WorksheetsMeat Composition Quiz
Total questions: 58
Worksheet time: 15hrs 30mins
What is meat primarily composed of?
75% protein
75% carbohydrates
75% water
75% fat
Which component makes up the second largest portion of meat after water?
Carbohydrates
Fat
Protein
Minerals
What percentage of meat is protein?
5%
20%
75%
50%
What trace component is found in meat besides water, protein, and fat?
Vitamins
Minerals
Carbohydrates
Fiber
What type of meat is obtained from cattle over 1 year old?
Veal
Pork
Mutton
Beef
What is the meat of swine called?
Lamb
Beef
Pork
Mutton
Which type of meat comes from a lamb younger than 14 months?
Veal
Pork
Lamb
Mutton
What is veal?
What is mutton?
What are meat products made up of?
Muscle fibers, connective tissues, and bones
Muscle fibers, cartilage, and skin
Muscle fibers, blood vessels, and fat
Muscle fibers, marrow, and cartilage
What characterizes coarse textured meats?
Tough, small fibers and less connective tissue
Tender, large fibers and more connective tissue
Tough, large fibers and more connective tissue
Tender, small fibers and less connective tissue
What characterizes smooth textured meats?
Tough, small fibers and less connective tissue
Tender, large fibers and more connective tissue
Tough, large fibers and more connective tissue
Tender, small fibers and less connective tissue
What type of muscles are not used in the movement of the animal and are found along the animal's back?
Locomotion Muscles
Suspension Muscles
Connective Muscles
Tissue Muscles
Which of the following cuts is NOT mentioned as coming from suspension muscles?
Rib
Loin
Sirloin
Shank
Locomotion muscles contain more of what compared to suspension muscles?
Fat
Connective tissue
Water
Tenderness
How are cuts from locomotion muscles typically cooked to tenderize the beef and soften the connective tissues?
Dry heat methods
Moist-heat methods
Raw preparation
Freezing
What does the Meat Inspection Act require?
That all meat is processed in government facilities.
That the meat is fit for consumption and the animal was healthy.
That meat is sold directly to the public without inspection.
That all meat is exported before being sold.
In what year was the Meat Inspection Act passed?
1906
1910
1920
1899
Which agency inspects the meat according to the information provided?
FDA
USDA
CDC
WHO
What does USDA stand for?
United States Department of Agriculture
United States Domestic Agriculture
Unified Standards for Diet and Agriculture
United States Dairy Association
How many standard grades are there in the USDA grading system for meat?
2
3
4
5
Which grade of meat is described as having a lot of marbling and is usually sold to restaurants?
USDA Select
USDA Choice
USDA Prime
USDA Standard
What is the characteristic of USDA Choice meat?
It is the leanest meat with the least flavor.
It is high quality meat with less marbling than prime.
It is meat from older, less well-fed cattle.
It is the most common grade of meat sold in supermarkets.
USDA Select meat is known for being:
The highest quality meat with the most marbling.
Leaner than prime and choice, with less marbling and flavor.
The most expensive grade of meat.
The grade of meat with the most intense flavor.
What must certified organic meat meet according to the image?
The U.S. Department of Health's standards
The U.S. Department of Agriculture's (USDA) standards set by the Organic Foods Production Act
The International Standards of Organic Meat
The U.S. Department of Commerce regulations
Which of the following is NOT a requirement for red meat products to be considered organic?
Animals must have access to a pasture
All feed must be free of animal by-products and be organic
Use of antibiotics or growth hormones is permitted
Living conditions must consider the health of the animal and its natural behavior
What is a requirement for the living conditions of organic animals?
They must be confined to small spaces
They can be raised without considering their natural behavior
They must consider the health of the animal and its natural behavior
They do not need access to a pasture
What must farms do to be a part of the branded beef program according to the text?
They must only sell their beef to local markets.
They must fulfill certain criteria and have special ways of raising cattle.
They must be located within a specific geographic region.
They must exclusively produce Certified Angus Beef.
