Multiple Choice
Identify the
choice that best completes the statement or answers the question.
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1.
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The _____ is responsible for
approving animal and human drugs and for monitoring their safe and approved use.
a. | MSG | c. | EPA | b. | FDA | d. | None of these answers are
correct |
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2.
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USDA inspection is a guide to
____?
a. | grading
| c. | wholesomeness | b. | quality | d. | none of these answers are
correct |
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3.
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An example of a
“dry” sausage is______.
a. | hard
salami | c. | head
cheese | b. | braunschweiger | d. | bologna |
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4.
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Potassium sorbate is used to
_____ in dry sausage such as pepperoni.
a. | retain
water | c. | tenderize the
meat | b. | fix color | d. | retard mold growth |
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5.
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_____ is the building block for
body structure.
a. | Zinc | c. | Papain | b. | Protein | d. | Isolated soy protein |
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6.
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Ounce for ounce which will
contain less fat and fewer calories.
a. | lean
meat | c. | American
cheese | b. | peanut butter | d. | Swiss cheese |
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7.
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Meat in a vacuum-sealed package
is dark because ________.
a. | Meat is
old | c. | air has been
removed | b. | meat has been frozen | d. | none of these answers are
correct |
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8.
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What grades of beef are in the
supermarkets?
a. | choice/prime | b. | prime/select | c. | choice/select | d. | select/generic |
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9.
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A ham that has no label on it
should be cooked to what internal temperature before serving?
a. | 100ºC | b. | 140ºF | c. | 155ºC | d. | 160ºF |
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10.
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_____, the tenderizer most used
commercially and at home, is a natural food substance
a. | Papain | b. | Pineapple | c. | Papaya | d. | MSG |
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11.
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_____ is the spread of harmful
bacteria from one surface to another.
a. | Food
poisoning | c. | Cross
contamination | b. | Clostridium Perfringens | d. | Frizzes |
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12.
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_____ is one of two most common
foodborne illnesses.
a. | Escherichia
coli | c. | Clostridium
botulinum | b. | Campylobacter jejuni | d. | None of these correct |
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13.
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_______ would not be a good
choice for wrapping meat to put in a freezer.
a. | Freezer storage
bags | c. | Aluminum
foil | b. | Heavy plastic wrap | d. | Wax paper |
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14.
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______ is a variation of the
pan frying method of cooking sliced food quickly in a small amount of oil in a skillet or
wok.
a. | Stir
frying | b. | Broiling | c. | Baking | d. | Roasting |
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15.
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A roast weighing from 14 to 16
pounds or more is usually roasted at a temperature of a least_____.
a. | 140ºF | b. | 200ºF | c. | 325ºF | d. | 325ºC |
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16.
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What is “fresh
ham”?
a. | A pork leg that is
smoked. | c. | An arm
picnic. | b. | A pork leg that has not been smoked. | d. | None of these are correct |
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17.
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The USDA recommends that the
internal temperature of roasted lamb should be at least_______.
a. | 140ºF | b. | 145ºF | c. | 155ºF | d. | 160ºF |
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18.
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_______is a hormone occurring
naturally in milk-producing cows.
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19.
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Aging beef in the home
refrigerator can be done by ______.
a. | Store in meat
tray | c. | Keep in glass
bowl | b. | Put in bag and store for 10 days | d. | None of these are correct |
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20.
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Hydrolyzed plant protein is
used to_____.
a. | Enhance
flavor | c. | Retain
water | b. | Retard mold | d. | Fix color |
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21.
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What are
nitrosamines?
a. | Antibiotics | c. | Sugars | b. | Carcinogens | d. | A type of lunch meat |
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22.
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Sodium reythorbate
is...
a. | used to retard mold
growth | c. | used to fix
color | b. | used to retain water | d. | ground earthworms |
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23.
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Which will have the lowest
percent of saturated fat with a 3 oz. portion?
a. | Beef | b. | Lamb | c. | Chicken | d. | Veal |
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24.
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Which will you find on safe
handling instructions?
a. | Cook to
160ºF | c. | Thaw on
countertop | b. | Keep hot foods hot | d. | None of these are correct |
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25.
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Sodium nitrate is used in some
processed meats to_____.
a. | Inhibit the development of botulinum
toxin | b. | Retain water | c. | Stop the growth of mold | d. | None of these are
correct |
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