Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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| 1. | “Long-Fed” refers to cattle that are grain fed for: a. | 90 to 130
days | b. | 10 to 50
days | c. | 100
days | d. | More than 130
days | | |
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| 2. | Veal
is: a. | Referred to as
baby beef | c. | Known for its
tenderness and flavor | b. | Raised only on grass | d. | Is from a calf less than two years
old | | | | |
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| 3. | What
is the maximum amount of fat that ground beef can contain?
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| 4. | The
length of time before slaughter that use of a hormone or drug must be discontinued is known as
the: a. | Treatment
period | c. | Withdrawal
period | b. | Active period | d. | Infectious period | | | | |
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| 5. | A
disease associated with the way pork is cooked is called: a. | Brucellosis | b. | Anaplasmosis | c. | Trichinosis | d. | Leptospirosis | | |
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| 6. | What
is the time period used to age meat sold in retail markets? a. | 3
days | c. | 10 to 12
days | b. | 4 to 5
days | d. | 6 to 10
days | | | | |
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| 7. | What
is the best source of meat to meet thiamin requirements:
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| 8. | How
do you correctly calculate the “cost per serving” when considering the price of
meats? a. | Divide the cost
per pound into the number of pounds you buy. | b. | Multiply the
cost per pound into the number of people you can plan to serve. | c. | Multiply the
cost per pound by the total pounds you purchase. | d. | Divide the cost
per pound by the number of servings you expect to get per pound. | | |
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| 9. | What
are the USDA meat grades for young pork? a. | Prime, choice, select, and standard | b. | Prime, choice,
and good | c. | U.S. No. 1, U.S. No. 2, U.S. No. 3 | d. | Standard,
commercial, utility, and cutter | | |
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| 10. | How
can cuts of meat be identified? a. | Color | c. | Fat content | b. | Weight | d. | Color, size, and
bone structure | | | | |
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| 11. | How
long can meats cooked at home be safely stored? a. | 14 days | c. | 7 to 10 days | b. | 10 to 12
days | d. | 3 to 4
days | | | | |
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| 12. | What
are the factors for determining the value and general acceptability of a beef
carcass? a. | Weight and
Taste | c. | Eating quality
and Yield | b. | Tenderness and Juiciness | d. | Dressing percent and Yield | | | | |
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| 13. | What
USDA grades of beef are generally found in local meat markets? a. | Standard and
Cutter | b. | Prime and Good | c. | Choice and
Select | d. | Prime and Choice | | |
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| 14. | At
what temperature range should meat be cooked to best retain moisture? a. | Low Temperature
(below 250°F) | c. | High Temperature (above 350°F) | b. | Moderate Temperature (325°F) | d. | None of the
above | | | | |
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| 15. | Meat
is considered to be a complete protein because it: a. | Tastes
good | b. | Provides
iron | c. | Provides
thiamin | d. | Supplies all of the essential amino
acids | | |
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| 16. | How
can doneness of broiled meats be tested most accurately? a. | Meat
Thermometer | c. | Cut a slit in
the center and check color | b. | Taste | d. | Cooking Time | | | | |
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| 17. | What
factors are used to determine meat “quality”? a. | Tenderness,
Juiciness, and Flavor | b. | Color, Fat content, and Texture | c. | Cutability and
Yield | d. | None of the above | | |
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| 18. | Meats
should be frozen at temperatures of: a. | 38°F | b. | 20°F | c. | 15°F | d. | 0°F or lower | | |
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| 19. | The
USDA inspection process is a guide to: a. | Fat Content | c. | Wholesomeness | b. | Taste and
Texture | d. | Marbling | | | | |
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| 20. | To
what internal temperature should pork be cooked? a. | 150°F | c. | 160°F | b. | 120°F | d. | 130°F | | | | |
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