Multiple
Choice
Identify the letter of the choice that best completes the statement or answers the
question. Questions referring to charts on this test have been omitted.
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| 1. | What are the three most widely
used methods of aging beef? a. | Air drying, dry aging, fast
aging | b. | Dry aging, fast aging, vacuum packaging | c. | Fast aging, air drying, vacuum packaging | d. | Fast aging, vacuum packaging, tenderizing | | |
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| 2. | Which of the following
materials should not be used for wrapping meat for the freezer? a. | Wax paper | b. | Heavyweight plastic
wrap | c. | Freezer paper coated with plastic | d. | Aluminum foil | | |
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| 3. | Bacterial life in food begins
at a temperature of
?
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| 4. | The minimum percent of lean
allowed in ground beef is?
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| 5. | The recommended place to
defrost meat is? a. | stove oven at 100º F | c. | refrigerator | b. | kitchen sink | d. | kitchen counter | | | | |
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| 6. | The maximum percent of fat
allowed in a hot dog is?
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| 7. | Short Fed cattle
are in feedlots for approximately how many days? a. | 50-60 days | c. | 140-150 days | b. | 90-130 days | d. | 150 days or more | | | | |
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| 8. | Why is water added to sausage
and bologna? a. | to add weight | c. | to dissolve the curing
ingredients | b. | to increase profits | d. | none of these are
correct | | | | |
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| 9. | Which would be defined as a
dry sausage? a. | bratwurst | c. | canned ham | b. | thuringer | d. | none of these are correct | | | | |
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| 10. | BHA and BHT can be defined as
. a. | Flavoring | b. | Binder | c. | Spice | d. | Antioxidants | | | | | | | | |
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| 11. | Which of the following would be
considered an edible meat by-product? a. | skirt | b. | lungs | c. | skeletal meat | d. | tripe | | | | | | | | |
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| 12. | What counts as a serving from
the meat group? a. | 5 to 6 ounces of lean meat, poultry or fish | b. | 2 to 3 ounces of lean meat, poultry or fish | c. | 4 to 6 ounces of lean meat, poultry or fish | d. | 8 to 10 ounces of lean meat, poultry or fish | | |
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| 13. | The length of time that use of
a hormone or drug must be discontinued before the slaughter of an animal is called the
. a. | withdrawal period | c. | standing period | b. | wholesome meat time | d. | regulatory period | | | | |
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| 14. | The
is a paper-like covering on
lamb. a. | baste | b. | skirt | c. | fell | d. | sheath | | | | | | | | |
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| 15. | The USDA inspection stamp is a
guide to: a. | wholesomeness | b. | cutability | c. | quality | d. | palatability | | | | | | | | |
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| 16. | Which of the following would be
considered a flavor enhancer?
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| 17. | What is the most
common plant tenderizer used? a. | Pepper | b. | Bromelin | c. | Papain | d. | Salt | | | | | | | | |
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| 18. | An example of a subprimal cut
is . a. | top round | b. | chuck | c. | loin | d. | rib | | | | | | | | |
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| 19. | A starter culture
may be used in the production of
. a. | souse | c. | bologna | b. | hard
salami | d. | none of these are correct | | | | |
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| 20. | Antioxidants are added to
processed meats to . a. | retard rancidity | c. | bind moisture | b. | increase protein content | d. | alter color | | | | |
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| 21. | The maximum percentage of fat
allowed in ground beef is
.
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| 22. | Long Fed cattle
refers to grain-fed cattle that have been in the feedlot for more than
days.
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| 23. | How many varieties of sausage
and luncheon meats are in todays meat counter?
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| 24. | The primary nutritional
deficiency in the United States is due to a lack of
. a. | Zinc | b. | Protein | c. | Iron | d. | Thiamin | | | | | | | | |
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| 25. | Sodium phosphate is used in
curing ham and bacon to _______. a. | fix color | c. | retain moisture | b. | retard rancidity | d. | none of these are correct | | | | |
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