1. Chemistry
  2. Quiz - 4

Quiz - 4

Question 1

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The most efficient converter of feed to meat is ___________.
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Question 2

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The average per captita consumption of meat in the US in 2007 was ____ pounds.
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Question 3

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What we call 'meat' is ____ tissue.
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Question 4

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Myoglobin is a pigment that carries _____.
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Question 5

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White muscle fibers deliver energy slowly over time.

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Question 6

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White muscles store a ____ called glycogen.
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Question 7

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Beef typically comes from animals that are 15-24 months old.
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Question 8

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Meat that has similar characteristics are called ______ cuts.
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Question 9

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Tender cuts of meat tend to come from_____.
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Question 10

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There are _____ USDA grades of beef with Prime and Choice being sold most to consumers.
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Question 11

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________ is the primary determination of beef quality.
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Question 12

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Domestic chickens can be produced in ___________.
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Question 13

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_______ is the meat most consumed in the US.
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Question 14

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Turkey dark meat often takes the place of ______ in processed meats.
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Question 15

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Large amounts of subcutaneous fat can be found in ______.
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Question 16

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White, or breast, poultry meat needs to be cooked to a higher internal temperature than dark meat.

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Question 17

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The density of water impacts the structure of meat and bones in fish.
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Question 18

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Fish is fully cooked when the flesh forms flakes and the internal temperature is _____ degrees.
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Question 19

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Fish in the grocery store is best stored and displayed at _______ degrees.
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Question 20

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The major protein in milk is ________.
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Question 21

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The greatest portion of protein in eggs is found in the yolks.

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Question 22

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Soy protein is often eaten as _________.
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Question 23

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Soy protein can be about 10% in _____.
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Field of study: 
Chemistry
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