1. 1. Which of the following beef cut would not be suitable for roasting? (V-172) A. eye round B. tri-tip (bottom sirloin) C. round steak D. rump E. All of the above F. None of the above

2. 1. Which of the following beef cut would not be suitable for roasting? (V-172) A. eye round B. tri-tip (bottom sirloin) C. round steak D. rump E. All of the above F. None of the above

3. 2. Which of the following pork cut would not be suitable for roasting? (V-172) A. loin B. fresh shoulder roll C. blade Boston shoulder D. Canadian bacon E. All of the above F. None of the above

4. 2. Which of the following pork cut would not be suitable for roasting? (V-172) A. loin B. fresh shoulder roll C. blade Boston shoulder D. Canadian bacon E. All of the above F. None of the above

5. 3. Which of the following lamb cuts would not be suitable for roasting? (V-172) A. neck slice B. whole leg C. crown roast D. shoulder and ribs E. All of the above F. None of the above

6. 3. Which of the following lamb cuts would not be suitable for roasting? (V-172) A. neck slice B. whole leg C. crown roast D. shoulder and ribs E. All of the above F. None of the above

7. 4. Which of the following veal cuts would not be suitable for roasting? (V-172) A. leg B. rib (rack) C. boneless shoulder D. stuffed or rolled breast E. All of the above F. None of the above

8. 4. Which of the following veal cuts would not be suitable for roasting? (V-172) A. leg B. rib (rack) C. boneless shoulder D. stuffed or rolled breast E. All of the above F. None of the above

9. 5. Which of the following poultry cuts would not be suitable for roasting? (V-172) A. ground poultry loaf B. boneless rolled roast C. whole poultry D. giblets E. All of the above F. None of the above

10. 5. Which of the following poultry cuts would not be suitable for roasting? (V-172) A. ground poultry loaf B. boneless rolled roast C. whole poultry D. giblets E. All of the above F. None of the above

11. 6. Which of the following beef cuts would be suitable for broiling? (V-172) A. tenderloin B. chuck roast C. rump roast D. corned beef brisket E. All of the above F. None of the above

12. 6. Which of the following beef cuts would be suitable for broiling? (V-172) A. tenderloin B. chuck roast C. rump roast D. corned beef brisket E. All of the above F. None of the above

13. 7. Which of the following lamb cuts would be suitable for broiling? (V-172) A. chops B. cubes for kabobs C. ground lamb patties D. liver and kidney E. All of the above F. None of the above

14. 7. Which of the following lamb cuts would be suitable for broiling? (V-172) A. chops B. cubes for kabobs C. ground lamb patties D. liver and kidney E. All of the above F. None of the above

15. 8. Which of the following veal cuts would be suitable for broiling? (V-172) A. steaks B. tenderloin C. ground veal patties D. liver E. All of the above F. None of the above

16. 8. Which of the following veal cuts would be suitable for broiling? (V-172) A. steaks B. tenderloin C. ground veal patties D. liver E. All of the above F. None of the above

17. 9. Which of the following pork cuts would be suitable for broiling? (V-172) A. ribs B. variety meats C. hocks D. picnic shoulder E. All of the above F. None of the above

18. 9. Which of the following pork cuts would be suitable for broiling? (V-172) A. ribs B. variety meats C. hocks D. picnic shoulder E. All of the above F. None of the above

19. 10.Why do Porterhouse, T-bone and sirloin steaks cost more than a round steak? (V-173)

20. 10.Why do Porterhouse, T-bone and sirloin steaks cost more than a round steak? 1. These cuts are more tender cuts and are usually in greater demand. 2. As they are a smaller percentage of the carcass, the old rule of supply and demand increases their cost.

21. 11. Federal specifications for ground or chopped beef and hamburger is found in what government regulation? (V-173)

22. 11. Federal specifications for ground or chopped beef and hamburger is found in what government regulation? Section 319.15 of the Code of Federal Regulations

23. 12. Ground beef or chopped beef produced at USDA inspected plants shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of ______. (V-174)

24. 12. Ground beef or chopped beef produced at USDA inspected plants shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of ______. Beef fat

25. 13. Ground or chopped beef shall not contain more than ___ % fat and shall not contain added __, __, __ or __. (V-174)

26. 13. Ground or chopped beef shall not contain more than ___ % fat and shall not contain added __, __, __ or __. 30 water, phosphates, binders, extenders

27. 14. Hamburger may contain added __________. (V-174)

28. 14. Hamburger may contain added __________. Beef fat

29. 15. If seasonings are added to ground beef or hamburger, they must be _______________. (V-174)

30. 15. If seasonings are added to ground beef or hamburger, they must be _______________. Listed on the label

31. 16. Most ground beef and hamburger is ground ____ at food stores. (V-174)

32. 16. Most ground beef and hamburger is ground ____ at food stores. On premises

33. 17. If ground beef contains more than the legal fat limit, it is considered ____ and the store would be subject to enforcement under federal law. (V-174)

34. 17. If ground beef contains more than the legal fat limit, it is considered ____ and the store would be subject to enforcement under federal law. adulterated

35. 18. The pigment responsible for the red color in meat is ______. (V-175)

36. 18. The pigment responsible for the red color in meat is ______. oxymyoglobin

