Meats Evaluation Practice Quiz

Which statement is NOT correct about meat cookery?

• Browning develops flavor and color.
• salt should be added after cooking because salt draws juices to the surface and slows browning.
• Roast should be removed from the oven at about 51F below the doneness wanted as the internal temperature will continue to rise.
• Broiling is a moist heat method used to tenderize meat.

To obtain a 3 ounce portion of cooked bone-in meat, allow what amount of fresh meat?

• 1/4 - 1/3 pound
• 3/4 - 1 pound
• 1/3 - 2 pound
• 1/3 - 3/4 pound

What are the primary factors for determining the value and general acceptability of a beef carcass?

• Dressing percent and quality
• Dressing percent and yield
• Cutability and quality
• Tenderness and juiciness

What is the maximum amount of fat which ground beef can contain?

• 0.3
• 0.4
• 0.2
• 0.1

Which statement is correct about meat nitrites?

• Nitrites are found only in meats.
• Only about 4% of the amount of nitrites to which our bodies are exposed come from processed meats.
• About 87% of the amount of nitrites to which our bodies are exposed come from processed meat.
• Nitrite is the active form of nitrite used in curing.

The recommended storage time for maximum quality in a refrigerator for ground beef is ________.

• 3-5 days.
• 5-10 days
• 2 weeks
• 1-2 days

Which statement is NOT correct about freezing meat?

• Moisture-proof packaging is a good method of freezing to help prevent freezer burn
• Meat should be frozen at temperatures of zero F., or lower.
• Tenderized meat should not be frozen.
• The recommended, maximum freezer storage time, under proper conditions, is 6 to 12 months for beef.

Which statement is NOT correct about processed meat?

• All ingredients contained in a meat product must be listed on the label in order of predominance by weight.
• The term processed meat includes meat that has been changed by cooking, curing, and further processing to make sausage type products.
• All process meats are fully cooked.
• Some processed meats have a maximum fat content of 30%.

USDA inspection of meat is a guide to:

• Quality of the meat.
• Yield grade of the meat.
• Wholesomeness of the meat.
• All of the above.

What is the least desirable method of defrosting meat?

• Defrosting at room temperature
• Defrosting in a refrigerator.
• Defrosting in a microwave
• Cooking from a frozen state