Studied by 15 people
"Long fed cattle" refers to grain fed cattle that have been on the feedlot for ____ days.
More than 130
What is the maximum percentage of fat contained in a hot dog as established by the Federal government?
30%
What is the recommended temperature for medium internal doneness for pork roast?
160 degrees F
Most cattle start out eating grass. Then, three-fourths of them are "finished" in _____ where they are fed specially formulated feed based on corn or other grains.
feedlots
What is the spread of harmful bacteria from one surface to another?
Cross Contamination
A lamb crown roast is made by using two _____ roasts, sewn together to form a circle.
rib
Which of the following is NOT true for the use of antibiotics in animals raised for agricultural purposes?
Antibiotics for animals must be permitted by the local veterinarian.
What is a physical means of food treatment which exposes food to gamma rays, machine generated electrons, or X-rays?
irradiation
What are PCBs?
Polychlorinated biphenyls
What term describes a meat product that does not contain any artificial flavor, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient?
Natural
The following are safe methods of defrosting meat EXCEPT:
On the countertop at room temperature
What is a substance in soybeans, corn, or eggs that keeps fat and water distributed in meat?
Lecithin
What is the pigment responsible for the red color in meat?
Oxymyoglobin
What is a minute amount of antibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in meat and poultry after slaughter?
Residue
Generally, which of the following should NOT be frozen?
Canned meats
Which food borne bacterium causes campylobacteriosis?
Campylobacter jejuni
What is the drying out of the surface tissues of food during freezer storage?
Freezer burn
For meat purchased from the store, what item should be removed from the product before microwaving?
The plastic wrapping
What is an oxygen interceptor used to retard rancidity of food due to oxidation?
Antioxidant
The fat present in calves (baby beef) may have a yellow cast due to the _____ from the grass they have eaten.
Carotene
What is BST?
Bovine somatotropin
Which of the following is a factor that determines meat quality?
Marbling
Which of the following is a government agency responsible for monitoring pesticides used on crops grown for livestock feed?
The Environmental Protection Agency (EPA)
All fresh and processed meat and poultry are required by the USDA to meet rigid standards for wholesomeness and _____.
sanitation
Which of the following is NOT one of the three widely used methods of aging?
Wet aging
USDA Inspection is a guide to:
wholesomeness
What term describes a building block for body structure?
protein
Which common food borne bacteria is normally found in animal intestines? It is destroyed by cooking to 160 degrees F.
Escherichia coli
Which is a B-vitamin found in meat?
Riboflavin
Which beef cut would usually have relatively more fat than the others listed?
Chuck roast
Less than ___ of the fat in beef, veal, and pork is saturated.
50%
How much meat counts as one serving on the Food Guide Pyramid?
2 to 3 ounces
Meat cuts from the middle section along the _____ are generally more tender than from the shoulders, legs, breasts, and flanks.
Back Bone
How is a "half ham" different from a butt or shank portion?
A half ham has had no center slices removed.
Which of the following is an example of a subprimal cut of beef?
Top Round
What is the paper-like covering on a lamb? It is usually removed from chops but not from leg roasts.
The "fell"
What is MSB?
Fresh beef that has been removed from the bones by a machine.
Which of the following is important for protein synthesis?
Zinc
What is a Boston Butt?
Part of the pork shoulder
Which disease is caused by eating meat from wild game or hogs that have been infected with a parasite?
Trichinosis
Which pesticides are allowed on crops grown for livestock feed?
Government approved pesticides
Which of the following is true of beef that has been tenderized?
It will keep in the refrigerator for the same length of time as other fresh beef
What does the term "net weight" mean?
The weight of the food without the packaging materials
What is meat from a calf younger than one year of age?
Veal
Why do chuck steaks curl when broiled?
Shrinkage of the connective tissue
What is the abbreviation for monosodium glutamate?
MSG
What is "fresh ham?"
A pork leg that has not been cured
What is botulism?
all of these
What is a rule for cooking meat on charcoal grills?
place meat on grill so that pieces don't touch
Can a whole ham or ham piece be heated in the microwave oven?
Yes. Cover in wax paper.
What food borne illness causes hemorrhagic colitis?
Escherichia coli
At what temperature is Salmonella enteritis killed?
140 F
How can the meat dollar be stretched?
Use the liquid in which pot roasts are cooked to prepare gravy
What is the grade or quality of generic beef?
all of these
Is uniform meat identity required by law?
