Multiple Choice
Identify the
choice that best completes the statement or answers the question.
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1.
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Which of the following is not a
degree of marbling in the prime quality grade for beef carcasses?
a. | Abundant | c. | Moderate | b. | Moderately Abundant | d. | Slightly Abundant |
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2.
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Yield grade in beef carcasses
is determined by all of the following factors except
a. | Amount of external
fat | c. | Hot carcasses
weight | b. | Amount of KPH | d. | Sex of carcass |
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3.
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Which type of fat increase
caloric content in a retail cut, reduces the cuts value, and often trimmed by
retailers?
a. | intramuscular
fat | c. | intermuscular
fat | b. | Subcutaneous fat | d. | KPH (internal) |
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4.
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Bacteria growth begins at what
temperature?
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5.
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In order to maintain maximum
quality, what is the recommended storage time for freezer beef to be wrapped in proper freezer
wrap?
a. | 1-6
months | b. | 4-6
months | c. | 6-9
months | d. | 6-12
months |
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6.
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Quality Grade in beef cattle is
based on which of the following factors
a. | weight and
age | c. | marbling and
maturity | b. | maturity and carcass weight | d. | weight and marbling |
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7.
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A yield grade of ____ indicates
a beef Carcass with the most fat.
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8.
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When labeling retail cuts in
retail stores, which of the following is not used to identify the cut?
a. | name of bone
present | c. | wholesale
cut | b. | specie | d. | retail
cut |
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9.
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A serving of cooked meat is
considered how many ounces?
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10.
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The pin bone is found in which
wholesale meat cut?
a. | Shoulder | b. | loin | c. | sirloin | d. | leg/round |
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11.
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When calculating beef carcass
yield grades, a preliminary yield grade is determined by?
a. | rib eye measurement
| c. | hot carcass
weight | b. | Fat thickness over rib eye | d. | KPH fat |
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12.
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A carcass feature which
distinguishes between steer and heifer carcasses is the?
a. | pizzle
eye | c. | pelvic cavity
| b. | aitch
bone | d. | vertebrae |
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13.
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Feathering is
________.
a. | spread of
ribs | b. | fat between the ribs inside the carcass | c. | hot carcass weight | d. | none of these are
correct |
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14.
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Which of the following
processes is the only one required by law?
a. | USDA
grading | b. | USDA inspection | c. | USDA grading AND USDA inspection | d. | none of these are
correct |
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15.
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What vitamin causes grass fed
cattle to have a dark or yellow cast in fat cover?
a. | Vitamin
A | b. | Vitamin
D | c. | Vitamin
E | d. | Vitamin
K |
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16.
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The recommended daily serving
from the meat group is_______?
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17.
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USDA inspection a guide to
_________.
a. | Wholesomeness | c. | Quality | b. | Yield grade | d. | None of these are correct |
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18.
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Which of the following
identifies a fresh white sausage of German origin that is made of pork and veal?
a. | Weisswurst | b. | Mortadella | c. | Polish sausage | d. | Salami |
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19.
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Which of the following would be
considered an edible “meat by-product”?
a. | tripe | b. | lungs | c. | shank meat | d. | skirt |
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20.
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Most of the USDA graded beef in
the supermarket will exhibit a USDA quality grade of_______.
a. | Select | b. | Prime | c. | Choice | d. | Good |
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21.
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which of the following would be
an example of a subprimal cut of beef?
a. | chuck | b. | loin | c. | top round | d. | T-bone |
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22.
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A “Starter culture”
may be used in the production of______.
a. | Bologna | b. | Souse | c. | Bratwurst | d. | Hard Salami |
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23.
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Cost per serving is calculates
by:
a. | total cost of meat divided by number
of people served | b. | cost per pound of meat purchased divided by number of people
served | c. | cost per pound of meat purchased divided by number of servings expected per
pound. | d. | none of these are correct |
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24.
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A residue of meat may refer to
which of the following
a. | animal
drugs | c. | pesticides | b. | insecticides | d. | all of these are correct |
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25.
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Which additive is used to
retard rancidity in food due to oxidation?
a. | Phosphate | b. | Antioxidants | c. | Nitrates | d. | Spices |
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