Page 1

Written Test Questions

1 of 4

http://animalscience.unl.edu/meats/cde2002/Written%20Test/test.htm

CDE Meats Contest Written Test - 2002 1. The flecks of fat within a muscle are called: A. Maturity B. Marbling C. External Fat D. Glaze E. Seam Fat 2. The major difference between the beef quality grades U.S. Choice and U.S. Select is: A. Maturity B. Nutrition C. Marbling D. Lean color E. None of the above are correct 3. The term that indicates the amount of usable meat in relation to the amount of fat and bone on a carcass is: A. Quality grade B. Cutability C. Dressing Percentage D. Cooler Shrinkage E. Marbling 4. The USDA Quality grades for young beef (less than 30 months of age) are: A. 1,2,3,4,5 B. Prime, Choice, Good, Cutter C. Prime, Choice, Select, Standard, Utility D. Prime, Choice, Select, Utility E. Prime, Choice, Commercial, Utility 5. A numerical grade (1 is best and 5 is worst) that indicates the amount of boneless, closely trimmed retail cuts in a carcass is: A. Quality grade B. Yield grade C. Inspection D. Dressing percentage E. Lean to bone ratio 6. The Quality grade of beef that is most common is:

12/26/2008 4:23 PM


Written Test Questions

2 of 4

http://animalscience.unl.edu/meats/cde2002/Written%20Test/test.htm

A. Prime B. Choice C. Good D. Select E. Commercial 7. Most of the lamb sold in retail stores is graded: A. Prime and Choice B. Choice and Good C. Good and Prime D. Commercial and Utility E. Choice and Select 8. The grade of pork generally sold in retail stores is: A. Prime B. Choice C. Good D. PSE E. Pork is rarely graded and therefore ungraded pork is sold in the retail store. 9. The factors used to predict the USDA yield grades of beef carcasses are: A. Hot carcass weight, last rib backfat and muscle score. B. Hot carcass weight, loin muscle area and Kidney Heart and Pelvic fat. C. Hot carcass weight, adjusted fat thickness and muscle score. D. Hot carcass weight, adjusted fat thickness, rib eye area and kidney pelvic and heart fat percentage. E. Backfat, PYG and Adj. PYG 10. The factor used to predict the USDA Yield grades for lamb is: A. Hot carcass weight B. Fat streaking in the flank C. Maturity. D. Fat thickness E. Body wall thickness 11. The factors used for USDA grading of pork carcasses are: A. Last rib backfat at the midline and muscle score B. Last rib backfat at the midline and loin muscle area at the 10th rib C. 10th rib backfat over the loin muscle and muscle score D. 10th rib backfat over the loin muscle and loin muscle area E. Lean color and marbling

12/26/2008 4:23 PM


Written Test Questions

3 of 4

http://animalscience.unl.edu/meats/cde2002/Written%20Test/test.htm

12. The marbling for a Choice "A" Maturity Beef Carcass could be: A. Abundant B. Modest C. Slight D. Traces E. Devoid 13. The muscling scores used for pork carcass grading are: A. Abundant, Modest, and Slight B. Thick, Average, and Thin C. Thick, Modest and Thin D. Very Thick, Thick and Thin E. Modest, Average and Very thin. 14. A Yield Grade 1 beef carcass as compared to a Yield Grade 3 beef carcass would usually have: A. Less backfat B. A larger ribeye for the same weight of carcass C. More marbling D. Both 1 and 2 are correct E. All of the above answers are correct 15. The more tender cuts of beef come from the: A. Round and Loin B. Rib and Loin C. Chuck and Brisket D. Rib and Round E. Shank and Flank 16. The Primal cuts of beef are: A. Leg, loin, rib, shoulder, arm, plate, and belly B. Round, loin, rib, shoulder, brisket, shank, plate and flank C. Round, loin, rib, chuck, brisket, shank, plate and flank D. Leg, loin, shoulder, brisket, shank, plate and flank E. Round, Loin, Belly and Shoulder. 17. The Maturity of a Beef Carcass is determined by: A. The birth date of the steer or heifer B. The age of the steer or heifer at slaughter C. The amount of marbling in the ribeye

12/26/2008 4:23 PM


Written Test Questions

4 of 4

http://animalscience.unl.edu/meats/cde2002/Written%20Test/test.htm

D. The ossification of the cartilage in the split vertebrae and the color of the lean. E. The color of the lean and the marbling in the ribeye. 18. The Quality grades of beef are determined by: A. Fat thickness and rib eye area B. Marbling and carcass maturity C. Fat thickness and carcass weight D. Lean color and firmness 19. The USDA grades of pork carcasses are: A. 1,2,3,4,5 B. 1,2,3,4 C. 1,2,3,4,Utility D. 1,2,3,4,Cull E. 1,2,3,4,5,Cull 20. A beef rib steak with a small rib eye, 0.75 inches of external fat, and excess seam fat and waste fat in the tail region would be said to have: A. A high lean to fat ratio B. A low lean to fat ratio C. A moderate lean content D. A high percentage of cutability E. An average lean to fat ratio

Back to Main Page

12/26/2008 4:23 PM

meat  

question paper

Read more
Read more
Similar to
Popular now
Just for you