Meats CDE exam District 9 2023

The flecks of fat within a muscle is called:

• Maturity

• Marbling

• External fat

• Glaze

The USDA Yield Grades for young beef in the "B" maturity are:

• 1,2,3,4,5

• 1,2,3,4

• 1,2,3

• Prime, Choice, Select, Standard

What is the refrigerated storage time for fresh beef?

• 1 day

• 1-2 days

• 3-4 days

• 5-6 days

The major difference between the beef quality grades U.S. Choice and U.S. Select is:

• Maturity

• Nutrition

• Marbling

• Lean color

The Meat Inspection Act was enacted to prevent the adulteration and misbranding of meat products. When was the Meat Inspection Act passed?

• 1862

• 1906

• 1921

• 1958

Freezer storage should occur at or below what temperature?

• 32 degree F

• 20 degree F

• 10 degree F

• 0 degree F

Approximately ___ of grade beef in the United States grades the USDA Prime.

• 0%

• 2%

• 12%

• 22%

The term that indicates the amount of usable meat in relation to the amount of fat and bone on a carcass is:

• Quality grade

• Cutability

• Dressing Percentage

• Cooler Shrinkage

Which fat deposit can be found inside to body?

• Intramuscular Fat

• Intermuscular Fat

• Internal Fat

• Subcutaneous Fat

Which retail cut comes from the pork loin?

• Ribeye Steak

• Butterfly Chop

• Blade Steak

• Spareribs