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

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

2. 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.

3. 2. Which of the following would not be a good choice of material for wrapping meat for the freezer? (VI-267) A. heavyweight plastic wrapB. wax paperC. freezer paper coated with plasticD. plastic freezer storage bagsE. aluminum foil

4. 2. Which of the following would not be a good choice of material for wrapping meat for the freezer? (VI-267) A. heavyweight plastic wrapB. wax paperC. freezer paper coated with plasticD. plastic freezer storage bagsE. aluminum foil

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

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

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

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

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

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

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

12. 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.

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

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

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

16. 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.

17. 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)

18. 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

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

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

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

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

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

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

25. 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)

26. 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

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

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

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

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

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

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

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

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

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

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

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

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

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

40. 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.

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

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

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

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

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

46. 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.

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

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

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

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