CCA CCA Meat, Poultry & Seafood

Question 1

What is the USDA minimum internal temperature for cooking whole poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

170°F (77°C)

Question 2

Which primal cut of beef produces steaks such as the T-bone and porterhouse?

Accepted Answer

Short loin

Answer

Chuck

Answer

Rib

Answer

Sirloin

Question 3

What is the term for removing the bones from a piece of meat while keeping it as intact as possible?

Accepted Answer

Boning/fabricating

Answer

Trussing

Answer

Frenching

Answer

Larding

Question 4

What is the USDA grade for beef indicating the highest quality with abundant marbling?

Accepted Answer

Prime

Answer

Select

Answer

Choice

Answer

Standard

Question 5

What cooking method is most appropriate for tough, collagen-rich cuts like beef shank or short rib?

Accepted Answer

Braising

Answer

Grilling

Answer

Sautéing

Answer

Roasting at high heat

Question 6

What is the process of 'frenching' a rack of lamb?

Accepted Answer

Trimming the meat and fat away from the rib bones to expose them

Answer

Marinating the lamb in French wine

Answer

Cutting the rack into individual chops

Answer

Barding the exterior with fatback