2013 North Dakota State Meat CDE Written Test

Do not write on this test, mark your answers on the score sheet. Make dark marks. Erase completely to change.

  1. What of the followingessential nutrients is obtained by consuming meat?

A. Vitamin B12B. Vitamin C

C. Saturated FatD. Carbohydrates

  1. WhichUSDA quality grade for beef will typically have a higher wholesale price?

A. USDA SelectB. USDA Choice

C. Certified Angus BeefD. USDA Prime

  1. What are the USDA Yield Grades for beef?

A. Prime, Choice, Select, StandardB. 1,2,3,4,5

C. Heavy, Average, Light, Small, CalfD. A, B, C, D

  1. What is largest component of meat?

A. ProteinB. WaterC. FatD. Minerals

  1. Three ounces is the size of one serving of fresh meat. About what size is this?

A. A deck of cardsB. A can of pop

C. An iPADD. A credit card

  1. What does marinating mean in reference to meat preparation?

A. To improve tenderness and flavor by placing meat into a solution for a period of time

B. To disrupt connective tissue by pounding or needling

C. Applying salt to the surface of the meat before cooking

D. Placing small pieces of meat on a stick and cooking them on a grill

  1. What is the purpose of “aging” beef before it is sold to consumers?

A. To increase weight of the meat

B. To improve tenderness

C. To kill bacteria

D. To prevent shortages of availability at retail

  1. Which of the following statements is false?

A. USDA graders evaluate and mark quality and yield grades on carcasses

B. All beef and pork must be graded before it can be sold

C. Meat inspection is required by law to ensure the wholesomeness of meat

D. Pork grades are used as a predictor of carcass cutability

  1. What ingredient, commonly used in production of baconstabilizes color, helps with preservation, and prevents the growth of Clostridial spores?

A. SaltB. ErythorbatesC. Sodium NitriteD. Ascorbates

  1. What is the maximum amount of fat and water allowed in hot dogs?

A. 50%B. 40%C. 30%D. 20%

  1. What is the “danger zone” for fresh meat, where bacteria can grow rapidly?

  1. Holding temperatures between 0 and 40 °F
  2. Holding temperatures between 40 and 140 °F
  3. Holding temperatures between 70 and 150 °F
  4. Temperatures above 155 °F
  1. At which of the following temperatures will pork be frozen?
  2. A. 28° FB. 40° FC. 148° FD. None the above
  1. Meat cooked over high low heat, sometimes in oil for a short period of time is referred to as what?

  1. GrillingB. BraisingC. BroilingD. Frying
  1. Frozen meats should be stored at what maximum temperature (F)?
  2. A. 0B. 28C. 15D. -20
  1. What carcass quality defect is caused by acute short term stress that results in a bursting of blood vessels in the muscle and often requires the meat to be sold at a discount?
  2. Dark cuttingb. Bruisesc. Heavy carcass weightsd. Blood splashed lean
  1. How is dressing percentage of pigs calculated?

A.Cold carcass weight divided by hot carcass weight

B.Live weight divided by hot carcass weight

C.Hot carcass weight divided by live weight

D.None of the above

  1. Meat from cattle is called beef, meat from pigs is called pork, what is meat from sheep called?

A. OvineB. Lamb and MuttonC. CaponD. None of the above

  1. Which term is associated with the objectionable flavor of meat that has been cooked, chilled, and then reheated?

A. TangyB. Storage BurnC. Warmed-over flavorD. Livery

  1. “Cross contamination” could occur under which of the following scenarios?

