Multiple Choice
Identify the choice that
best completes the statement or answers the question.
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1.
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How many livestock are raised
in the United States each year?
a. | 95,000,000 | c. | 155,000,000 | b. | 130,000,000 | d. | 210,000,000 |
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2.
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Meat from calf less than one
year old is known as what?
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3.
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Hormones are used in the beef
industry for what purpose?
a. | Growth | c. | Improve Quality | b. | Antibiotic | d. | Dehorning |
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4.
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A minute amount of
antibiotic,drug,or other foreign substance found in meat after slaughter is termed
what?
a. | Aftereffect | b. | Residue | c. | Titer | d. | Plasma |
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5.
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Proper slaughter processes are
ensured by what?
a. | Humane Slaughter Act of
1978 | c. | The Morrill Act of
1862 | b. | Packers and Stockyards Act of 1906 | d. | The 2001 Farm Bill |
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6.
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What does the Acronym HACCP
stand for?
a. | Hormones and Antibiotics Can’t
Control Packing plants | b. | Hair Acid Control Cooking Point | c. | Hazard Analysis Critical Control
Point | d. | Hair Arms Can’t Carry
Packages |
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7.
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What does the USDA stamp on a
product ensure?
a. | Quality
| c. | Species | b. | Wholesomeness | d. | Cutability |
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8.
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For added tenderness and
flavor,how long should meat be aged?
a. | One day | b. | Three days | c. | Five days | d. | >Six days |
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9.
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Meats that have been changed by
cooking,curing,drying,canning or a combination of these is termed what?
a. | Fresh | b. | Processed | c. | Fixed | d. | Frozen |
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10.
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The edible portion of the
musculature attached to bone is known as what?
a. | Cardiac | b. | Smooth | c. | Skeletal | d. | Synsarcosis |
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11.
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If a sausage product contains
more than 10% added water it must be labeled what?
a. | Fake | b. | Imitation | c. | Phony | d. | Not real |
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12.
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What was the earliest
processing additive?
a. | Sage | c. | Sodium Chloride | b. | Fennel | d. | Thyme |
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13.
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What is a substance found in
processed meats that retards oxidation and thus rancidity:
a. | Culture
| c. | Serum | b. | Anti-oxidant | d. | Bacteria |
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14.
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How much meat should be
included in a the daily diet?
a. | 2-3 oz | b. | 6-8 oz | c. | 4-6 oz | d. | 10-12 oz |
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15.
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Which of the following only
comes from foods of animal origin?
a. | Vitamin
C | c. | Selenium | b. | Vitamin B12 | d. | Calcium |
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16.
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Approximately how much of the
fat found in meat is saturated?
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17.
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At what temp does meat
freeze?
a. | -10˚
C | b. | -2˚
C | c. | 4˚
C | d. | 12˚
C |
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18.
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To what minimum internal
temperature should ground beef be cooked to insure safety?
a. | 130˚
F | b. | 145˚
F | c. | 160˚
F | d. | 190˚
F |
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19.
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What causes shrinkage and
decreased tenderness and juiciness of a meat product?
a. | Overcooking | c. | Dry-aging | b. | Undercooking | d. | Marinating |
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20.
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Dry heat applied to one side of
the meat used for chops and steaks is known as what?
a. | Slow-cooking | b. | Roasting | c. | Broiling | d. | Browning |
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