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USA And Beef/pork/poultry/seafood Test
Test Description: Unit 3 test
Instructions: Answer all questions to get your test result.
1) Foods that are very common in the Pacific Coast, Hawaiian Islands, and in New England are:
A
Pot luck dinners
B
beans
C
sea food
D
potatoes
2) Foods that are very common in the West and Southwest are:
A
fast food
B
pickled foods
C
Spicy foods
D
dried foods
3) The area that is know for their creole cuisine, deep frying , soul food, and buttermilk biscuits is the:
A
South
B
Mid-Atlantic
C
Hawaiian islands
D
New England
4) Wisconsin is part of what section of the USA
A
New England
B
Mid-Atlantic
C
Pacific Coast
D
Mid-West
5) Alaska is part of what section of the USA
A
Pacific Coast
B
Mid-West
C
New England
D
Mid-Atlantic
6) One of the following was not given in class as a reason why people left their homelands to move to the new world
A
To escape debtor's prison
B
religious freedom
C
they wanted to see corn fields
D
in search of fame and fortune
7) What is the main nutrient found in beef?
A
Protein
B
Niacin
C
Calcium
D
B-vitamins
8) What are the three grades of beef?
A
Prime, choice, and select
B
Quality, choice, prime
C
Pork, beef, poultry
D
Good, better, best
9) Which grade of meat has the least amount of marbling?
A
Choice
B
Good
C
Prime
D
Select
10) Why are locomotion meats tough?
A
lactic acid
B
because they are muscle
C
because they are moving parts
D
both A and B
11) What temperature should a medium steak be cooked to
A
170 F
B
160 F
C
150 F
D
140 F
12) How can I produce tenderness in less tender cuts of meat?
A
marinating
B
all of the above
C
grinding
D
scoring
13) under cooked ground beef can specifically result in what bacteria
A
e. coli
B
botulism
C
listera
D
salmonella
14) What is the internal temperature that non-ground pork needs to be?
A
145 F with 3 minute resting period
B
165 F with 3 minute resting period
C
175 F with 3 minute resting period
D
155 F with 3 minute resting period
15) Which has a higher level of fat in poultry; white or dark meat
A
white/light
B
dark
16) Dark meat of flightless birds includes which areas of the bird
A
thigh and breast
B
thigh and wing
C
thigh and leg
D
breast and wing
17) the internal temperature of a chicken breast should be cooked to what temperature
A
165 F
B
155 F
C
175 F
D
145 F
18) Which category are clams, oysters, scallops, squid, and octopus in?
A
crustaceans
B
lean fish
C
mollusks
D
fat fish
19) What is one way to know that shellfish are fresh?
A
take their temperature
B
they are alive
C
their skin is red or brown
D
they don't smell fishy
20) which fish category are trout, mackerel, and salmon in?
A
mollusks
B
crustacean
C
lean fish
D
fat fish
*select an answer for all questions
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