2009 ND FFA Processed Meat Formulation
Today is June 4, 2009. Big Steve’s Pizza Parlor has a contract with you to provide ground beef in
10,000 lb batches. Today you have the following meat ingredients at your disposal in order to
formulate an 80% lean/20 % fat ground beef product. Formulate the cheapest possible product
(without violating government regulations; round to two decimals throughout the calculations)
and then answer the following questions. Good luck.
Product
Box Date
Temperature (°F)
Lean Content
Price $/lb
Beef Chuck
June 3
32
79%
1.30
Beef Brisket
June 2
34
83%
0.98
Beef Trim
June 2
29
50%
0.90
Beef Loin
June 1
37
86%
2.57
Beef Round
May 29
31
96%
1.09
Beef Heart
June 2
34
86%
0.86
Lamb Shanks May 27
35
61%
3.34
(Use a Number two lead pencil to mark your grademaster answer card #23040)
1. What is the correct (lowest) price for the 80/20 ground beef you are selling Big Steve ($/lb)?
A. $0.89
B. $0.97
C. $1.02
D. $0.95
2. Which is the leanest product that could be used from the available ingredients?
A. Lamb Shank
B. Beef Trim
C. Beef Chuck
D. Beef Round
3. How many of the ingredients listed above are eligible to be used according to federal
regulations?
A. Two
B. Three
C. Four
D. Five
4. How many beef variety meats are listed?
A. Zero
B. One
C. Two
D. Three
5. If one of your ingredients was beef round, which of the following would need to be included
in your final mixture?
A. Lamb Shank
B. Beef Chuck
C. Beef Heart
D. Beef Loin
6. Which of the following temperatures would allow for the rapid growth of bacteria?
A. 26 F
B. 32 F
C. 36 F
D. 55 F
7. How many pounds of Beef Trim are in the final correct calculation (10,000 pound batch)?
A. 0
B. 910
C. 2230
D. 5640
8. How much money was saved on the 1000 lb batch by using the correct formulation, as
compared to the alternative?
A. $500
B. $1000
C. $1200
D. $478
9. If available, how much cheek meat could you put into the mixture?
A. 25%
B. 45%
C. 75%
D. All
10. If Big Steve ordered 5 batches of ground beef (10,000 lbs per batch), how much would it cost
him?
A. $52,500
B. $37,500
C. $91,278
D. $48,500
2009 ND FFA Processed Meat Formulation
Key
1. B
2. D
3. B
4. A
5. B
6. C
7. B
8. A
9. A
10. D
2009 North Dakota State Meat CDE Written Test
Mark your answers on the grademaster card (#25420) with a number 2 lead pencil. Make dark marks, erase
completely to change.
Storage
1. What process is used to eliminate most of the air surrounding meat in a package in order
to extend shelf life?
A. Cut and wrap with butcher paper
D. Wax paper and plastic
B. Zipper bags
wrapping
C. Vacuum sealing
2. How long may canned meats be kept in a refrigerator (32-36°F) after opening?
A. 1-2 days
C. 5-7 days
B. 3-5 days
D. 10-14 days
3. How long may ground beef be kept in a refrigerator (32-36°F) without reducing quality?
A. 1-2 days
C. 5-7 days
B. 3-5 days
D. 10-14 days
4. What temperature should frozen meat be held at?
A. Less than 0°F
B. 15°F
C. 28°F
D. 32°F
5. What is the process that produces dry, white, and tacky frozen meat called?
A. White out
C. Freezer Burn
B. Dry, white, tacky meat
D. Frost Bite
6. 6. At what temperature does meat freeze?
A. –10 C
B. –2 C
Cookery
7. What is the result of over-cooking a meat product?
A. Shrinkage
B. Reduced tenderness
C. 4 C
D. 12 C
C. Reduced juiciness
D. All of the above
8. Meat browned slowly then cooked in a small amount of liquid has been?
A. Fried
C. Braised
B. Grilled
D. Broiled
9. What is the appropriate thickness of a pork chop that is to be broiled?
A. ¼”
C. ¾”
B. ½”
D. 2”
10. When pan-frying, what is the most important meat characteristic?
A. Thick, Dry
C. Fatty, Dry
B. Thin, Tender
D. In a casing
11. To what minimum internal temperature should ground beef be cooked to insure safety?
A. 130 F
C. 160 F
B. 145 F
D. 190 F
Nutrition
12. How much meat should be included in a daily diet?
A. 2-3 oz.
B. 6-8 oz.
13. How much meat do Americans eat per day?
A. 1.5 ounces
B. 2.5 ounces
C. 4-6 oz.
D. 10-12 oz.
C. 4.0 ounces
D. 8.0 ounces
14. Which of the following only comes from foods of animal origin?
A. Vitamin C
C. Selenium.
B. Vitamin B12
D. Calcium
15. What percent of total fat is saturated fat in a lamb chop?
A. 25%
C. 36%
B. 32%
D. 42%
General
16. Which of the following is not a quality grade of beef?
A. Prime
B. Cutter
C. Cull
D. Standard
17. How much boneless uncooked meat should be allowed per serving?
A. 1 lb
C. 2 lbs
B. ½ lb
D. 1/3 lb
18. Which of the following is not considered when judging meat quality?
A. Maturity
B. Lean texture
C. Fat depth
D. Lean color
19. What is the difference between the butt portion of the ham and a half-ham?
A. The butt portion comes from the shoulder
B. The half ham is cut at a different angle than the butt portion
C. The butt portion has had ham center slices removed
D. The half-ham is only half pork and the rest is beef
20. What is “papain”?
A. An organic meat wrap
B. Paper made from lambs skin
C. The thin membrane that covers bone joints
D. A meat tenderizer that is derived from the exotic, tropical fruit, the papaya
2009 North Dakota State Meat CDE Written Test
Key
1. C
2. C
3. A
4. A
5. C
6. B
7. D
8. C
9. C
10. B
11. C
12. C
13. C
14. B
15. C
16. C
17. D
18. D
19. C
20. D