2007 TexasTechUniversity

Invitational Meat Judging Contest Written Test

March29, 2007

Instructions: Please choose the best answer according to the Yellow Pages.

1)What are the USDA meat grades for young pork?

  1. Prime, Choice, Select, and Standard
  2. US No. 1, US No. 2 and US No. 3
  3. A, B, C, and D
  4. Prime, Choice, Good, and Standard
  5. None of the above

2)What is meant by the term “palatability”?

  1. Tenderness
  2. Juiciness
  3. Flavor
  4. All of the above
  5. None of the above

3)What USDA grades of beef are generally found in local meat markets?

  1. Select with some Choice
  2. Choice with some Select
  3. All Choice
  4. All Select
  5. None of the above

4)When buying generic beef, what cut does not need to be cooked with moist heat cookery?

  1. Chuck Eye Roast
  2. Strip Loin
  3. Ribeye Roll
  4. Tenderloin
  5. All of the above need to be cooked with moist heat cookery

5)What does URMIS stand for?

  1. United Retail Meat Identification Standards
  2. Uniform Retail Meat Industry Standards
  3. United Retailers Marketing Identification System
  4. Uniform Retail Marketing Industry System
  5. None of the above

6)What is the recommended cooking method for tripe?

  1. Broiling
  2. Roasting
  3. Braising
  4. Cooking in liquid
  5. None of the above

7)What percent added fat can beef patties contain?

  1. 10%
  2. 20%
  3. 30%
  4. 40%
  5. None of the above

8)How much fat is allowed by law in ground chicken?

  1. 10%
  2. 20%
  3. 30%
  4. 40%
  5. None of the above

9)To what temperature must a turkey ham be cooked to before eating?

  1. 140oF
  2. 160oF
  3. 170oF
  4. 180oF
  5. None of the above

10)What ribs are included in the hotel rack?

  1. Ribs 5 – 13
  2. Ribs 5 – 12
  3. Ribs 6 – 13
  4. Ribs 6 – 12
  5. None of the above

11)Meat is safe to eat as long as it has not been out for more than two hours, however if food is left out at a picnic or in a hot car it may only remain safe for how long?

  1. 30 minutes
  2. 1 hour
  3. 1.5 hours
  4. 2 hours
  5. None of the above

12)What meats are safe to eat after cutting the mold off?

  1. Bacon
  2. Dry-smoked turkey
  3. Luncheon meats
  4. Cooked ham
  5. None of the above

13)At what temperature is trichinella spiralis killed at?

  1. 140oF
  2. 160oF
  3. 170oF
  4. 180oF
  5. None of the above

14)What common food-borne bacteria was first found in chocolate milk in the United States?

  1. Escherichia coli O157:H7
  2. Listeria monocytogenes
  3. Salmonella spp.
  4. Yersinia enterocolitica
  5. None of the above

15)During a fire, what can compromise the safety of a food?

  1. Toxic smoke fumes
  2. Chemicals used to fight the fire
  3. The heat of the fire
  4. All of the above
  5. None of the above

16)What is the recommended storage time in the refrigerator for raw sausage?

  1. 1 – 2 days
  2. 3 – 4 days
  3. 5 – 6 days
  4. 1 week
  5. None of the above

17)What material would not be suitable for wrapping meat to put in the freezer?

  1. Aluminum foil
  2. Wax Paper
  3. Heavyweight plastic wrap
  4. Freezer paper
  5. All of the above are suitable for freezer storage of meat

18)How much meat can be frozen at one time?

  1. Not more than 2 lbs per cubic foot
  2. Not more than 3 lbs per cubic foot
  3. Not more than 4 lbs per cubic foot
  4. Not more than 5 lbs per cubic foot
  5. None of the above

19)How long does it take to defrost poultry parts?

  1. 1 day per 1 to 2 lbs
  2. 1 day per 4 to 5 lbs
  3. 12 – 14 hrs
  4. 3 – 5 hrs per lb
  5. None of the above

20)Does cooking temperature have an effect on cooking loss?

  1. The lower the cooking temperature, the greater the cooking loss
  2. The higher the cooking temperature, the greater the cooking loss
  3. The higher the cooking temperature, the lower the cooking loss
  4. Cooking temperature has no effect on cooking loss
  5. None of the above

21)Which is not a result of overcooking meat?

  1. Decreased tenderness
  2. Decreased juiciness
  3. A higher cost per serving
  4. Less shrinkage
  5. None of the above

22)What is the difference between braising and cooking in liquid?

  1. Braising is a dry heat cookery method and cooking in liquid is a moist heat cookery method
  2. Cooking in liquid is a dry heat method of cookery and braising is a moist heat cookery method
  3. A lid must be used when cooking in liquid but not when braising
  4. There is no difference
  5. None of the above

23)Should a broiler be preheated?

  1. Yes, always
  2. No, never
  3. It depends on the cut to be cooked
  4. Follow the manufacturer’s instructions
  5. None of the above

24)In order to help slice meat thinly enough for stir frying, what can be done to the meat?

  1. Add a tenderizer
  2. Partially freeze the meat
  3. Completely freeze the meat
  4. Use tender cuts of beef
  5. None of the above

25)What is the recommended standing period for meat prior to carving?

  1. 5 – 10 minutes
  2. 15 – 20 minutes
  3. 30 minutes
  4. 1 hour
  5. None of the above