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2002 National Meats Test


MultipleChoice
Identify the letter of the choice that best completes the statement or answers thequestion.
 

 1. 
Beef patties have a maximum fatcontent of                     percent.
a.
20
b.
25
c.
30
d.
40
 

 2. 
Which of the following isnot a primal cut of beef.
a.
Chuck
b.
Loin
c.
Top round
d.
Plate
 

 3. 
All beef is required to have agovernment grade stamped on it.
a.
True
b.
False
 

 4. 
About                 percent of beef that is graded in the United States is Prime.
a.
2
b.
4
c.
6
d.
8
 

 5. 
Which meat is the best sourceof the B-Vitamin; Thiamin?
a.
Beef
b.
Pork
c.
Lamb
d.
Veal
 

 6. 
Hot foods should be kept at orabove                degrees F.
a.
140
b.
150
c.
160
d.
180
 

 7. 
Campylobactor jejuni can bedestroyed by heating foodto                 degrees F.
a.
140
b.
150
c.
160
d.
180
 

 8. 
Unopened “KeepRefrigerated” canned hams may be kept in the home refrigerator           to              monthsif properly stored.
a.
1 to 2
b.
2 to 3
c.
4 to 5
d.
6 to 9
 

 9. 
Broiling is a                     heat method used for tender steaks, chops, and poultry.
a.
Moist
b.
Dry
c.
Cook in liquid
d.
Crock pot
 

 10. 
The standing time for a roastafter it has been removed from the oven and before it is carved is                              .
a.
carve immediately
c.
One hour
b.
20 to 30minutes
d.
15 to 20 minutes
 

 11. 
The internal temperature formedium internal doneness for a pork roastis                   .
a.
150 degrees
b.
180 degrees
c.
160degrees
d.
190 degrees
 

 12. 
Trichinosis is a disease, whichis caused by eating meat from                     .
a.
Hogs only
c.
Hogs and lambs
b.
Hogs and wildgame
d.
Wild game only
 

 13. 
Which are the USDA Meat Gradesof Poultry:
a.
Grade A, Grade B, Grade C, Grade D
c.
Grade A, Grade B, GradeC
b.
US No.1, US No.2, US No. 3, US No. 4
d.
Prime, choice, select,standard
 

 14. 
Meat that is labeled“Ground Turkey Meat” contains:
a.
Only darkmeat
c.
Dark and light meat with no skin
b.
Dark and light meat with skin
d.
Only light meat
 

 15. 

Leftover meats from a picnicare                       .
a.
never safe to eat at home
c.
safe as long as they are kept in an air tightcontainer
b.
safe as long as they are eaten within 2days
d.
safe if the cooler is kept at 40 degrees F or less
 

 16. 

E.coli 0157:H7 can survive bothrefrigerator and freezer storage.
a.
True
b.
False
 

 17. 

Which is a safe method fordefrosting large cuts of meat when there is not enough time for refrigeratordefrosting?
a.
Micro waving
c.
In the oven at a lowtemperature
b.
Room temperature
d.
Place in a bowl of hotwater
 

 18. 

USDA recommends that theinternal temperature of a roasted lamb to be atleast               degrees F.
a.
145
b.
160
c.
165
d.
170
 

 19. 

How much less time does it taketo cook a 5 pound roast in a convection oven rather than a conventional oven?
a.
1/2
b.
1/3
c.
2/3
d.
About the same
 

 20. 

When buying bony unclosed meat,how much meat should be allowed per serving?
a.
1/4 to 1/3pounds
c.
3/4 to 1 pound
b.
1/3 to 1/2pounds
d.
1 to 1 1/4 pounds
 



 
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