2010 ND FFA Processed Meat Formulation Problem

Today, June 10, we will need to feed the masses at the ND State FFA Convention, you have the following meat ingredients at your disposal in order to formulate a 75% lean/25% fat,fresh pork/beef bratwurst and 500 pounds are needed. Determine the least cost formulation (without violating government regulations; round to two decimals throughout the calculations) and then answer the following questions. One thousand hungry FFA members are counting on you!

Product Lean ContentManufacture Date Temperature Price $/lb

Beef Clod79%June 7, 201033 F1.59

Beef Brisket83%June 9, 201032 F1.52

Beef Trim (81’s)81%June 8, 201034 F1.45

Beef Trim (50’s)50%June 5, 201035 F0.89

Beef Loin Steaks90%June 7, 201037 F4.21

Pork Trim (42’s)42%June 8, 201033 F0.64

Pork Trim (72’s)72%June 4, 201028 F0.82

Lamb Shanks61%June 7, 201033 F3.34

Lamb Trim70%June 7, 201034 F2.89

(Use a Number two lead pencil to mark your grademaster answer card #23040)

  1. What is the correct (lowest) price for the 75% lean bratwurst for convention ($/lb)?

A. $1.36B. $1.01C. $1.33D. $0.95

  1. What combination of meat ingredients listed below could not be used to produce a 75% lean bratwurst?

A. Lamb Shank and Lamb Trim B. Beef Trim (81’s) and Pork Trim (42’s)

C. Beef Clod and Beef Trim (50’s)D. Beef Loin and Pork Trim (72’s)

  1. How many of the ingredients listed above are eligible to be used according to federal regulations?

A. FourB. SixC. SevenD. Nine

  1. How many variety meats are listed?

A. ZeroB. OneC. TwoD. Three

  1. In terms of the list of ingredients, what is a good definition of “trim”?

A. Fat from the surface of a cut

B. A Variety Meat

C. Small pieces of meat produced while fabricating wholesale cuts

D. Large chunks of meat to be sold to consumers for roasts

  1. How much would 550 lbs of lamb shank cost?

A. $1500B. $275C. $1837D. $1121

  1. What percentage of Beef Trim (81’s)is in the correct formulation?

A. 0B. 33C. 79D. 85

  1. What two ingredients make up the correct formulation?

A. Pork Trim(42’s) and Beef ClodB. Pork Trim (42’s) and Beef Trim (81’s)

C. Pork Trim (42’s) and Beef BrisketD. Pork Trim (72’s) and Beef Brisket

  1. According to law, how much water could you put into the mixture?

A. <5%B. 10% C. 25%D. >50%

  1. If Mr. Zimmerman ordered 1000 bratwurst, @ 4 bratwurst/lb, how much would it cost him?

A. $252.50B. $101.00C. $332.50D. $404

2010 ND FFA Processed Meat Formulation

Key

  1. C
  2. B
  3. A
  4. A
  5. C
  6. C
  7. D
  8. B
  9. A
  10. C

2010North DakotaState Meat CDE Written Test

Do not write on this test, mark your answers on the Grade Master answer card. Make dark marks. Erase completely to change.

  1. Meat provides the largest amount of what essential nutrient to the human diet?

A. Protein

B. Carbohydrates

C. Water

D. Vitamin D

  1. From the following list, identify the wholesale cut of beef?

A. T-bone steak

B. Ground beef

C. Beef round

D. Rump roast

  1. What is the highest USDA grade of beef?

A. High Choice

B. Select

C. Prime

D. Kobe

  1. Fresh meat is a good source of which of the following nutrients?

A. Vitamin DB. IronC. UnobtaniumD. Sodium

  1. How many ounces of cooked meat is considered a serving?

A. 3ozB. 6 ozC. 10 ozD. 16 oz

  1. What is a good definition of marinating in regards to meat?

A. Smoking meat over wood

B. Consumer friendly

C. Adding moisture to cuts of meat by soaking or injection

D. Adding flavor to meat using spices

  1. What is a good definition of “aging” when talking about beef?

A. Reducing the fat content

B. Grinding meat to improve palatability

C. Determining the age of cattle at the time of slaughter

D. Holding beef in an unfrozen state to improve tenderness

  1. What is the difference between USDA Inspection and USDA Grading?

A. Inspection = wholesomeness and Grading = quality

B. Inspection = quality and Grading = quantity

C. Inspection = quantity and Grading = wholesomeness

D. Inspection = quality and Grading = wholesomeness

  1. What is the most commonly used additive in processed meats?

A. SaltB. SugarC. Sodium Nitrite`D. Spices

  1. What is the maximum amount of fat allowed in ground beef?

A. 50%B. 40%C. 30%D. 20%

  1. How long may ground beef be kept in a refrigerator (32-36°F) without reducing quality?

A. 1-2 days

B. 3-5 days

C. 5-7 days

D. 10-14 days

  1. At which of the following temperatures will pork be frozen?

A. 0° FB. 17° FC. 25° FD. All the above

  1. Meat browned slowly then cooked in a small amount of liquid has been?

A. Fried

B. Grilled

C. Braised

D. Broiled

  1. Frozen meats should be stored at what maximum temperature (F)?

A. 36B. 28C. 0D. -20

  1. What color is fresh beef?

A. Slightly gray

B. Light or dark pink

C. Cherry/ bright red

D. Dark rose

  1. What color is fresh pork?

A. Slightly gray

B. Cherry/ bright red

C. Reddish pink

D. Brick red

  1. Maturity and what other factor are used to assign beef quality grades?

A. Color

B. Tenderness

C. Marbling

D. Conformation

  1. What causes the change in flavor when cooked meat is reheated?

A. Salt is removed from the meat

B. Marbling is restored, causing a more desirable flavor

C. Surface oxidation

D. The Maillard reaction results in a smoky, barbequed flavor

  1. In order to effectively reduce the lethal number of pathogens in a ground beef patty; it should be cooked to what minimum internal temperature (°F)?

A. 160B. 185C. 190D. 210

  1. Which of the following is not considered when calculating USDA Yield Grade in beef carcasses?

A. Hot Carcass Weight

B. Live Weight

C. Back Fat, measured at the juncture of the 12th and 13th rib

D. Ribeye Area, measured at the juncture of the 12th and 13th rib