Download 2011 National Test with key

National FFA Meats CDE Exam – Page 1
National FFA Organization
2011 Meats Evaluation & Technology CDE
Written Test
Instructions: Carefully read each item and possible answers. Mark the correct answer on the
Meats CDE form # 239562-3. Completely fill the chosen oval to indicate your answer.
1. Broiling time for steaks and chops can vary from the recommended timetables for the
following reasons EXCEPT
A.
B.
C.
D.
The distance of the surface of the meat from the heat sources may vary
The species of the meat product may be different from that on the label
The temperature of the meat may vary
The thickness of the meat may vary
2. By law, all ingredients contained in any meat food product must be listed on the label in
order by ___.
A.
B.
C.
D.
Alphabetical
Digestibility
Protein level
Weight
3. Which of the following is a dry heat cooking by grilling?
A.
B.
C.
D.
Boiling
Microwaving
Outdoor cookery
Pan frying
4. Which factors are required for beef aging?
A.
B.
C.
D.
Controlled temperatures and humidity
Controlled temperatures and salt
Humidity and smoke
Salt and smoke
5. When calculating nutrient intake Daily Values, what is the usual caloric intake for men?
A.
B.
C.
D.
1,000 calories
1,500 calories
2,500 calories
3,000 calories
6. Can frozen meat be cooked without thawing?
A.
B.
C.
D.
No – Always thaw meat before cooking
Yes – But cooking time should be decreased
Yes – But cooking time should be increased
Yes – But only if the meat has already been cooked
National FFA Meats CDE Exam – Page 2
7. Which of the following meats should NOT be frozen?
A.
B.
C.
D.
Canned meats
Meats sealed in plastic
Raw meats
Smoked meats
8. Which tenderizer is most commonly used both commercially and at home?
A.
B.
C.
D.
Cholesterol
Oxymyoglobin
Papain
RACC
9. Why is identification of bone shape and cut important when buying meat?
A.
B.
C.
D.
Bone shape and cut indicate the location on the carcass.
Bone shape and cut indicate the quality grade of the cut.
Bone shape and cut indicate the wholesomeness of the cut.
Bone shape and cut indicate the yield grade of the cut.
10. Is the digestibility of animal foods greater than vegetable foods?
A.
B.
C.
D.
No – Fruits are more digestible than animal foods
No – Grains are more digestible than animal foods
No – Vegetables are more digestible than animal foods
Yes – Animal foods are 95% digestible
11. To what internal temperature should pork be cooked?
A.
B.
C.
D.
135°F
140°F
150°F
160°F
12. How much do roasts rise in temperature during the standing period?
A.
B.
C.
D.
0°F
1 to 2°F
5 to 10°F
10 to 20°F
13. Which of the following is best suited for outdoor grilling?
A.
B.
C.
D.
Bottom Round Roast
Sirloin Steak
Top Round roast
Whole Lamb Leg
National FFA Meats CDE Exam – Page 3
14. Should meat be turned while panfrying?
A.
B.
C.
D.
No – Turning hampers even cooking
No – Turning increases cholesterol by soaking up oil
No – Turning inhibits cooking throughout
Yes – Turning ensures even cooking
15. Why would sucrose be used as an additive to a processed meat product?
A.
B.
C.
D.
As a preservative
To accelerate curing
To bind the meat and fat
To enhance flavor
16. Which of the following is a system that identifies critical points that must be controlled to
prevent public health hazards from occurring in the meat and poultry industries?
A.
B.
C.
D.
AMS
HACCP
NASA
USDP
17. What is the weight of food without the packaging materials?
A.
B.
C.
D.
Farm weight
Gross weight
Net weight
Packaged weight
18. What are the minimum temperatures necessary to cook meat and poultry safely in a
smoker?
A.
B.
C.
D.
Maintained at 125°F to 200°F
Maintained at 225°F to 300°F
Maintained at a minimum of 400°F
Time is more important than temperature in a smoker
19. What term is used to identify meat that has been changed by cooking, curing, canning,
drying or a combination thereof?
A.
B.
C.
D.
Developed meat
Fresh meat
Processed meat
Smoked meat
20. What is the function of iron in the body?
A.
B.
C.
D.
Iron is a part of chemical processes including hormone and insulin production.
Iron is an important in protein synthesis and wound healing.
Iron is part of the hemoglobin of blood which carries oxygen to the cells.
Iron releases energy in food and is essential for nutrient metabolism.
National FFA Meats CDE Exam – Page 4
21. Which of the following is a B-vitamin found in meat?
A.
B.
C.
D.
Calcium
Riboflavin
Sodium
Zinc
22. Which legislation dictates strict animal handling, stunning and slaughter guidelines?
A.
B.
C.
D.
The Grading and Inspection Act of 1983
The Humane Slaughter Act of 1978
The Morrill Act of 1862
The Wholesale Inspection Act of 1936
23. How can one usually judge whether uncooked meat is spoiled?
A.
B.
C.
D.
A change in cutability
A change in quality
A change in skeletal girth
A change in yield
24. ___ is a disease caused by eating meat from wild game or hogs that have been infected
with the parasite ___.
a.
b.
c.
d.
Anthelmintic
Campylobacter
Taenia
Trichinosis
Roundworm
Jejuni
Solium
Trichinae
25. Which of the following would typically perish faster?
a.
b.
c.
d.
Chops
Ground meat
Roasts
Steaks
National FFA Meats CDE Exam –
Page 1
National FFA Organization
2011 Meats Evaluation & Technology CDE
Written Test
(3 points each, 75 total points)
KEY
Page 1
1.
2.
3.
4.
5.
6.
Page 2
B
D
C
A
C
C
7.
8.
9.
10.
11.
12.
13.
Page 3
A
C
A
D
D
C
B
14. D
15. D
16. B
17. C
18. B
19. C
20. C
Page 3
21. B
22. B
23. B
24. D
25. B