Meats test review
Slaughter
1. Exsanguination is the process of:
a. Killing the animal
b. Bleeding it out
c. Cutting it
d. Removing the hide
2. Which is not a method of
stunning?
a. Mechanical bolt
b. Electric Shock
c. Cutting the jugular
d. Carbon Dioxide Chamber
3. Why is it important to make sure
that the animal is not
hemorrhaging?
a. Meet becomes less tender
b. Blood spots show up
c. Meat has a shorter shelf
life
d. Meat becomes diseased
4. What is not a edible organ?
a. Brain
b. Liver
c. Kidneys
d. Esophagus
5. When an animal is knocked out
this is called
a. Immobilization
b. Exsanguation
c. Aging
d. Bleeding out
6. Animal when slaughtered die of
a. Electric Shock
b. Blunt force trauma
c. Blood Loss
d. All of the above
7. Shrouds are used to prevent
a. Drying out
b. Cooler shrink
c. Freezing
d. Bruising
8. Where are animals cut when they
are split in hal d
a. Between the 13th and 14th
rib
b. Backbone
c. Down the middle
d. Between the shanks
9. Meat is aged to improve
a. Texture
b. Tenderness
c. Palatability
d. Color
10. What is an alternative to aging?
a. Injection
b. Salt brine
c. Electric shock
d. Stunning
Beef Grades
Use the following options to label the
quality grades of meat
a. Prime
b. Choice
c. Select
d. Standard
11. $50 Steak at a high-end
Restaurant
12. Steak at Wal-Mart
13. Steak at Longhorn
14. Ground Beef
15. Steak in Fajitas a Puerto’s
16. Where is the meat that is the most
tender in an animal located?
a. Rib
b. Shoulder
c. Rump
d. Loin
17. How does fat affect quality grade?
a. The more marbling the
better the grade
b. The less fat the better the
grade
c. The more fat the better
the grade
d. Not too much, not too little
fat is the most desirable
18. Marbling is
a. Fat outside the muscle
b. The tiny specks of fat in
the muscle
c. The large strips of fat in
the muscle
d. The proportion of fat to
meat
19. Yield Grade Measures
a. Marbling
b. Palatability
c. Amount of meat on the
animal
d. Age of animal
20. A beef carcass is divided into how
many parts?
a. 2
b. 4
c. Not divided
d. 6
21. Most farmers who raise prime
beef usually work directly with
a. Feedlots
b. Processing plants
c. Restaurants
d. Consumers
22. What government organization
inspects meat in slaughter
facilities
a. NOAA
b. USDA
c. ATF
d. USDJ
23. Animal older than _______ cannot
receive the highest two beef
grades.
a. 24 months
b. 12 months
c. 42 months
d. 2 ½ years
24. the name of the specks of fat in
the meat is called
a. Intramuscular fat
b. Trimmings
c. Marbling
d. Fat veins
25. Trimmings are usually turned into
a. Hot Dogs
b. Bratwurst
c. Hamburger
d. Dog Food
26. What is a common wholesale cuts
used in all major meat animals
a. Shoulder
b. Rump
c. Loin
d. Side
27. Palatability involves
a. Texture, Appearance,
Smell
b. Appearance Smell, Flavor
c. Appearance, Smell, Flavor,
Texture
d. Texture, Appearance,
Smell, Cooking Method
Use the following pictures to answer the
questions below
28. What is the name of this retail
cut?
a.
b.
c.
d.
