ED 219 593 Meatcutting Testbook, Part 2. California State ...

[Pages:83]DOCUMENT RESUME

ED 219 593

CE 033 312

TITLE INSTITUTION PUB DATE NOTE.

AVAILABLE FROM

Meatcutting Testbook, Part 2. California State Dept. of Education, Sacramento. Bureau of Publications.

82

83p.; For related documents see ED 203 144-145 and CE 033 313. Prepared under the direction of the Statewide Educational Advisory Committee for the Meatcutting Industry. Publications Sales, California State Department of Education, P.O. Box 271, Sacramento, CA 95802 ($3.75).

EDRS PRICE DESCRIPTORS

IDENTIFIERS

MF01 Plus Postage. PC Not Available from EDRS. *Apprenticeships; *Criterion Referenced Tests; *Food Processing Occupations; Job Skills; Mathematics; ' Meat; *M?at Packing Industry; Multiple Choice Tests; Postsecondary Education; Recordkeeping; Workbooks California; *Meat Cutters

ABSTRACT This document contains objective tests for each topic

in the Meatcutting Workbook, Part 2, which is designed for apprentiCeship meatcutting programs in California. Each of the 30 tests coOsists of from 5 to.65 multiple-choice items with most tests containing approximately 10 items. The tests are grouped according to the eight units of thq workbook: breaking and cutting meat; jobbing; sausage, cured meats, 1end convenience foods; mathematics; meat 1)ckaging and handling; market operation; safety and sanitation; ind workers' legal rights and benefits. (YLB)

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Reproductions supplied by EDRS are the best that can be made

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from the original: document.

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Prepared under the direction of the

. Statewide Educational Advisory Committee for the. Meatcutting Industry

and the

Bureau of Publications, California State Department of Education

3.75-

U.S. DEPARTMENT OF EDUCATION NATIONAL INSTITUTE OF EDUCATION EDUCATIONAL RESOURCES INFORMATION

CENTER IERIC)

Pus document hes been tepnytce0 as recerved born Me porton ch or nrzation onsunating it C.. Minot changes have been made to Improve reproduction quality

limn ot view or opinions stated in us does Mint do not niteiesarily represent official ME position of policy .

"PERMISSION TO REPRODUCE THIS MATERIAL IN MICROFICHE ONLY HAS BEEN GRANTED BY

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TO THE EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC)."

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Copyfight @ 1975,1982

by

California State Department of Education

This publication was edited and prepared for photo-offset produc. non by the staff of lie Buteau of Publications, California State Department of Education, and published by the Department, 721

Capitol Mall, Sacramento, CA 95814.

Printed by the Office of State 'Printing

And distributed under the provisions

of the Library Distribution Act

,s0

Copies of kleatcutting Testbook, Part 2, are

A complete list of publications available

available for $3.75 each, plus sales tax for from' the Dipartment, including apprenticeship California residents (6 percent in most counties, instructional materials for some 23 trades; is

61/2 per9ent in five Bay Area counsies), from:

available from the address given above.

Publications Sales California State Department of Education

P.O. Box 271

Questions and comments about existing

apprenticeship materials, or the development of

I.

new materials, should be directed to:

Sacramento, CA 95802

Theodore R. Smith or Bob Klingensmith

Remittance or purchase order must acconipany each order. Purchase orders without checks are atcepted only from government agencies in California. Phone orders are not

accepted.

Bureau of.Publications California State Department of Education

721 Capitol Mall Sacramento, CA 95814 (916) 445-7608

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Contents

Preface

UNIT A BREAKING AND CUTTING MEAT,

Topic

1

2

3

4

5

6 7 8

Beef Pork Lamb and Mutton Veal Ground Beef, Cubed Meat, and Meat Additives Variety Meats Poultry and Rabbits Fish

UNIT B JOBBING

Topic

1 Distribution Chain

..... 2 Institutional Meat Purchase Specifications

3 Portion Cut Meat Products

.

4 Order Processing

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UNIT C SAUSAGE, CURE EATS, AND tONVENIENCE FOODS

Topic

1

2 3

t4

5

Types of Sausage and COntents Luncheon Meats and Convenience Foods Cured and Smoked Meats Microbiology anddnsnection Storage and Handling

UNIT D MATHEMATICS

Topic

1

2

3

4

Arithmetic Review Percentages Computing Prices Metric Measurement

UNIT- E MEAT 'PACKAGING .AND HANDLING

Topic 1 Purpose of Meat Packagi1ng

' 2 Packaging61ateria1i

3 Package Labeling

4 Methods of Wrapping in Servic?Markets

5 Methods of Wrapping iq Self-Service Markets

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6 Preparation of Meat f the Home Freezer c.

