Today, June 10, we will need to feed the masses at the ND State FFA Convention, you have the following meat ingredients at your disposal in order to formulate a 75% lean/25% fat, fresh pork/beef bratwurst and 500 pounds are needed. Determine the least cost formulation (without violating government regulations; round to two decimals throughout the calculations) and then answer the following questions. One thousand hungry FFA members are counting on you!
Product
Beef Clod
Beef Brisket
Beef Trim (81’s)
Lean Content
79%
83%
81%
Manufacture Date Temperature Price $/lb
June 7, 2010
June 9, 2010
June 8, 2010
33 F
32 F
34 F
1.59
1.52
1.45
Beef Trim (50’s)
Beef Loin Steaks
Pork Trim (42’s)
Pork Trim (72’s)
Lamb Shanks
Lamb Trim
50%
90%
42%
72%
61%
70%
June 5, 2010
June 7, 2010
June 8, 2010
June 4, 2010
June 7, 2010
June 7, 2010
(Use a Number two lead pencil to mark your grademaster answer card #23040)
35 F
37 F
33 F
28 F
33 F
34 F
0.89
4.21
0.64
0.82
3.34
2.89
1.
What is the correct (lowest) price for the 75% lean bratwurst for convention ($/lb)?
A. $1.36 B. $1.01 C. $1.33 D. $0.95
2.
What combination of meat ingredients listed below could not be used to produce a 75% lean bratwurst?
A. Lamb Shank and Lamb Trim B. Beef Trim (81’s) and Pork Trim (42’s)
C. Beef Clod and Beef Trim (50’s) D. Beef Loin and Pork Trim (72’s)
3.
How many of the ingredients listed above are eligible to be used according to federal regulations?
A. Four B. Six C. Seven D. Nine
4.
How many variety meats are listed?
D. Three A. Zero
A. Fat from the surface of a cut
B. A Variety Meat
B. One C. Two
5.
In terms of the list of ingredients, what is a good definition of “trim”?
C. Small pieces of meat produced while fabricating wholesale cuts
D. Large chunks of meat to be sold to consumers for roasts
6.
How much would 550 lbs of lamb shank cost?
A. $1500 B. $275 C. $1837
7.
What percentage of Beef Trim (81’s) is in the correct formulation?
D. $1121
A. 0 B. 33 C. 79 D. 85
8.
What two ingredients make up the correct formulation?
A. Pork Trim(42’s) and Beef Clod B. Pork Trim (42’s) and Beef Trim (81’s)
C. Pork Trim (42’s) and Beef Brisket D. Pork Trim (72’s) and Beef Brisket
9.
According to law, how much water could you put into the mixture?
A. <5% B. 10% C. 25% D. >50%
10.
If Mr. Zimmerman ordered 1000 bratwurst, @ 4 bratwurst/lb, how much would it cost him?
A. $252.50 B. $101.00 C. $332.50 D. $404

Key
1.
C
2.
B
3.
A
4.
A
5.
C
6.
C
7.
D
8.
B
9.
A
10.
C

Do not write on this test, mark your answers on the Grade Master answer card. Make dark marks. Erase completely to change.
1.
Meat provides the largest amount of what essential nutrient to the human diet?
A. Protein
B. Carbohydrates
C. Water
D. Vitamin D
2.
From the following list, identify the wholesale cut of beef?
A. T-bone steak
B. Ground beef
C. Beef round
D. Rump roast
3.
What is the highest USDA grade of beef?
A. High Choice
B. Select
C. Prime
D. Kobe
4.
Fresh meat is a good source of which of the following nutrients?
B. Iron C. Unobtanium A. Vitamin D D. Sodium
5.
How many ounces of cooked meat is considered a serving?
A. 3 oz B. 6 oz C. 10 oz
6.
What is a good definition of marinating in regards to meat?
D. 16 oz
A. Smoking meat over wood
B. Consumer friendly
C. Adding moisture to cuts of meat by soaking or injection
D. Adding flavor to meat using spices
7.
What is a good definition of “aging” when talking about beef?
A. Reducing the fat content
B. Grinding meat to improve palatability
C. Determining the age of cattle at the time of slaughter
D. Holding beef in an unfrozen state to improve tenderness
8.
What is the difference between USDA Inspection and USDA Grading?
A. Inspection = wholesomeness and Grading = quality
B. Inspection = quality and Grading = quantity
C. Inspection = quantity and Grading = wholesomeness
D. Inspection = quality and Grading = wholesomeness
9.
What is the most commonly used additive in processed meats?
A. Salt B. Sugar C. Sodium Nitrite
10.
What is the maximum amount of fat allowed in ground beef?
B. 40% C. 30% A. 50%
`D. Spices
D. 20%

11.
How long may ground beef be kept in a refrigerator (32-36°F) without reducing quality?
A. 1-2 days
B. 3-5 days
C. 5-7 days
D. 10-14 days
12.
At which of the following temperatures will pork be frozen?
A. 0° F B. 17° F C. 25° F D. All the above
13.
Meat browned slowly then cooked in a small amount of liquid has been?

A. Fried
B. Grilled
C. Braised
D. Broiled
14.
Frozen meats should be stored at what maximum temperature (F)?
A. 36 B. 28 C. 0 D. -20
15.
What color is fresh beef?
A. Slightly gray
B. Light or dark pink
C. Cherry/ bright red
D. Dark rose
16.
What color is fresh pork?
A. Slightly gray
B. Cherry/ bright red
C. Reddish pink
D. Brick red
17.
Maturity and what other factor are used to assign beef quality grades?
A. Color
B. Tenderness
C. Marbling
D. Conformation
18.
What causes the change in flavor when cooked meat is reheated?
A. Salt is removed from the meat
B. Marbling is restored, causing a more desirable flavor
C. Surface oxidation
D. The Maillard reaction results in a smoky, barbequed flavor
19.
In order to effectively reduce the lethal number of pathogens in a ground beef patty; it should be cooked to what minimum internal temperature (°F)?
A. 160 B. 185 C. 190 D. 210
20.
Which of the following is not considered when calculating USDA Yield Grade in beef carcasses?
A. Hot Carcass Weight
B. Live Weight
C. Back Fat, measured at the juncture of the 12 th and 13 th rib
D. Ribeye Area, measured at the juncture of the 12 th and 13 th rib