Meats test bank - sample questions - Pa FFA

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following statements is true when using a microwave oven?1B2012 - 2016questionsevenABCDMay result in the same cooked texture as compared to other cooking methods.May result in a different cooked texture as compared to other cooking methods.May take twice as long to cook meats as in a conventional oven.Microwave cooking does not kill bacteria2012 State2____ is a harmless bacteria used for fermentation, to provide tangy flavor and to make products more acidic andbacteria resistant.C2012 - 2016questionsevenABCDAscorbic acidLecithinStarter cultureSucrose2012 State3___________ is a method of cooking large cuts of meat or poultry in a shallow pan, uncovered and withoutadding water in an oven or oven-type appliance at a lower temperature.D2012 - 2016questionsevenABCDPan broilingBraisingStewingRoasting2012 State4A fully cooked ham has been cured, smoked, brought to an internal temperature of about _______ and keptthere long enough so that it can be served without further cooking.B2012 - 2016questionsevenABCD100 degrees F145 degrees F200 degrees F250 degrees F

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateIt would generally take a 5 pound roast ____- time to cook in a convection oven than in a conventional oven.A2012 - 2016questionsevenABCDlessmorethe same amount ofnone of the above2012 StateThe name on the packaging label will identify the primal and retail cut if the retailer is using the uniform meatidentity labeling. Which of the following would be listed first on every label?A2012 - 2016questionsevenABCDproduct namehandling instructionscountry of originname and address of producer2012 StateAre primal or sub primal cuts of meat ever sold directly to the consumer?D2012 - 2016questions?ABCDPrimal or sub primal cuts of meat are sold wholesale only.Primal or sub primal cuts of meat can be sold retail, but it must be merchandised in the wholesale section only.Yes, some retail markets offer cuts of meat which are vacuum packaged at the processing plant and shipped.Yes, only if the USDA inspection stamp is visible.2012 State_________ refers to those characteristics associated with the palatability of the lean (tenderness, juiciness, andflavor).D2012 - 2016questionsodd?ABCDCurabilityleannessPrimeQuality

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich food additives are compounds that absorb oxygen and are used to prevent rancidity?B2012 - 2016questionsevenABCDpapainbutylated hydroxianisoleAscorbic acidclostridium botulinum2012 StateLong fed cattle refers to gain fed cattle that have been in the feed lot for more than ______ days?D2012 - 2016questionsodd?ABCD3060901302012 StateThere are many ways to stretch the meat dollar. One of these ways is to ___________________.D2012 - 2016questionsodd?ABCDcompare the cost per pound instead of the cost per serv ing.cook meat at a high temperature so there will be less cooking timepurchase just enough meats for one meal, especially if refrigerator or home freezer space is available.stretch ground beef and sausage meats by combining with pasta or rice.2012 StateFood irradiation:7C2012 - 2016questionsevenABCDcooks food with radiation.makes food more nutritious.destroys pathogenic and spoilage bacteria in food.cannot be performed on fresh meats, processed meats and spices.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateIf kept in a cool, dark pantry, unopened canned meat products such as chili, deviled ham or corned beef shouldbe safe to use for _______ years. However, if the cans have been damaged so they are leaking or bulging,discard them.A2012 - 2016questions??ABCD1 or 2520forever2012 StateCholesterol is aA2012 - 2016questionsoddABCDSterolhormonefatenzyme2012 StateUSDA Inspection isC2012 - 2016questionsevenABCDa guide to qualitya guide to private labeled beefa guide to wholesomenessa guide to generic beef2012 StateMost roasts are cooked at an oven temperature of __________ degrees F.9D2012 - 2016questionsevenABCD200225300325

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following contains the fewest calories?C2012 - 2016questions??ABCDT-Bone steakLamb blade chopsBoneless ham (5% fat)Pork loin chops2012 StateWhy do we vacuum package most fresh cuts of red meat?D2012 - 2016questionsoddABCDIncrease shelf lifeReduce shrinkage due to moisture lossmake the meat look darkerA and B only2012 StateWhat is the best way for determining when a roast is properly done?10D2012 - 2016questionsevenABCDCook until evenly brown and firmTime itCook slowly and test occasionally for blood drippingsUse a calibrated meat thermometer2012 StateWhy are beef and pork often eliminated from special and weight restricted diets?C2012 - 2016questions??ABCDHigh in CaloriesDiet foods taste betterUse of outdated informationHigh in cholestrol

