CCA CCA Meat, Poultry & Seafood 2

Question 1

What is the safe minimum internal temperature for cooking pork chops and roasts according to USDA guidelines?

Accepted Answer

145°F (63°C)

Answer

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?

Accepted Answer

Drawn fish

Answer

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?

Accepted Answer

The internal temperature of meat continues to rise after it is removed from the heat source

Answer

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?

Accepted Answer

To allow juices to redistribute throughout the meat

Answer

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?

Accepted Answer

Squid

Answer

Squid (along with octopus and cuttlefish) is classified as a cephalopod, characterized by a distinct head, tentacles, and an ink sac.

(CCA) Certified Chef Associate Practice Test

(CCA) Certified Chef Associate Practice Test

CCA CCA Meat, Poultry & Seafood 2