Meats CDE

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

Cold cuts contain only meat unless stated on the label.

• Cured

• Fresh

• Skeletal

• Smoked

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.

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

Safety guidelines indicate that cooked leftovers should be used within (a)   days.

What are CCPs?

• Combustible Creation Points

• Crisis Causing Products

• Critical Control Points

• Cross Contamination Products

Which cooking method involves completely covering the meat with liquid and cooking extensively?

• Braising

• Roasting

• Stewing

• Stir Frying

What are compounds which absorb oxygen, reducing or preventing the oxidation of food?

• Aerobics

• Anaerobics

• Antioxidants

• Tenderizers

It is recommended to let meat sit for at least three minutes after removing from heat to allow temperature to rest and prevent loss.

• Blood

• Heat

• Juice

• Nutrient

Which meat cookery method is best recommended for large cuts?

• Deep fat frying

• Pan frying

• Roasting

• Stir frying