CCA CCA Meat, Poultry & Seafood 2 — Questions and Answers
Question 1: What is the safe minimum internal temperature for cooking pork chops and roasts according to USDA guidelines?
- 140°F (60°C)
- 145°F (63°C) (Correct answer)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 145°F (63°C)
The USDA updated guidelines require pork to reach 145°F (63°C) with a 3-minute rest time before carving or consuming.
Question 2: Which market form of fish refers to a whole fish with only the scales and viscera removed?
- Round fish
- Drawn fish (Correct answer)
- Dressed fish
- Pan-dressed fish
Correct answer: Drawn fish
A drawn fish has the viscera (internal organs) removed and scales taken off, but the head, fins, and tail remain intact.
Question 3: What does the term 'carryover cooking' mean in the context of meat preparation?
- Cooking meat in advance and reheating it
- The internal temperature of meat continues to rise after it is removed from the heat source (Correct answer)
- Carrying meat from one cooking station to another
- Transferring meat juices to a sauce
Correct answer: The internal temperature of meat continues to rise after it is removed from the heat source
Carryover cooking is the phenomenon where the internal temperature of meat continues to increase after removal from heat as residual thermal energy moves from the hot exterior to the cooler interior.
Question 4: What is the primary purpose of resting meat after cooking?
- To allow the surface crust to soften
- To allow juices to redistribute throughout the meat (Correct answer)
- To reduce carryover cooking
- To allow the meat to cool for safe handling
Correct answer: To allow juices to redistribute throughout the meat
Resting allows the muscle fibers, which contracted during cooking, to relax and reabsorb the juices that were pushed toward the center of the meat.
Question 5: Which of the following seafood items is classified as a cephalopod?
- Clam
- Oyster
- Squid (Correct answer)
- Scallop
Correct answer: Squid
Squid (along with octopus and cuttlefish) is classified as a cephalopod, characterized by a distinct head, tentacles, and an ink sac.
Question 6: What is the difference between a ground beef labeled '80/20' and one labeled '93/7'?
- 80/20 has more protein; 93/7 has less
- 80/20 contains 80% lean meat and 20% fat; 93/7 contains 93% lean meat and 7% fat (Correct answer)
- 80/20 is grass-fed; 93/7 is grain-fed
- The numbers refer to USDA grading scores
Correct answer: 80/20 contains 80% lean meat and 20% fat; 93/7 contains 93% lean meat and 7% fat
Ground beef labeling indicates the lean-to-fat ratio, so 80/20 ground beef contains 80% lean meat and 20% fat, while 93/7 is leaner with only 7% fat.
CCA CCA Meat, Poultry & Seafood 2
What is the safe minimum internal temperature for cooking pork chops and roasts according to USDA guidelines?