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2003 National Meats Test
MultipleChoice
Identify the letter of the choice that best completes the statement or answers thequestion.
A
B
C
D
1.
What term describes animals orpoultry that have access to the outdoors?
a.
EnvironmentallySound
c.
Free Sort
b.
Free Range
d.
Open Range
A
B
C
D
2.
Generally, what happens to theprice of ground beef as the lean to fat ratio decreases?
a.
Price decreases
b.
Price increases
c.
Price remains the same
d.
There is no relationship between price andlean to fat ratio.
A
B
C
D
3.
Which is a substance insoybeans, corn or eggs that keeps fat and water distributed in meat?
a.
Lecithin
c.
Papain
b.
Mono/Di/Glyceride
d.
Potassium Sorbate
A
B
C
D
4.
What is the maximum percentageof fat contained in a hot dog as established by the Federal government?
a.
10%
b.
15%
c.
25%
d.
30%
A
B
C
D
5.
Which of the following is afactor that determines meat quality?
a.
Amount oflean
c.
Lean to bone ratio
b.
Carcassweight
d.
Marbling
A
B
C
D
6.
What is meat from a calfyounger than one year?
a.
Lamb
b.
Prime
c.
Tom turkey
d.
Veal
A
B
C
D
7.
USDA Inspection is a guideto_____________.
a.
Cutability
b.
Quality
c.
Quantity
d.
Wholesomeness
A
B
C
D
8.
What is the maximum amount offat that “Beef patties” can contain?
a.
10%
b.
20%
c.
30%
d.
40%
A
B
C
D
9.
What is defined by the USDA asthe edible part of the animal that is muscle tissue attached to bone?
a.
Bone-in meat
b.
Bone-out meat
c.
Skeletalmeat
d.
Tendon meat
A
B
C
D
10.
What is the meaning of the term“spring lamb?”
a.
Meat of a lamb under 1 yearold
c.
Meat from a lamb over 2 years old
b.
Meat from a lamb 1-2 years old
d.
Meat from mutton
A
B
C
D
11.
Which of the following countsas a serving from the meat group on the USDA Food Guide Pyramid?
a.
1 Apple
c.
2-3 ounces of Poultry
b.
1 cup of IceCream
d.
1/2 Tomato
A
B
C
D
12.
Ground beef would be considered_____ meat.
a.
Bone-in
b.
Boneless
c.
Bony
d.
Variety
A
B
C
D
13.
Which common food bornebacteria is normally found in animal intestines? It is destroyed by cooking to 160 degreesF.
a.
Campylobacter botulinum
c.
Escherichia coli
b.
Clostridium perfringens
d.
Staphylococcus aureus
A
B
C
D
14.
What is the spread of harmfulbacteria from one surface to another?
a.
CrossContamination
c.
Switch Contamination
b.
CrossHarboring
d.
Switch Harboring
A
B
C
D
15.
What is a minute amount ofantibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in meat andpoultry after slaughter?
a.
Deposit
b.
Filtrate
c.
Remainder
d.
Residue
A
B
C
D
16.
A ham should be safe to eat ifit was not left at room temperature for more than ____ hours.
a.
2
b.
4
c.
6
d.
8
A
B
C
D
17.
What is a physical means offood treatment which exposes food to gamma rays, machine generated electrons, orX-rays.
a.
Canning
c.
Heat pasteurization
b.
Freezing
d.
Irradiation
A
B
C
D
18.
The following are safe methodsof defrosting meat EXCEPT:
a.
In coldwater
c.
In the refrigerator
b.
IN the microwaveoven
d.
On the countertop at room temperature
A
B
C
D
19.
What is the drying out of thesurface tissues of food during freezer storage?
a.
Defrosting
c.
Freezer drying
b.
Freezer burn
d.
Freezer thaw
A
B
C
D
20.
Which legislation dictatesstrict animal handling, stunning, and slaughter guidelines?
a.
Animal Kill Act of 1983
b.
EPA Guidelines of1942
c.
Humane Slaughter Act of 1978
d.
The Jungle Legislation from the 1930’s