2015 ND FFA Meats Written Exam
1. Which of the following is not a meat legislation act?
a. Pure food and drug act
b. Wholesale meat act
c. Quality and pride act
d. Meat inspection act
2. Short feed cattle are cattle that are feed in a feedlot?
a. From 30-60 days
b. From 60-90 days
c. From 90-130 days
d. Over 130 days
3. Which of the following minerals is not found in meat?
a. Calcium
b. Iron
c. Zinc
d. Copper
4. B vitamins do all the following except?
a. Aide the body in obtaining energy from food
b. Are water soluble
c. Help build muscle
d. Help build red blood cells
5. Cholesterol is/or does all of the following except?
a. Forms bile salts to aide in digestion of fats
b. Provide the body with the needed amino acids c. Creates hormones
d. Coats nervous system tissues
6. Which of the following is not an essential amino acid for adults?
a. Arginine
b. Valine
c. Threonine
d. Lysine
7. An ounce of meat or poultry contains how many grams of protein?
a. 4
b. 7
c. 12
d. 22
8. A serving size of meat would be how many ounces?
a. 16
b. 12
c. 7
d. 3
9. Which is the suggested maximum fat % in a person’s daily diet?
a. 10
b. 20
c. 30
d. 40
10. Protein is not responsible for which of the following?
a. Enhancing the production of cholesterol b. Maintains blood neutrality pH 7.35-7.45
c. Strengthens the body’s immune system against infection and disease
d. Is readily absorbed from natural sources such as meat
11. The daily recommendation of protein in the diet differs because of?
a. Type of protein source
b. The amount of liquid consumed
c. Your age and sex
d. The weight of the cow
12. Illness in livestock:
a. Should result in ill animals being separated from other healthy animals
b. Non-ambulatory or downer cattle cannot be harvested for human or animal consumption
c. Is monitored by veterinarians who are employed by producers, processors and the federal government
d. All of the above
13. Handling procedures should aim to prevent injury and stress to the animal in all of the following ways except?
a. Properly using sorting sticks to prevent bruising
b. Provide easy in loading and unloading
c. Avoid short term stress in swine prior to slaughter to prevent meat quality issues
d. Prevent long term stress in all livestock to prevent degradation of meat quality.
14. Which of the following is not considered a high stress time in an animal’s life?
a. Fear of predators
b. Weaning
c. Shipping
d. Calving 15. Which of the following conditions make it difficult for the animal to gain weight?
a. Hot windy days
b. Extremely cold weather
c. None of the above
d. Both A and B
16. Which of the following agencies don’t monitor residue levels in meat?
a. EPA
b. BSE
c. FSIS
d. FDA
17. Water does all of the following but?
a. Essential to all life processes
b. Aides in ease of hide removal and evisceration
c. Helps thin the blood during the sticking of an animal
d. Must be provided to livestock throughout the life cycle until the point of harvest
18. Which practice is not recommended when noticing illness in your livestock?
a. Provide animals with protein powder
b. Treat with antibiotics
c. Should be addressed immediately
d. None of the above
19. Feeds and Feedstuffs:
a. Provide all essential and non-essential nutrients
b. Provide the animal with the source of energy for the animal to perform life processes, growth and development c. Are withheld from animals 12 hours prior to slaughter to aid in evisceration and reduce the likelihood of microbial contamination from visceral punctures.
d. All of the above
20. The Meat Inspection Act is not responsible for which of the following?
a. Ante mortem inspection of all livestock before slaughter
b. Safe handling of livestock before slaughter to prevent bruising and loss of meat product due to internal bleeding
c. Postmortem inspection of every carcass
d. Authorized the USDA to monitor and inspect all harvesting and processing operations.
21. Which government Act was enacted the same day as the Meat Inspection Act, provided for federal inspection of all meat products, prohibits the sale, manufacture and transportation of adulterated food products?
a. Wholesale Meat Act
b. Humane Methods of Slaughter Act
c. Packers and Stockyards Act
d. Pure Food and Drug Act
22. Primal cuts of meat are all but which of the following?
a. Are sold in grocery stores for customer convenience
b. Break down into sub primals, then retail cuts
c. Are known by different names for each species
d. Are large pieces into which a carcass is divided
23. Retail cuts of meat are
a. Can be labeled according to individual stores desired names
b. Must be labeled on a uniform basis according to the Uniform Retail Meat Identity Standards
c. Must be labeled according to listed names provided by the Meat Inspection Act d. Must be labeled according to the names provided by the Food Science Agency
24. Which of the following is not a method of retail packaging?
a. Trip folded seam
b. Overwrap
c. Modified Atmosphere Packaging
d. Vacuum packaging
25. Which of the following is not a requirement on a properly labeled meat package?
a. Establishment number
b. Date processed
c. Inspection mark
d. Handling instructions 2015 FFA Meats Written Test Key
1. C
2. C
3. A
4. C
5. B
6. A
7. B
8. D
9. C
10. A
11. C
12. D
13. B
14. A
15. D
16. B
17. C
18. A
19. D 20. B
21. D
22. A
23. B
24. A
25. B