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateRed meat produced today is more +nutrient dense- than meat produced 20 years ago because..B2012 - 2016questions??ABCDthey contribute the same amount of essential nutrients as they do caloriesthey contribute a greater amount of essential nutrients than they do caloriesthey are nutritionally superior to all other food productsthey are processed more effectively2012 StateAccording to federal government standards, what is the maximum percentage of fat that a hot dog may contain?11C2012 - 2016questionsevenABCD202530352012 StateThe aging of the meatD2012 - 2016questionsABCDIs done to develop additional tendernessTakes 10 days to 6 weeks at 34 to 38 degrees F (dry aging)Is done to develop a characteristic flavorAll the above2012 StateWhich of the following products would contain the most sodium?D2012 - 2016questionsABCDT- bone steak; cookedcooked chicken breastcooked lamb loin chopscooked bologna

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateLess tender cuts of meat should be cooked12D2012 - 2016questionsevenABCDAt a high temperature for a short timeAt a high temperature for a long timeAt a low temperature for a short timeAt a low temperature for a long time2012 StateHow long can fresh beef be safely stored in the freezer?(0-or colder)C2012 - 2016questionsxABCDSix weeksThree - six monthssix-twelve monthsOne -Two years2012 State__________ is a waxy alcohol, not a fat, found in all animal tissue. It is used by the body to synthesize vitaminD, to make hormones and to make bile salts to aid in digestion of fat.C2012 - 2016questionsABCDBileSodiumCholesterolAlcohol2012 StateThe date on a package of fresh or processed meat may mean____________.D2012 - 2016questions?ABCDthe date by which the meat should be soldthe date by which the consumer should use the meat for best tastethe date the retailer should remove the product from the store displayall of the above

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateTo what internal temperature should pork roasts, steaks or chops be cooked?13C2012 - 2016questionsevenABCD100 deg F.125 deg F.145 deg F.165 deg F.2012 StateHow long can fresh beef be safely stored in the freezer (0 F or colder)?B2012 - 2016questionsxABCD8 weeks8 months16 months2 years2012 StateWhy do we vacuum package most fresh cuts of red meat?A2012 - 2016questionsoddABCDincrease shelf- lifereduces cost of packagingmake the meat look darkerA & B only2012 StateAdded moisture in ham cannot exceed ________ percent of the weight of the fresh,uncured ham.B2012 - 2016questionsABCD5%10%0%15%

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 State14___________is a dry heat cooking method used for tender steaks, chops at least 3/4 to 1 inch thick, in whichheat from gas flames or electric coils heats only the top surface of the food.A2012 - 2016questionsevenABCDBroilingRoastingBraisingFrying2012 StateA ______ is a young chicken about seven weeks old that weighs about 3-41/2 lbs. when purchased whole at thestore.A2012 - 2016questionsABCDBroiler/ FryerCaponPulletBaker2012 State_____ is a pork leg that has not been cured or smoked.A2012 - 2016questionsABCDFresh hamLeg of PorkCountry Style HamPicnic2012 StateThe amount of meat to be frozen at one time should not exceed_______ lbs. per cubic foot of freezer space.A2012 - 2016questionsABCD2468

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateTraditionally, the London Broil was prepared by selecting the top quality _____, broiling or grilling it to rare ormedium doneness and slicing it thinly on the diagonal across the grain.B2012 - 2016questionsABCDBrisketFlank SteakRib RoastBottom Round Steak2012 StateMost ground beef and hamburger is ground and packaged on premises at food stores, but it also can notcontain more than ______% fat.C2012 - 2016questions?ABCD202530352012 StateIf a package is labeled -ground turkey meat≈ it ___________________ .B2012 - 2016questionsABCDContains all the meat on the turkey carcass plus the skin covering it.Contains both dark and light meat, but no skin.Contains only light meatContains all the meat on the turkey carcass with the extra skin and fat added2012 StateAll cattle start out eating grass;___________of them are -finished≈ in feedlots, where they are fed speciallyformulated feed based on corn or other grains.D2012 - 2016questionsABCD10%20%50%75%

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateThe name on the packaging label will identify the primal and retail cut if the reatailer is using the uniform meatidentify labeling. Which of the following would be listed first on every label.A2012 - 2016questionsABCDThe kind of meat (beef,lamb)The primal cut ( Round,loin )The retail cut (Pork Chop, Round Steak)The wholesale cut (Rib, Chuck)2012 StateHow do you calculate cost per serving?B2012 - 2016questionsABCDDivide the total cost by the number of people eating.Divide the cost per pound of the meat you are buying by the number of servings you expect to get per pound.Divide the total cost of meat by the number of servings served.Cut the portions before cooking and then divide that number into the cost.2012 StateHow do you calculate cost - per - serving?C2012 - 2016questions?ABCDDivide the number of pounds by number of servingsMultiply total cost by total poundsDivide cost per pound by the expected number of servings per poundMultiply cost per pound by cost per serving2012 StateMost of the cholesterol in our bodies is?D2012 - 2016questions?ABCDFrom eating meatFrom eating eggsFrom toxins in the environmentManufactured in our bodies

