2. TRUE or FALSE? Sugar increases the stability of an egg white foam.

3. What are the four types of meat discussed in class?

4. Which of the following is NOT a clue to meat tenderness? Amount of marbling Bone shape Location of the meat in the animal None of the above A and B

5. Match the following egg functions with the appropriate food example. Interfering Agent Emulsifier Structure Agent Foam Binging Agent Meatloaf Cakes Ice cream Mayonnaise Meringues

6. What is roasting?

7. TRUE or FALSE? Grade B eggs are sold in stores most often.

8. Which of the following inhibits the formation of an egg white? All of the above Acid Sugar Cream of tartar Fat

9. Heifers are… Cattle under three months old. The smallest animal used for meat. Young, castrated male cattle. Sheep over two years old. Young female cattle that have never had a calf.

10. TRUE or FALSE? Quality meats will have course, yellow fat.

11. TRUE or FALSE? Heat coagulates protein.

12. Coagulum Meringue Emulsion Soufflé Omelet Beaten egg mixture cooked without stirring and folded in half. Mixture that forms when oil and a water-based liquid is mixed. Soft clumps that form when eggs are cooked. Fluffy mixture of beaten egg whites and sugar that may be soft or hard. Fluffy baked dish made with starch-thicken sauce folded into egg foam. Match the following terms and identifying phrases.

13. How long can ground and variety meats be stored in the refrigerator? 2-3 days 5-6 days 2-3 days longer than other meats 3 months to 1 year 3-4 days

14. TRUE or FALSE? The color of an eggshell is a sign of nutritional value.

15. Elastin Retail cut Whole sale cut Cooking losses Collagen A connective tissue that can be softened by cooking Large cut of meat shipped to retail grocery store or meat market A connective tissue that can NOT be softened by cooking Smaller cut of meat sold to consumers in retail stores Fat, water, and other volatile substances retained in pan drippings Math the following terms and identifying phrases.

16. The edible parts of animal, other than muscle…

17. The meat of swine…

18. TRUE or FALSE? Veal is the meat of cattle over 12 months of age.

19. TRUE or FALSE? Because of the risk of foodborne illness, it is safest NOT to use raw eggs in any dish that is not thoroughly cooked.

20. What is marbling?

21. Which of the following is NOT a dry-heat method for cooking meat? Grilling Frying Broiling Roasting Braising

22. TRUE or FALSE? Moist-heat cooking methods are used for more tender cuts of meat.

23. TRUE or FALSE? Heat coagulates protein.

24. Eggs are graded for quality using a process called… Uses lights to illuminate the eggs’ structure

25. TRUE or FALSE? It is NOT required for all meat and meat products to be federally inspected before crossing state lines.