Problem
Part I: Meat and Poultry
i. What is the relationship between meat consumption and economic development? Explain.
ii. What is marbling? Why is it a basis for quality grading?
iii. What is rigor mortis? What are the changes induced by it? Why is it not advisable to cook meat that is in the state of rigor?
iv. What are some of the methods of tenderizing meat? Explain.
v. What are the safety concerns that should be addressed when purchasing and preparing meat dishes?
Part II: Fish and Shellfish
a. Differentiate univalves from bivalves, cephalons and crustaceans.
b. Why is cod liver oil an important food supplement?
c. What are the characteristics of fresh fish? Relate this to the biochemical changes that occur after fish catch or harvest.
d. What is gaping? Why does it happen?
e. What are the most significant nutrients that are supplied by fish? By crustaceans? By cephalods? By clams, oysters and mussels? Why is thiamin not found in carp?