CCA CCA Meat, Poultry & Seafood 1

Question 1

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

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Short loin

Answer

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?

Accepted Answer

Boning/fabricating

Answer

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?

Accepted Answer

Prime

Answer

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?

Accepted Answer

Braising

Answer

Braising uses long, slow, moist-heat cooking to break down tough collagen into gelatin, tenderizing tough cuts and creating rich, flavorful sauces.

(CCA) Certified Chef Associate Practice Test

(CCA) Certified Chef Associate Practice Test

CCA CCA Meat, Poultry & Seafood 1