Multiple Choice
Identify the
choice that best completes the statement or answers the question.
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1.
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The name of the book you should
have studied for this exam was....
a. | Yellow
Pages | b. | White Pages | c. | Everything You Ever Wanted to Know About Meat But Were Afraid to
Ask | d. | Meat for Dummies |
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2.
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Which of the following is
true?
a. | The United States harvest more than
6.5 billion chickens per year. | b. | The United States harvest more than 6.5 billion pigs per
year. | c. | The United States harvest more than 6.5 billion cattle per
year. | d. | All of these are true. |
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3.
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Which of the following is
true?
a. | Short-fed refers to cattle that have
trouble reaching the feed bunk. | b. | Long-fed refers to cattle that have been on a high-concentrate diet (grain
based diet) for an extended period of time during their finishing
phase. | c. | Free-range means no fences have been used. | d. | Free-range means you don’t need to pay rent for your
neighbor’s pasture (yard). |
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4.
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Some beef carcasses produce fat
with a yellow color. The fat appears yellow because...
a. | The fat contains more beta-carotene
(vitamin A). | b. | The animal was consuming a lot of forage or grass in its diet which would be
high in beta-carotene (Vitamin A) | c. | The animal was finished on grass and was never fed a high-concentrate diet
(grain based diet). | d. | All of these are correct. |
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5.
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Which of the following is true
about veal?
a. | The animal should be a minimum of 18
months of age at harvest. | b. | The meat cut from the loin should have a bright cherry-red
color. | c. | Veal can only be produced from a breed of sheep from
Italy. | d. | Paleness is considered a desirable
characteristic. |
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6.
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What is
DES?
a. | A synthetic hormone-like substance
that was banned from use in feeds in 1979. | b. | Digestive Eating
Syndrome. | c. | Delmonico Eating Society | d. | The abbreviation used by meat cutters when they are text
messaging their customers to imply “delivers eating
satisfaction”. |
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7.
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Who is responsible for
protecting Americans from eating illegal residues?
a. | FDA | c. | FSIS | b. | Producers | d. | All of these are correct |
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8.
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Which of the following has NOT
been passed by the government as a form of legislation governing the meat
industry?
a. | Permission to Irradiate
Meat | c. | The Humane Slaughter
Act | b. | The Wholesome Meat Act | d. | Prevention of Horse Slaughter
Act |
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9.
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Which of the following has the
lowest per capita consumption in the United States?
a. | Beef | b. | Pork | c. | Lamb | d. | Turkey |
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10.
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Which of the following are
primal cuts of a beef carcass?
a. | Loin, Rib, Chuck,
Round | c. | Rack, Loin, Shoulder,
Chuck | b. | Leg, Chuck, Shoulder, Loin | d. | Chuck, Loin, Rack, Leg |
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11.
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Which of the following
statements is true?
a. | Sodium phosphate is used as a curing
agent and fixes meat color. | b. | It is legal to sell a product after the sell-by
date. | c. | Mono sodium glutamate (MSG) is added to products to act as an anti-oxidant and
extend their shelf-life. | d. | A starter culture is the beginning of a new niche market based on new
religious or ethnic practices. |
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12.
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Which of the following
statements is NOT
true?
a. | The legal limit for fat in a hotdog
is 30% | b. | The legal limit for fat in a beef patty is
30% | c. | The legal limit for fat in a ground beef is
30% | d. | The legal limit for fat in ground poultry is
15% |
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13.
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Which of the following
statements is NOT true?
a. | You should not eat foods that
contain cholesterol. | b. | Cholesterol is used by the body to synthesize vitamin
D | c. | Cholesterol is used by the body to
synthesize hormones. | d. | Cholesterol is a component of cell
membranes. |
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14.
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Which of the following is NOT a
vitamin?
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15.
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Which of the following are
grades for poultry carcasses?
a. | USDA#1, USDA#2, USDA#3,
USDA#4. | b. | A,B, and C | c. | Prime, Choice, Select, Standard | d. | Prime, Choice, Good,
Utility |
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16.
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Mutagenic compounds called
“heterocyclic aromatic amines” (HAAs) can form when proteins are heated at high
temperatures. The content of “IQ”, one of the HAAs present in highly-heated meat is less
than 0.5 parts per billion. The National Cancer Institute studied HAAs carcinogenic effects. Which of
the following summarizes their study as it relates to HAAs and over cooked
meats.
a. | A human would have to consume 91,999
pounds of overcooked meat every day for three years to ingest the amount of IQ fed to monkeys which
produced liver cancer | b. | This stuff is a very serious risk. | c. | Meat is the only source of
carcinogens. | d. | Spinach is always safer than
meat. |
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17.
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Meat is an excellent source of
protein. Which of the following is considered the building blocks of protein?
a. | Legos | c. | Elements | b. | Amino Acids | d. | Barley and Hops |
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18.
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Which of the following
statements is NOT correct?
a. | Trichinae is killed by cooking pork
to 140 F | b. | Bacterial cells are generally destroyed by heating them to 160
F | c. | It is generally recommended that you
cook poultry to a higher temperature than beef, pork, or lamb. | d. | You can’t get food poisoning if you are a
vegetarian. |
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19.
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Which of the following is a
criteria for a carcass to receive an inspection stamp?
a. | Rib Eye
Area | c. | Back
Fat | b. | Wholesome | d. | All of these are true |
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20.
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Which of the following is NOT a
recommended or approved method of aging?
a. | Vacuum packaging the production a
moisture vapor-proof film (wet aging) | b. | Storing the meat from 34 to 38 F for 10 days to six weeks in a controlled
humidity (dry aging) | c. | Allowing it to set out in the sun or next to I 70 until it is mushy (natural
or organic aging) | d. | Storing the meat at about 70 F tor two days or less with controlled humidity
and ultraviolet light to reduce bacterial growth (fast
aging) |
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