
Meats CDE
Authored by Nicholas Hilyer
Other
10th Grade

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100 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the recommended preventative measures to avoid Perfringens food infection?
Canning at 176°F
Cooking ground meat to an internal temperature of 140°F
Cooking pork to at least 137°F
Prompt refrigeration and proper sanitation
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cold cuts contain only meat unless stated on the label.
Cured
Fresh
Skeletal
Smoked
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is food intoxication?
Pathogenic bacteria grew in the food, produced a toxin and made the consumer sick after eating.
Pathogenic bacteria was eaten by the consumer who then became sick.
Pathogenic bacteria was in a food product consumed and made the consumer sick after eating.
Pathogenic bacteria was infected by a toxin that made the consumer sick.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Freezer storage can result in all of the following EXCEPT
A deterioration of meat quality
An improved quality grade
Oxidative changes in the meat
Oxidative changes in the meat
5.
FILL IN THE BLANK QUESTION
30 sec • 1 pt
Safety guidelines indicate that cooked leftovers should be used within ____ days.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are CCPs?
Combustible Creation Points
Crisis Causing Products
Critical Control Points
Cross Contamination Products
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking method involves completely covering the meat with liquid and cooking extensively?
Braising
Roasting
Stewing
Stir Frying
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