Question

select the two ways that marinating affects meat. *
creates better flavor
easier to cook
healthier for you
increases tenderness
this type of fat can be seen with the eyes. *
imaginary fat
invisible fat
visible fat
chemical fat
inspections are required for seafood, but are not required for meat or poultry products. *
true
false

Explanation:

First Question (Select the two ways that marbling affects meat)

Marbling (intramuscular fat) in meat:

• "Creates better flavor" – Marbling adds fat which enhances flavor.
• "Increases tenderness" – The fat within the muscle fibers helps keep the meat tender during cooking.

"Easier to cook" is not a direct effect of marbling, and "Healthier for you" is incorrect as more fat (marbling) is generally higher in calories and saturated fat. So the two correct options are "Creates better flavor" and "Increases tenderness".

• Visible Fat: As the name suggests, this type of fat is visible (e.g., the fat on a steak or around a piece of meat).
• Invisible Fat: Found within food (e.g., fat in milk, nuts) and not visible.
• "Imaginary Fat" and "Chemical Fat" are not valid terms for fat classification related to visibility. So the correct option is Visible Fat.

Meat, poultry, and seafood products all require inspections (both for safety, quality, and compliance with food regulations in most regions). So the statement is false.

Answer:

• Creates better flavor
• Increases tenderness

Second Question (The type of fat can be seen with the eyes)