FFA Meats CDE - Retail Identification,
Meats Evaluation Test Bank
_____ is a dry heat cooking method used for tender steaks, chops, and poultry parts in
which heat from gas or electric coils heat the top of the food. - ANS-Broiling
_____ is unique, as it only occurs in foods of animal origin, such as red meat, poultry,
fish, and eggs. - ANS-Vitamin B12
________ is a broad term to identify meat that has been changed by cooking, curing,
canning, drying, or a combination of these - ANS-Processed meat
________ is a disease caused by eating meat from wild game or hogs that have been
infected with the parasite ________. - ANS-Trichinosis, Trichinae
________ is defined by the USDA as the edible part of the animal that is muscle tissue
attached to bone - ANS-skeletal meat
________ is the fat found inside the muscle and ________ is the fat found between the
muscles - ANS-Intramuscular; Intermuscular
________ is the hind leg of a hog that has not been cured or smoked. It may be sold
with a bone or boneless. - ANS-Fresh ham
________ was one of the earliest "food additives." The term "food additives" is used
collectively to identify edible substances that may, by legal approval, be added to foods
for flavoring, coloring, preserving, extending and/or for improving or maintaining the
food's natural appeal. - ANS-salt
_________ are calves that are 1 to 2 years old and are sold to be fed to finish for
slaughter. - ANS-Yearling feeders
______________ is defined by the USDA as the edible part of the animal that is muscle
tissue attached to the bone. - ANS-Skeletal meat
________________ and ________________ are the two types of connective tissue that
affect meat tenderness. - ANS-Dense; loose
,_____________________ is the drying out of the surface tissues of food during freezer
storage. It deteriorates the quality of the food and is caused by improper wrapping or
punctures in the package that may allow air to enter. - ANS-Freezer burn
"Long fed cattle" refers to grain fed cattle that have been on the feedlot for ____ days. -
ANS-more than 130
"Long-Fed" refers to cattle that are grain fed for: - ANS-More than 130 days
A ___________ is a minute amount of antibiotic, drug, hormone, insecticide, pesticide,
or environmental contaminant remaining in meat and poultry after harvesting. -
ANS-residue
A beef carcass possesses ________________ primal cuts. - ANS-8
A bullock is an intact male bovine _________ to _________ months of age. - ANS-9; 24
A common feed additive, used in hogs, that can cause compromised carcass quality if
abused is - ANS-Pay-Lean
A disease associated with the way pork is cooked is called: - ANS-Trichinosis
A disease associated with the way pork is cooked is called: - ANS-Trichinosis
A lamb carcass has 3% kidney and pelvic fat. The adjusted fat thickness at the twelfth
rib would be _______ added to the fat thickness. - ANS-1
A lamb carcass with a break joint white in color would be considered young. -
ANS-FALSE
A lamb crown roast is made by using two _____ roasts, sewn together to form a circle. -
ANS-rib
A live lamb weighs 120 lbs. What carcass weight is expected? - ANS-52 lbs.
A ready to eat meat product should be kept above ________ degrees F. - ANS-140
About ________ percent of beef that is graded in the United State is Prime - ANS-2
About 55 percent of beef that is graded in the United States is - ANS-choice
,Abusive handling and overcrowding causes a ________ of weight during the shipping of
live animals - ANS-Loss
According to the Nutritional Labeling & Education Act, all of the following are required
on a nutritional label EXCEPT ________. - ANS-Recommended Daily Allowance of
calories per serving
Aging - ANS-Keeping meat at 35-38 degrees for a period of time. Breaks down
enzymes.
All beef is required to have an USDA grade stamped on it - ANS-FALSE
All fresh and processed meat and poultry are required by the USDA to meet rigid
standards for wholesomeness and _____. - ANS-sanitation
All of the following are processed meats EXCEPT ________. - ANS-Fresh ham slice
All of the following are results of freezer burn EXCEPT - ANS-meat becomes more
palatable
All protein is the same. - ANS-FALSE
Altering the diet can help prevent heart disease, cancer, and obesity. - ANS-TRUE
An US Number 1 grading hog carcass has over __________ percentage of lean cuts. -
ANS-53
Animals foods are less digestible than vegetable foods. - ANS-FALSE
Ascorbic Acid is one form of ________ and is used as a curing accelerator in
combination with other curing agents to fix color at a faster rate or preserve color during
storage. - ANS-Antioxidant
At what temperature do most bacteria begin to grow? - ANS-40 degrees F
At what temperature is Salmonella enteritis killed? - ANS-140 degrees F
At what temperature range should meat be cooked to best retain moisture? -
ANS-moderate temperature (325 degrees F)
, At what time post-mortem is rigor complete? - ANS-48 hours
Barding - ANS-tying thin slices of fat, such as bacon or pork fatback, over meats or
poultry that have little to no natural fat covering in order to protect and moisten them
during roasting
Beef
Brisket
Corned
Moist - ANS-
Beef
Brisket
Flat Half (Boneless)
Moist - ANS-
Beef
Brisket
Whole (Boneless)
Moist - ANS-
Beef
Chuck
7 Bone Pot Roast
Moist - ANS-
Beef
Chuck
Arm Pot Roast
Moist - ANS-
Beef
Chuck
Arm Pot Roast (Boneless)
Moist - ANS-
Beef
