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Assignment Questions - 14164_363
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Assignment Questions - 14164_365
ASSIGNMENT 5 Textbook  Assignment: “Meat,  Poultry,  and  Seafood,” chapter 6, pages 6-1 through 6-20; Nutrition  and  Menu  Planning,”   chapter 7, pages 7-1 through 7-25. 5-1. The form of meat classified as fabricated  is  correctly  described by which of the following statements? 1. Artificial  meat  products fabricated  from  other  foods 2. Meats  that  have  been  either partially  or  completely  boned, trimmed,  and  portion-cut 3. Meat that does not conform to the  specifications  of  the  armed forces 4. Meat  not  requiring  inspection by  the  Department  of Agriculture IN  ANSWERING  QUESTIONS  5-2  THROUGH  5-5, SELECT THE CATEGORY OF BEEF THAT IS DESCRIBED BY THE QUESTION. 5-2. 5-3. 5-4. Beef  originating  from  a  young  male that is castrated. 1. Stag 2. Bull 3. Steer 4. Calf Beef  originating  from  a  fully developed male. 1. Stag 2. Bull 3. Steer 4. Bronco Beef  originating  from  a  young female that has not borne a calf. 1. Calf 2. Cow 3. Mare 4. Heifer 5-5. 5-6. 5-7. 5-8. 5-9. Beef  originating  from  a  mature  male that is castrated. 1. Steer 2. Bull 3. Stag 4. Stallion Cows,  bulls,  and  stags  are  most suitable for use in Navy messes; whereas steers and heifers are usually  found  in  canned  products. 1. True 2. False The USDA stamp is placed on the carcasses  of  meat  to  indicate  which of 1. 2. 3. 4. the  following  conditions? Meat  originated  in  the  United States Meat  delivered  under  contract met all the terms of the contract Meat is graded as being prime or choice Meat is free of disease and meets  sanitary  requirements Beef roasts procured by the Navy are what grade of meat? 1. Choice 2. Good 3. Utility 4. Standard Which of the following pork products  is/are  served  with  the highest  frequency? 1. Loin 2. Chops 3. Spareribs 4. Bacon 36

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