WorksheetsMeat Basics
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What percentage of meat composition is typically water?
a)
65%
b)
70%
c)
75%
d)
80%
2.
Which USDA grade represents the highest quality of meat with excellent marbling?
a)
Select
b)
Choice
c)
Standard
d)
Prime
3.
At what temperature should fresh meat be stored?
a)
45°F or below
b)
41°F or below
c)
38°F or below
d)
35°F or below
4.
What is the process of wrapping lean meat with fat called?
a)
Larding
b)
Curing
c)
Aging
d)
Barding
5.
Which component of meat remains tough even after cooking?
a)
Elastin
b)
Collagen
c)
Muscle fiber
d)
Marbling
6.
What does a yield grade of 1 indicate?
a)
Highest fat content
b)
Most usable meat
c)
Best marbling
d)
Oldest age
7.
The Meat Inspection Act was established in which year?
a)
1904
b)
1905
c)
1906
d)
1907
8.
Which is NOT a proper meat thawing method?
a)
Under refrigeration
b)
In cold water
c)
Room temperature
d)
In microwave
9.
What indicates younger animals when examining bones in meat?
a)
White color
b)
Yellow color
c)
Red color
d)
Brown color
10.
What is the term for fat within muscle tissue?
a)
Fat cap
b)
Marbling
c)
Rendering
d)
Scoring
11.
Where should raw meat be stored in a refrigerator?
a)
Top shelf
b)
Middle shelf
c)
Bottom shelf
d)
Door shelf
12.
What percentage of meat composition is typically protein?
a)
15%
b)
20%
c)
25%
d)
30%
13.
How many USDA yield grades are there?
a)
Three
b)
Four
c)
Five
d)
Six
14.
What temperature should frozen meat be stored at?
a)
32°F or below
b)
20°F or below
c)
10°F or below
d)
0°F or below
15.
Which cut refers to the back portion of a beef carcass?
a)
Foresaddle
b)
Forequarter
c)
Hindquarter
d)
Midsection
16.
What does FSIS stand for?
a)
Federal Safety Inspection Service
b)
Food Safety Inspection Service
c)
Food Safety Internal Standards
d)
Federal Safety Internal Standards
17.
Which is a characteristic of Prime grade beef?
a)
Minimal marbling
b)
Moderate fat content
c)
Excellent marbling
d)
Low cost
18.
What percentage of meat composition is typically fat?
a)
5%
b)
10%
c)
15%
d)
25%
19.
Which meat storage practice is NOT recommended?
a)
Using air-tight packaging
b)
Regular temperature monitoring
c)
Storing unwrapped
d)
Using FIFO rotation
20.
What type of tissue primarily determines meat texture?
a)
Connective tissue
b)
Muscle fibers
c)
Fat deposits
d)
Bone marrow
100 %
