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Nutrition 153 Exam 2 Questions with Detailed Verified
Answers
fumet Ans: ✓ ✓ ✓ fish stock from fish bones
Know the levels of grading for meats- Ans: ✓ ✓ ✓ USDA prime, USDA choice, UDSA select. Grading
is about quality, grading in voluntary
Marbling of meat Ans: ✓ ✓ ✓ fat deposited within the muscles. Separates muscle fibers making
them easier to chew, contributes to the juiciness of meat and major source of flavor in meat.
Collagen Ans: ✓ ✓ ✓ white in color, slow cooking breaks down collagen into water and gelatin
Elastin Ans: ✓ ✓ ✓ yellow in color, does not break down by heat, older animals have more,
tenderize by pounding and cubing, grinding, and slicing very thin against the grain
Grading and inspection of meats- Ans: ✓ ✓ ✓ all meat produced for public consumption is
mandatory be inspected by the USDA. Must be suitable for human consumption. Grading stamp is
curvy, inspection stamp is a circle. Grading is based on texture, firmness, color, age, and marbling.
Grading and inspection of poultry- Ans: ✓ ✓ ✓ all poultry consumed must be USDA inspected.
Grading in voluntary. Birds are graded according to their overall quality. Grades are USDA grade A,
USDA grade B, USDA grade C. Grade is based on carcass, amount of flesh, amount of fat, skin tears,
blemishes, pinfeathers
Pork Ans: ✓ ✓ ✓ graded by numbers
Wet aging- Ans: ✓ ✓ ✓ smaller cuts enclosed in Cryovac (plastic packs) (must be refrigerator)
Dry aging Ans: ✓ ✓ ✓ larger cuts of meat exposed to air in controlled conditions (not packaged or
wrapped) can lose up to 20% of weight during dry aging. Fat protects the meat from bacteria and
drying. Aging increases tenderness and flavor. Expensive. Average drying time is 11 (ideal temp is
34-36 degrees)
Offal Ans: ✓ ✓ ✓ organ meats (heart, kidney, tongue, oxtail, tripe)
© Get it right 2025 Getaway - Stuvia US All rights reserved
Nutrition 153 Exam 2 Questions with Detailed Verified
Answers
fumet Ans: ✓ ✓ ✓ fish stock from fish bones
Know the levels of grading for meats- Ans: ✓ ✓ ✓ USDA prime, USDA choice, UDSA select. Grading
is about quality, grading in voluntary
Marbling of meat Ans: ✓ ✓ ✓ fat deposited within the muscles. Separates muscle fibers making
them easier to chew, contributes to the juiciness of meat and major source of flavor in meat.
Collagen Ans: ✓ ✓ ✓ white in color, slow cooking breaks down collagen into water and gelatin
Elastin Ans: ✓ ✓ ✓ yellow in color, does not break down by heat, older animals have more,
tenderize by pounding and cubing, grinding, and slicing very thin against the grain
Grading and inspection of meats- Ans: ✓ ✓ ✓ all meat produced for public consumption is
mandatory be inspected by the USDA. Must be suitable for human consumption. Grading stamp is
curvy, inspection stamp is a circle. Grading is based on texture, firmness, color, age, and marbling.
Grading and inspection of poultry- Ans: ✓ ✓ ✓ all poultry consumed must be USDA inspected.
Grading in voluntary. Birds are graded according to their overall quality. Grades are USDA grade A,
USDA grade B, USDA grade C. Grade is based on carcass, amount of flesh, amount of fat, skin tears,
blemishes, pinfeathers
Pork Ans: ✓ ✓ ✓ graded by numbers
Wet aging- Ans: ✓ ✓ ✓ smaller cuts enclosed in Cryovac (plastic packs) (must be refrigerator)
Dry aging Ans: ✓ ✓ ✓ larger cuts of meat exposed to air in controlled conditions (not packaged or
wrapped) can lose up to 20% of weight during dry aging. Fat protects the meat from bacteria and
drying. Aging increases tenderness and flavor. Expensive. Average drying time is 11 (ideal temp is
34-36 degrees)
Offal Ans: ✓ ✓ ✓ organ meats (heart, kidney, tongue, oxtail, tripe)
© Get it right 2025 Getaway - Stuvia US All rights reserved
