Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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| 1. | Sodium nitrite is used in making some processed meats because it
____________. a. | Inhibits the
development of botulinum toxin. | b. | Is a curing agent that contributes to the characteristic flavor
and texture of bacon, ham, and sausage products. | c. | Fixes the meat
color. | d. | All of the above | | |
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| 2. | Which
statement is not true about food irradiation? a. | Irradiation destroys harmful bacteria that cause food to spoil
or cause human disease. | b. | Irradiation food keeps longer and in better condition in
warehouses and homes. | c. | Irradiation makes food moderately
radioactive. | d. | The irradiation process involves exposing food to one of three
types of ionizing energy: gamma rays, machine generated electrons, or
X-rays. | | |
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| 3. | What
has the Federal Government set as the maximum fat content for a hotdog?
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| 4. | For
the average healthy adult, how much meat should be included in the daily diet? a. | Two 2-3 ounce
servings per day | c. | Two 6-8 ounce
servings per day | b. | Five 4-6 ounce servings per day | d. | None | | | | |
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| 5. | For
safety, best flavor, texture and juiciness, cook pork to an internal temperature
of ________. a. | 110 degrees F | c. | 160 degrees F | b. | 130 degrees
F | d. | 212 degrees
F | | | | |
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| 6. | What
is the meaning of cutability of a carcass? a. | Cutability refers to the tenderness of the retail cuts from a
carcass and is measured by shear force values. | b. | Cutability is an
estimate of the overall palatability (flavor, tenderness and juiciness) of retail cuts from a
carcass. | c. | Cutability refers to yield of lean meat in a
carcass. | d. | All of the above | | |
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| 7. | Which
of the following statements about tenderization is false? a. | Electrical
stimulation improves the tenderness of certain meats. | b. | Natural food
enzymes like papaya and pineapple are the source of most meat tenderizers. | c. | Tenderization
does not affect the keeping quality of meat. | d. | The use of
tenderizers can improve the quality grade of meat. | | |
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| 8. | What
factors determine the quality grade of beef carcass? a. | Maturity of the
carcass | c. | Color, firmness
and texture of the lean | b. | Marbling | d. | All of the above | | | | |
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| 9. | The
USDA meat grades for young pork are a. | Prime, Choice and Select | c. | Grade A, Grade B and Grade C | b. | US No. 1, US
No.2, and US No.3 | d. | Prime, Choice,
and Standard | | | | |
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| 10. | What
is an antioxidant? a. | Naturally occurring hormones added to animal feed to increase
feed efficiency. | b. | Substance used to retard rancidity of food due to exposure to
oxygen. | c. | Additive used in processed meats to make the product more
tender. | d. | Additive used in processed meats as curing
accelerator. | | |
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| 11. | What
USDA grades of beef are generally found in the grocery store? a. | Prime and
Standard | c. | Cutter and
Canner | b. | Choice and Select | d. | Select and Standard | | | | |
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| 12. | What
does the term water added on a ham label mean? a. | Water added means that 20% or more of the hams weight is due to
water added during the curing process. | b. | Water added means that the cured ham returns to within 10%
above the original weight of the ham during the curing process. | c. | Water added
means that the cured ham returns to it's original weight during the curing
process. | d. | None of the above. | | |
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| 13. | Which
of the following statements about cholesterol is not true? a. | Cholesterol is a
sterol found in all animal tissue. | b. | Cholesterol is a saturated animal fat that clogs
arteries. | c. | Cholesterol is used by the body to make bile salts to aid in
the digestion of fats. | d. | Cholesterol is used by the body to make
hormones | | |
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| 14. | What
are the primary factors for determining the value and general acceptability of a beef
carcass? a. | Cutability and
Quality | c. | Dressing Percent
and Yield | b. | Tenderness and Juiciness | d. | Dressing Percent and Quality | | | | |
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| 15. | What
temperatures are needed for proper freezing and storage of meat? a. | 32 Degrees
F. | c. | 0 Degrees F or
lower. | b. | 0 Degrees C or lower. | d. | 5 - 20 Degrees F. | | | | |
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| 16. | What
is the meaning of the term nutrient dense food? a. | Nutrient density compares the amounts of essential nutrients to
the amounts of calories a food contains. The greater the nutrient contribution of a food
relative to calorie content, the more nutrient-dense it is. | b. | Nutrient density
refers to the total member of calories a 3 ounce serving of a red meant contains. The greater
the number of calories, the more nutrient-dense the meat is. | c. | Nutrient density
refers to the toughness or tenderness of pork. | d. | None of the
above | | |
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| 17. | The
recommended refrigerator (36 - 40 degrees F) storage time for a maximum quality for beef porterhouse
steaks is: a. | 1
day | c. | 2
weeks | b. | 5-10 days | d. | 3-4 days | | | | |
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| 18. | Concerning the use of drug and hormones, what is a withdrawal period? a. | How often the
drug or antibiotic can be administered to the animal. | b. | The total amount
of time (number of days) that the animal can take the hormone or
antibiotic. | c. | The length of time before slaughter that the use of a hormone
or drug must be discontinued. | d. | Both B & C | | |
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| 19. | Veal
is meat from a calf that is: a. | 3 months old or younger | c. | Younger than one year of age | b. | Fed grain for at
least 130 days | d. | 2 years or
older | | | | |
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| 20. | Which
of the following statements about fat in the diet is not true? a. | The Dietary
Guidelines for Americans recommends that we consume no more than 30% of calories from
fat. | b. | The most healthy
diet for the average American is one that contains no fat. | c. | Moderate amounts
of fat are essential in the diet so that vitamins A, D, E, and K can be
absorbed. | d. | Fats add flavor, juiciness and Water added means that the cured
ham returns to appetite appeal to food. | | |
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Problem
Use a Pearson
Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean
beef trimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product
should be 20% fat (80% lean). Round your answers to 2 decimal places. Determine the
following: (Use for 21-25)
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| 21. | Pounds of boneless bull meat. a. | 165 pounds | c. | 244 pounds | b. | 335
pounds | d. | 400
pounds | | | | |
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| 22. | Pounds of 70% lean beef trimmings. a. | 165
pounds | c. | 66
pounds | b. | 335 pounds | d. | 244 pounds | | | | |
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| 23. | Cost
of 70% lean beef trimmings. a. | $166.67 | c. | $146.85 | b. | $115.00 | d. | $215.00 | | | | |
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| 24. | Cost
per pound of ground beef (final product). a. | $0.89 | c. | $1.03 | b. | $0.95 | d. | $1.13 | | | | |
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| 25. | Total
cost for batch of ground beef (final product). a. | $445.00 | c. | $500.15 | b. | $475.00 | d. | $515.00 | | | | |
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