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3/27 Meats

Quiz by Timothy Tatsch

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10 questions
Show answers
  • Q1
    Which of these factors does not affect the browning of meat?
    All of the above
    Cooking temperature
    Cooking time
    Amount of fat in the meat
    120s
  • Q2
    True/False: The internal temperature of pork should be 145 degrees F to kill bacteria and the parasite Trichinella spiralis
    True
    False
    120s
  • Q3
    What is the recommended internal cooking temperature for beef roasts, steaks and chops cooked to a medium rare degree of doneness?
    160
    145
    125
    130
    120s
  • Q4
    What cookery method is usually referred to as pot roasting?
    Roasting
    Broiling
    Braising
    Stewing
    120s
  • Q5
    The Meat Institute petitioned FSIS to allow processor to reduce nitrate levels from ____ ppm to ____ ppm in bacon.
    120 to 100
    100 to 80
    100 to 120
    80 to 100
    120s
  • Q6
    What processed meat additive is found naturally in eggs and used in maintaining emulsions in mixes?
    Potassium sorbate
    Lecithin
    Isolated soy proteins
    Mono and di-glycerides
    120s
  • Q7
    True/False: The Temperature Danger Zone is between 40 degrees F and 140 degrees F?
    True
    False
    120s
  • Q8
    E. coli 0157:H7 is commonly found in ______________?
    Raw fish
    Processed meat
    Raw and undercooked meat
    Pork
    120s
  • Q9
    Which of the following food borne causative agents has an onset time of 8 to 24 hours after consumption and can be prevented by prompt refrigeration of unconsumed cooked meat, gravy and fish?
    Staphylococcal aureus
    Clostridium botulinum
    Listeria monocytogenes
    Clostridium perfringens
    120s
  • Q10
    Who is responsible for food safety management?
    Producers
    Consumers
    Processors
    All of the above
    120s

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