#126 Asgn Harvesting Review - Livestock
Quiz by Yvette Ingram
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
Poor transportation CANNOT cause which of the following health problems?
Bruising
Swine flu
Trampling
Stress
30s - Q2
Which of the following is the second step in swine hair removal?
Skinning
Singeing
Tumbling machine
Scalding
30s - Q3
Antemortem inspection is done at which stage of the slaughter process?
Splitting
Holding
Transportation
Grading
30s - Q4
Beef carcasses with B maturity are in which age group?
Over 96
42 to 72
72 to 96
30 to 42
30s - Q5
Which of the following animals was NOT included in the Humane Slaughter Act of 1958?
Horse
Cattle
Chicken
Swine
30s - Q6
Which beef cut is inexpensive and often used to feed a large number of people?
Loin
Shank
Round
Brisket
30s - Q7
Which cut of pork meat only has thin layers of lean meat?
Ham
Loin
Belly
Shoulder butt
30s - Q8
The hot box is usually set between what temperature range?
180 to 360°F (82 to 182°C)
45 to 55°F (7 to 13°C)
26 to 28°F (-3 to -2°C)
250 to 275°F (121 to 135°C)
30s - Q9
Which of the following used in the slaughter process increases color and tenderness in the meat?
Stunning
Holding stage
Evisceration
Electric stimulators
30s - Q10
Which of the following is NOT a quality grade for young beef (A and B maturity)?
Choice
Cutter
Prime
Select
30s - Q11
What are by-products?
Product of the animal used as ingredient in non-meat products
Primal cuts
Retail cuts
Non-major meat cuts sold to niche markets
30s - Q12
What does URMIS stand for?
Uniform Retail Meat Incorporated Study
Uniform Retail Meat Identity Standards
Uniform Reform Meat Identity Standards
United Retail Meat Identity Standards
30s - Q13
What is the primary determination of beef quality grade?
Color of lean
Marbling
Maturity
Firmness
30s - Q14
What is NOT a determining factor in yield grading?
Texture
Amount of external fat
Hot carcass weight
Size of the ribeye muscle
30s - Q15
Which animal’s heart valves are used in humans?
Swine
Chickens
Sheep
Cattle
30s