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2003 North Carolina State Meats Test


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

 1. 
The term”varietymeats” would include which of the following?
a.
Tongue
b.
German bratwurst
c.
Polish sausage
d.
Both German bratwurst and Polishsausage
 

 2. 
What factors are use todetermine quality grades in a beef carcass?
a.
Size of rib eye and external fatthickness
b.
Amount of marbling and maturity
c.
Amount of marbling and size of rib eye
d.
All of these are correct.
 

 3. 

What is the meaning ofcutability when related to the grading of a carcass?
a.
The amount of force required to cut through the meat
b.
The yield of lean meat
c.
The age of animal atslaughter
d.
The time it takes to fabricate a carcass into retailcuts
 

 4. 

The term generic beef refersto:
a.
Beef that is produced from commercial (non-purebred) steers andheifers
b.
Beef that has not been graded
c.
Beef that has not been inspected for wholesomeness
d.
Both beef that has not been graded and beef that has not been inspected forwholesomeness
 

 5. 

When consuming a vegetarian(all-plant based) diet, it is difficult to obtain sufficient levels of:
a.
Vitamin B12
c.
Protein
b.
Calcium
d.
Both Vitamin B12 andCalcium
 

 6. 

Which of the following is not asafe handling instruction?
a.
Keep refrigerated orfrozen
b.
Cook all meat to an internal temperature of 160ºF
c.
Refrigerate leftovers immediately or discard
d.
Keep hot foods hot
 

 7. 

Why are fewer servings of meatrecommended than the fruit, vegetable, and bread groups?
a.
Meat is more expensive
b.
Nutrients are more concentrated inmeat
c.
Meat spoils quicker
d.
Both meat is more expensive and nutrients are more concentrated inmeat
 

 8. 

Which of the following wouldnot be used to help tenderize meat products?
a.
Electricalstimulation
b.
Derivative of figs
c.
Papain from papaya
d.
All would be acceptable methods oradditives to enhance meat tenderness
 

 9. 

The length of time beforeslaughter that use of a hormone or drug must be discontinued is called the__________.
a.
Regulatory period
c.
Out of commerceperiod
b.
Hormone processing period
d.
Withdrawalperiod
 

 10. 

Which of the following servesto guarantee that animals are slaughtered humanely?
a.
The Morrill Act
c.
The Humane Slaughter Act
b.
Packers and Stockyards Act
d.
Wholesome Meat Act
 

 11. 

Which of the following acronymsrepresents the system developed to ensure safely processed foods?
a.
USDA
c.
HACCP
b.
FDA
d.
GRAS
 

 12. 

How are BHA (butylatedhydroxyanisole) and BHT (butylated hydroxytoluene) classified?
a.
Antioxidants
c.
Water binders
b.
Flavorings
d.
Mold Growth Retardants
 

 13. 

Dark-appearing subprimal cutssurfaces in a vacuum package are due to:
a.
Elimination of air in thepackage
b.
A greater amount of myoglobin in the meat
c.
Only cow meat is vacuum packaged
d.
The meat is no longer fit for consumption
 

 14. 

Braising is a method of cookingthat refers to:
a.
Dry Heat
c.
Grilling
b.
Moist Heat
d.
None of these arecorrect
 

 15. 

“Ground Turkey”refers to:
a.
All the meat on a turkey carcass plus skin
b.
Dark and light meat, excluding skin
c.
Only white meat
d.
Only leg meat
 

 16. 

Mold is safe on which of thefollowing foods:
a.
Bacon
c.
Meat Pies
b.
HardSalami
d.
None of these are correct
 

 17. 

After a roast is removed fromthe oven, the temperature of the roast will:
a.
Rise about 5-10ºF
c.
Decrease about 5-10º F
b.
Rise about 10-20º F
d.
Do nothing; remain the same
 

 18. 

Which of the following wasfirst found in chocolate milk in the United States?
a.
Salmonella enteritidis
c.
Yersinia enterocolitica
b.
Staphylococcus aureus
d.
Clostridium perfringens
 

 19. 

The term “natural”on a label means:
a.
The product was from animals that were raised under“free-range” conditions
b.
The product is from animals that were notgiven “growth-promotants”
c.
Both the product was from animals thatwere raised under “free-rants” conditions and the product is from animals that were notgiven “growth-promotants
d.
None of these arecorrect
 

 20. 

How can irradiated foods berecognized in the market?
a.
Green irradiationsymbol
c.
Sight
b.
Bittertaste
d.
Putrid smell
 

 21. 

What is the maximum fat level ahot dog may contain?
a.
10%
b.
50%
c.
20%
d.
30%
 

 22. 

Which food group has thelargest number of recommended servings in the Food Guide Pyramid?
a.
Fruit Group
c.
Bread Group
b.
Meat Group
d.
Vegetable Group
 

 23. 

A “sell-by” daterefers to:
a.
The date the product should be removed from retaildisplay
b.
The last date the product will be safe toconsume
c.
The date by which it should be for the best taste andtexture
d.
None of these are correct
 

 24. 

How do you calculate cost perserving?
a.
Multiply the number of servings by the cost perpound
b.
Divide the cost per pound of meat you are buying by the number ofservings you expect to get per pound
c.
Multiply the number of servings by thenumber of pounds you expect to serve
d.
None of these arecorrect
 

 25. 

Which of the followingstatements is not true.
a.
Campylobacteria jejuni is one of the mostcommon causes of food borne illness.
b.
Escherichia coli are a group of commonlyharmless bacteria normally found in intestines of animals and humans.
c.
Clostridium botulinum is a bacteria that produces a deadly toxin. Signs of infectionmay be double vision, muscle paralysis and difficulty breathing.
d.
Listeria monocytogenes is associated with canned meat products and is commonly foundin the noses and throats of humans.
 



 
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