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1997 Iowa State Meats Test



MultipleChoice
Identify the letter of the choice that best completes the statement or answers thequestion.
 

 1. 

Sodium nitrite is used inmaking some processed meats because it ________________.
a.
Inhibits the development of botulinum toxin.
b.
Is a curing agent that contributes to the characteristic flavor and texture of bacon,ham, and the sausage products.
c.
Fixes the meatcolor.
d.
All of these are correct.
 

 2. 

Which statement is not trueabout food irradiation?
a.
Irradiation destroys harmful bacteria thatcause food to spoil or cause human disease.
b.
Irradiation food keeps longer and in better condition in warehouse and homes.
c.
Irradiation makes food moderatelyradioactive.
d.
The irradiation process involves exposing food to one of the threetypes of ionizing energy: gamma rays, machine generated electrons, orX-rays.
 

 3. 

What has the Federal Governmentset as the maximum fat content for a hotdog?
a.
10%
b.
25%
c.
30%
d.
5%
 

 4. 

For the average healthy adult,how much meat should be included in the daily diet?
a.
Two 2-3 ounce servings per day
c.
Two 6-8 ounce servings perday
b.
Five 4-6 ounce servings per day
d.
None
 

 5. 

For safety, best flavor,texture and juiciness, cook pork to an internal temperature of _______________.
a.
110 degrees F
b.
130 degrees F
c.
160 degreesF
d.
212 degrees F
 

 6. 

What is the meaning ofcutability of a carcass?
a.
Cutability refers to the tenderness of theretail cuts from a carcass and is measured by shear force values.
b.
Cutability is an estimate of the overall palatability (flavor, tenderness andjuiciness) of retail cuts from a carcass.
c.
Cutability refers to yield of lean meat ina carcass
d.
All of these are correct
 

 7. 

Which of the followingstatements about tenderization is false?
a.
Electrical stimulation improves thetenderness of certain meats.
b.
Natural food enzymes like papaya andpineapple are the source of most meat tenderizers.
c.
Tenderization does not affect the keeping quality of meat.
d.
The use of tenderizers can improve the quality grade ofmeat.
 

 8. 

What factors determine thequality grade of beef carcass?
a.
Maturity of thecarcass
c.
Color, firmness and texture of the lean
b.
Marbling
d.
All of these are correct
 

 9. 

The USDA meat grades for youngpork are
a.
Prime, Choice and Select
c.
Grade A, Grade B and GradeC
b.
US No. 1, US No. 2, and Us No. 3
d.
Prime, Choice, andStandard
 

 10. 

What is anantioxidant?
a.
Naturally occurring hormones added to animal feed to increase feedefficiency.
b.
Substance used to retard rancidity of food due to exposure tooxygen.
c.
Additive used in processed meats to make the product moretender.
d.
Additive used in processed meats as curingaccelerator.
 

 11. 

What USDA grades of beef aregenerally found in the grocery store?
a.
Prime andStandard
c.
Cutter and Canner
b.
Choice andSelect
d.
Select and Standard
 

 12. 

What does the term AWater added@ on a ham label mean?
a.
AWater added @ means that 20% or more ofthe hams weight is due to water adding during the curing process.
b.
AWater added @ means that the cured ham returns to within 10% above the originalweight of the ham during the curing process.
c.
AWater added @ means that the cured ham returns to its original weight during thecuring process.
d.
None of these arecorrect.
 

 13. 

Which of the followingstatements about cholesterol is not true?
a.
Cholesterol is a sterol found in allanimal tissue.
b.
Cholesterol is a saturated animal fat that clogsarteries.
c.
Cholesterol is used by the body to make bile salts to aid in thedigestion of fats.
d.
Cholesterol is used by the body to makehormones.
 

 14. 

What are the primary factorsfor determining the value and general acceptability of a beef carcass?
a.
Cutability and Quality
c.
Dressing Percent and Yield
b.
Tenderness and Juiciness
d.
Dressing Percent and Quality
 

 15. 

What temperatures are neededfor proper freezing and storage of meat?
a.
32 degreesF.
c.
0 degrees F or lower.
b.
0 degrees C orlower.
d.
5-20 degrees F.
 

 16. 

What is the meaning of the termAnutrient dense food @?
a.
Nutrient density compares the amounts ofessential nutrients to the amounts of calories a food contains. The greater the nutrient contributionof a food relative to calorie content, the more nutrient-dense it is.
b.
Nutrient density refers to the total member of calories a 3 ounce serving of a redmeant contains. The greater  the number of calories, the more nutrient-dense the meatis.
c.
Nutrient density refers to the toughness or tenderness ofpork.
d.
None of these are correct.
 

 17. 

The recommended refrigerator(36-40 degrees F) storage time for a maximum quality for beef porterhouse steaks is:
a.
1 day
b.
5-10 days
c.
2 weeks
d.
3-4 days
 

 18. 

Concerning the use of drug andhormone, what is a withdrawal period?
a.
How often the drug or antibiotic can beadministered to the animal.
b.
The total amount of time (number of days)that the animal can take the hormone or antibiotic
c.
The length of time before slaughter that the use of a hormone or drug must bediscontinued.
d.
How often the drug or antibiotic can be administered to the animal ANDThe length of time before slaughter that the use of a hormone or drug must bediscontinued.
 

 19. 

Veal is meat from a calf thatis:
a.
3 months old or younger
c.
Younger than one year of age
b.
Fed grain for at least 130 days
d.
2 years or older
 

 20. 

Which of the followingstatements about fat in the diet is not true?
a.
The Dietary Guidelines for Americans recommends that we consume no more than 30% ofcalories from fat.
b.
The most healthy diet for the averageAmerican is one that contains no fat.
c.
Moderate amounts of fat are essential inthe diet so that vitamins A, D, E, and K can be absorbed.
d.
Fats add flavor, juiciness and AWater added @ means that the cured ham returns toappetite appeal to food.
 

 21. 

Use a Pearson Square toformulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beeftrimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat(80% lean). Round your answers to 2 decimal places. Determine thefollowing.

Pounds of boneless bull meat.
a.
165 pounds
b.
335 pounds
c.
244 pounds
d.
400 pounds
 

 22. 

Use a Pearson Square toformulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beeftrimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat(80% lean). Round your answers to 2 decimal places. Determine thefollowing.

Pounds of 70% lean beef trimmings.
a.
165 pounds
b.
335 pounds
c.
66 pounds
d.
244 pounds
 

 23. 

Use a Pearson Square toformulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beeftrimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat(80% lean). Round your answers to 2 decimal places. Determine thefollowing.

Cost of 70% lean beef trimmings.
a.
$166.67
b.
$115.00
c.
$146.85
d.
$215.00
 

 24. 

Use a Pearson Square toformulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beeftrimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat(80% lean). Round your answers to 2 decimal places. Determine thefollowing.

Cost per pound of ground beef (final product).
a.
$0.89
b.
$0.95
c.
$1.06
d.
$1.13
 

 25. 

Use a Pearson Square toformulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beeftrimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat(80% lean). Round your answers to 2 decimal places. Determine thefollowing.

Total cost for batch of ground beef (final product).
a.
$445.00
b.
$475.25
c.
$500.15
d.
$532.10
 



 
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