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateHow can the quality of meat be judged when shopping in a meat department?15D2012 - 2016questionseven oddABCDWhen a cut of meat has at least 1/2 inch of fat on the outside, that means high quality.All Species of meat have their own color for quality The marbling fat is less for high quality.The clarity of color in surface and fat means nothing.The clarity of color in surface and fat along with the degree of marbling consistency is best.2012 StateThe three most widely used methods of aging meat are __________,_______________ and ____________.B2012 - 2016questionsABCDair drying, dry aging, fast agingdry aging, fast aging, vacuum packagingfast aging, vacuum packaging, refrigerationfast aging, vacuum packaging, tenderizing2012 StateIs USDA inspection a guide to quality?A2012 - 2016questionsABCDNo, the USDA Inspection is only a guide to wholesomeness.Yes, the USDA Inspection stamp is only applied at slaughter plants.Yes, the quantity of animals slaughtered is mandated by USDA for each plant.Yes, USDA has full authority over all meats.2012 StateIs the digestibility of animal foods greater than vegetable foods?2012 - 2016questions?ABCDNo, because animal-s foods have been force fed with chemicalsYes only 5% is not digestible in meat and up to 35% in the other foodNo, because vegetable foods are more organic.Yes, because all animals are vegetarians by diet.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateAfter slaughter, inspectors examine every carcass and ____. If there is any indication of disease or otherabnormalities that would result in an unwholesome product, the carcass or _____ is condemned.B2012 - 2016questionsodd?ABCDbacteria, carcassorgan, organside, quarterforequarter, liver2012 StateWhat doesn't the date on a package of fresh meat mean?A2012 - 2016questions?ABCDThe date the animal was slaughtered.The date the meat was packaged.The date the meat has to be pulled and /or refrozen.The date the meat has to be re-merchandised by meat personnel.2012 StateNatural foods are the source of most meat tenderizers. The most widely used is ____________.16A2012 - 2016questionsevenABCDpapainsaltsucrosegarlic2012 StateWhich food product contains the most cholesterol?D2012 - 2016questionsoddABCDBeefChickenPorkEggs

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following materials should not be used for wrapping meat for the freezer?17D2012 - 2016questionsevenABCDaluminum foilfreezer paper coated with plasticheavy weight plastic wrapstore packaging2012 State18Suitable temperatures for deep-fat frying meat range from ____________, depending upon the size of thepieces and whether it is cooked or uncooked meat.D2012 - 2016questionsevenABCD250 to 280 degrees F285 to 300 degrees F310 to 325 degrees F350 to 360 degrees F2012 StateThe ____________ is a paper-like covering on lamb.B2012 - 2016questionseven or oddABCDbastefellskirtsheath2012 StateWhat is the least desirable method of aging meat?A2012 - 2016questionsodd checkABCDPlacing a tray-package of meat from the store and storing it in the refrigerator for 5-7 days.Placing a vacuum packaged cut of meat in the refrigerator for 5-7 days.Hanging a carcass of meat in controlled temperature for 10-14 days.Placing a vacuum packaged sub primal in controlled temperature for 10-14 days.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateBecause ham is cooked in a can at the processing plant,shrinkage is approximately7-15% . A pork roast is in an open pan in the kitchen range will shrink about______%C2012 - 2016questionsABCD5-1010-1520-2530-352012 StateHow should frozen meat be defrosted?C2012 - 2016questionsABCDon the kitchen sinkin a microwave a full powerin the refrigeratorat room temperature2012 StateHow should frozen meat be defrosted?20C2012 - 2016questionsevenABCDOn the kitchen sinkIn a microwave at full power.In a refrigeratorAt room temperature2012 StateA(n) ________ is a minute amount of antibiotic, drug, hormone, insecticide, pesticide, or environmentalcontaminant remaining in the meat and poultry after slaughter.C2012 - 2016questionsoddABCDAmino acidAntioxidantResidueSpoilage

