1. What is the best material for wrapping meat in the freezer? (VI-267)

1. What is the best material for wrapping meat in the freezer? Choose a moisture-proof wrap so that the air will be sealed out and moisture locked in. Good choices are heavyweight plastic wrap and freezer storage bags, aluminum foil and freezer paper coated with plastic. Wax paper would not keep the moisture in.

2. Which of the following would not be a good choice of material for wrapping meat for the freezer? (VI-267) A. heavyweight plastic wrap B. wax paper C. freezer paper coated with plastic D. plastic freezer storage bags E. aluminum foil

2. Which of the following would not be a good choice of material for wrapping meat for the freezer? (VI-267) A. heavyweight plastic wrap B. wax paper C. freezer paper coated with plastic D. plastic freezer storage bags E. aluminum foil

3. _____ is the drying out of the surface tissues of food during freezer storage. (VI- 268)

3. _____ is the drying out of the surface tissues of food during freezer storage. Freezer burn

4. Freezer burn deteriorates the quality of the food leaving the _____________. (VI- 268)

4. Freezer burn deteriorates the quality of the food leaving the _____________. dehydrated area tough and tasteless when cooked.

5. What causes freezer burn? (VI-268)

5. What causes freezer burn? Freezer burn is caused by improper wrapping or punctures in the package that allow air to enter.

6. Is freezer burn dangerous? (VI-269)

6. Is freezer burn dangerous? No. Freezer burn may appear as grayish- brown leathery spots on frozen food. Although undesireable, freezer burn does not make the food unsafe.

7. Can tenderized meats be frozen? (VI-270)

7. Can tenderized meats be frozen? Yes. The enzyme is not affected by freezing. The tenderizing action is brought about during warming and cooking.

8. How should cooked meat and poultry be frozen? (VI-271)

8. How should cooked meat and poultry be frozen? After cooking, quickly remove any bones, leaving meat in large pieces. Wrap tightly (pressing out as much air as possible), seal and freeze quickly at 0 degrees F or below.

9. The amount of meat to be frozen at one time should not exceed_________. For example, ____ pounds of meat could be frozen at one time in an 11 cubic foot freezer. More than this amount _____________ and _____________ (VI-272)

9. The amount of meat to be frozen at one time should not exceed_________. For example, ____ pounds of meat could be frozen at one time in an 11 cubic foot freezer. More than this amount _____________ and ____________ two pounds per cubic foot of freezer space; 22; raises the freezer temperature; slows the freezing process

10. In general, meats in cans should not be _________?

frozen

11. The consistency of gravies, sauces, and some combination foods such as spaghetti may _________ when frozen. (VI-273)

11. The consistency of gravies, sauces, and some combination foods such as spaghetti may _________ when frozen. Break down

12.Can frozen meat be cooked without thawing? (VI-274)

12.Can frozen meat be cooked without thawing? Frozen meat may be cooked satisfactorily without thawing; however, cooking time will be increased.

13. When cooking from the frozen state, place meat ________ the heat and broil ______ times the required time for unfrozen steaks and chops; roast ____ times that required for unfrozen roasts (VI-274)

13. When cooking from the frozen state, place meat ________ the heat and broil ______ times the required time for unfrozen steaks and chops; roast ____ times that required for unfrozen roasts farther; 1 1/2 to 2 1 1/3 to 1 1/2

