The definition of a quality grade is:
a. a grade based on the food's appearance, texture, flavor, and other factors.
b. a grade that describes the ratio of edible or lean muscle to fat and bone and refuse.
c. the grade awarded to a food that meets minimum standards for flavor and color.
d. a grade that is established by the manufacturer to assist the government in fixing price supports.
Question 2
The USDA maintains inspections for many food commodities under the auspice of numerous legislative acts, but the food must
a. be sold in the state in which it was produced.
b. have been graded first.
c. be inspected if it crosses state lines.
d. be one of the foods on the list passed by Congress.
The catabolism of various molecules from food.
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