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1999 Iowa District Meats Test



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

 1. 

What causes the surfaces of thesubprimal cuts of beef in vacuum packages to look so dark?
a.
These cuts tend to come from older animals
b.
Elimination of air in the package
c.
The blood has congealed.
d.
Because they are notrefrigerated.
 

 2. 

Why is some meataged?
a.
To improve the appearance.
b.
To provide additional time for blooddrainage.
c.
Additional time in the cooler kills morebacteria.
d.
To develop additional tenderness and a characteristicflavor.
 

 3. 

Prime and choice are meatgrades for all the carcasses below except
a.
Pork
b.
Beef
c.
Lamb
d.
Veal
 

 4. 

By comparison, which locationof the carcasses is generally the most tender?
a.
Middle section along thebackbone
c.
Legs
b.
Shoulders
d.
Flanks
 

 5. 

Which method below in notcurrently being used to age carcasses?
a.
Dry aging
c.
Vacuum packaging
b.
Fast aging
d.
Slow aging
 

 6. 

What causes the change inflavor when cooked meat is reheated?
a.
As meat is reheated it dries out andchanges the flavor.
b.
Surfaceoxidation
c.
As meat is reheated it is cooked further which adversely affectsflavor.
d.
Bacteria that invades the meat while setting out and beingserved.
 

 7. 

How thick should steaks andchops be cut to broil satisfactorily?
a.
1/2 inch
b.
3/4 to 1 inch
c.
Thickness of cuts depends on cookingtemperature
d.
1 to 1/2 inches
 

 8. 

What is BostonButt?
a.
a special cut of ham developed in Boston
b.
a cut from the pork shoulder
c.
a boneless ham that has been cured but not cooked
d.
another name for leg of lamb
 

 9. 

The proper storage temperatureof a refrigerator is
a.
20 to 32 degreesF
c.
42-50 degrees F
b.
32-40 degreesF
d.
36-40 degrees F
 

 10. 

Which cut of meat would havethe longest (days) recommended storage for maximum quality when properly stored byrefrigeration?
a.
Ground meat
b.
Porksausage
c.
Dried beef
d.
Bacon
 

 11. 

The blade bone could be foundin
a.
Boston shoulder
c.
Round steak
b.
Porterhousesteak
d.
Rump roast
 

 12. 

Aging meat is done toincrease
a.
Marbling
b.
Protein content
c.
Tenderness
d.
Pigmentation
 

 13. 

Which of the following cutswould be the most suitable for frying?
a.
Rump roast
c.
Cube steaks
b.
Brisket
d.
Tenderloin steaks
 

 14. 

All animal fat is completelysaturated.
a.
true
b.
false
 

 15. 

What is the digestibility ofanimal foods ( foods made from animals)?
a.
95%
b.
85%
c.
78%
d.
65-85%
 

 16. 

What is anantioxidant?
a.
Substances used to enhance appearance offood.
b.
A food additive used to increase tenderness.
c.
Substances used to retard rancidity of food.
d.
A food additive used to enhance flavor of food.
 

 17. 

How much nitrite in our dietcomes from processed meats?
a.
10%
b.
2%
c.
6%
d.
4%
 

 18. 

For the following question usethe Pearson Square to formulate a batch of ground beef to the desired fatcontent.
Determine:
           The amounts of the twotypes of meat that must be blended together to give the
           desired final fatcontent.
           The cost per pound of thefinished product.
  
          Meats:
          Boneless cow meat (15% fat-$.95/lb.)
          75% lean beef trimmings (25%fat-$.81/lb.)
          Desired final fat content:20%
          Batch size: 1000lbs.
a.
Boneless cow meat=600 lbs.
75% lean beef trimmings=400lbs
Cost perpound=%.78/lb
c.
Boneless cow meat=550 lbs.
75% lean beef trimmings=450 lbs.
Cost perpound=$.90/lb.
b.
Boneless cow meat=500lbs
75% lean beef trimmings=500lbs.
Cost perpound=$.88/lb
d.
Boneless cow meat=650 lbs.
75% lean beef trimmings=350 lbs.
Cost per pound=$.75/lb.
 

 19. 

For the following question usethe Pearson Square to formulate a batch of ground beef to the desired fatcontent.
Determine:
           The amounts of the twotypes of meat that must be blended together to give the
           desired final fatcontent.
           The cost per pound of thefinished product.

Meats:
Boneless chuck (14% fat-$1.05/lb.)
70% lean beef trimmings (30%fat-$.70/lb.)
Desired final fat content: 25%
Batch size: 500 lbs.
a.
Boneless chuck=250 lbs.
70% lean beef trimmings=250 lbs.
Cost perpound=$.95/lb.
c.
Boneless chuck=185 lbs.
70% lean beef trimmings=315 lbs.
Cost perpound=$.90/lb
b.
Boneless chuck=125 lbs.
70% lean beef trimmings=375lbs.
Cost perpound=$.75/lb
d.
Boneless chuck=155 lbs.
70% lean beef trimmings=345 lbs.
Cost perpound=$.81/lb
 

 20. 

For the following question usethe Pearson Square to formulate a batch of ground beef to the desired fatcontent.
Determine:
           The amounts of the twotypes of meat that must be blended together to give the
           desired final fatcontent.
           The cost per pound of thefinished product.

Meats:
Bull meat (8% fat-$1.12/lb.)
Boneless chuck (14% fat-$.98/lb.)
Desired final fat content:10%
Batch size:1000 lbs.
a.
Bull meat=700 lbs.
Boneless chuck=300lbs.
Price perpound=$1.00/lb.
c.
Bull meat=595 lbs.
Boneless chuck=405 lbs.
Price perpound=$.99/lb.
b.
Bull meat=670lbs.
Bonelesschuck=330 lbs.
Price per pound=$1.07/lb.
d.
Bull meat=685 lbs.
Boneless chuck=315lbs.
Price perpound=$.95/lb.
 



 
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