14. What are the three safe methods of defrosting meat? (VI-275)

14. What are the three safe methods of defrosting meat? In the refrigerator in cold water in the microwave oven

15. In the refrigerator (36 F to 40 F), a large roast will take ______ to defrost. (VI- 276)

15. In the refrigerator (36 F to 40 F), a large roast will take ______ to defrost. 4 to 7 hours per pound

16. In the refrigerator (36 F to 40 F), a small roast will take ______ to defrost. (VI-276)

16. In the refrigerator (36 F to 40 F), a small roast will take ______ to defrost. 3 to 5 hours per pound

17. In the refrigerator (36 F to 40 F), a once-inch steak will take ______ to defrost. (VI-276)

17. In the refrigerator (36 F to 40 F), a once-inch steak will take ______ to defrost. 12 to 14 hours

18. In the refrigerator (36 F to 40 F), a whole turkey will take ______ to defrost. (VI-276)

18. In the refrigerator (36 F to 40 F), a whole turkey will take ______ to defrost. 1 day per 4 to 5 pounds

19. In the refrigerator (36 F to 40 F), poultry parts will take ______ to defrost. (VI-276)

19. In the refrigerator (36 F to 40 F), poultry parts will take ______ to defrost. 1 day per 1 to 2 pounds

20. Defrosting meat at room temperature __________ because________________. (VI-277)

20. Defrosting meat at room temperature __________ because________________. Is not recommended; the surface of the meat will reach a temperature above 40 degrees (while the interior remains frozen) encouraging bacterial growth.

21. What are the two safe methods of speed defrosting? (VI-278)

21. What are the two safe methods of speed defrosting? Cold water Microwaving

22. Do not refreeze raw foods defrosted by the two speed defrosting methods unless the meat is _____ first. (VI-278)

22. Do not refreeze raw foods defrosted by the two speed defrosting methods unless the meat is _____ first. cooked

23. Should you defrost store-wrapped meat in the microwave? (VI-279)

23. Should you defrost store-wrapped meat in the microwave? No. The shrink wrap used in supermarkets may contain PVC ( polyvinyl chloride) and chemicals can migrate from it when heated. Remove the store wrapping as well as the foam tray before micro-defrosting meat and poultry.

24. Meat which has been defrosted in the refrigerator can be kept refrigerated as long as ___________. (VI-280)

24. Meat which has been defrosted in the refrigerator can be kept refrigerated as long as ___________. Fresh meat

25. Defrosted meats and poultry can be refrozen only if they were defrosted in the ________. (VI-281)

25. Defrosted meats and poultry can be refrozen only if they were defrosted in the ________. refrigerator

26. Each time meat is frozen and defrosted, there is a deterioration of quality. The ________ tend to ____the cells, breaking down the texture and letting more juices escape. (VI-281)

26. Each time meat is frozen and defrosted, there is a deterioration of quality. The ________ tend to ____the cells, breaking down the texture and letting more juices escape. Ice crystals; rupture

27. If defrosted meat is held more than _______ at room temperature, do not use or refreeze. (VI-281)

27. If defrosted meat is held more than _______ at room temperature, do not use or refreeze. Two hours

28. Why do packages of defrosted meats have liquid in them? (VI-282)

28. Why do packages of defrosted meats have liquid in them? During thawing, ice crystals which have formed damage the cells and dissolve emulsions. This causes meat to “drip”-- lose juiciness.

29. Does freezing destroy the nutrients in meat and poultry? (VI-283)

29. Does freezing destroy the nutrients in meat and poultry? The freezing process itself is not destructive on nutrients. There is little change in the protein value of meat and poultry during freezing.

30. Foods frozen at ______ can taste better than foods frozen near ______. (VI- 283)

30. Foods frozen at ______ can taste better than foods frozen near ______. Peak quality or “freshness,” the end of their usefulness

31. Meat is _____ to eat no matter how long it has been in the freezer if it has __________ throughout the storage time. (VI-284)

31. Meat is _____ to eat no matter how long it has been in the freezer if it has __________ throughout the storage time. Safe remained frozen

32.Eating quality of meat kept in the home freezer for a long time may have deteriorated due to ____ and _____. If it was of ____ and ____ and ____, it will maintain its flavor better (VI-284)

32.Eating quality of meat kept in the home freezer for a long time may have deteriorated due to ____ and _____. If it was of ____ and ____ and ____, it will maintain its flavor better dehydration, flavor change in the fat; good quality; wrapped properly; held at a very consistent freezer temperature