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 State21_______ is a low fat method of cooking in which ground meat patties, steaks, and chops less than one inchthick. No fat or water is added to the pan. Uses a heat source below the pan. Meat is placed in a heavy,preheated non-stick skillet and cooked uncovered, the meat is turned only once.B2012 - 2016questionsevenABCDDeep fryingPan broilingPan fryingStir frying2012 StateWho are most vulnerable to food borne bacteria?22D2012 - 2016questionsevenABCDSenior citizenspregnant womenyoung childrenall of the above2012 StateThe USDA meat grades for veal are:B2012 - 2016questionsodd??ABCDGrade A, Grade B, and Grade CPrime, Choice, Good, Standard, and UtilityPrime, Choice, Utility, and CullU.S No. 1, U.S No. 2, U.S No. 3, U.S No. 42012 State_______ is unique, as it occurs only in foods of animal origin, such as red meat, poultry,fish, and eggs.C2012 - 2016questionsodd?ABCDMolybdenumProteinVitamin B12Zinc

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateSteaks and chops for outdoor grilling should be a minimum of __________thick.23B2012 - 2016questionsevenABCD1/4- inch3/4 - inch1 1/2 - inch2 inches2012 State________ is the building block for body structure; it keeps the body in repair, strengthensthe body's defense system against infection and disease, helps regulate waterbalance in the body and maintains blood neutrality.C2012 - 2016questions?ABCDThiaminNiacinProteinZinc2012 State24_________ is a disease which has become a medical rarity in the United States. It iscaused by parasite infected meat from wild game or hogsD2012 - 2016questionsevenABCDCancerHypertensionFicinTrichinosis2012 StateU R M I S Is a voluntary program for the retail meat industry to establish one specificname for each basic retail cut. What does U R M I S stand for?B2012 - 2016questions?ABCDUniform retail meat identifying standardsUniform retail meat industry standardsUnited retail meat industry scoringUnited red meat industry standards.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhy do we add sodium nitrite to processed meats?25D2012 - 2016questionsevenABCDInhibit development of botulinumdevelopment of cured meat colorcharacteristic flavor & textureall of the above2012 StateHow much meat should be included in the adult daily diet?C2012 - 2016questions?ABCDno more than 10 ounces of meat or meat substitute is recommended to be eaten each daya minimum of 6 ounces of red meat or 8 ounces of white meat should be eaten dailytwo 2-3 ounce serving from the meat or meat substitute group should be eaten each daysince body weight and size vary so much it would be misleading to recommend a minimum or maximum dailyconsumption of meat, however one should confer with a doctor if excess weight is a problem2012 StateHow long may canned meats be kept after opening?D2012 - 2016questions?ABCDshould be used immediately after opening, may be kept for 1-2 days after opening, if refrigeratedsince they contain preservatives which extend their shelf life, they may be kept for up to two weeks,once removed from the can, they may be stored in a freezer for no longer that three weeksthey should be removed form the can and wrapped, then refrigerated for no more than 5-7 days2012 StateWhich of the following products would contain the most sodium?26B2012 - 2016questionsevenABCDPorterhouse steak, cookedFrankfurterChicken, cookedPork chop, cooked

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following are reasons we use food additives in processed meat products?27D2012 - 2016questionsevenABCDPreservationColorImproving natural appealAll of the above2012 StateWhat method of cookery would you recommend for a 7-Bone Pot Roast?28C2012 - 2016questionsevenABCDOut door grillingPan fryingBraisingBroiling2012 StateWhich type of meat cut would have the highest cost per serving?B2012 - 2016questions?ABCDGround ProductBony ProductBone-in ProductBoneless Product2012 StateQuality grading of beef is :29C2012 - 2016questionseven or oddABCDDone by USDA inspectorsStirctly requiredDone to predict palatabilityDone only for retail markets

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateHow much of the fat in red meats is saturated?C2012 - 2016questions?ABCDMostOver 50%Under 50%All2012 State_________________ is important in protein synthesis and wound healing and is apart of many chemical processes including an association with the hormone, insulin.D2012 - 2016questions?ABCDIronVitamin BNiacinZinc2012 StateWhat USDA grades of beef are generally found in local meat markets?C2012 - 2016questionsodd?ABCDUSDA No. 1 and 2Prime and ChoiceChoice and SelectCanner and Cutter2012 StateWhat is the usual cause of food poisoning?30D2012 - 2016questionseven or oddABCDFeeding antibiotics to animalsKilling sick of diseased animalsLack of inspectionMishandling of food

