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3-23 Meats Monday

Quiz by Timothy Tatsch

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11 questions
Show answers
  • Q1
    What is the recommended refrigerator storage time for fresh cuts such as chops, roast and steaks?
    7-14 days
    One day maximum
    3-5 days
    3-5 weeks
    30s
  • Q2
    Guess who actually type this exam?
    Mrs. Billings
    Mrs. Miller
    Me Mr. Tatsch!
    Mr. Smith
    120s
  • Q3
    What results from the oxidative changes and fat found in foods and can result in undesirable all flavors, aromas and textures?
    Rancidity
    Exsanguination
    Second-degree fowling
    Freezer burn
    30s
  • Q4
    In frankfurters, the final product should not contain more than____percent of a combination of fat and added water.
    20
    40
    60
    30
    30s
  • Q5
    What is a method to destroy pathogenic and foodborne bacteria that can be used on fresh meats, processed meat and spices?
    Reconciliation
    HACCP
    Irradiation
    Irrevolution
    30s
  • Q6
    Which of the following statements can be found on the same handling label?
    Thaw and hot water or oven
    Where protective latex gloves when handling cured product
    Refrigerate leftovers within 24 hours or discard
    Cook thoroughly
    30s
  • Q7
    True or False: Thawing meat in the microwave is the quickest recommended method but will lead to the greatest loss of juiciness from the thawed product.
    False
    True
    30s
  • Q8
    What should the minimum internal temperature of ground beef before it is served and consumed?
    160°F
    145°F
    212°F
    145°C
    30s
  • Q9
    Which of the following statements does not at the braising cooking method?
    Is recommended for less tender cuts meat
    Is considered the slowest of the dry cooking methods
    Involves adding a small amount of liquid to the cookie container and then covering the container
    Is commonly referred to as pot roasting
    30s
  • Q10
    Skeleton army is defined by the USDA as:
    Any muscle tissue from poultry obtained from the legs or wings only.
    Any muscle tissue derived from Brad to meet you for a value added processed meats.
    Any meat or meat product obtain from Cut so I’ve been previously frozen.
    Any edible muscle tissue of an animal attached to the bone.
    30s
  • Q11
    Compounds That absorb oxygen, prevent rancidity and are commonly abbreviated as BHA and BHT are known as:
    Meat tenderizers
    Starter cultures
    Antioxidant
    Curing additives
    30s

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