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 | | |
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| 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 | | | | |
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| 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. | | |
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| 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. | | |
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| 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 | | | | |
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| 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. | | |
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| 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 | | | | | | | | |
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| 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. |
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| 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 | | | | |
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| 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. | | |
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| 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 | | | | | | | | |
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| 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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