In 1973, the retail meat industry agreed to establish one specific name for each cut
What does ground turkey contain?
all the meat plus the skin covering it
If a pork ham is labeled "cook before eating," what temperature is recommended?
160 F
What is the best way to serve cooked meat and poultry for a buffet?
none of these
How do you safely handle whole meats such as a holiday turkey dinner purchased from stores, restaurants, or caterers?
all of these
Is an unopened canned ham labeled "Keep Under Refrigeration" which has been left out of the refrigerator safe to eat?
should be safe if not left out for more than 4 hours
Can money be saved by the consumer when buying meat by the carcass, side, or quarter?
Depends on yield, wrapping, and cost of freezing
What are the USDA grades for young pork?
US NO. 1, US NO 2, and US NO. 3
What happens to beef that is lower than USDA select?
put in ground beef and other processed meats
Which cuts are best for braising?
Beef round steak
Fabricated steaks:
cannot contain more than 30% fat
Smoked picnic shoulders that return to their original weight are labeled:
smoked picnic shoulders
Which disease causes stomach pain, diarrhea, nausea, chills, fever, and headache? Symptoms can last 3 to 5 days after ingesting raw eggs, Mexican food, or undercooked poultry. It is one of the top two sources of food borne illness.
Salmonella enteritidus
Which is considered an unsafe method of handling meat?
Thaw at room temperature
Which is the least desirable material for wrapping meat for the freezer?
Wax Paper
If the harvest date for your steer is March 30, what is the latest date you could administer medication to your steer if the withdrawal period if twenty eight days?
March 1
_____ is a dry heat cooking method used for tender steaks, chops, and poultry parts in which heat from gas or electric coils heat the top of the food.
Broiling
Meat slaughter plants have incorporated what system/process in their production to prevent public health standards?
HACCP
The safety of any food is based on two factors: natural toxicity and the _____ _____.
amount consumed
The word "_____" refers to the seasonings used on meat and designates natural spices, essential oils, oleoresins, and other natural spice extracts. It may also be used to designate powdered vegetable products including garlic, parsley, and onion.
flavoring
_____ is unique, as it only occurs in foods of animal origin, such as red meat, poultry, fish, and eggs.
Vitamin B12
Most of the cholesterol in our bodies is:
manufactured in our bodies
Which is not one of the four statements for labeling as "Safe Handling Instructions?"
Keep all meats hot at a minimum temperature of 130 degrees F
Sodium nitrite is used in making some processed meats because it ____________.
All answers listed
Which statement is not true about food irradiation?
Irradiation makes food moderately radioactive.
What has the Federal Government set as the maximum fat content for a hotdog?
30%
For the average healthy adult, how much meat should be included in the daily diet?
Two 2-3 ounce servings per day
For safety, best flavor, texture and juiciness, cook pork to an internal temperature of ________.
160 degrees F
What is the meaning of cutability of a carcass?
Cutability refers to yield of lean meat in a carcass.
Which of the following statements about tenderization is false?
The use of tenderizers can improve the quality grade of meat.
What factors determine the quality grade of beef carcass?
All of the listed
The USDA meat grades for young pork are
US No. 1, US No.2, and US No.3
What is an antioxidant?
Substance used to retard rancidity of food due to exposure to oxygen.
What USDA grades of beef are generally found in the grocery store?
Choice and Select
What does the term water added on a ham label mean?
Water added means that the cured ham returns to within 10% above the original weight of the ham during the curing process.
Which of the following statements about cholesterol is not true?
Cholesterol is a saturated animal fat that clogs arteries.
What are the primary factors for determining the value and general acceptability of a beef carcass?
Cutability and Quality
What temperatures are needed for proper freezing and storage of meat?
5 - 20 Degrees F
What is the meaning of the term nutrient dense food?
Nutrient density compares the amounts of essential nutrients to the amounts of calories a food contains. The greater the nutrient contribution of a food relative to calorie content, the more nutrient-dense it is.
The recommended refrigerator (36 - 40 degrees F) storage time for a maximum quality for beef porterhouse steaks is:
3-4 days
Concerning the use of drug and hormones, what is a withdrawal period?
The length of time before slaughter that the use of a hormone or drug must be discontinued.
Which of the following statements about fat in the diet is not true?
The most healthy diet for the average American is one that contains no fat.
Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (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 the pounds of boneless bull meat.
335 pounds
Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (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 the pounds of 70% lean beef trimmings
165 pounds
Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (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 the cost of 70% lean beef trimmings
$146.85
Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (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 the cost per pound of ground beef (final product)
$1.03
