State FFA Meat Contest

2012

Written Quiz

  1. Cattle that have received grain feeding for more than 130 days are referred to as

a.back-grounded cattleb. grass fed cattlec. long fed cattled.short fed cattle

  1. Meat from cattle that are less than one year old is called
  1. calfb. grass fedc. short fedd. veal
  1. The inspection program designed to prevent public health hazards by setting critical limits is

a.FSISb. HACCPc. SSOPd.Meat Inspection Act

  1. Muscle tissue that comes from the heart is called

a.cardiac muscleb.skeletal musclec.smooth muscled. trim meat

  1. The maximum allowed fat content that the government allows in hot dogs is

a.30%b. 25%c.20%d.15%

  1. This additive is used to increase the water holding ability of processed meats

a.ascorbic acidb.BHA and BHTc.papain d. phosphates

  1. Which USDA beef quality grade would have the least fat?

a.choiceb.primec. selectd. standard

  1. An example of a beef subprimal cut is

a.chuckb. loinc.rib d. sirloin tip

  1. Aging meat results in additional?

a.tendernessb.flavorc. juiciness d. both a and b

e. none of the above

  1. The pigment responsible for the bright red meat color is

a.deoxymyoglobinb.metmyoglobinc.myoglobind. oxymyoglobin

  1. What temperature should fresh meat be stored?

a.less than 25 oFb.34 - 40oFc.40 - 50oF d. above 40oF

  1. Ground meats are usually safe to keep in the refrigerator for

a.1-2 daysb. 3-4 daysc.5-6 days

d.none of the above, ground meats should be consumed immediately

BACK

  1. Which foodborne bacteria can cause a miscarriage in pregnant women?

a.Clostridium botulinumc.Escherichia coli 0157:H7

b.Clostridium perfringensd.Listeria monocytogenes

  1. Dehydration of the meat surface due to freezer storage is called?

a.cold shorteningb.cold burnc.freezer drying d. freezer burn

  1. Which is the safest method to thaw meat?

a.counter top in bowlc. refrigerator

b.hot waterd. all of the above methods are safe

  1. Which of the following meats would be the least desirable to cook on an outdoor grill?

a.bottom round steakc. smoked sausage

b.T-bone steakd. all of the above are acceptable

  1. Which of the following is not required on the label of a package of wieners?

a.inspection markc. manufacturer’s name and address

b. percent fatd.ingredients

  1. Mutton is term for
  1. young beef animalsb. old beef animals (greater than 1 year)

c.young sheep animalsd. old sheep animals (greater than 1 year)

  1. Which of the following is an example of moist heat cookery

a.braisingb. broilingc. pan broilingd. roasting

  1. Which of the following would be an advantage of vacuum packaging meats?
  1. has a more pleasant fresh meat odor when opened
  2. has a more acceptable lean color
  3. decreases moisture loss and shrinkage
  4. decreases the storage time