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateMost meat sold in retail markets is aged during the normal process of movingfresh meat from the packer to retailer to consumer to kitchen range -about_________ .B2012 - 2016questions?ABCD2-4 days6- 10 days12-14 days28-35 days2012 StateUSDA yield grades estimate or predict a beef carcass's31A2012 - 2016questionseven or oddABCDcutabilitymusclingfat contentquality2012 StateHow much fat does a hot dog contain?D2012 - 2016questionsevenABCDUSDA mandates that no more than 50% fat can be in a hot dog, the same as all sausage.If the hot dog is all beef, 35% fat is maximumIf the hot dog contains both beef and pork, the maximum fat level in 40%.Even turkey hot dogs must be at least 30% fat or less.2012 StateWhich of the following foods has the highest digestibility?A2012 - 2016questions?ABCDMeat ProductsFruitsGrain ProductsVegetables

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhat does USDA mandate regarding fat content of ground beef?D2012 - 2016questions?ABCDUSDA mandates 50% fat to lean on pork sausage.USDA mandates 95% lean to fat in ground sirloin.USDA mandates 30% fat to lean in hamburger that uses beef hearts.USDA mandates 70% lean to fat on ground beef.2012 StateWhat cuts of meat are recommended for roasting?D2012 - 2016questionsevenABCDThin pieces of tender meat: those made tender by pounding, scoring, cubing, or grinding.Ground paties, tender steaks, and chopsProcessed meats such as bacon and ham.Large, tender cuts of meat weighing three pounds or more.2012 StateAbout _________ percent of the beef that is graded in the United States is Prime.32A2012 - 2016questionseven or oddABCD258152012 State_____ is a new term recently used to describe foods, including beef, that do not carry a brand or grade as aguide to quality.B2012 - 2016questions?ABCDSelectGenericQualityChoice

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateThe length of time before slaughter of an animal that use of a hormone or drug must be discontinued is calledthe _______________.D2012 - 2016questionsoddABCDStanding periodWholesome Meat TimeRegulatory periodWithdrawal period2012 State33___________ is defined by USDA as the edible part of the animal that is muscle tissueattached to bone.C2012 - 2016questionsevenABCDHot carcassPrimalSkeletal meatProcessed meat2012 StateThe________ is the unsplit primal rib of a lamb carcass, which includes ribs 6 through 12.34C2012 - 2016questionseven or oddABCDCrown RoastRibletRackShank2012 StateWhat is a fresh ham?A2012 - 2016questionseven or oddABCDA hind leg of pork.A front leg of pork.A ham fresh from the smokehouse.A ham that returns to green weight.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 State35___ is a broad term to identify meat that has been changed by cooking, curing, canning, drying, or acombination of these.C2012 - 2016questionsevenABCDDry sausageSkeletal meatsProcessed meatMeat by-product2012 StateWhat do we mean when we say red meats are nutrient dense?C2012 - 2016questions?ABCDThey weigh more per poundThey contribute the same amount of essential nutrients as they do calories.They contribute a greater amount of essential nutrients than they do calories.They are nutritionally superior to all other food products.2012 StateFat (calorie) intake can be lowered without reducing or eliminating meat from the diet by____________________.C2012 - 2016questionsodd ?ABCDseason with butter, margarine, or cream sauces instead of herbs and spices.use extra sugar, fats, oils, sauces or gravies in cookingbake, broil, or roast meats on a rack so meats will remain above drippings.all of the above2012 StateIf you leave the door closed, meat may be safe in a full freezer for__________ days after power is off.36A2012 - 2016questionsevenABCD25710

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of of the following groups of Quality grades represents the grades we expect to obtain from young cattle.37B2012 - 2016questionseven oddABCDPrime, Choice, Standard, CommercialPrime, Choice, Select, StandardCommercial, Utility, Cutter, CannerPrime, Choice, Commercial, Select2012 StateWhich of the following does not increase tenderness in beef38C2012 - 2016questionsevenABCDSoaking in a papain solutionElectronical stimulationOvercookingDry aging2012 StatePer Capita consumption of cooked red meats in the United States is about____________ ounces per day, afterbone fat and cooking shrink have been accounted for.B2012 - 2016questionsodd ?ABCD24682012 State39____ separated beef, pork and poultry are fresh meats and poultry that have been removed from the bones bymachine rather than by hand.A2012 - 2016questionsevenABCDMechanicallyMarinated and slicedMacheteMignon

