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Meat CDE Written Exam Practice Test
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Meat CDE Written Exam Practice Test
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Meat CDE Written Exam Practice Test0 degrees F or lower - ANS-Meats should be frozen at a temperature of: -----. 32
degrees F, 36 degrees F, 0 degrees F or lower, or 28 degrees F?
1 week - ANS-What is the refrigerator (36-40 degrees F) storage limit for maximum
quality bacon? 2 weeks, 2 months, 1 week, or 10 days?
30% maximum fat - ANS-How much fat does a hot-dog contain? 14% fat, 10% fat, 20%
fat, or 30% maximum fat?
6-10 days - ANS-What is the time period used to age meat sold in retail markets? 3
days, 4-5 days, 10-12 days, or 6-10 days?
a - ANS-What is the difference in nutritive value among the various grades of beef?
(answer with letter)
a. with the exception of fat content, there is very little difference between the various
grades of beef regarding nutrient content
b. higher quality grades normally contain more of the essential nutrients recommended
in the daily diet
c. lower quality grades normally have more fat content that higher quality grades
d. higher quality grades have significantly higher levels of iron and vitamin b-12
all animal fat is saturated - ANS-Which statement is NOT correct about meat fats? Fat
adds flavor and makes meat seem juicy, fats help in the absorption of Vitamins A; D; E;
and K, all animal fat is saturated, or moderate amounts of fat are essential in human
diets?
all of the above - ANS-Sodium nitrite is used in making some processed meats because
it -------. Inhibits the development of botulinum toxin, is a cursing agent that contributes
to the characteristic flavor and texture of bacon, ham, and sausage products, fixes the
meat color, or all of the above?
b - ANS-Concerning processed meats, what is starter culture? (answer with letter)
a. starter culture is a natural salt that is used to keep meat color bright and enhance
flavor
b. starter culture is harmless bacteria used for fermentation, to provide tangy flavor, and
make products more acidic
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