FOS 3042 EXAM 3 EXAM 2025
QUESTIONS AND ANSWERS
Which of the following is a beginning stage of rigor mortis? - ANS muscle tissue becomes
very tough
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation
of meat? - ANS All of the above
The cooking of red meat before rigor mortis sets in results in - ANS the catalysis of rigor
mortis
(NOT)
Which of the following answers is associated with the quality of red meat and fish? -
ANS natural preservative content
(NOT)
The process that skims boiled animal fat in water is known as - ANS rendering
Cod liver oil comes from what animal? - ANS Fish
Fats are - ANS the least efficient source of energy for human energy storage
(NOT)
Lipids in food are commonly known as - ANS fats & oils
1 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
QUESTIONS AND ANSWERS
Which of the following is a beginning stage of rigor mortis? - ANS muscle tissue becomes
very tough
Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation
of meat? - ANS All of the above
The cooking of red meat before rigor mortis sets in results in - ANS the catalysis of rigor
mortis
(NOT)
Which of the following answers is associated with the quality of red meat and fish? -
ANS natural preservative content
(NOT)
The process that skims boiled animal fat in water is known as - ANS rendering
Cod liver oil comes from what animal? - ANS Fish
Fats are - ANS the least efficient source of energy for human energy storage
(NOT)
Lipids in food are commonly known as - ANS fats & oils
1 Copyright ©2025 FYNDLAY ALL RIGHTS RESERVED.