Flank
Skirt Steak
Strip Steak
Hanger Steak
29. What is the practical use of this
steak?
a. Steak at a restaurant
b. Fajitas
c. Stew
d. All of the Above
30. What would best describe how to
cook this cut?
a. Cut and cook it
b. Cook then slice
c. Broil
d. Use a slow cooker
31. What would best describe the
quality of the steak
a. High In fat
b. Very tender
c. Very tough
d. Lean
32. What is the name of this retail
cut?
a. Flank
b. Skirt Steak
c. Strip Steak
d. Hanger Steak
33. What would best describe the
quality of the steak
a. High In fat
b. Very tender
c. Very tough
d. Lean
35. What is the name of this retail
cut?
e. Filet Mignon
f. Ribs
g. Tenderloin
h. Strip Steak
36. When sliced what is the name of
this cut?
a. Strip
b. T bone
c. Porterhouse
d. Filet Mignon
37. What would best describe this
cut?
a. Highest marbling
b. Most expensive
c. Highest quality
d. All of the above
38. What is the name of this retail
34. What is the name of this retail
cut?
a.
b.
c.
d.
Flank
Ribs
Ribeye
Hanger Steak
cut?
i. Filet Mignon
j. Ribs
k. Tenderloin
l. Strip Steak
39. What would best describe this
cut?
a. Lean
b. Tough
c. Good Marbling
d. Used as a discount steak
40. What is the name of this retail
cut?
a. T bone
b. Porterhouse
c. Flat Iron
d. Strip Steak
41. What to retail cuts are used for
this cut?
a. Strip and Flat iron
b. T bone and flat iron
c. T bone and strip
d. Strip and Flank
44. What is the name of this retail
cut?
a.
b.
c.
d.
Flat Iron Steak
Ribs
Tenderloin
Strip Steak
45. What is the use of this cut
a. Bargain steak
b. Roast
c. Ground beef
d. Trimmings
46. List all the retail cuts in the chuck
47. What are the retail cuts in the loin
48. What are the retail cuts in the
brisket
49. What are the retail cuts in the
flank?
50. What are the retail cuts in the
42. What is the name of this retail
cut?
a.
b.
c.
d.
T bone
Porterhouse
Flat Iron
Strip Steak
43. What best describes this cut?
a. Lean
b. Used as fajitas
c. Slight marbling
d. Bone-in
round?
51. What are the retail cuts in the
Sirloin?
52. Retail cuts come from:
a. Trimmings
b. Wholesale cuts
c. High quality grades
d. all of the above
Meat preservation and Storage
Using the following options to match
the meat with the proper freezing
storage time
a. 1-2 months
b. 6-12 months
c. 6-9 months
d. 4-6
53. Beef
54. Lamb
55. Pork
56. Cured Meat
57. Yeast on meat will appear as
a.
b.
c.
d.
Fuzzy and green
Slimy and white
Slimy and green
Fuzzy and blue
58. Meat’s ph range is:
a. 7-8.2
b. 4.8-6.8
c. 3.2-7.7
d. 4.8- 6.7
59. Curing meat was created by the
a. China
b. Mongolia
c. Southern US
d. Russia
60. The 2 main ingredients when
curing are:
a. Salt and vinegar
b. Nitrates and bacteria
c. Salt and Sugar
d. Salt and Nitrates
Fish and Seafood
61. When fish is sold drawn it is
a. Whole
b. Eviscerated
c. Completely filleted
d. None of the above
62. Dressed means
a. Whole
b. Eviscerated
c. Completely filleted
d. None of the above
63. Most fish in the US s processed
a. On the ship
b. Inland
c. Plant on the docks
d. All of the above
64. What best describes a healthy
fish?
a.
b.
c.
d.
Bright eyes
Full eyes
Firm skin
All of the above
65. Fish are inspected by
a. USDA
b. NOAA
c. FSIS
d. USDJ
66. Crab and lobster grading is
determined through
a. Leg movement
b. Eyes
c. Skin
d. Toes
67. Color of fish
a. Tell accurately what the
fish is
b. Tell inaccurately what the
fish is
c. Tell the meat quality
d. Tell if it is male or female
68. Fish are killed by
a. Beheading
b. Shocking
c. Putting it in ice
d. All of the above
69. Most fish in groceries are received
a. Whole
b. Eviscerated
c. Pan dressed
d. Ready to eat
70. To eviscerate means
a. Remove head
b. Kill
c. Remove organs
d. Inspect