$4

7 Handling Froien Meats

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Page Score v

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3 5

9

11 13 15

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17 19 21 25

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31,

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UNIT- F MARKET OPERATION

Topic

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1 Types oeMarkets anckMarket Locations

2 Market Layout

3 Keeping.and Using Records

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\, UNIT G SAFETY AND SANITATION

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Topic

1

2 3

Occupational Safety and Health Lawq; Personal Hygiene Plant and Market Sanitation

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UNIT H WORKERS' LEGAL RIGHTS ID t ENEFITS

Topic 1._ Federal Laws.of Special Interest to the Worker 2 'The California Worker's' Compensation Law 3 Services of the California Department of Employment DeveloiSment

4 . The California State Disability Insurance Plan

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Preface

The California State Department of Education, through the Bureau of Publicatioqs, provides for the development of instructional materials for apprentices uhder provisions of the California Apprentice Labor Standards Act. These materials are developed through the cooperative efforts of the burea.u and employer-employee groups representing apprentice-

, able trades.

, Meatcutting Testbook, Part 2, which was first published in 1975, was planned and prepared under the direction of the Statewide Educational 'Advisory Committee for the Meat cutting Industry consisting of employee and employei representatives. The members of this committee' were Anthony Aiello, San Francisco; Warren J. Auld, Upland; Jack .G. Cyphers, Sacramento.; Fred L. Feci,. San Jose; Maurice Gettleman, Inglewood, Everett Matzn, San Francisco; Philip R. Melnick, Los Angeles; Arthur Meyer, San Diego, and

Rosemary Muc)dow, San Francisco. Duane "Whitey" prich, Artesia, coordinated revision activities for thi's 1982 edition for

the educational advisory committee, and Bob Klingensmith, Publications Consultant, Apprenticeship, directed publications activities for the Bureau of Publications. - This testbook includes objective tests covering each topic in Meatcutting Workbook, Part 2. The .value of these tests depends tcr a great extent on tiw care exercised by the instructors and supervisors in keeping the tests confidential. EN;e611precaution should be taken to see that these books are used correctly so that the apprentice can gain maximum benefits from theni.

In using these tests, school supervisors and instructors should feel free to modify 'their application of the material to conform with local needs. Instructors may wish to supplement the woikbook topics with material that they have deyeloped themselves. In this casethey should augment these tests with questions based on the supplementary instructional material developed for the workbook.

THVDORE R. SMITH Editor in Chief

Bureau of Publications

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uNITA Breaking and Cutting Meat

TOPIC 1 BEEF,

Decide which of the four answers is correct, or most nearly correct; then write the

corresponding number in the blank at the right.

1. Which one of the following meat suppliers provides primal cots to the retail I.

market?

I. Processor

2. furveior

3. Breaker

4. Boner

2. In California, the genert1131 accepted practice is to cut hindquarters with how

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many ribs?

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p.

1. None

3. Two

2. One

4. Thee

3. The meatetktter should have good relationships not only with his customers but

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also with his:-

1: Competitors 2. Banker

3. Refriggration man 4. Wholesaler

49.

4. The styles used most often for cutting beef on the West Coast are the Chicago 4 styl and the:

1. Spokane style 1). 2. National style

3. Western style 4. New York style

5. Whichone of the following usuflly,dictqes the style of meatcutting that will be

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used in a markdt?

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1. Customers 2. Seasons

3. Weather

4. All of the 3bove

6. What does aging do to meat?

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I. Reduces costs 2. Increases tenderness

3. Provides more profit 4. Reduces waste

Meatcutting, Part 2

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7. Which one 'of the following cuts is not obtained when the forequarter is divided

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by the cutting styles used in California?

I . Round 2. Rib

3. Plate

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4. Chuck

8. How many ribs are.generally cut on the chuck?

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1. Six 2. Five

3. Four 4. Thiee

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.9. The aitchbone is located in ihe:

I. Loin 2. Heel

3. Front shank

4. Rump

ID. The pin bone is located in the:

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I . Loin end

2. Chuck

3. Round 4. Shank

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