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2020 JDAE Meats Evaluation Written Exam

Mark all answers on scantron under ‘Written Test’ #1-25

1. The term that indicates the amount of usable meat 7. is sometimes called: in relation to the amount of fat and bone on a carcass A. Venison is: B. Baby A. Quality grade C. Mutton B. Cutability D. Baby Buffalo C. Dressing Percentage E. Exotic Meats D. Cooler Shrinkage E. Marbling 8. The retail cut of Oxtail comes from which species: A. Pork 2. The more tender cuts of beef come from the: B. Lamb A. Round and Loin C. Venison B. Rib and Loin D. Beef C. Chuck and D. Rib and Round 9. comes from which of the following: E. Shank and Flank A. Top loin B. Flat Iron 3. The Quality grades of beef are determined by: C. Shank A. Fat thickness and rib eye area D. Brisket B. Marbling and carcass maturity E. Cap-off Knuckle C. Fat thickness and carcass weight D. Lean color and firmness 10. Niacin is more prevalent in: A. Beef 4. will have more fat from marbling than B. Pork : C. Lamb A. True D. Veal B. False E. None of the above C. Unsure 11. Which USDA cutability grade has the highest (most 5. The 2 muscles that are part of the T-Bone Steak are: desirable) ratio of lean to fat: A. & A. Yield Grade 1 B. Top Round & Eye of Round B. Quality Grade prime C. Top Loin & Tenderloin C. Yield Grade 5 D. Top Loin & Mock Tender D. Quality Grade Choice E. Ribeye & Chuck Eye E. USDA cutability grades do not measure lean to fat.

6. Quality Grade of Prime has more marbling than 12. Which of the following methods can be used to Quality Grade of Select: tenderize beef: A. True A. Pinning or needling B. False B. Electrical stimulation C. Unsure C. Chemical D. Wet or Dry Aging E. All of the above

13. Why is ground meat more perishable than 20. Which of the following examples best describes or roasts: cross contamination: A. Ground meat is less perishable due to how it is A. A cooked chicken breast sitting on the same plate packaged with a cooked beef steak. B. The grinding process exposes the interior to bacteria B. Raw that has been in the refrigerator for and therefore may spoil quicker 14 days. C. There is no difference between ground meat and C. Raw chicken breast touching a cooked chicken breast. steaks and roasts D. None of the above D. None of the above 21. A carcass with A50 lean maturity, B10 Bone 14. BRT is short for: Maturity and Moderately Abundant Marbling will have A. Bright Red Trim what Quality Grade? B. Bottom Round Tri-tip A. Choice- C. Bought Rite Trimmings B. Choice+ D. Boned Rolled and Tied C. Commercial0 E. None of the above D. Prime0

15. USDA Inspection stamp guarantees that the meat is 22. A carcass that weighs 800 lbs, has .6” back fat, a free of E-Coli: Rib Eye Area of 14.0” and 3.5% KPH fat will have what A. True yield grade? B. False A. YG 1.80 C. Unsure B. YG 2.52 C. YG 3.32 16. The nutrient in meat that helps build muscles in D. YG 4.05 our body: A. Glucose 23. Generally, three ounces of lean lamb contains 74 B. Amino Acids percent of the recommended daily allowance (RDA)for C. Thiamin ___. D. Elastin A. Carbohydrates E. Vitamin L B. Protein C. Vitamin B12 17. Meat should be allowed to reach room D. Zinc temperature before it is cooked: A. True 24. What does the acronym HACCP stand for? B. False A. Hazmat Critical Control Point C. Unsure B. Hazard Analysis Critical Control Point C. Hazard Awareness Critical Collection Program 18. The thin, paper like covering on a leg of lamb is D. Harmful Analysis Crucial Control Program called: A. Skin 25. Due to regulations concerning BSE, downer B. Cover cannot be harvested for human or animal C. Fell consumption. What is BSE? D. Backfat A. Bovine Spondilosys Endoscopy E. None of the above B. Bovine Spongiform Encephalopathy C. Breed Sporozoite Encephalopathy 19. Double muscling in happens during the D. Breed Sustained Embryotomy aging process: A. True B. False C. Unsure