Multiple Choice
Identify the choice that
best completes the statement or answers the question.
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1.
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The term “variety meats” would include which of the
following?
a. | German Bratwurst | c. | Polish Sausage | b. | Tongue | d. | MSG |
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2.
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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 age of animal at
slaughter. | c. | The yield of lean meat. | d. | The time it takes to fabricate a carcass into
retail cuts. |
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3.
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The length of time before slaughter that use of a hormone of drug must be
discontinued is called the _____.
a. | Regulatory Period | c. | Hormone Processing Period | b. | Withdrawal
Period | d. | Out of Commerce
Period |
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4.
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These two natural hormones promote faster and more conversion of feed to live
weight; leaner meat and higher carcass grade.
a. | Estradiol, Testosterone | c. | Progesterone,
Zeronal | b. | BST, Testosterone | d. | Zeronal, Testosterone |
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5.
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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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6.
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What is the maximum amount of fat that “beef patties” can
contain?
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7.
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Antioxidants are added to processed meats to ____.
a. | Alter color | c. | Bind moisture | b. | Increase protein content | d. | Retard
rancidity |
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8.
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What is the usual cause of food poisoning?
a. | Feeding antibiotics to animals | c. | Lack of
inspection | b. | Killing sick animals | d. | Mishandling of food |
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9.
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Most of the cholesterol in our bodies is?
a. | From eating meat | c. | Manufactured in our bodies | b. | From eating
eggs | d. | From toxins in the
environment |
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10.
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The ____ is a paper- like covering on lamb.
a. | Baste | b. | Skirt | c. | Fell | d. | Sheath |
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11.
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What is starter culture?
a. | Same as phosphates | c. | Muscle tenderizer | b. | Selected microorganisms | d. | None of these are
correct |
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12.
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The primary nutritional deficiency in the United States is due to a lack of
____.
a. | Iron | b. | Protein | c. | Zinc | d. | Thiamin |
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13.
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Which of the following would be an example of “dry” sausage?
a. | Hard Salami | b. | Bologna | c. | Hot Dogs | d. | Bratwurst |
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14.
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What is botulism?
a. | Often fatal | b. | Causes vomiting, nausea and
diarrhea | c. | Causes dry mouth and double vision | d. | All of the
above |
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15.
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What food- borne illness causes hemorrhagic colitis?
a. | Esherichia coli | c. | Campylobacter jejuni | b. | Clostridium perfringens | d. | Listeria
monocytogenes |
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16.
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______ is used to retard mold growth in dry sausage.
a. | Phosphates | c. | Papain | b. | Potassium sorbate | d. | Sodium chloride |
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17.
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What is the grade or quality of generic beef?
a. | Has no quality grade | b. | Must conform to USDA wholesomeness
standards | c. | Quality may vary from market to market | d. | All of the
above |
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18.
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____ is a substance in soybean, corn or eggs that keeps fat and water
distributed in meat.
a. | Sucrose | c. | Papain | b. | Lecithin | d. | Sodium chloride |
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19.
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Why is water added to sausage and bologna?
a. | To dissolve curing ingredients | c. | To increase
profits | b. | To add weight | d. | To help meat freeze faster |
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20.
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Sucrose and dextrose are used in processed meats to ...
a. | Retain moisture | c. | Enhance flavor | b. | Fix color | d. | Retard mold
growth |
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21.
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The temperature of meat when cooking begins should be____.
a. | 100%F | c. | Refrigerator temperature | b. | Room
temperature | d. | 0
ºF |
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22.
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Phosphates are used in curing meats to ____.
a. | Fix color | c. | Retain moisture | b. | Retard mold growth | d. | Enhance flavor |
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23.
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BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are
_____.
a. | Flavor enhancers | c. | Harm bacteria | b. | Antioxidants | d. | None of these are
correct |
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24.
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At what temperature is Salmonella enteridis killed?
a. | 140 ºF | c. | 160 ºF | b. | 150 ºF | d. | None of these are
correct |
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25.
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____ is unique, as it occurs only in foods of animal origin, such as red meat,
poultry, fish and eggs.
a. | Zinc | b. | Molybdenum | c. | Protein | d. | Vitamin
B12 |
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