3-23 Meats Monday
Quiz by Timothy Tatsch
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- 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
11 questions
Show answers
- Q1What is the recommended refrigerator storage time for fresh cuts such as chops, roast and steaks?7-14 daysOne day maximum3-5 days3-5 weeks30s
- Q2Guess who actually type this exam?Mrs. BillingsMrs. MillerMe Mr. Tatsch!Mr. Smith120s
- Q3What results from the oxidative changes and fat found in foods and can result in undesirable all flavors, aromas and textures?RancidityExsanguinationSecond-degree fowlingFreezer burn30s
- Q4In frankfurters, the final product should not contain more than____percent of a combination of fat and added water.2040603030s
- Q5What is a method to destroy pathogenic and foodborne bacteria that can be used on fresh meats, processed meat and spices?ReconciliationHACCPIrradiationIrrevolution30s
- Q6Which of the following statements can be found on the same handling label?Thaw and hot water or ovenWhere protective latex gloves when handling cured productRefrigerate leftovers within 24 hours or discardCook thoroughly30s
- Q7True 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.FalseTrue30s
- Q8What should the minimum internal temperature of ground beef before it is served and consumed?160°F145°F212°F145°C30s
- Q9Which of the following statements does not at the braising cooking method?Is recommended for less tender cuts meatIs considered the slowest of the dry cooking methodsInvolves adding a small amount of liquid to the cookie container and then covering the containerIs commonly referred to as pot roasting30s
- Q10Skeleton 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
- Q11Compounds That absorb oxygen, prevent rancidity and are commonly abbreviated as BHA and BHT are known as:Meat tenderizersStarter culturesAntioxidantCuring additives30s