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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
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