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateIn the meat industry, proper slaughter practices are critical for _______ reasons.D2012 - 2016questionsodd?ABCDethicalproduct qualitylegalall of the above2012 StateHow is trichinae not destroyed in pork?40D2012 - 2016questionsevenABCDBy freezing for over 20 days at 9 deg. F (USDA guideline)By cooking to at least 137 deg. F internal temperature (USDA guideline)By avoiding feeding raw garbage to swineBy buying hogs from Canada as they are trichinae free.2012 StateThe most correct method of defrosting meat is:D2012 - 2016questionsodd or evenABCDhang it in the smokehouse.warm it in hot water until it reaches the water temperature.heat the meat on a stove.place the meat in an appropriate container in a refrigerator until thawed.2012 StateIs there a difference in nutritive value among the various grades of beef?D2012 - 2016questions?ABCDYes, with each step in quality, the nutritional value jumps by 25%.Yes, with each step in quality, the nutritional value decreases by 15%.No, with each step in quality, the nutritional value is not present.No, with each step in quality, the nutritional value is relatively unchanged.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhat is mechanically separated meat?B2012 - 2016questionsevenABCDMeat that is separated from the bone by a water knife.Meat that is separated from the bone by a machine.Meat that is separated from the bone by an air knife.Meat that is placed in a mechanical tumbler2012 StateWhat USDA grades of beef are generally found in local meat department?D2012 - 2016questionsevenABCDBlue Ribbon Beef is the most popular grade west of the Rockies.Most meat departments don't sell graded beef.The choicest beef cuts are selected by the store meat buyers.The grades most markets use are Choice and/or Select.2012 StateWhy do the surfaces of the sub primal cuts of beef in the vacuum packages look so dark?C2012 - 2016questionsoddABCDThis is a very common occurrence when black Angus beef is vacuum packed.As soon as the sub primal is exposed to the light in a meat case, it doesn't look as dark.This is due to due to the elimination of oxygen in the package.This is caused from over-aged beef ( in the bag).2012 StateIs all animal fat completely saturated?A2012 - 2016questionsodd?ABCDNo, less than 50% of the fat in red meat is saturatedNo, only 25% is saturated, the other 75% is unsaturated.Yes, that is why some scientists are saying that red meat in bad to eat.Yes, unsaturated fat does not exist in red meat.

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 State_________ refers to the yield of lean meat in a carcass.A2012 - 2016questionseven oddABCDCutabilityGradabilityWholesomenessQuality2012 StateA spring lamb....C2012 - 2016questionsABCDIs a young animal that is born in the spring of the year.Will show spools at the break joint.Will be under one year old at slaughter.Must be slaughtered before July.2012 StateWhich of the following is true for meat tenderizers?2012 - 2016questionsABCDBecause a tenderizer improvers tenderness, meat with a tenderizer added to it canMeat with a tenderizer added to it will spoil faster because it breaks downThe most commonly used meat tenderizer is actually from a plant.Tenderizers are commonly used because they add tenderness and don’t need to be identified on the2012 StateWhich of the following is not a meat cut?41D2012 - 2016questionseven or oddABCDBoston ButtCanadian BaconLondon BroilBung Fillet

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following is not true?D2012 - 2016questionsABCDThe pigment responsible for the red color in meat is myoglobin.In the presence of oxygen, fresh beef has a bright, cherry red colorIn the absence of oxygen, fresh beef has a darker color (purplish color)The plastic wrap used in most retail stored does not allow oxygen to pass through it.2012 StateWhich of the following is correct for maximum fat content for the following meat products?D2012 - 2016questionsABCDHotdog = 50%; Ground beef = 30%; Fresh sausage = 30%Hotdog = 50%; Ground beef = 50%; Fresh sausage = 30%Hotdog = 50%; Ground beef = 50%; Fresh sausage = 50%Hotdog = 30%; Ground beef = 30%; Fresh Sausage = 50%2012 StateWhich of the following is one of the safe food handling instructions?42B2012 - 2016questionseven or oddABCDKeep out of reach of children.Wash working surfaces, utensils, and hands after touching raw meat or poultry.Rinse and properly discard meat after use.Wear proper eye protection while cutting raw meat and poultry2012 StateWhat does the word "scrapple" refer to?B2012 - 2016questions?ABCDA scraper used to remove hair from pork carcassesGround pork cooked with cornmealA board game where you spell words used in the meats industryThe extra meat and mbone found on a saw blade after it has been used to cut fresh meat

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following products would not require refrigeration if they were sold through a mail orderbusiness?A2012 - 2016questions?ABCDhard salami and dry cured hamfully cooked hamsmoked turkeyall meat products would require refrigeration to be shipped through the mail2012 StateWhat does the term "spring lamb" refer to?D2012 - 2016questionsodd ?ABCDA wild sheep that jumps alotA sheep born during the springLamb imported from Australia or New ZealandMeat from a lamb under one year of age2012 StateWhat causes the fat on beef carcasses from grass fed beef to be yellow?A2012 - 2016questionsoddABCDVitamin AVitamin BVitamin CVitamin Y2012 StateMeat is an excellent source of protein. Which of the following is considered the building blocks ofprotein?b2012 - 2016questionsoddABCDLegosAmino AcidsElementsBarley and Hops

