SCIENCE OF COOKING QUESTIONS d. Muscle fibers e. Connective muscles Name ______9. Which of the following proteins are found only in the thick 1. The largest single component of meat is ___ filament? a. Water a. actin b. Protein b. troponin c. Fat c. titan d. Carbohydrate d. tropomyosin e. Connective tissue 10. Binding of ATP to the myosin head group 2. Bundles of muscle cells are known as a. leads to the release of myosin from actin a. Muscle groups b. is followed by the active site of myosin closing and b. T-tubules hydrolysis of ATP c. Myofibrils c. causes a shifting or cocking oth the myosin head d. Muscle fibers d. all of the above e. Connective muscles e. none of the above

3. Ligaments, Tendons and collagen are all examples of ______11. Meat that has been treated with CO (carbon monoxide) a. Connective tissue will have what color? b. Ways muscle connects bone to bone a. Purple c. The proteins which holds muscle fibers together b. Red d. Proteins only digested by enzymes c. Brown e. The proteins which bind muscle to bone d. Pink

4. Gelatin _____ 12. is a white meat because of which of the following a. Is from the breakdown of muscle fibers a. They are mostly fast twitch muscle animals b. Is from enzymatic digestion of collagen b. They have high levels of c. Is used to soften as a tenderizer c. They do not move as much and are typically harvested d. Is the breakdown of collagen and used to make jello or younger than cattle thickener for d. Because… pigs CAN fly!

5. A loin (tenderloin or sirloin) is a tender cut of beef and 13. In general, well exercised muscle with a high portion of typically found where on the animal? red fibers _____ a. In the highly used upper leg or rump a. Will be less flavorful but more juicy b. In the flank cuts near the back of the stomach b. Will contain plenty of marbled fat c. At the top of the back far from the head or rear hooves c. Will be all myoglobin low tissue d. Fore-arm of the animal d. Will be low in glycogen e. Where there is the most connective tissue e. Will be more flavorful compared to white tissue

6. A white meat found on a bird is white because 14. Meat will stiffen a few hours after eating. This is called a. Most is white except the leg muscle rigor mortis. What is the result of freezing meat in rigor? b. The lack of ATP used in the breast tissue a. The ATP remaining will be locked in the meat giving a c. It is fast twitch muscle and has low amounts of myoglobin more savory flavor d. It has high amounts of nitrogen bound myoglobin b. The actin and myosin will break down more efficiently e. Has sugar and fat but no giving a softer meat c. The tissue will tear giving a mushy feel to the tooth 7. Slow twitch muscle d. The bundles of tissue will decrease in their overlapping a. Have high amounts of myoglobin and are used for long endurance type of work 15. Ocean have a different savory or umami flavor due to b. Have high amounts of myoglobin and are used for short the salt in the water. What is the actual cause of this flavor? bursts of movement a. Low water content in the meat? c. Do not fuel from sugar and fat b. Increased amino acids to counter the salt in the water d. Are often white in color c. Higher salt concentrations of the tissue e. Have high amounts of fat tissue d. Trimethylamine oxides found in all ocean fish e. Decreased levels of myoglobin 8. Individual muscle cells are known as a. Muscle groups b. T-tubules c. Myosin 1 16. Fish and shellfish have additional compounds that impact their flavor. These are often due to ______? a. decreased collagen content b. a lack of requirement for terrestrial work c. the need to balance the salt content of their environment limiting osmotic water loss d. higher metabolism of fat and protein molecules e. none of the above

17. Fish muscles are arraigned differently than land animals. They form into what arraignment? a. Collagen free tissue b. Myotomes c. Fatty connected tissue d. Slow twitch muscles

18. Muscle tissue that is brown is likely due so because _____ a. Oxygen has taken an electron from iron making its charge Fe3+ b. Enzymes change the iron from +3 to +2 c. Carbon monoxide binding adds an electron to Fe2+ d. Loss of myoglobin from muscle fibers during cooking. e. Water binding to the iron in myoglobin

19. Some artificial meat tenderizers a. are proteases to increase the inosine monophosphate content (IMP) for savory flavor b. are proteases to decrease the protein cross-linking c. are not needed in highly used, heavily muscled tissues like rump roast d. are proteases that fix collagen to elastin e. are only effective on older fowl tissue like chicken

20. Which of the following molecules are you more likely to find is responsible for a key flavor and odor of salt water fishs a. bromophenol compounds b. diacetyle c. furanols d. IMP e. glutamate amino acids

21. Myoglobin’s job in the cell is to a. Color tissue based on it’s use b. Brake down ATP c. Bind oxygen for muscle tissue d. Keep water in the tissue e. None of the above

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