2008 State FFA Meats Evaluation Written Examination
Directions: Place your name, chapter, and contestant number on the accompanying scantron form that you will receive from the test administrators. Read each of the following multiple-choice items and the possible answers carefully. Mark the letter of the correct answer on your answer sheet (scantron form) as instructed by the test administrators. PLEASE MAKE NO MARKS ON THIS TEST.
1. Long fed cattle are those that have been:
a. Fed on the range their entire life.
b. Grain fed cattle kept in the feedlot for 90 – 100 days.
c. Grain fed cattle kept in the feedlot for more than 130 days.
d. Grass fed cattle that are given supplements of vitamins and minerals.
2. A very small amount of antibiotic, drug, hormone, pesticide, or environmental contaminate remaining in meat and poultry after slaughter is called a/an:
a. Additive.
b. Antioxidant.
c. Nitrate.
d. Residue.
3. When food is exposed to gamma rays or X-rays to destroy harmful bacteria, the process is called:
a. Dehydration.
b. Irradiation.
c. Pasteurization.
d. Smoking.
4. Sausage that are traditionally cured and air dried are called:
a. Canned.
b. Cooked.
c. Dry.
d. Fresh.
5. A mineral seasoning used as an additive to preserve and enhance the flavor of meat is:
a. Ascorbic acid.
b. Papain.
c. Potassium sorbate.
d. Sodium chloride.
6. A cooked canned meat specialty product used for spreads or a base for dips and made by adding seasoning to finely ground ham is:
a. Deviled ham.
b. Ham and cheese loaf.
c. Kielbasa.
d. Luncheon meat.
7. Which is a dry sausage?
a. Bologna
b. Bratwurst
c. Frankfurter
d. Salami
8. Why is meat usually included in the diet?
a. Furnishes generous quantities of carbohydrates
b. Furnishes generous quantities of protein
c. Provides all the minerals needed for human consumption
d. Provides all the vitamins needed for human consumption
9. How can one easily lower the fat (calorie) intake when eating chicken?
a. Baste the chicken with margarine prior to frying
b. Fry the chicken in a deep fat fryer
c. Remove skin from the chicken prior to eating
d. Use olive oil to fry the chicken
10. If a diet product is labeled Light/Lite, it means the product has:
a. 1/3 fewer calories or ½ the fat of the original product.
b. 10% more of the daily value of the vitamins of the original product.
c. 80% of the daily value of the vitamins of the original product.
d. No calories or 10% of the fat of the original product.
11. Which is a not a primal cut of beef?
a. Chuck
b. Ham
c. Loin
d. Round
12. Ground Turkey Meat differs from Ground Turkey in that Ground Turkey Meat may NOT contain:
a. Breast meat.
b. Dark meat.
c. Skin.
d. White meat.
13. It is BEST to leave raw meat in the store wrap after bringing it home from the store because:
a. Repeated handling can introduce bacteria into the meat
b. Sale price is readily available
c. Taste of the product is affected by handling
d. Sell-by-date label gives grounds for libel suites
14. Which product is safe to eat when mold is found on the outside surface?
a. Bacon
b. Country ham
c. Hotdogs
d. Sliced lunch meats
15. What temperatures are needed for freezing and storing meat?
a. 0°F or lower
b. 20°F to 25°F
c. 25°F to 30°F
d. 32°F or higher
16. Which is true about freezer burn?
a. Can be eliminated by punching holes in the wrapping
b. Caused by improper wrapping that allows air to enter
c. Improves the taste of meat
d. Makes food unsafe for eating
17. A plant enzyme used to tenderize meat is:
a. Lecithin.
b. Papain.
c. Potassium sorbate.
d. Sodium nitrate.
18. Which is not a USDA beef grade?
a. Choice
b. Good
c. Prime
d. Standard
19. To what MINIMUM internal temperature should lamb be roasted?
a. 100°F
b. 120°F
c. 145°F
d. 180°F
20. The use of a moisture vapor-proof film to protect meat from the time of fabrication until it reaches the customer is called:
a. Dehydration.
b. Dry aging.
c. Freeze wrapping.
d. Vacuum packaging.
21. What is the MAXIMUM fat content (by weight) for hot dogs as established by the USDA?
a. 30%
b. 40%
c. 50%
d. 60%
22. Which cut has the highest calorie content?
a. Beef top round
b. Chicken dark meat
c. Lean ground beef, 90% lean, broiled
d. Pork tenderloin
23. How many ounces of cooked lean meat, poultry, or fish constitute a serving of meat based upon dietary guidelines?
a. 2 to 3 ounces
b. 4 to 6 ounces
c. 6 to 8 ounces
d. 8 to 10 ounces
24. Which has the LONGEST freezer storage time when held at 0°F or colder?
a. Bacon
b. Chicken nuggets
c. Hotdogs
d. Whole poultry
25. Sodium nitrate is an additive which prevents the growth and development of which microorganism?
a. Bacillus cereus
b. Clostridum botulinum
c. E. coli O157:H7
d. Listeria monocytogenes
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