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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
beans
B
potatoes
C
Pot luck dinners
D
sea food
2) Foods that are very common in the West and Southwest are:
A
dried foods
B
Spicy foods
C
fast food
D
pickled foods
3) The area that is know for their creole cuisine, deep frying , soul food, and buttermilk biscuits is the:
A
Mid-Atlantic
B
Hawaiian islands
C
South
D
New England
4) Wisconsin is part of what section of the USA
A
New England
B
Mid-Atlantic
C
Mid-West
D
Pacific Coast
5) Alaska is part of what section of the USA
A
Pacific Coast
B
New England
C
Mid-Atlantic
D
Mid-West
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
in search of fame and fortune
B
To escape debtor's prison
C
religious freedom
D
they wanted to see corn fields
7) What is the main nutrient found in beef?
A
B-vitamins
B
Protein
C
Niacin
D
Calcium
8) What are the three grades of beef?
A
Quality, choice, prime
B
Good, better, best
C
Pork, beef, poultry
D
Prime, choice, and select
9) Which grade of meat has the least amount of marbling?
A
Select
B
Prime
C
Good
D
Choice
10) Why are locomotion meats tough?
A
because they are moving parts
B
lactic acid
C
because they are muscle
D
both A and B
11) What temperature should a medium steak be cooked to
A
150 F
B
160 F
C
170 F
D
140 F
12) How can I produce tenderness in less tender cuts of meat?
A
marinating
B
scoring
C
all of the above
D
grinding
13) under cooked ground beef can specifically result in what bacteria
A
e. coli
B
salmonella
C
botulism
D
listera
14) What is the internal temperature that non-ground pork needs to be?
A
165 F with 3 minute resting period
B
155 F with 3 minute resting period
C
145 F with 3 minute resting period
D
175 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
breast and wing
C
thigh and leg
D
thigh and wing
17) the internal temperature of a chicken breast should be cooked to what temperature
A
145 F
B
155 F
C
165 F
D
175 F
18) Which category are clams, oysters, scallops, squid, and octopus in?
A
lean fish
B
mollusks
C
crustaceans
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
fat fish
C
crustacean
D
lean fish
*select an answer for all questions
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