Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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| 1. | Meats
should be frozen at temperatures of: a. | 36o F | c. | Oo F or lower | b. | 32o F | d. | 38o F | | | | |
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| 2. | What
is the major purpose of aging meat? a. | To lower the incidence of food borne
illness | b. | To develop additional tenderness and a characteristic
flavor | c. | Both A & B | d. | None of the
above | | |
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| 3. | What
is meant by residues in meat? a. | Opaque soap scum that remains on the meat after the carcass is
rinsed | b. | Minute amounts of antibiotic, drug, hormone, insecticide,
pesticide, or environmental contaminant remaining in meat after slaughter | c. | Both A &
C | d. | None of the
above | | |
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| 4. | What
is the best source of meat to meet thiamin requirements: a. | Chicken | c. | Beef | b. | Fish | d. | Pork | | | | |
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| 5. | What
is the maximum amount of fat which ground beef can contain?
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| 6. | Short-fed refers to cattle that are grain fed for: a. | 90 to 130
days | c. | 180
days | b. | 100 to 150
days | d. | More than 180
days | | | | |
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| 7. | The
USDA inspection process is a guide to: a. | Quality | c. | Fat Content | b. | Wholesomeness | d. | Marbling | | | | |
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| 8. | What
is the recommended amount of meat to be included in a daily diet? a. | 12
oz. | c. | 8
oz. | b. | 6
oz. | d. | 2-3
oz. | | | | |
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| 9. | To
what internal temperature should pork be cooked? a. | 160o F | c. | 150o F | b. | 120o
F | d. | None of the
above | | | | |
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| 10. | A
disease associated with the way pork is cooked is called: a. | Leptospirosis | c. | Trichinosis | b. | Brucellosis | d. | Vibriosis | | | | |
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| 11. | How
do you correctly calculate the cost per serving when considering the price of meats? a. | Multiply the
cost per pound by the total pounds you purchase | b. | Divide the cost
per pound by the number of servings you expect to get per pound | c. | Multiply the
cost per pound into the number of people you can plan to serve | d. | Divide the cost
per pound by the number of pounds you buy | | |
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| 12. | The
USDA meat grades for lamb are: a. | Prime, Choice, Good, Cutter, and
Canner | b. | Prime, Choice, Good, Utility, and
Cull | c. | U.S. No. 1, U.S.
No. 2, and U.S. No. 3 | d. | Prime, Choice, Select and Standard | | |
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| 13. | How
can cuts of meat be identified? a. | Fat Content | c. | Color, size of cut, and bone
structure | b. | Color | d. | Pork cuts are always smaller | | | | |
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| 14. | What
are the primary factors for determining the value and general acceptability of a beef
carcass? a. | Tenderness &
Juiciness | c. | Dressing percent
and Yield | b. | Quality of Yield | d. | Cutability & Quality | | | | |
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| 15. | Which
statement is not correct about meat fats? a. | Fat adds flavor and makes meat seem
juicy. | b. | Fats help in the absorption of Vitamin A, D, E, &
K | c. | All animal fat
is saturated | d. | Moderate amounts of fat are essential in human
diets | | |
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| 16. | What
is the correct method for determining when a roast is done? a. | Cook for 3 hours
at 425o | b. | Cook for 3 hours per pound of meat | c. | Cook 45 minutes
per pound of meat | d. | Use a roast meat thermometer to determine the internal
temperature of the roast. | | |
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| 17. | Meat
is considered a complete protein because it: a. | Lacks the essential amino acids | c. | Supplies all of the essential amino
acids | b. | Tastes good | d. | Provides iron in the diet | | | | |
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| 18. | What
is the refrigerator (36-40 degrees F) storage limit for maximum quality bacon? a. | 2
weeks | c. | 1
week | b. | 2
months | d. | 10
days | | | | |
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| 19. | If
beef steaks or pork chops are to be broiled they should be cut: a. | 3/4 to 1
inch | c. | less than 1/2
inch thick | b. | 3 inches | d. | None of the above | | | | |
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| 20. | What
is the advantage to the consumer in buying subprimal cuts? a. | Higher
quality | b. | Identifies the cut of meat | c. | Identifies the
USDA grades | d. | Usually results in lower cost per serving when individual cuts
are closely trimmed and boneless | | |
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