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 true about freezer burn?
a. | Freezer burn is dangerous because bacteria will grow faster on a meat surface that
has freezer burn. | b. | Freezer burn is dangerous because the area that
has freezer burn will not cook as fast allowing freezer bacteria to survive. | c. | Both A and B are
reasons why freezer burn is dangerous. | d. | Freezer burn is not
dangerous. |
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2.
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Which of he following is a variation of pan frying where thin sliced meat is
combined with vegetables?
a. | Pan broiling | c. | Deep-fat frying | b. | Carnivore pan frying | d. | Stir frying |
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3.
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Which of the following is a low-fat method of cooking where fat is removed as it
accumulates during cooking?
a. | Pan broiling | c. | Deep-fat frying | b. | Pan frying | d. | Stir frying |
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4.
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According to the American Academy of Pediatrics, which of the following is
not true for children under the age of 5?
a. | Hotdogs are one of the common foods associated with choking. | b. | Let your child drive
while you are eating so you don’t choke. | c. | Never leave your child unattended when he or
she is eating. | d. | Because you may not have time to react, don’t allow children to eat in the
car. |
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5.
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Which of the following are for meat tenderizers?
a. | Because a tenderizer improves tenderness, meat with a tenderizer added to it can be
sold as a higher quality grade. | b. | Meat with a tenderizer added to it will spoil
faster because it breaks down quicker. | c. | The most commonly used meat tenderizer is
actually from a plant. | d. | Tenderizers are commonly used because they add
tenderness and don’t need to be identified on the label. |
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6.
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Which of the following is not a meat cut?
a. | Boston Butt | c. | London Broil | b. | Canadian Bacon | d. | Ann Arbor Bung
Fillet |
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7.
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Which of the following is not true?
a. | The pigment responsible for the red color in meat is myoglobin. | b. | In the presence of
oxygen, fresh beef has a bright cherry-red color. | c. | In the absence of oxygen, fresh beef has a
darker color (purplish color). | d. | The plastic wrap used in most retail stores
does not allow oxygen to pass through it. Thus, it traps oxygen in the package so beef appears bright
cherry-red. |
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8.
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Which of the following is correct for maximum fat content for the following meat
products?
a. | Hotdog=50%;Ground beef=30%;Fresh sausage=30% | b. | Hotdog=50%; Ground
beef=50%;Fresh sausage=30% | c. | Hotdog=50%; Ground beef=50%;Fresh
sausage=50% | d. | Hotdog=30%; Ground beef=30%; Fresh sausage=50% |
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9.
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Which of the following statements is not true?
a. | A sausage product with greater than 10% water must be labeled as an imitation
product | b. | There is no limit on the amount of fat that is allowed in ground
poultry | c. | Fabricated steak cannot contain more than 30% fat, added water, binders or extenders.
| d. | Hams that are injected with a water solution (brine or pickle) and then cooked back
to their original raw weight must be labeled as “ham, water
added”. |
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10.
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Which of the following is one of the safe handling instructions?
a. | Keep out of reach of children. | b. | Wear proper eye protection while cutting raw
meat or poultry. | c. | Rinse and properly discard after use. | d. | Wash working surfaces, utensils, and hands
after touching raw meat or poultry. |
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11.
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Which of the following is one of the B-vitamins found in meat.
a. | Riboflavin | b. | Acetic acid | c. | Ascorbic
acid | d. | All of these are B-vitamins found in meat. |
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12.
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What does the word “scrapple” refer to?
a. | A scraper used to remove hair from pork carcasses | b. | Ground cooked pork
combined with cornmeal | c. | A board game where you spell words used in the
meat industry | d. | The extra meat and bone found on a saw blade after it has been used to cut
fresh meat |
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13.
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Which of the following nutrients is incorrectly matched with the function it
enhances?
a. | Iron- oxygen transport | b. | Zinc- wound healing | c. | Iron - keenness of
taste and smell | d. | Zinc- protein synthesis |
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14.
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Which of the following products would not require refrigeration if they were
sold through a mail order business?
a. | hard salami and dry cured ham | b. | fully-cooked hams | c. | smoked
turkey | d. | all meat products would require refrigeration to be shipped through the
mail |
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15.
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What does the term “spring lamb” refer to?
a. | A wild sheep that jumps a lot | b. | A sheep born during the
spring | c. | Lamb imported from Australia or New Zealand | d. | Meat from a lamb
under a year of age |
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16.
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Which of the following is a USDA Meat Grade for poultry?
a. | US No. 1 | b. | Grade C | c. | Cull | d. | Prime |
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17.
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Which of the following is not a reason that water is used while making processed
products such as sausage?
a. | To help clean the meat while it goes through the grinder | b. | To dissolve other
additives (salt, spices, etc.) | c. | To decrease the production cost because water
is cheaper than meat | d. | All of these are reasons why water is used
while making sausage |
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18.
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Which of the following is not a desirable trait in regard to veal?
a. | Tenderness | c. | Pale color | b. | Flavor | d. | all of these are desirable
traits |
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19.
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What is the purpose of electrical stimulation in regard to beef?
a. | To aid in tenderizing | b. | To make it cook more
rapidly | c. | To keep people from stealing it from the retail case | d. | To bring the carcass
back to life |
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20.
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What causes the fat on beef carcasses from grass fed beef to be yellow?
a. | Vitamin A | b. | Vitamin B | c. | Vitamin C | d. | Vitamin
Y |
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21.
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The length of time before slaughter that use of a hormone or drug must be
discontinued is called the
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a. | regulatory period | c. | out of commerce period | b. | hormone processing
period | d. | withdrawal
period |
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22.
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What is the major purpose of aging meat?
a. | to lower the water activity and prevent microbial growth | b. | to allow supply and
demand in the market place balance out | c. | so it can be sold in gift packs with
wine | d. | to develop additional tenderness |
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23.
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The two most common sources of foodborne illness are...
a. | E. coli 0157:H7 and Salmonella | b. | Listeria
monocytogenes and Salmonella. | c. | Salmonella and
Campylobacter. | d. | Listeria monocytogenes and E.
coli 0157:H7 |
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24.
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What does HACCP stand for?
a. | Health Association for Cooking and Curing Processors | b. | Hazard Analysis and
Critical Control Points | c. | Ham and Center-Cut Pork | d. | Horizontal and
Center Chopped Products |
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25.
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What is the meaning of cutability when related to the grading of a
carcass?
a. | The amount of force required to cut through the meat. | b. | The yield of lean
meat. | c. | The age of animal at slaughter. | d. | The time it takes to fabricate a carcass into
retail cuts. |
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