Multiple Choice Identify the choice that
best completes the statement or answers the question.
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1.
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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 |
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2.
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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 |
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3.
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Which is a natural hormone used
in the beef industry?
a. | Abovine
calamari | c. | Trenbolone
acetate | b. | Testosterone | d. | Zeronal |
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4.
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Which meat is not commonly
cured?
a. | bacon | c. | fresh side | b. | corned beef | d. | ham |
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5.
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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 |
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6.
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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 |
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7.
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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 |
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8.
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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 |
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9.
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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 |
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10.
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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 |
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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 from leg roasts.
a. | the
feathering | c. | the
mohair | b. | the fell | d. | the tissue |
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12.
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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 |
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13.
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At 30% fat, hot dog packaged 8
per pound contain about ___ calories each.
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14.
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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 |
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15.
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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 |
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16.
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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 |
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17.
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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 |
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18.
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What is the spread of harmful
bacteria from one surface to another?
a. | cross
contamination | c. | switch
contamination | b. | cross harboring | d. | switch harboring |
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19.
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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 |
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20.
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What is a sterol found in all
animal tissue?
a. | amino
acid | b. | anesterol | c. | beefesterol | d. | cholesterol |
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21.
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What is
PCBs?
a. | Phenylchloro
biphenyls | c. | Polychlorinated
biphenyls | b. | Phenylchloro butyls | d. | Polychlorinated bipolars |
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22.
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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 |
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23.
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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 |
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24.
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USDA Inspection is a guide to
__.
a. | cutability | c. | quantity | b. | quality | d. | wholesomeness |
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25.
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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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