Which of the following is not mentioned as an example of a specialized farm brand in the text?
Certified Angus Beef
Agristar Wagyu
Cargill Meat
Primehouse Steaks
What is marbling in the context of steak quality?
A method of cooking steak
A type of seasoning for steak
Inter-muscular fat
A technique for cutting steak
What does the presence of more marbling in a steak indicate?
The steak is less flavorful
The steak is tougher
The steak is more tender and flavorful
The steak is reserved for ground beef
What part of the cow is typically reserved for steaks with more marbling?
The leg muscles
The suspension muscles
The back muscles
The abdominal muscles
Under the URMIS system, how many parts are used to identify each meat cut label?
One
Two
Three
Four
Which of the following is NOT one of the parts used to identify meat under the URMIS system?
The kind of meat
The primal cut name
The retail or consumer name
The expiration date
What is a primal cut?
A cut of meat served at prime restaurants.
A cut of meat that is initially separated from the carcass of an animal during butchering.
A cut of meat that is processed after cooking.
A cut of meat that is marinated before cooking.
What is the Chuck cut of meat known for?
Known for T-bone steak
Known for rib-eye steaks and prime rib
Known for ground beef
Contains tender steaks
Which part of the animal is the Brisket cut from?
The animal's back leg
The animal's chest, large and boneless
Below the rib, for ground beef
Shoulder area
What is the Sirloin cut known for?
Contains tender steaks
Known for pot roasts
Leg of the animal, one of the least tender cuts
Small area, located just below the short loin
Where is the Flank cut located?
Below the rib, for ground beef
Shoulder area
Small area, located just below the short loin
The animal's back leg
What is the Shank cut primarily known for?
Known for T-bone steak
Known for rib-eye steaks and prime rib
Leg of the animal, one of the least tender cuts
The animal's chest, large and boneless
What is a subprimal cut of meat?
The initial cut of meat from the animal.
The final product sold at the grocery store.
The primal cut divided into sections.
A type of seasoning for meat.
What is the step between primal cuts and the portions seen at the grocery store?
Marinating process
Subprimal cut
Butchering process
Packaging process
Which of the following is not a beef cut from the round primal?
Top Round Steak
Bottom Round Roast
Ribeye Steak
Round Tip Roast
Where is the T-bone steak cut from?
Chuck
Rib
Short Loin
Shank
What is the name of the cut that comes from the abdominal muscles of the cow?
Flank Steak
Brisket
Sirloin Steak
Chuck Steak
Which cut is known for being especially tender and is often used for roasts?
Brisket
Shank
Tenderloin Roast
Chuck Roast
What is a common cooking method for the brisket cut?
Grilling
Stir-frying
Slow cooking
Sautéing
Which cooking method is recommended for Ground Beef according to the image?
Grill
Roast
Sear
Pot Roast
What is the recommended cooking method for Sirloin Tip Center Steak?
Sear
Roast
Grill or Sear
Pot Roast
What is the suggested cooking method for Eye Round Roast?
Grill
Roast
Sear
Pot Roast
How should Top Round Roast be cooked according to the image?
Grill
Roast
Sear
Pot Roast
What is the recommended cooking method for Bottom Round Roast?
Grill
Roast
Sear
Pot Roast
What is the recommended cooking method for Chuck Center Roast?
Grill or Sear
Braise
Slow cook & Roast
Sear
Which part of the chuck is best suited for grilling or searing?
Chuck Pot Roast
Ground Beef
Chuck Eye Steak
Stew Beef
What is the appropriate cooking technique for Boneless Short Ribs?
Stew
Grill or Sear
Braise
Slow cook & Roast
How should Ground Beef be cooked according to the image?
Braise or Stew
Slow cook & Roast
Sear
Grill or Sear
What is the suggested cooking method for Stew Beef?
Grill or Sear
Braise
Sear
Stew
Chuck Pot Roast should be cooked using which method?
Sear
Grill or Sear
Stew
Braise or Stew
