Food for Today ©2010

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Practice Quizzes

1
Which of the following is the lengthwise direction of the muscle of meat?
A)Connective Tissue
B)Grain
C)Collagen
D)Elastin
2
Which of the following is not one of the four most common meats sold in the United States?
A)Beef
B)Veal
C)Pork
D)Mutton
3
Which of the following is not a criteria used when grading meat?
A)the age of the animal
B)the amount of marbling
C)the origin of the meat
D)the amount of meat on the animal
4
Grading standards do not apply to pork because
A)pork is not marbled.
B)all pigs go to market when they are nine months old.
C)pork is smoked.
D)the meat is more consistent in quality.
5
About ____ percent of the cold meat and poultry in the United States is processed.
A)10
B)25
C)35
D)75
6
A four pound top round roast usually take about 2 hours to cook. How long would it take to cook the roast if it is frozen?
A)4 hours
B)3 hours
C)2 hours
D)1 hour
7
A roast should be allowed to stand after it is removed from the oven because
A)it is too hot to eat.
B)you need time to make gravy.
C)it is easier to trim visible fat when the meat is warm.
D)you need to allow the juices to set.
8
Which of the following methods would be best to used to cook a pot roast?
A)Frying
B)Broiling
C)Grilling
D)Braising
9
If you want your roast to be medium rare, the internal temperature of a roast should be
A)100°F
B)145°F
C)160°F
D)170°F
10
When properly cooked, meat becomes
A)tough.
B)tender.
C)dry.
D)difficult to cut.
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