ANSI 1124 Exam 2 Soft Chalk Questions

On a dry matter basis, feed contains _____ % water.

0%

Match the items. The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives. a. the eating of non-foods such as dirt, sand, bark, twigs, etc. b. swallowing... c. a balanced mixture of feedstuffs which will nourish the animal for more than 24 hours...(what an animal eats)... d. the eating of feces... e. urination... f. the breakdown of food by the digestive system in preparation for absorption... g. is the amount of Diet (feed) consumed by an animal in 24 hours... h. one which provides an animal with proper amounts and proportions of all required nutrients for 24 hours... i. the process of bringing food materials back up from the ruminant stomach j. any chemical element obtained from the diet, or ration, used in the body to support normal reproduction, growth, lactation or maintenance of life processes... 1. Nutrient 2. Diet 3. Ration 4. Balanced Ration 5. Digestion 6. Micturition 7. Deglutition 8. Rumination 9. Pica 10. Coprophagy

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

When nutrient intake fulfills the highest priority requirements, the excess is used to fill lower priority requirements. Order the following body functions as to their nutritional priority (highest priority (1) to lowest priority (6).

1. Maintenance 2. Growth 3. Lactation 4. Fetal Growth 5. Breeding 6. Body Reserve Fat

Rank the General Order of Fat Deposition:

1. Mesenteric: Intestines 2. Perinephric: Internal (KPH) 3. Intramuscular: seam fat- between muscles 4. Subcutaneous: external back fat- outer covering 5. Intramuscular: marling- within the muscles

Match the items. The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives. a. available energy which is dependent on the chemical composition of the feedstuff... b. metabolizable energy minus the heat produced during digestion of feed, metabolism of nutrients and excretion of waste... c. digestible energy minus energy excreted in urine and gases... d. gross energy of feed minus the energy lost in feces... 1. Gross Energy: 2. Digestible Energy: 3. Metabolizable Energy: 4. Net Energy:

1. a 2. d 3. c 4. b

Match the items.The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives. a. involves a situation in which eating the food will not cause adverse health consequences. b. involves a health hazard situation in which there is a reasonable probability that eating the food will cause health problems or death. c. involves a potential health hazard situation in which there is a remote probability of adverse health consequences from eating the food. 1. Class I Recall: 2. Class II Recall: 3. Class III Recall

1. b 2. c 3. a

Match the items.The task is to match the lettered items with the correct numbered items. Appearing below is a list of lettered items. Following that is a list of numbered items. Each numbered item is followed by a drop-down. Select the letter in the drop down that best matches the numbered item with the lettered alternatives. a. 46% b. 54% c. 74% d. 63% 1. Cattle 2. Lambs 3. Pigs 4. Goats

1. d 2. b 3. c 4. a

Rank the followingfood items according to their estrogenic activity (ng/500 g) (lowest to highest). -Eggs, milk, beef from implanted steer, white bread, butter, tofu, beef from implanted steer, peanuts

Beef from non-implanted steer Beef from implanted steer Milk Butter Eggs Peanuts White bread Tofu

Matcth the correct Standard "Pencil" Shrink to the correct class of cattle. Calves (less than 550 lbs): Feeder Cattle (600-800 lbs): Feed Cattle (greater than 1000 lbs):

Calves (less than 550 lbs): 2% Feeder Cattle (600-800 lbs): 3% Feed Cattle (greater than 1000 lbs): 4%

Recall Classifications: Class I: Class II: Class III:

Class I: reasonable probability that eating the food will cause health problems or death Class II: remote probability of adverse health consequences from eating the food Class III: eating the food will not cause adverse health consequences

If you want to compare the nutritive value of feeds that vary in moisture content, the composition of the feed must be expressed on a _____ basis.

Dry Matter

Amino Acids are classified as either _________or ___________.

Essential or non essential

Federal Agencies responsible for food safety:

FDA, CDC, FSIS, ARS, CSREES, EPA

American consumers can be confident that all meat and poultry products; including buffalo, rabbit, reindeer, elk, deer, antelope, migratory water fowl, and game birds, are mandatorily inspected and are safe, wholesome, and correctly labeled and packaged.

False

True/False: "Dark cutting beef" is never used in the foodservice industry even though the product can be cooked before the consumer sees it.

False

True/False: All 4 cases of BSE reported in the United States have been traced to being transmitted through mammalian derived protein by-product feeds that are fed to the animals.

False

True/False: All microorganisms used or found in foods are pathogenic.

False

True/False: During the antemortem (preslaughter) inspection, animals may be deemed fit for slaughter even if they show signs of disease or other conditions (i.e. non-ambulatory) as carcasses from these animal would be condemned during the postmortem (postslaughter) inspection.

False

True/False: Food recalls can only be requested by United States government agencies such as the USDA or FDA.

False

True/False: Frame Size as it pertains to the Grades of Feeder Cattle is related to the weight at which, under normal feeding and management practices, an animal will produce a carcass that will grade Prime.

False

True/False: In beef cattle, there are five quality grades and eight yield grades used to evaluate carcasses.

