat. 9 A) sugar B) oil C) spices D) acid 10 A) the way someone carves a turkey B) a slice or portion from a specific part of the animal C) deli meat D) how thick a piece of meat is sliced 11 A) tenderizing B) melting C) browning D) toughening 12 A) Combine a smaller amount of protein-rich foods with less costly grains and vegetables. B) Buy less-tender cuts of meat. C) Buy meat or chicken on sale and freeze in portions. D) all of the above 13 A) it is the top grade B) it is most expensive C) it has the most marbling D) it is the leanest meat 14 A) in the refrigerator B) in an airtight package in cold water C) on low power in the microwave oven D) on the countertop at room temperature 15 A) scallop B) halibut C) mussel D) oyster 16 A) pollock B) scallops C) surimi D) sashimi 17 A) quickly at a high temperature B) slowly at a lower temperature C) slowly at a high temperature D) quickly at a low temperature 18 A) grilled skinless chicken breast B) breaded chicken breast C) fried clams D) turkey with gravy 19 A) within 2 to 3 days B) within 3 to 5 days C) within 1 to 2 days D) within a day 20 A) 160 F B) 170 F C) 165 F D) 175 F
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