A.A pork carcass is touching a beef carcass in a meat processing plant

B.Frozen meat is added to thawed meat

C.Cooked meat is placed on the same cutting board that was used to cut raw meat

D.Someone puts vegetables into spaghetti sauce

  1. Which of the following factorsare used to calculate USDA Quality Grade in beef carcasses?

A. Live weight and dressing percentage

B. Marbling at the 12th rib and carcass maturity

C. Flank streaking and leg score

D. Hot carcass weight, ribeye area, 12th rib fat thickness, and KPH fat

(Leave answers 21-30 blank on the Scantron form)

Key 2013 MEATS WRITTEN TEST

  1. a
  2. d
  3. b
  4. b
  5. a
  6. a
  7. b
  8. b
  9. c
  10. b
  11. b
  12. a
  13. d
  14. a
  15. d
  16. c
  17. b
  18. c
  19. c
  20. b

2013 Meats Evaluation CDE

Meat Formulation Problem

USDA Food Standards and Labeling Policy for Ground Beef:

May not contain added fat. Maximum total fat 30 percent. Cheek meat is permitted up to 25 percent and must be declared in the ingredients statement. For more than 25 percent, show as “Ground Beef and Cheek Meat,” all the same size. Beef of skeletal origin or from the diaphragm or esophagus (weasand) may be used in the preparation of chopped beef, ground beef or hamburger. Heart meat and tongue meat as organ meats are not acceptable ingredients in chopped beef, ground beef or hamburger.

Specifications on ground beef for the activity:

  • No variety meats may be used.
  • No product more than five days old may be used.
  • All fresh products must be stored at a temperature not to exceed 34 degrees F.
  • Least cost determined should be performed on acceptable ingredients to select the lowest cost product that meets all ground beef guidelines.

You have received an order with the following specifications:

  • Desired fat content of the finished product = 20%
  • Batch size = 5,000 lbs.
  • Manufacture date = June 6th, 2013

Product Slaughter Date Temp oF % Fat Content $Price/lb.

Beef Heart / June 3 / 33 / 4 / .41
80% Trimmings / June 5 / 35 / 20 / 1.40
75% Trimmings / June 4 / 34 / 25 / 1.28
Beef Flank / June 5 / 33 / 2 / .91
Chuck Tender / June 5 / 33 / 16 / 1.58
Pork Trimmings / June 5 / 34 / 15 / .86
Ribeye Roll / June 5 / 34 / 12 / 2.12
Bull Product / June 5 / 34 / 8 / 1.74

Instructions: Carefully read each item and possible answers. Mark the correct answer on the appropriate form. Completely fill the chosen oval to indicate your answer.

Solution: (Fill in solution on the scantron with the corresponding number below.)

1. 75 % Trimmings and Beef Heart

2. 75 % Trimmings and Bull Product

3. 75% Trimmings and Chuck Tender

4. 75% Trimmings and Ribeye Roll

5. 80% Trimmings and Beef Heart

6. 80% Trimmings and Bull Product

7. 80% Trimmings and Chuck Tender

8. Beef Heart and Beef Flank

9. Chuck Tender and Bull Product

10. 75% Trimmings and Beef Flank

Questions

1. What was the total cost of the correct final batch?

a. $2,523.00 b. $4,544.00 c. $5,356.00 d. $6,000.00 e. $7,240.00

2. What was the price per pound of the correct final batch?

a. $1.20 b. $1.41c. $1.45 d. $1.74 e. $7.67

3. What was the percentage of lean in the correct final batch?

a. 17% b. 20% c. 29% d. 71% e. 80%

4. What percentage of the correct final batch was Chuck Tender?

a. 0% b. 16% c. 29% d. 56% e. 71%

5. How much bull product is in the final product?

a. 0 lbs. b. 1,450 lbs. c. 2,523 lbs. d. 3,550 lbs. e. 4,544 lbs.

6. Which ingredient was excluded on the basis of temperature?

a. 80% Trimmings b. Beef Flank c. Beef Hearts d. Bull Product e. Chuck Tender

7. How much fat was in the correct final batch?

a. 0lbs. b. 1,000 lbs. c. 2,000 lbs. d. 4,000 lbs. e. 5,000 lbs.

8. What percentage of the correct final batch was from 75% Trimmings

a. 0% b. 29% c. 71% d. 78% e. 100%