False

True/False: The "Quality" grades for Eggs include jumbo, extra-large, large, medium, small, and peewee with each quality grade separated by a 3 ounce weight difference per dozen.

False

True/False: The amount of moisture in any feedstuff will not directly affect its nutrient content.

False

True/False: The ribeye area (REA) measurement in beef cattle is expressed in square centimeters.

False

True/False: The standards used to obtain a quality grade for a goat carcass are the same as the standards used to obtain a quality grade for a mutton carcass.

False

True/False: We expect a Yield Grade 1 beef carcass to have a lower percentage of boneless, closely trimmed retail cuts than a Yield Grade 5 beef carcass.

False

Which of the following agencies regulate all feeds, all feed additives, and all animal health products used in the animal industry?

Food and Drug Administration

Ionophores function by selecting against or negatively affecting the metabolism of _____________ bacteria.

Gram Positive

The percentage of a nutrient on a dry-matter basis will always be _______ than it will be on an as-fed basis.

Higher

Diseases from pathogenic microorganisms: Infection vs. Intoxication

Infection: ingestion of food containing live bacteria Intoxication: ingesting food containing toxins formed by bacteria

It is mandantory that all livestock being slaughtered be ________.

Inspected

The Reticulum and Rumen occupy ¾ of the _______ side of the abdominal cavity.

Left

Indicate the nutrient class that is the primary means of storing energy in animals:

Lipids

The amount of feed on a dry-matter basis will always be _______ than the amount of feed on an as-fed basis.

Lower

A mineral needed in the body at 50 ppm would be classified as a_______.

Micro-mineral

In camels, llamas and alpacas (pseudoruminants), which of the following stomach compartments is absent?

Omasum

High grain diets increase the proportion of which volatile fatty acid in the rumen.

Propionic Acid

Of the following classes of livestock, indicate those that do not have a dietary essential amino acid requirement:

Ruminants with a functioning rumen

Lipids are classified as either ______ or _______.

Saturated or unsaturated

The only site for the absorption of amino acids, monosaccharides and long chain fatty acids?

Small Intestine

True/False: A primal cut is a larger section of a carcass from which retail cuts are fabricated.

True

True/False: All feeds contain some water in practical feeding situations.

True

True/False: Beef carcass quality grading indicates expected palatability or eating satisfaction and which is based on three traits: tenderness, juiciness and flavor.

True

True/False: Marbling, or intramuscular fat, is the distribution of fat within the lean of the ribeye muscle evaluated between the 12th and 13th rib.

True

True/False: The USDA's Food Safety and Inspection Service (FSIS) is responsible for ensuring the safety and wholesomeness of meat, poultry, and processed egg products and ensures that it is accurately labeled.

True

True/False: The measurement of external fat thickness is taken on the cut surface of the ribeye between the 12th and 13th ribs at a point three-fourths of the ribeye length from the split chine bone.

True

True/False: The percentage of Live Weight that remains as Carcass Weight is called "Dressing Percentage" and can be calculated as follows: carcass wt./live wt. x 100

True

True/False: The percentage of carcass weight that remains as usable meat is called "carcass cutting yield" and is calculated by the following: lbs. of meat(finished cuts)/carcass wt. x 100

True

True/False: The unchilled weight of the animal in pounds after slaughter and after the hide, head, intestinal tract, and internal organs have been removed is termed Hot Carcass Weight.

True

In camels, llamas and alpacas (pseudoruminants), which of the following stomach compartments is absent?

Ventriculus

The nutrient class that makes up the least amount of a farm animal diet.

Vitamins

These compounds are produced in large amounts as end-products of the ruminal fermentation of cellulose and other carbohydrates and are very important in that they provide greater than 70% of the ruminant's energy supply.

Volatile Fatty Acids

Vitamin "C" and the "B" vitamins are classified as _______ vitamins.

Water soluble

________ is an estimate of the %-age of boneless, closely trimmed retail cuts from the major wholesale cuts.

Yield Grade

Identify the following descriptions pertaining to Inspection. [mark all correct answers] a. Paid for with public funds b. Segregates into market classes based on a visual assessment of standards c. Mandatory d. Assure wholesomeness and safety of the food supply e. Voluntary f. Paid for with funds from meat and poultry producers/ processors

a, c, and d

Which of the following are a reason for recalling a food item: [mark all correct answers] a. Mislabeling or misbranding of food. b. Unforeseen restrction of supply c. Discovery of an organism in a product which may make consumers sick. d. Discovery of a potential allergen in a product. e. Unforeseen increase in price

a, c, and d

Identify the following descriptions pertaining to Grading. [mark all correct answers] a. Paid for with public funds b. Segregates into market classes based on a visual assessment of standards c. Mandatory d. Assure wholesomeness and safety of the food supply e. Voluntary f. Paid for with funds from meat and poultry producers/ processors

b, e, and f

Spoilage Microorganisms

cause food to spoil and are not harmful to humans

Pathogenic Microorganisms

disease-causing microorganisms. The living microorganism or a toxin (microbial waste product) must be consumed to cause symptoms

Beneficial Microorganisms

used in the process of making new foods