CCA CCA Meat, Poultry & Seafood 1 — Questions and Answers
Question 1: What is the USDA minimum internal temperature for cooking whole poultry?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 170°F (77°C)
Correct answer: 165°F (74°C)
The USDA requires whole poultry to reach a minimum internal temperature of 165°F (74°C) to ensure food safety.
Question 2: Which primal cut of beef produces steaks such as the T-bone and porterhouse?
- Chuck
- Rib
- Short loin (Correct answer)
- Sirloin
Correct answer: Short loin
The short loin primal cut yields T-bone and porterhouse steaks, which contain sections of both the tenderloin and strip loin.
Question 3: What is the term for removing the bones from a piece of meat while keeping it as intact as possible?
- Trussing
- Frenching
- Boning/fabricating (Correct answer)
- Larding
Correct answer: Boning/fabricating
Boning or fabricating a piece of meat involves carefully removing the bones while keeping the flesh as whole and intact as possible.
Question 4: What is the USDA grade for beef indicating the highest quality with abundant marbling?
- Select
- Choice
- Prime (Correct answer)
- Standard
Correct answer: Prime
USDA Prime is the highest quality beef grade, characterized by abundant intramuscular fat (marbling) that contributes to superior flavor and tenderness.
Question 5: What cooking method is most appropriate for tough, collagen-rich cuts like beef shank or short rib?
- Grilling
- Sautéing
- Braising (Correct answer)
- Roasting at high heat
Correct answer: Braising
Braising uses long, slow, moist-heat cooking to break down tough collagen into gelatin, tenderizing tough cuts and creating rich, flavorful sauces.
Question 6: What is the process of 'frenching' a rack of lamb?
- Marinating the lamb in French wine
- Trimming the meat and fat away from the rib bones to expose them (Correct answer)
- Cutting the rack into individual chops
- Barding the exterior with fatback
Correct answer: Trimming the meat and fat away from the rib bones to expose them
Frenching a rack of lamb involves scraping the meat, fat, and sinew from the rib bones to expose and clean approximately 1–2 inches of bone for a refined presentation.
CCA CCA Meat, Poultry & Seafood 1
What is the USDA minimum internal temperature for cooking whole poultry?