Name: 
 

2005 Marysville Invitational Meats Test



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.
 

 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
 

 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
 

 3. 

Bacterial life in food begins at a temperature of            ?
a.
32ºF
b.
36ºF
c.
40ºF
d.
0ºF
 

 4. 

The minimum percent of lean allowed in ground beef is?
a.
80%
b.
90%
c.
65%
d.
70%
 

 5. 

The recommended place to defrost meat is?
a.
stove oven at 100º F
c.
refrigerator
b.
kitchen sink
d.
kitchen counter
 

 6. 

The maximum percent of fat allowed in a hot dog is?
a.
30%
b.
40%
c.
10%
d.
70%
 

 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
 

 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
 

 9. 

Which would be defined as a “dry” sausage?
a.
bratwurst
c.
canned ham
b.
thuringer
d.
none of these are correct
 

 10. 

BHA and BHT can be defined as               .
a.
Flavoring
b.
Binder
c.
Spice
d.
Antioxidants
 

 11. 

Which of the following would be considered an edible “meat by-product”?
a.
skirt
b.
lungs
c.
skeletal meat
d.
tripe
 

 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
 

 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
 

 14. 

The           is a paper-like covering on lamb.
a.
baste
b.
skirt
c.
fell
d.
sheath
 

 15. 

The USDA inspection stamp is a guide to:
a.
wholesomeness
b.
cutability
c.
quality
d.
palatability
 

 16. 

Which of the following would be considered a “flavor enhancer”?
a.
BHT
b.
MSP
c.
Nitrite
d.
MSG
 

 17. 

What is the “most” common plant tenderizer used?
a.
Pepper
b.
Bromelin
c.
Papain
d.
Salt
 

 18. 

An example of a subprimal cut is           .
a.
top round
b.
chuck
c.
loin
d.
rib
 

 19. 

A “starter culture” may be used in the production of            .
a.
souse
c.
bologna
b.
hard salami
d.
none of these are correct
 

 20. 

Antioxidants are added to processed meats to           .
a.
retard rancidity
c.
bind moisture
b.
increase protein content
d.
alter color
 

 21. 

The maximum percentage of fat allowed in ground beef is           .
a.
10%
b.
20%
c.
40%
d.
30%
 

 22. 

“Long Fed” cattle refers to grain-fed cattle that have been in the feedlot for more than         days.
a.
30
b.
60
c.
90
d.
130
 

 23. 

How many varieties of sausage and luncheon meats are in today’s meat counter?
a.
30
b.
50
c.
125
d.
over 200
 

 24. 

The primary nutritional deficiency in the United States is due to a lack of             .
a.
Zinc
b.
Protein
c.
Iron
d.
Thiamin
 

 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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