37. 19. When oxymyoglobin reacts with air, the _____ color of fresh cut meat turns _____. (V-175)

38. 19. When oxymyoglobin reacts with air, the _____ color of fresh cut meat turns _____. Purplish red

39. 20. In a package of ground beef, meat on the surface is exposed to the oxygen through the _____ wrapping so it stays red. The interior of the meat may be dark due to lack of ___. If the meat in the package has turned _____, it may be starting to spoil. (V-175)

40. 20. In a package of ground beef, meat on the surface is exposed to the oxygen through the _____ wrapping so it stays red. The interior of the meat may be dark due to lack of ___. If the meat in the package has turned _____, it may be starting to spoil. Permeable plastic, oxygen, grey or brown

41. 21. What are beef patties? How much fat can they contain? (V-176)

42. 21. What are beef patties? How much fat can they contain? Beef patties must comply with the definition of “ground beef.” They cannot not have added fat and the maximum fat content is 30%

43. 22. To be labeled “lean,” a product must contain less than ____ of fat, less than _____ saturated fat and less than _____ cholesterol per ____ grams (3 1/2 oz). (V- 177)

44. 10 grams 4.5 grams 95 mg, per 100

45. 23. What does RACC mean? (V-176)

46. 23. What does RACC mean? Reference Amount Customarily Consumed

47. 24. “Extra lean” is defined as a product that has less than _____ fat, less than _______ saturated fat and less than ______ cholesterol per 100 grams and RACC. (V-177)

48. 24. “Extra lean” is defined as a product that has less than _____ fat, less than _______ saturated fat and less than ______ cholesterol per 100 grams and RACC. 5 grams 2 grams 95 mg

49. 25. TRUE/FALSE: the FSIS has proposed exempting ground beef from the new nutrition labeling requirement and allowing it to be labeled %lean/%fat. (V-177)

50. 25. TRUE/FALSE: the FSIS has proposed exempting ground beef from the new nutrition labeling requirement and allowing it to be labeled %lean/%fat. TRUE

51. 26. How does lean-to-fat ratio in ground beef affect price? (V-178)

52. 26. How does lean-to-fat ratio in ground beef affect price? Generally, the price per pound will be lower with less lean and more fat.

53. 27.In general, entrees prepared with meat that has a lower lean-to-fat ratio are ______________. (V-179)

54. 27.In general, entrees prepared with meat that has a lower lean-to-fat ratio are ______________. More juicy

55. 28. Some recipes made with leaner beef tend to be _______ and more _____. (V-179)

56. 28. Some recipes made with leaner beef tend to be _______ and more _____. Drier, crumbly

57. 29. How is ground beef with extenders labeled? (V-180)

58. 29. How is ground beef with extenders labeled? Retailers may use the name of their choice along with the ingredients added to the ground beef.

59. 30. If a package is labeled “ground turkey,” it contains _________ plus the _________. No _______ or _______ may be added. (V-181)

60. 30. If a package is labeled “ground turkey,” it contains _________ plus the _________. No _______ or _______ may be added. All the meat on the turkey carcass plus the skin covering it. Extra skin, fat

61. 31. “Ground turkey meat,” contains both ______________ but no ________. (V-181)

62. 31. “Ground turkey meat,” contains both ______________ but no ________. Dark and light meat, skin

63. 32. Ground turkey breast only the ____________. (V-181)

64. 32. Ground turkey breast only the ____________. White meat

65. 33. “Ground chicken” is the ______ of the chicken with its _____. (V-181)

66. 33. “Ground chicken” is the ______ of the chicken with its _____. Leg meat, skin

67. 34.“Ground chicken meat” contains only _____ meat with no _______. (V-181)

68. 34.“Ground chicken meat” contains only _____ meat with no _______. Leg, skin

69. 35. As of 1994, there is no Federal standard regulating the amount of ____ in ground poultry. (V-182)

70. 35. As of 1994, there is no Federal standard regulating the amount of ____ in ground poultry. fat

71. 36. The amount of fat in ground poultry is _______ since only meat and skin in natural proportion to the whole carcass can be used. (V-182)

72. 36. The amount of fat in ground poultry is _______ since only meat and skin in natural proportion to the whole carcass can be used. Self-limiting

73. 37. The fat content of ground turkey on the market varies, but usually contains about ___ to ____ percent fat. (V-182)

74. 37. The fat content of ground turkey on the market varies, but usually contains about ___ to ____ percent fat. 10 to 15

75. 38. Ground chicken contains about ____ to ____ percent fat. (V-182)

76. 38. Ground chicken contains about ____ to ____ percent fat. 7 to 14

77. 39. The term, ____ means to grind and reduce to small, fine particles. (V-183)

78. 39. The term, ____ means to grind and reduce to small, fine particles. comminuting

79. 40. Fabricated beef steaks, veal steaks, beef and veal steaks and similar products cannot contain more than ___% or added __, ___ or ___. (V-183)

80. 40. Fabricated beef steaks, veal steaks, beef and veal steaks and similar products cannot contain more than ___% or added __, ___ or ___. 30 water, binders, extenders

81. 41. What is the difference between calf and beef liver? (V-184)

82. 41. What is the difference between calf and beef liver? Calf liver comes from the very young beef animal, which makes it more mild in flavor.