3-25 Meats
Quiz by Timothy Tatsch
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11 questions
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- Q1Which 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 flavoringCooking method is based on the cut of meat with dry methods being used on mor tender cuts of meat and moist on less tender cuts30s
- Q2Which of the following procedure would NOT be a function used to produce a processed meat product?GrindingCookingCuringDrying300s
- Q3The spread of harmful, pathogenic bacteria from one surface to another, one surface to person, or person to person is commonly known as:Pathogenic convectionCross contaminationCross-checkingCross referencing300s
- Q4Which ingredients within a processed meat product MUST be listed on the label?All ingredients of a processed product must be listed on the labelIngredients on the label are voluntary and do not have to be listedOnly ingredients used as a salt or cure salt substituteOnly ingredients used to enhance flavor and juiciness300s
- Q5Flavorings used in meat products are divided into what two types?Solid and liquidInterior and exteriorNatural and syntheticOffensive and defensive300s
- Q6Whole muscle product surfaces should be cooked to what temperature?160 degrees F and 71 degrees160 degree F71 degrees C145 degrees F300s
- Q7What is the recomended freezer storage time for ground pork?1 - 3 Months6-9 months3-4 monthsNone of the others300s
- Q8Once 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 hour2 hours5hours3 hours300s
- Q9Defrosting of meat causes liquid to be release from the ice which can result in the breaking of _______________ and a loss of juiciness.Cell MembranesNone of thesePeptide bondsEmulsions300s
- Q10Which bacterial Causative agent is found in raw and smokes fish?Listeria monocytogensClostridium BotulinumEscherichia coliAll of these300s
- Q11Which FFA Meats judging team has the coolest, smartest, and most fun team members of all time?HondoBoerneMarionCollege Station HS300s