On November 17, 1966, more than 70 educational television stations presented a one-hour special, the National Food Buyers Quiz. The program was produced by WETA-TV, Washington, D. C., with the assistance of the U.S. Department of Agriculture’s Consumer and Marketing Service.
1. A can marked “Orange Juice” must contain 100 percent orange juice. True or false?
True. If the can is labeled “Orange Juice” it must contain 100 percent orange juice. However, if the can is labeled “Orange Drink,” or “Orange Breakfast Drink,” it need not contain all juice. The same rules apply to all citrus fruit juices.
2. You should trim off the purple ink showing the grade or the inspection mark before cooking and serving the meat. True or false?
False. The purple ink used for these marks is completely harmless, and is as safe as the coloring used in the frosting on a cake.
3. Lower priced canned fruits and vegetables are just as nutritious as higher priced ones. True or false?
True, in most cases. Often the reason for lower prices is that the product is packed in light instead of heavy sugar syrup; it may be less tender; or the flavor and color may not be quite as good. But generally, the lower priced product will offer as much nutritive value as the higher priced one.
4. A picnic ham is a real ham. True or false?
False. Real ham comes from the upper part of the hind leg of a hog. A “picnic” is similar in flavor and appearance, but comes from the shoulder of the hog and is not real ham.
5. The best hamburger meat is ground round of USD A Choice or USD A Good grades. True or false?
False. Ground chuck of USDA Choice or USDA Good makes more juicy flavorful hamburger than ground round. An essential for good hamburger is the proper lean-fat ratio — usually 20 to 25 percent fat — so hamburger can be made from a variety of cuts in most of the grades.
6. Brown eggs are not as good as white eggs. True or false?
False. The breed of the hen determines the color of the eggs’ shell. But there is no difference in quality, in spite of the fact that people in some areas think brown eggs are best and people in other areas think white eggs are best, just because they’ve grown up eating one or the other. Shell color doesn’t affect the grade, nutrient value, flavor, or cooking performance of the egg.
7. The boss is coming for a backyard barbecue. You want to serve the best steaks you can find, to make a good impression. Would you buy —
(B) — Porterhouse is commonly considered the “best” steak because it has the most tenderloin. The tenderloin is the most tender muscle in beef. When served by itself, it’s called filet mignon. But any of these would be a fine choice. T-bone steaks can be cooked the same way as porterhouse, but have less tenderloin. Club steaks contain no tenderloin, but they can also be used the same way as the others. Sirloin is more variable in tenderness than the T-bone, porterhouse, or club steak, but it’s usually a little cheaper — and it pays to look for one in which the bone is small.
8. All fresh meat and poultry sold in the United States is wholesome because it is inspected by the U.S. Department of Agriculture. True or false?
False. Only the meat and poultry produced in plants selling across State lines has to be federally inspected. USDA’s Consumer and Marketing Service inspects about 85 percent of the fresh meat and poultry produced commercially in the United States.
9. The name of the product tells you nothing about whether there is more sliced beef than gravy in a product named “sliced beef with gravy.”
False. Regulations require that if sliced beef is indicated first in the name on federally inspected beef and gravy, there must be more beef in the package than gravy.
10. The processor may substitute different chicken parts in place of the ones shown on the label, so long as they weigh as much as the parts which are shown. True or false?
False. If the processor shows a leg and breast on the label, they must be the parts inside the package. The label must truly represent what’s inside.
11. There must be more beef than any other single item in frankfurters whose list of ingredients reads, “Beef, pork, water, salt, sugar . . .” True or false?
True. The ingredient that weighs the most must always be listed first whenever ingredients are listed on any meat or poultry product prepared under Federal inspection; the next heaviest must be listed next, and so on down the line.