2009 ND FFA Processed Meat Formulation

Today is June 4, 2009. Big Steve’s Pizza Parlor has a contract with you to provide ground beef in 10,000 lb batches. Today you have the following meat ingredients at your disposal in order to formulate an 80% lean/20 % fat ground beef product. Formulate the cheapest possible product (without violating government regulations; round to two decimals throughout the calculations) and then answer the following questions. Good luck.

Product Box Date Temperature (°F) Lean Content Price $/lb

Beef ChuckJune 33279%1.30

Beef BrisketJune 23483%0.98

Beef TrimJune 22950%0.90

Beef LoinJune 13786%2.57

Beef RoundMay 293196%1.09

Beef HeartJune 23486%0.86

Lamb ShanksMay 273561%3.34

(Use a Number two lead pencil to mark your grademaster answer card #23040)

  1. What is the correct (lowest) price for the 80/20 ground beef you are selling Big Steve ($/lb)?

A. $0.89B. $0.97C. $1.02D. $0.95

  1. Which is the leanest product that could be used from the available ingredients?

A. Lamb ShankB. Beef TrimC. Beef ChuckD. Beef Round

  1. How many of the ingredients listed above are eligible to be used according to federal regulations?

A. TwoB. ThreeC. FourD. Five

  1. How many beef variety meats are listed?

A. ZeroB. OneC. TwoD. Three

  1. If one of your ingredients was beef round, which of the following would need to be included in your final mixture?

A. Lamb ShankB. Beef ChuckC. Beef HeartD. Beef Loin

  1. Which of the following temperatures would allow for the rapid growth of bacteria?

A. 26 FB. 32 FC. 36 FD. 55 F

  1. How many pounds of Beef Trim are in the final correct calculation (10,000 pound batch)?

A. 0B. 910C. 2230D. 5640

  1. How much money was saved on the 1000 lb batch by using the correct formulation, as compared to the alternative?

A. $500B. $1000C. $1200D. $478

  1. If available, how much cheek meat could you put into the mixture?

A. 25%B. 45% C. 75%D. All

  1. If Big Steve ordered 5 batches of ground beef (10,000 lbs per batch), how much would it cost him?

A. $52,500B. $37,500C. $91,278D. $48,500

2009 ND FFA Processed Meat Formulation

Key

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

2009North DakotaState Meat CDE Written Test

Mark your answers on the grademaster card (#25420) with a number 2 lead pencil. Make dark marks, erase completely to change.

Storage

  1. What process is used to eliminate most of the air surrounding meat in a package in order to extend shelf life?

A. Cut and wrap with butcher paper B. Zipper bags

C. Vacuum sealing

D. Wax paper and plastic wrapping

  1. How long may canned meats be kept in a refrigerator (32-36°F) after opening?

A. 1-2 days

B. 3-5 days

C. 5-7 days

D. 10-14 days

  1. 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

  1. What temperature should frozen meat be held at?

A. Less than 0°F

B. 15°F

C. 28°F

D. 32°F

  1. What is the process that produces dry, white, and tacky frozen meat called?

A. White out

B. Dry, white, tacky meat

C. Freezer Burn

D. Frost Bite

  1. 6. At what temperature does meat freeze?

A. –10 C

B. –2 C

C. 4 C

D. 12 C

Cookery

  1. What is the result of over-cooking a meat product?

A. Shrinkage

B. Reduced tenderness

C. Reduced juiciness

D. All of the above

  1. Meat browned slowly then cooked in a small amount of liquid has been?

A. Fried

B. Grilled

C. Braised

D. Broiled

  1. What is the appropriate thickness of a pork chop that is to be broiled?

A. ¼”

B. ½”

C. ¾”

D. 2”

  1. When pan-frying, what is the most important meat characteristic?

A. Thick, Dry

B. Thin, Tender

C. Fatty, Dry

D. In a casing

  1. To what minimum internal temperature should ground beef be cooked to insure safety?

A. 130 F

B. 145 F

C. 160 F

D. 190 F

Nutrition

  1. How much meat should be included in a daily diet?

A. 2-3 oz.

B. 6-8 oz.

C. 4-6 oz.

D. 10-12 oz.

  1. How much meat do Americans eat per day?

A. 1.5 ounces

B. 2.5 ounces

C. 4.0 ounces

D. 8.0 ounces

  1. Which of the following only comes from foods of animal origin?

A. Vitamin C

B. Vitamin B12

C. Selenium.

D. Calcium

  1. What percent of total fat is saturated fat in a lamb chop?

A. 25%

B. 32%

C. 36%

D. 42%

General

  1. Which of the following is not a quality grade of beef?

A. Prime

B. Cutter

C. Cull

D. Standard

  1. How much boneless uncooked meat should be allowed per serving?

A. 1 lb

B. ½ lb

C. 2 lbs

D. 1/3 lb

  1. Which of the following is not considered when judging meat quality?

A. Maturity

B. Lean texture

C. Fat depth

D. Lean color

  1. What is the difference between the butt portion of the ham and a half-ham?

A. The butt portion comes from the shoulder

B. The half ham is cut at a different angle than the butt portion

C. The butt portion has had ham center slices removed

D. The half-ham is only half pork and the rest is beef

  1. What is “papain”?

A. An organic meat wrap

B. Paper made from lambs skin

C. The thin membrane that covers bone joints

D. A meat tenderizer that is derived from the exotic, tropical fruit, the papaya

2009North DakotaState Meat CDE Written Test

Key

  1. C
  2. C
  3. A
  4. A
  5. C
  6. B
  7. D
  8. C
  9. C
  10. B
  11. C
  12. C
  13. C
  14. B
  15. C
  16. C
  17. D
  18. D
  19. C
  20. D