Multiple Choice
Identify the choice that
best completes the statement or answers the question.
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1.
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There are many ways to stretch
the meat dollar. One of these ways is
?
a. | compare the cost per pound instead
of the cost per serving. | b. | Cook meat at a high temperature so there will be less cooking time with more
shrinkage | c. | compare the cost per serving instead of the price per
pound | d. | Do not combine pasta, vegetables, or rice with ground
beef |
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2.
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If kept a cool dark
pantry unopened meat produces such as chili, deviled ham or corned beef should be safe to use for
years. However, if the cans have been damaged so they are leaking or bulging discard
them.
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3.
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These two natural hormones
promote faster, more conversion of feed to live weight; leaner meat and higher carcass grade:
a. | Progesterone,
Zeronal | c. | Estradiol,
Testosterone | b. | Zeronal, Testosterone | d. | BST, Testosterone |
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4.
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Which disease causes stomach
pain, diarrhea, nausea, chills, fever, and headache. Symptoms can last 3 to 5 days by ingesting raw
eggs, Mexican food or undercooked poultry. It is one of the two of the top two sources of foodborne
diseases?
a. | Yerinia
enterocolitica | c. | Staphylococcus
aureus | b. | Salmonella enteritidus | d. | Listeria monocytogenes |
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5.
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Which is considered an unsafe
method of handling meat?
a. | keep
refrigerated | c. | keep raw meat
separate | b. | thaw at room temp | d. | cook thoroughly |
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6.
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Which is the least desirable
material wrapping meat in the freezer?
a. | moisture-proof
wrap | c. | aluminum
foil | b. | wax paper | d. | heavy weight plastic wrap |
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7.
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If the harvest (slaughter) date
for your steer is march 30th what is the latest date you could administer medication to your steer if
the withdraw period is 28 days?
a. | Feb
20th | b. | Feb
28th | c. | March
1st | d. | March
4th |
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8.
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is a dry heat cooking method used
for tender steaks, chops, and poultry parts in which heat from gas or electric coils heat the top of
the food.
a. | pan
broiling | b. | braising | c. | broiling | d. | frying |
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9.
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When buying undercooked meat,
how much meat should be allowed for a three ounce cooked serving.of a boneless
roast?
a. | 1/4 to 1/3
pound | c. | 1/2 to 3/4
pound | b. | 1/3 to 1/2 pound | d. | 3/4 to 1 pound |
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10.
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Meat slaughter plants have
incorporated what system/process in their production to prevent public health
hazards?
a. | USDA | c. | Humane Slaughter Act | b. | HACCP | d. | EST |
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11.
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What is the paper-like covering
on lamb? It is usually removed from chops but not leg roast?
a. | Feathering | b. | Fell | c. | Pelt | d. | Bluish |
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12.
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The safety of any food is based
on two factor, natural toxicity and the
?
a. | Quality
grading | c. | Amount
consumed | b. | Cooking temp | d. | Cooking time |
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13.
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Who are the most vulnerable to
foodborne bacteria?
a. | teenagers | b. | senior citizens | c. | very young children | d. | both ‘senior citizens AND very young
children |
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14.
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The word
‘’
‘’ refers to the seasoning used on meat and designates natural spices,
essential oils, oleoresins, and other natural spice extracts. It may also be used to designate
powered vegetable products including garlic, parsley, and onion.
a. | glutamic | b. | ascorbic acid | c. | antioxidants | d. | flavorings |
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15.
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is unique, as long as it only
occurs in foods of origin, such as red meat, poultry, fish, and eggs
a. | molybdenum | b. | protein | c. | vitamin B12 | d. | zinc |
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16.
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Which is the best source of B
vitamin-thiamin?
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17.
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What is the maximum amount of
fat that “beef Patties” can contain?
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18.
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How long can cooked meat be
safely held in the oven at ready-to-serve temperature (above 140º F) after cooking is
completed?
a. | 1/2 hr | b. | 4 hrs | c. | 8 hrs | d. | 24 hrs |
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19.
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Most of the cholesterol in our
bodies is?
a. | from eating
meat | c. | from toxins in the
environment | b. | from eating eggs | d. | manufactured in our bodies |
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20.
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is a harmless bacteria used for
fermentation, to provide tangy flavor and to make product more acidic and bacteria and bacteria
resistant
a. | sucrose | c. | lecithin | b. | ascorbic acid | d. | starter culture |
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21.
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are used to decrease the amount
of juices lost during preparation of processed ham, bacon, and sausage
a. | phosphates | c. | ascorbic acids | b. | sucroses | d. | sodium chloride |
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22.
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URMIS is a voluntary program
for the retail meat industry to establish one specific name for each basic retail cut. What does
URMIS stand for?
a. | Uniform Retail Meat Identifying
Standards | b. | Uniform Retail Meat Indentity Standards | c. | Uniform Retail Industry
Scoring | d. | United Red Meat Industry
Standard |
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23.
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The USDA meat grades for veal
are:
a. | Grade A, Grade B, Grade C,
| b. | Prime, Choice, Good, Standard,
Utility | c. | Prime, Choice, Utility, Cull | d. | US No 1, US No 2, US No 3, US No
4 |
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24.
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A
is a young chicken about 7 weeks old that weights about 3 to 4-1/2 pounds when purchased at the
store.
a. | broiler/fryer | b. | capon | c. | pullet | d. | baker |
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25.
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Which is not one of the four
statements for labeling as “Safe Handling Instructions”?
a. | Keep refrigerated or frozen
| b. | keep raw meat separate from other
foods | c. | Cook thoroughly | d. | Keep all meats hot at a minimum of 130
ºF |
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