
3/27 Meats
Quiz by Timothy Tatsch
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10 questions
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- Q1Which of these factors does not affect the browning of meat?All of the aboveCooking temperatureCooking timeAmount of fat in the meat120s
- Q2True/False: The internal temperature of pork should be 145 degrees F to kill bacteria and the parasite Trichinella spiralisTrueFalse120s
- Q3What is the recommended internal cooking temperature for beef roasts, steaks and chops cooked to a medium rare degree of doneness?160145125130120s
- Q4What cookery method is usually referred to as pot roasting?RoastingBroilingBraisingStewing120s
- Q5The Meat Institute petitioned FSIS to allow processor to reduce nitrate levels from ____ ppm to ____ ppm in bacon.120 to 100100 to 80100 to 12080 to 100120s
- Q6What processed meat additive is found naturally in eggs and used in maintaining emulsions in mixes?Potassium sorbateLecithinIsolated soy proteinsMono and di-glycerides120s
- Q7True/False: The Temperature Danger Zone is between 40 degrees F and 140 degrees F?TrueFalse120s
- Q8E. coli 0157:H7 is commonly found in ______________?Raw fishProcessed meatRaw and undercooked meatPork120s
- Q9Which 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 aureusClostridium botulinumListeria monocytogenesClostridium perfringens120s
- Q10Who is responsible for food safety management?ProducersConsumersProcessorsAll of the above120s