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Beef/Seafood/Pork/Poultry Test # 2
Test Description: Beef/Seafood/Pork/Poultry
Instructions: Answer all questions to get your test result.
1) Which has higher levels of fat?
A
Older birds
B
Younger birds
2) What are giblets?
A
the feet and tail of a bird
B
internal organs of a chicken or pig
C
only the second stomach
D
editable poultry organs
3) Where should you store meat in the refrigerator?
A
middle shelf
B
bottom shelf
C
Top shelf
D
in the door
4) Where should the thermometer be placed in the meat and away from what two things?
A
in the middle; away from marbeling and fat
B
in the middle; away from muscle and fat
C
in the fat; away from bones and marbeling
D
In the thickest part; away from fat and bones
5) What are some difference between finfish and shellfish
A
Shellfish may have a hard external skeleton
B
Finfish have an internal bone structure
C
Finfish breath with gills
D
all of the above
6) How has the way we raise pigs changed since the 1970's?
A
Pigs have more food variety
B
Pigs were healthier in the 1970's
C
Pigs are leaner today
D
they haven't changed
7) What is/are a reason why we would buy a pre-cut up chicken
A
for both specific cuts and convenience
B
convenience
C
cheaper
D
for specific cuts
8) what is/are a reason why we would buy a whole chicken
A
cheaper
B
convenience
C
cheaper and you get a variety of choices (dark and light meat)
D
variety of choices (dark and light meat)
9) What is the difference between the T-bone and porterhouse steak
A
Porterhouse has a larger tenderloin section
B
T-bone has a larger New York Strip section
C
T-bone has a larger tenderloin section
D
Porterhouse has a larger New York Strip section
10) Areas of the animals that move a lot (locomotion meats) are best cooked with dry heat.
A
True
B
False
*select an answer for all questions
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