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich of the following are the primal cuts in a beef carcass?43A2012 - 2016questionseven oddABCDLoin, Rib, Chuck, RoundLeg, Chuck, Shoulder, LoinJowl, Rack, Brisket, RoundRound, Brisket, Plate, Spoon2012 StateWhich of the following primal cuts are NOT included in a pork carcass?44c2012 - 2016questionseven oddABCDJowlLoinRibLeg2012 StateWhich of the following is a criteria for a carcass to receive an inspection stamp?B2012 - 2016questionsABCDRib Eye AreaWholesomeBackfatAll of the above2012 StateThe name of the resource that you should have studied for this exam was....45C2012 - 2016questionseven oddABCDWhite pagesDummies Guide to Meat JudgingMeat Science and Food SafetyEverything You Ever Wanted To Know About Meat But Were Afraid To Ask

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 StateWhat is a Boston Butt?2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEYB2012 - 2016questionsoddABCDEither half of a pork leg/ham.Part of the pork shoulder.The rump half of a pork leg/ham.The shank half of a pork leg/ham.2012 StateWhat is a minute amount of antibiotic, drug, hormone, insecticide, pesticide, or environmentalcontaminant remaining in meat and poultry after slaughter?D2012 - 2016questionsoddABCDDepositFiltrateRemainderResidue2012 StateWhat effect does meat containing papain have on the person who eats it?46D2012 - 2016questionsevenABCDBody odorNauseaToxicityNo effect2012 StateWhich of the following food group tends to be more digestible?A2012 - 2016questionsodd?ABCDMeatsGrain ProductsLegumesVegetables and fruits

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 State47Which of the following is a system that identifies critical points that must be controlled in production to preventpublic health hazards from occurring?B2012 - 2016questionsevenABCDASPCAHACCPMSBSICP2012 StateWhat is a common name for sodium chloride?C2012 - 2016questionsevenABCDHot PepperSugarTable SaltVitamin C2012 StateWhat temperatures tend to toughen meat protein?A2012 - 2016questionsevenABCDHigh temperaturesLow temperaturesThere are no proteins in meatThere is no relationship between temperature and toughness2012 State19Which common food borne bacteria is normally found in animal intestines? It is destroyed by cooking groundmeat to an internal temperature of 160 F.C2012 - 2016questionsevenABCDCampylobacter botulinumColostridium perfringensEscherichia coliStaphylococcus aureus

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhich legislation dictates strict animal handling, stunning, and slaughter guidelines?B2012 - 2016questionsoddABCDKosher Kill Legislation from the 1930'sHumane Slaughter Act of 1978EPA Guidelines of 1942Animal Kill Act of 19832012 StateThe Quality grades of beef that are most common and is usually sold to retail grocery stores are:B2012 - 2016questionsoddABCDPrime and ChoiceChoice and SelectSelect and StandardCommercial and Utility2012 StateA numerical grade (1 is best and 5 is worst) that indicates the amount of boneless, closely trimmed retail cuts ina carcass is:B2012 - 2016questionsoddABCDQuality GradeYield GradeInspectionLean to bone ratio2012 StatePork Rib chops come from the wholesale cut......C2012 - 2016questionseven oddABCDRibLegLoinRack

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateThe term that indicates the amount of usable meat in relation to the amount of fat and bone on a carcass is:c2012 - 2016questionsevenABCDQuality GradeDressing PercentageCutabilityCooler Shrinkage2012 StateThe flecks of fat within a muscle are called..D2012 - 2016questionsevenABCDExternal FatFellGlazeMarbling2012 StateFrom which wholesale cut of beef does the wedge bone come from?B2012 - 2016questions?ABCDRoundLoinSidePlate2012 StateWhere should fresh meat be stored in a refrigerator?B2012 - 2016questionsevenABCDTop shelfBottom shelfIn the freezerOn the counter

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateHow soon should cooked leftovers be consumed after being stored in the refrigerator?B2012 - 2016questionsevenABCD1 day4 days7 days10 days2012 StateHow should large containers of leftover food be handled?A2012 - 2016questionsevenABCDDivide into small containers and place in a refrigerator.Put the large containers of food directly into the refrigerator.Place large containers in a freezer.Return to the pot that it was cooked in and leave on the stove until cool.2012 StateFreezer burn can be caused by:A2012 - 2016questionsevenABCDImproper wrappingCooking food too longUsing moisture proof wrappingVacuum packaging meat2012 StateWhich foodborne pathogen can be found in ground meats?A2012 - 2016questionsevenABCDSalmonellaGiardiaRound wormsBovine bacteria

