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3-25 Meats

Quiz by Timothy Tatsch

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11 questions
Show answers
  • Q1
    Which of the following statements is most accurate concerning cooking methods of meat products?
    Moist method for more tender cuts such as chops and steaks and dry method for tougher cuts such as roasts.
    Cooking methods depend on species as well as desired degree of doneness (DOD)
    Any cooking method is fine on any cut of meat as long as salt is used as a flavoring
    Cooking method is based on the cut of meat with dry methods being used on mor tender cuts of meat and moist on less tender cuts
    30s
  • Q2
    Which of the following procedure would NOT be a function used to produce a processed meat product?
    Grinding
    Cooking
    Curing
    Drying
    300s
  • Q3
    The spread of harmful, pathogenic bacteria from one surface to another, one surface to person, or person to person is commonly known as:
    Pathogenic convection
    Cross contamination
    Cross-checking
    Cross referencing
    300s
  • Q4
    Which ingredients within a processed meat product MUST be listed on the label?
    All ingredients of a processed product must be listed on the label
    Ingredients on the label are voluntary and do not have to be listed
    Only ingredients used as a salt or cure salt substitute
    Only ingredients used to enhance flavor and juiciness
    300s
  • Q5
    Flavorings used in meat products are divided into what two types?
    Solid and liquid
    Interior and exterior
    Natural and synthetic
    Offensive and defensive
    300s
  • Q6
    Whole muscle product surfaces should be cooked to what temperature?
    160 degrees F and 71 degrees
    160 degree F
    71 degrees C
    145 degrees F
    300s
  • Q7
    What is the recomended freezer storage time for ground pork?
    1 - 3 Months
    6-9 months
    3-4 months
    None of the others
    300s
  • Q8
    Once a roast has been cooked through, in the oven, what is the longest time one can wait to eat it awhile still maintaining optimum eating quality?
    1 hour
    2 hours
    5hours
    3 hours
    300s
  • Q9
    Defrosting of meat causes liquid to be release from the ice which can result in the breaking of _______________ and a loss of juiciness.
    Cell Membranes
    None of these
    Peptide bonds
    Emulsions
    300s
  • Q10
    Which bacterial Causative agent is found in raw and smokes fish?
    Listeria monocytogens
    Clostridium Botulinum
    Escherichia coli
    All of these
    300s
  • Q11
    Which FFA Meats judging team has the coolest, smartest, and most fun team members of all time?
    Hondo
    Boerne
    Marion
    College Station HS
    300s

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