WorksheetsMeats Evaluation Practice Quiz
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Which statement is NOT correct about meat cookery?
a)
Browning develops flavor and color.
b)
salt should be added after cooking because salt draws juices to the surface and slows browning.
c)
Roast should be removed from the oven at about 51F below the doneness wanted as the internal temperature will continue to rise.
d)
Broiling is a moist heat method used to tenderize meat.
2.
To obtain a 3 ounce portion of cooked bone-in meat, allow what amount of fresh meat?
a)
1/4 - 1/3 pound
b)
3/4 - 1 pound
c)
1/3 - 2 pound
d)
1/3 - 3/4 pound
3.
What are the primary factors for determining the value and general acceptability of a beef carcass?
a)
Dressing percent and quality
b)
Dressing percent and yield
c)
Cutability and quality
d)
Tenderness and juiciness
4.
What is the maximum amount of fat which ground beef can contain?
a)
0.3
b)
0.4
c)
0.2
d)
0.1
5.
Which statement is correct about meat nitrites?
a)
Nitrites are found only in meats.
b)
Only about 4% of the amount of nitrites to which our bodies are exposed come from processed meats.
c)
About 87% of the amount of nitrites to which our bodies are exposed come from processed meat.
d)
Nitrite is the active form of nitrite used in curing.
6.
The recommended storage time for maximum quality in a refrigerator for ground beef is ________.
a)
3-5 days.
b)
5-10 days
c)
2 weeks
d)
1-2 days
7.
Which statement is NOT correct about freezing meat?
a)
Moisture-proof packaging is a good method of freezing to help prevent freezer burn
b)
Meat should be frozen at temperatures of zero F., or lower.
c)
Tenderized meat should not be frozen.
d)
The recommended, maximum freezer storage time, under proper conditions, is 6 to 12 months for beef.
8.
Which statement is NOT correct about processed meat?
a)
All ingredients contained in a meat product must be listed on the label in order of predominance by weight.
b)
The term processed meat includes meat that has been changed by cooking, curing, and further processing to make sausage type products.
c)
All process meats are fully cooked.
d)
Some processed meats have a maximum fat content of 30%.
9.
USDA inspection of meat is a guide to:
a)
Quality of the meat.
b)
Yield grade of the meat.
c)
Wholesomeness of the meat.
d)
All of the above.
10.
What is the least desirable method of defrosting meat?
a)
Defrosting at room temperature
b)
Defrosting in a refrigerator.
c)
Defrosting in a microwave
d)
Cooking from a frozen state
11.
Freezer-burn is:
a)
Drying out of the meat surface
b)
Caused by improper wrapping or punctures in the package
c)
Can give meat a white surface appearance
d)
All of the above.
12.
Which statement is NOT correct about processed meat?
a)
Some binders and extenders can be used in process meats if properly labeled.
b)
Some variety meat and meat by-products can be used in process meats if properly labeled.
c)
No additives are permitted by law unless they are listed on the label.
d)
If any water is used in processing then the product must be labeled as Aimitation@.
13.
Which statement is NOT correct about meat fats?
a)
Moderate amounts of fat are essential in human diets.
b)
All animal fat is saturated.
c)
fat adds flavor and makes meat seem more juicy.
d)
fats help in the absorption of vitamins A, D, E, and K.
14.
Which of these foods may not be high in sodium?
a)
Cheese
b)
Canned peas
c)
Cereal
d)
All foods that taste salty
15.
Meat is a good source of which of the following vitamins
a)
Vitamin A, B-carotene and calcium
b)
Thiamin, riboflavin, niacin, pantothenic acid, Vitamins B6 and Vitamin B12
c)
Glucose, fructose and Vitamin C
d)
None of the above
16.
Other than animal protein sources, what foods also provide vitamin B12?
a)
Citrus fruit
b)
Green, leafy vegetables
c)
Nuts and grains
d)
None, Vitamin B12 is only present in animal source foods.
17.
Why is iron important to the body?
a)
It is an integral part of the hemoglobin of blood which carries oxygen to the cells.
b)
It builds and maintains body tissue.
c)
It contributes to a healthy nervous system.
d)
It helps control breathing in the respiratory system.
18.
What minerals and trace minerals are found in meat?
a)
Copper, tungsten, zinc
b)
Cobalt, iron, zinc, lead
c)
Iron, copper, magnesium, zinc, aluminum
d)
Aluminum, copper, lead, cobalt, iron
19.
ANutrient Density@ means
a)
The amount of nutrients in a food as compared to its mineral profile.
b)
The amount of nutrients in a given food.
c)
The amount of nutrients in a food as compared to its caloric content.
d)
The ability of certain nutrients to provide the body with energy.
20.
A strict vegetarian diet, composed principally of vegetables, fruits, nuts, berries, seeds, and grains has which of the following shortcoming?
a)
A diet without any animal food can lead to Vitamin B12 deficiency, a cause of pernicious anemia.
b)
There is little available calcium and iron and almost no Vitamin D in any vegetables.
c)
Lack of quality protein lowers resistance to disease and reduces the ability to work.
d)
All of these.
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