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1998 National Meats Test
MultipleChoice
Identify the letter of the choice that best completes the statement or answers thequestion.
A
B
C
D
1.
Most meat sold in retailmarkets is aged during the normal process of moving fresh meat from the packer to retailer toconsumer to kitchen range-about
a.
2 to 4days
b.
6 to 10 days
c.
12 to 14 days
d.
28 to 35 days
A
B
C
D
2.
All cattle start out eatinggrass; __________ of them are “finished” in feedlots, where they are fed speciallyformulated feed based on corn and other grains.
a.
10%
b.
20%
c.
50%
d.
75%
A
B
C
D
3.
A _________ is a young chickenabout seven weeks old that weighs about 3 or 4 1/2 pounds when purchased whole at thestore.
a.
Broiler/Fryer
b.
Capon
c.
Pullet
d.
Baker
A
B
C
D
4.
If a package is labeled“Ground Turkey Meat” it _________________.
a.
Contains all the meat on the turkey carcass plus the skin covering it.
b.
Contains both dark and light meat withskin.
c.
Contains only the white meat.
d.
Contains all the meat on the turkey carcass with extra skin and fatadded.
A
B
C
D
5.
Because ham is cooked in a canat the processing plant, shrinkage is approximately 7 to 15 percent. A pork roast in an open pan inthe kitchen range would shrink about ______ percent.
a.
5-10
b.
10-15
c.
20-25
d.
30-35
A
B
C
D
6.
To what internal temperatureshould pork be cooked?
a.
120ºF
b.
140º F
c.
160º F
d.
185º F
A
B
C
D
7.
___________ is a disease whichhas become a medical rarity in the United States. It is caused by parasite infected meat from wildgame or hogs.
a.
Cancer
b.
Hypertension
c.
Ficin
d.
Trichinosis
A
B
C
D
8.
_________ is the building blockfor body structure; it keeps the body in repair, strengthens the body’s defense system againstinfection and disease, helps regulate water balance in the body and maintains bloodneutrality.
a.
Thiamin
b.
Niacin
c.
Protein
d.
Zinc
A
B
C
D
9.
___________ is unique, as itoccurs only in foods of animal origin, such as red meat, poultry, fish, and eggs.
a.
Molybdenum
b.
Protein
c.
Vitamin B 12
d.
Zinc
A
B
C
D
10.
Which of the following foodshas a high digestibility?
a.
AnimalFoods
b.
Fruits
c.
Grain Products
d.
Vegetables
A
B
C
D
11.
_______ refers to the yield oflean meat in a carcass.
a.
Cutability
b.
Gradeability
c.
Wholesomeness
d.
Quality
A
B
C
D
12.
The name on the packaging labelwill identify the primal and retail cut if the retailer is using the uniform meat identify labeling.Which of the following would be listed first on every label?
a.
The kind of meat (Beef, Lamb)
b.
The primal cut (Round, Loin)
c.
The retail cut (Pork Chop, Round Steak)
d.
The wholesale cut ( Rib, Chuck)
A
B
C
D
13.
U R M I S is a voluntaryprogram for the retail meat industry to establish one specific name for each basic retail cut. Whatdoes U R M I S stand for?
a.
Uniform Retail Meat IdentifyingStandards
b.
Uniform Retail Meat Industry Standards
c.
United Retail Meat Industry Scoring
d.
United Red Meat Industry Standards
A
B
C
D
14.
Most ground beef and hamburgeris ground and packaged on premises at food stores, but it also cannot contain more than _______percent fat.
a.
20
b.
25
c.
30
d.
35
A
B
C
D
15.
_______ is a low fat method ofcooking in which no fat or water is added. Also fat is removed as it accumulates during cooking andthe meat is turned only once.
a.
Deep-Frying
b.
Pan Broiling
c.
Pan Frying
d.
Stir Frying
A
B
C
D
16.
Who are most vulnerable tofoodborne bacteria?
a.
SeniorCitizens
c.
Very Young Children
b.
PregnantWomen
d.
All of these are correct
A
B
C
D
17.
The amount of meat to be frozenat one time should not exceed ______ pounds per cubic foot of freezer space.
a.
2
b.
4
c.
6
d.
8
A
B
C
D
18.
The _______ is the unsplitprimal rib of a lamb carcass which include ribs 6 through 12.
a.
Crown Roast
b.
Riblet
c.
Rack
d.
Shank
A
B
C
D
19.
The USDA Meat Grades for vealare:
a.
Grade A. Grade B and Grade C
b.
Prime, Choice, Good, Standard and Utility
c.
Prime, Choice, Utility and Cull
d.
US No. 1, US No. 2, US No, 3 and US No. 4
A
B
C
D
20.
A(n)_______ is a minute amountof antibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in themeat and poultry after slaughter.
a.
Amino Acid
b.
Antioxidant
c.
Residue
d.
Spoilage