Question 1
The most efficient converter of feed to meat is ___________.
a. cattle
b. pork
c. poultry
d. fish
Question 2
The average per captita consumption of meat in the US in 2007 was ____ pounds.
a. 55
b. 111
c. 222
d. 333
Question 3
What we call 'meat' is ____ tissue.
a. connective
b. fat
c. muscle
d. subcutaneous
Question 4
Myoglobin is a pigment that carries _____.
a. oxygen
b. carbon dioxide
c. nitrogen
d. waste products
Question 5
White muscle fibers deliver energy slowly over time.
True
False
Question 6
White muscles store a ____ called glycogen.
a. fat
b. protein
c. carbohydrate
d. pigment
Question 7
Beef typically comes from animals that are 15-24 months old.
True
False
Question 8
Meat that has similar characteristics are called ______ cuts.
a. quarter
b. primal
c. retail
d. grade
Question 9
Tender cuts of meat tend to come from_____.
a. the middle of the animal
b. closer to the back
c. further from the legs
d. all of the choices
Question 10
There are _____ USDA grades of beef with Prime and Choice being sold most to consumers.
a. 2
b. 4
c. 6
d. 8
Question 11
________ is the primary determination of beef quality.
a. Physiological age
b. Chronological age
c. Primal cut
d. Marbleing
Question 12
Domestic chickens can be produced in ___________.
a. 6 weeks
b. 3-4 months
c. 6-8 months
d. 1 year.
Question 13
_______ is the meat most consumed in the US.
a. Beef
b. Pork
c. Chicken
d. Fish
Question 14
Turkey dark meat often takes the place of ______ in processed meats.
a. beef
b. pork
c. chicken
d. fish
Question 15
Large amounts of subcutaneous fat can be found in ______.
a. fowl
b. chickens
c. turkeys
d. ducks
Question 16
White, or breast, poultry meat needs to be cooked to a higher internal temperature than dark meat.
True
False
Question 17
The density of water impacts the structure of meat and bones in fish.
True
False
Question 18
Fish is fully cooked when the flesh forms flakes and the internal temperature is _____ degrees.
a. 120
b. 140
c. 160
d. 180
Question 19
Fish in the grocery store is best stored and displayed at _______ degrees.
a. 28
b. 32
c. 40
d. room temperature
Question 20
The major protein in milk is ________.
a. lactose
b. calcium
c. casein
d. whey
Question 21
The greatest portion of protein in eggs is found in the yolks.
True
False
Question 22
Soy protein is often eaten as _________.
a. milk
b. tofu
c. isolate
d. all of the choices
Question 23
Soy protein can be about 10% in _____.
a. milk
b. tofu
c. isolate
d. edame