Name: 
 

2010 Ohio State Meats Test



Multiple Choice
Identify the choice that best completes the statement or answers the question.
 

 1. 

Steaks and chops for grilling should be a minimum of ___ thick.
a.
1/8 inch
b.
1/4 inch
c.
1/2 inch
d.
3/4 inch
 

 2. 

Generally, what happens to the price of ground beef as the lean to fat ratio in increases?
a.
price decreases
b.
price increases
c.
price remains the same
d.
there is no relationship between price and lean to fat ratio
 

 3. 

Which is a natural hormone used in the beef industry?
a.
Abovine calamari
c.
Trenbolone acetate
b.
Testosterone
d.
Zeronal
 

 4. 

Which meat is not commonly cured?
a.
bacon
c.
fresh side
b.
corned beef
d.
ham
 

 5. 

Which retail cut is more likely to be more expensive per pound?
a.
flank steak
c.
short ribs
b.
ground beef
d.
T- boned steak
 

 6. 

What is MSB?
a.
beef that is removed from the bones by a machine
b.
beef that is removed from the bones by hand
c.
poultry that is removed from the bones by hand
d.
poultry that is removed from the bones by machine
 

 7. 

How has the nutrient density of meat changed in the past 20 years
a.
it has decreased
c.
it has remained constant
b.
it has increased
d.
it has stayed the same
 

 8. 

What is defined by the USDA as the edible part of the animal that is muscle tissue attached to bone?
a.
bone- in meat
c.
skeletal meat
b.
bone- out meat
d.
tendon meat
 

 9. 

What is the difference between New Zealand lamb and United States lamb?
a.
New Zealand lamb is generally larger
b.
New Zealand lamb is generally smaller
c.
there is no difference between New Zealand lamb and United States lamb
d.
United States lamb is always smaller
 

 10. 

How can fat intake be lowered when preparing poultry?
a.
add more gravy
c.
remove the skin
b.
keep the skin on the cuts
d.
use butter instead of spices
 

 11. 

What is the paper- like covering on lamb? It is usually removed from chops but not from leg roasts.
a.
the feathering
c.
the mohair
b.
the fell
d.
the tissue
 

 12. 

Which of the following is NOT considered a lean cut of meat?
a.
beef flank steak
c.
beef top round
b.
beef ribeye steak
d.
beef whole tenderloin
 

 13. 

At 30% fat, hot dog packaged 8 per pound contain about ___ calories each.
a.
100
b.
180
c.
250
d.
380
 

 14. 


Which are a group of bacteria fond in the intestines of animals and humans? They are associated with intestinal illness or diarrhea.
a.
Clostridium botulinum
c.
Salmonella enteritidis
b.
Escherichia coli
d.
Staphylococcus Listeria
 

 15. 

Generally, what is the result of freezing and defrosting meats?
a.
a deterioration in quality
b.
an improvement in quality
c.
ice crystals improve the meat texture
d.
juices are retained in the meat
 

 16. 

The fat present in calves ( baby beef) may have a yellow cast due to the ___ from the grass they have eaten.
a.
carotene
b.
sodium
c.
vitamin C
d.
vitamin D
 

 17. 

What is a Boston butt?
a.
either half of pork leg/ham
c.
the rump half of a pork leg/ham
b.
part of the pork shoulder
d.
the shank half of a pork leg/ham
 

 18. 

What is the spread of harmful bacteria from one surface to another?
a.
cross contamination
c.
switch contamination
b.
cross harboring
d.
switch harboring
 

 19. 

What is a physical means of food treatment which exposes food to gamma rays, machine generated electrons, or X- rays?
a.
canning
c.
heat pasteurization
b.
freezing
d.
eradication
 

 20. 

What is a sterol found in all animal tissue?
a.
amino acid
b.
anesterol
c.
beefesterol
d.
cholesterol
 

 21. 

What is PCBs?
a.
Phenylchloro biphenyls
c.
Polychlorinated biphenyls
b.
Phenylchloro butyls
d.
Polychlorinated bipolars
 

 22. 

Is beef grading required?
a.
No- grading is generally voluntary
b.
No- however, ungraded beef is not sold in the U.S.
c.
Yes, all beef in the U.S. must be graded
d.
Yes- except beef sold in supermarkets
 

 23. 

What is the drying out of the surface tissues of food during freezer storage?
a.
defrosting
c.
freezer drying
b.
freezer burn
d.
freezer thaw
 

 24. 

USDA Inspection is a guide to __.
a.
cutability
c.
quantity
b.
quality
d.
wholesomeness
 

 25. 

Which factors are required for beef aging?
a.
controlled temperatures and humidity
b.
controlled temperatures and salt
c.
humidity and smoke
d.
salt and smoke
 



 
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