Chuck
Blade Roast
Meats Evaluation Test Bank
_____ is a dry heat cooking method used for tender steaks, chops, and poultry parts in
which heat from gas or electric coils heat the top of the food. - ANS-Broiling
_____ is unique, as it only occurs in foods of animal origin, such as red meat, poultry,
fish, and eggs. - ANS-Vitamin B12
________ is a broad term to identify meat that has been changed by cooking, curing,
canning, drying, or a combination of these - ANS-Processed meat
________ is a disease caused by eating meat from wild game or hogs that have been
infected with the parasite ________. - ANS-Trichinosis, Trichinae
________ is defined by the USDA as the edible part of the animal that is muscle tissue
attached to bone - ANS-skeletal meat
________ is the fat found inside the muscle and ________ is the fat found between the
muscles - ANS-Intramuscular; Intermuscular
________ is the hind leg of a hog that has not been cured or smoked. It may be sold
with a bone or boneless. - ANS-Fresh ham
________ was one of the earliest "food additives." The term "food additives" is used
collectively to identify edible substances that may, by legal approval, be added to foods
for flavoring, coloring, preserving, extending and/or for improving or maintaining the
food's natural appeal. - ANS-salt
_________ are calves that are 1 to 2 years old and are sold to be fed to finish for
slaughter. - ANS-Yearling feeders
______________ is defined by the USDA as the edible part of the animal that is muscle
tissue attached to the bone. - ANS-Skeletal meat
________________ and ________________ are the two types of connective tissue that
affect meat tenderness. - ANS-Dense; loose
,_____________________ is the drying out of the surface tissues of food during freezer
storage. It deteriorates the quality of the food and is caused by improper wrapping or
punctures in the package that may allow air to enter. - ANS-Freezer burn
"Long fed cattle" refers to grain fed cattle that have been on the feedlot for ____ days. -
ANS-more than 130
"Long-Fed" refers to cattle that are grain fed for: - ANS-More than 130 days
A ___________ is a minute amount of antibiotic, drug, hormone, insecticide, pesticide,
or environmental contaminant remaining in meat and poultry after harvesting. -
ANS-residue
A beef carcass possesses ________________ primal cuts. - ANS-8
A bullock is an intact male bovine _________ to _________ months of age. - ANS-9; 24
A common feed additive, used in hogs, that can cause compromised carcass quality if
abused is - ANS-Pay-Lean
A disease associated with the way pork is cooked is called: - ANS-Trichinosis
A disease associated with the way pork is cooked is called: - ANS-Trichinosis
A lamb carcass has 3% kidney and pelvic fat. The adjusted fat thickness at the twelfth
rib would be _______ added to the fat thickness. - ANS-1
A lamb carcass with a break joint white in color would be considered young. -
ANS-FALSE
A lamb crown roast is made by using two _____ roasts, sewn together to form a circle. -
ANS-rib
A live lamb weighs 120 lbs. What carcass weight is expected? - ANS-52 lbs.
A ready to eat meat product should be kept above ________ degrees F. - ANS-140
About ________ percent of beef that is graded in the United State is Prime - ANS-2
About 55 percent of beef that is graded in the United States is - ANS-choice
,Abusive handling and overcrowding causes a ________ of weight during the shipping of
live animals - ANS-Loss
According to the Nutritional Labeling & Education Act, all of the following are required
on a nutritional label EXCEPT ________. - ANS-Recommended Daily Allowance of
calories per serving
Aging - ANS-Keeping meat at 35-38 degrees for a period of time. Breaks down
enzymes.
All beef is required to have an USDA grade stamped on it - ANS-FALSE
All fresh and processed meat and poultry are required by the USDA to meet rigid
standards for wholesomeness and _____. - ANS-sanitation
All of the following are processed meats EXCEPT ________. - ANS-Fresh ham slice
All of the following are results of freezer burn EXCEPT - ANS-meat becomes more
palatable
All protein is the same. - ANS-FALSE
Altering the diet can help prevent heart disease, cancer, and obesity. - ANS-TRUE
An US Number 1 grading hog carcass has over __________ percentage of lean cuts. -
ANS-53
Animals foods are less digestible than vegetable foods. - ANS-FALSE
Ascorbic Acid is one form of ________ and is used as a curing accelerator in
combination with other curing agents to fix color at a faster rate or preserve color during
storage. - ANS-Antioxidant
At what temperature do most bacteria begin to grow? - ANS-40 degrees F
At what temperature is Salmonella enteritis killed? - ANS-140 degrees F
At what temperature range should meat be cooked to best retain moisture? -
ANS-moderate temperature (325 degrees F)
, At what time post-mortem is rigor complete? - ANS-48 hours
Barding - ANS-tying thin slices of fat, such as bacon or pork fatback, over meats or
poultry that have little to no natural fat covering in order to protect and moisten them
during roasting
Beef
Brisket
Corned
Moist - ANS-
Beef
Brisket
Flat Half (Boneless)
Moist - ANS-
Beef
Brisket
Whole (Boneless)
Moist - ANS-
Beef
Chuck
7 Bone Pot Roast
Moist - ANS-
Beef
Chuck
Arm Pot Roast
Moist - ANS-
Beef
Chuck
Arm Pot Roast (Boneless)
Moist - ANS-
Beef
Chuck
Blade Roast
