Grading And Inspection PDF

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Question 1 (1 point) Canada Grade A beef is ribbon branded in:

A) red ink

B) black ink

C) blue ink

D) brown ink

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Question 2 (1 point) Meat inspection differs from grading because:

A) inspection specifies quality.

B) grading precedes slaughter.

C) inspection specifies meat yield.

D) grading specifies quality.

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Question 3 (1 point)

Which of the following conditions would result in a Canada Utility Grade for a chicken, rather than a Canada Grade A?

A) wing tip missing.

B) total of 2cm skin tear.

C) slightly curved keel bone.

D) leg missing

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Question 4 (1 point) How can you tell if the whole fish that has just arrived on ice is fresh?

A) scales that tightly adhere to the flesh.

B) a fresh smell- strong fishy odor should not be present.

C) fins that are moist.

D) gills that are bright red and odorless

E) eyes that are plump and bulge out of the head

F) skin that is uniform, shiny, and bright.

G) flesh that is firm and elastic.

H) eyes that are milky in color

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Question 5 (1 point) The grade designation of Canada AAA indicates:

A) A meat yield of not less than 59% lean meat.

B) Amount of marbling.

C) Age of the animal.

D) maturity of the animal.

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Question 6 (1 point) If the meat blooms it indicates:

A) The meat is tenderized.

B) Change in color of the muscle.

C) The meat is aged.

D) The muscle has firmed up.

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Question 7 (1 point) All meat for interprovincial trade has to be graded.

A) True B) False

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Question 8 (1 point) The Canada grade for a carcass is indicated by the ribbon stamp. A) True B) False Save

Question 9 (1 point) Edible organs are not health inspected. A) True B) False Save

Question 10 (1 point) The grade stamp "Canada AAA" indicates the highest amount of meat yield on the beef carcass. A) True B) False Save

Question 11 (1 point) All animals have to be health inspected.

A) True B) False

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Question 12 (1 point) Veal is graded based on the color of the meat, conformation of the muscles, and the finishing layer of fat. A) True B) False Save

Question 13 (1 point) A beef hind quarter has a Canada 1 yield class stamp and a Canada Grade A stamp, what kind of quality is the carcass:

A) A grade "A" carcass with 53% or less lean meat and some traces of marbling.

B) A grade "A" carcass with greater than 59% lean meat and some traces of marbling.

C) A grade "A" carcass with between 54% and 58% lean meat and some traces of marbling.

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Question 14 (1 point) The chef has purchased chickens with a "U" label and the average weight of 1.5kg per chicken. What kind of chicken was purchased with what grade?

A) Grade A, fryer

B) Utility, fryer

C) Utility, roaster

1 D) Utility, capon

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Question 15 (1 point) A federal or provincial inspection stamp indicates the following:

A) the meat yield is 59% or higher.

B) "A", "AA", or"AAA" quality

C) fit for human consumption.

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Question 16 (1 point) The grade stamp on a side of beef indicates the following:

A) the meat is wholesome and fit for human consumption.

B) the meat has been graded for its quality

C) the meat has a specific amount of meat yield.

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Question 17 (1 point) The two most commonly used fryer chicken grades in the kitchen are: grade A Utility

.

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Question 18 (1 point) To be deemed fit for human consumption meat has to be health inspected. A) True B) False

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Question 19 (1 point) Animals are health inspected before slaughter. A) True B) False

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Question 20 (1 point) Health inspectors are highly trained individuals supervised by qualified veterinarians and employed by the CFIA. A) True B) False Save

and grade

Question 21 (1 point) Animals are inspected for health before and after slaughter. A) True B) False Save

Question 22 (1 point) Canada's top grade of beef is:

A) A

B) AA

C) AAA

D) Prime

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Question 23 (1 point) When purchasing milk fed veal we should always make sure the carcass is graded. A) True B) False

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Question 24 (1 point) The stamp grade on milk fed veal will tell you the quality of the meat and that the meat is healthy and fit for human consumption.

A) True B) False

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Question 25 (1 point) The color of a Canada Grade A poultry tag is:

A) red

B) brown

C) black

D) blue

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Question 26 (1 point) The color of a Canada Grade Utility poultry tag is:

A) blue

B) brown

C) black

D) red

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Question 27 (1 point) The three (3) parts that are identified on a federal poultry inspection stamp are:

A) health inspection, grade, and product identification

B) all of the above

C) product identification, health inspection, and miscellaneous

D) grade, product identification, and miscellaneous

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Question 28 (1 point) If meat blooms it indicates:

A) the meat is aged.

B) the muscle has firmed up

C) change in the color of the muscle.

D) the meat is tender.

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Question 29 (1 point) Beef is graded to determine:

A) that the meat is healthy and fit for human consumption.

B) the healthfulness of the meat.

C) the quality of the meat.

D) the quantity of the meat

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Question 30 (1 point)

The following stamp is a:

A) Provincial grading stamp

B) Federal grading stamp.

C) Provincial yield stamp

D) Provincial Inspection stamp

a E) Federal inspection stamp

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Question 31 (1 point)

The following stamp is a:

A) Provincial grading stamp

B) Provincial Inspection stamp

C) Provincial yield stamp

D) Federal grading stamp.

a E) Federal inspection stamp

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Question 32 (1 point)

The following is a:

A) Grade stamp

B) Ribbon stamp

C) Yield stamp

D) Inspection stamp

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Question 33 (1 point)

The best grade of beef is:

A) A1

B) AA2

C) AAA3

D) B1

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Question 34 (1 point) Knife ribbing is done to:

A) Inspect the health of the animal.

B) Split the carcass in half.

C) Assess the grade of the carcass

D) Assess the yield of the carcass.

E) Assess the grade and yield of the carcass.

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