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhen food is handled in a food service operation or restaurant, which of the following are safety points to follow.D2012 - 2016questionsevenABCDStore food properly before cookingCook foods to the appropriate temperaturesSee that workers handling money do not handle foodAll of the above2012 StateWhen rotating stock on a shelf:C2012 - 2016questions?ABCDOlder food should be on the back of the shelfNewer food should be at the front of the shelfOlder food should be at the front of the shelfDiscard food if it is close to the sell by date2012 StateOf the following lists, which one includes lunch/picnic foods that can cause food born illness.B2012 - 2016questions?ABCDHam sandwich and macaroni salad in an insulated lunch bag with an ice pack.Cooked chicken sandwich, macaroni salad, custard pie in a back pack.Cheese, bread, fresh apple, frozen fruit juiceYogurt, banana, raisins, frozen juice in a lunch bag2012 StateBacteria grow on meat:C2012 - 2016questionsevenABCDAt the same rate in the refrigerator as on the counterFaster at 145 deg. FSlower in the refrigerator.Bacteria do not grow on meat

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateSafe handling instructions found on fresh cuts of meat are regulated by:A2012 - 2016questionsevenABCDFood Safety Inspection ServiceFCS teachersThe FBIThe store meat manager2012 StatePotassium Sorbate is used to:B2012 - 2016questionsevenABCDaid in maintaining emulsion in mixesretard mold growthaid in binding lean and fat for improved product texturea and c only2012 State49A cooking method that is recommended for thinly sliced meats, using a small amount of fat in a very hot skillet,combines meat with a large amount of vegetables.B2012 - 2016questionsevenABCDStewingStir fryingSmokingMicrowave cooking2012 StateA cooking method for less tender cuts of meat high in connective tissue content. Adds a small amount of liquidto the cooking container and cover. Meat is cooked until "fork tender"D2012 - 2016questionsevenABCDStewingBroilPan FryBraising

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateWhat is the temperature danger zone?48B2012 - 2016questionsevenABCDUnder 40 deg. FBetween 40 and 140 deg. F.Over 140 deg F.The temperature range in which most foodborne pathogenic bacteria die.2012 StateWho are people that are most vulnerable to foodborne illness?6C2012 - 2016questionsevenABCDsenior citizens, teen agers, middle aged menteenagers, middle aged men and womensenior citizens, pregnant women, young childrenyoung children, middle aged women, individuals with compromised immune systems2012 StateHow many hours can food be held in the danger zone before it must be discarded?8C2012 - 2016questionsevenABCDMore than 1 hourMore than 2 hoursMore than 4 hoursFood never has to be discarded2012 StateC502012 - 2016questionsevenABCDThe foodborne infection that causes the following symptoms is:Nausea, vomiting, abdominal pain caused by inflammation of the lining of the intestine 12 to 48 hours afterconsumption. May be found in canned meats, seafood, foods prepared by hand and do not require heatingbefore consumption.Clostridium perfringensBotulismStaphylococcal aureusTrichinosis

2012 topics: Meat storage and handling,Food Safety, Meat Cookery, Processed Meats2012 PA State FFA Meats CDE Written TestSelect the MOST correct answerKEY2012 StateA foodborne infection: symptoms evident 12 to 24 hours after consumption, may be found in insufficientlycooked or re-heated meats, poultry and eggs. Symptoms include: nausea, vomiting, diarrhea, fever, chills, andheadache.B2012 - 2016questionsevenABCDListeriosisSalmonellaE. coliEscherichia coli2012 StateWhich statement is NOT true about the internal temperature of meat:5C2012 - 2016questionsevenABCDInternal temperature should be taken in the thickest portion of the cut.Internal temperature must be monitored to ensure killing of harmful bacteriaInternal temperature is lower for ground products than for whole muscle products.Internal temperature effects palatability of meat2012 StateGenerally, what is the result of freezing and defrosting meats?A2012 - 2016questionsevenABCDA deterioration in qualityAn improvement in qualityIce crystals improve meat textureJuices are retained in the meat2012 StateWhat is an oxygen interceptor used to retard rancidity of food due to oxidation?C2012 - 2016questionsevenABCDAerobicAnaerobicAntioxidantOxy-Acetylene