Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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| 1. | What
is the major purpose of aging meat? a. | To lower the incidence of food born
illness | c. | Both A &
B | b. | To develop
additional tenderness and a characteristic flavor | d. | None of the above | | | | |
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| 2. | What
is meant by “residues” in meat? a. | Opaque soap scum that remains on the meat after the carcass is
rinsed | c. | Both A &
B | b. | Minute amounts
of antibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in meat
after slaughter | d. | None of the
above | | | | |
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| 3. | The
USDA meat grades for lamb are: a. | Prime, Choice, Good, Cutter, and
Canner | c. | U.S. No. 1, U.S.
No. 2, and U.S. No. 3 | b. | Prime, Choice, Good, Utility, and
Cull | d. | Prime, Choice,
Select and Standard | | | | |
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| 4. | Which
statement is not correct about meat fats? a. | Fat adds flavor and makes meat seem
juicy | c. | All animal fat
is saturated | b. | Fats help in the absorption of Vitamin A, D, E &
K | d. | Moderate amounts
of fat are essential in human diets | | | | |
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| 5. | 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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| 6. | What
is the advantage to the consumer in buying subprimal cuts? a. | Higher
quality | c. | Identifies the
USDA grades | b. | Identifies the cut of meat | d. | Usually results in lower cost per
serving | | | | |
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| 7. | The
recommended storage time for maximum quality in a refrigerator for ground beef is: a. | 3-5
days | c. | 2
weeks | b. | 5-10 days | d. | 1-2 days | | | | |
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| 8. | USDA
inspection of meat is a guide to: a. | Quality of the meat | c. | Wholesomeness of the meat | b. | Yield grade of
the meat | d. | All of the
above | | | | |
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| 9. | What
is the least desirable method of defrosting meat? a. | Defrosting at room temperature | c. | Defrost in microwave | b. | Defrost in the
refrigerator | d. | Cook from a
frozen state | | | | |
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| 10. | How
long should meat be safe in the freezer when the power is off? a. | 2
hours | c. | 2
days | b. | 8
hours | d. | 1
week | | | | |
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| 11. | Short
fed cattle are fed in a feedlot for approx. _____ days before marketing. a. | 20-30
days | c. | 45-60
days | b. | 30-45
days | d. | 90-130
days | | | | |
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| 12. | Sodium nitrite is used in making some processed meats because it
___________. a. | Inhibits the
development of botulinum toxin | c. | Fixes the meat
color | b. | Is a curing agent that contributes to the characteristic flavor
and texture of bacon, ham, and sausage products | d. | All of the above | | | | |
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| 13. | 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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| 14. | What
is an antioxidant? a. | Naturally occurring hormones added to animal feed to increase
feed efficiency. | c. | Additive used in
processed meats to make the product more tender. | b. | Substance used
to retard rancidity of food due to exposure to oxygen. | d. | Additive used in processed meats as curing
accelerator. | | | | |
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| 15. | What
are the primary factors for determining the value and general acceptability of a beef
carcass? a. | Cutability &
Quality | c. | Dressing Percent
& Yield | b. | Tenderness & Juiciness | d. | Dressing Percent & Quality | | | | |
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| 16. | Veal
is meat from a calf that is ________________. a. | 3 months old or younger | c. | Younger than 1 year of age | b. | Fed grain for at
least 130 days | d. | 2 years old or
older | | | | |
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| 17. | Which
of the following statements about fat in the diet is not true? a. | The Dietary
Guidelines for Americans recommend that we consume no more than 30% of calories from
fat. | c. | Moderate amounts
of fat are essential in the diet so that vitamins A, D, E and K can be
absorbed. | b. | The most healthy diet for the average American is one that
contains no fat. | d. | Fats add flavor,
juiciness, and appetite appeal to food. | | | | |
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| 18. | 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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| 19. | 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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| 20. | What
factors are used to determine meat "quality?" a. | Tenderness,
Juiciness, and Flavor | c. | Cutability and
Yield | b. | Color, Fat content, and Texture | d. | None of the Above | | | | |
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