CCA Meat, Poultry & Seafood Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Meat, Poultry & Seafood flashcards as text
What is the USDA minimum internal temperature for cooking whole poultry?
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.
Which primal cut of beef produces steaks such as the T-bone and porterhouse?
Answer: Short loin
The short loin primal cut yields T-bone and porterhouse steaks, which contain sections of both the tenderloin and strip loin.
What is the term for removing the bones from a piece of meat while keeping it as intact as possible?
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.
What is the USDA grade for beef indicating the highest quality with abundant marbling?
Answer: Prime
USDA Prime is the highest quality beef grade, characterized by abundant intramuscular fat (marbling) that contributes to superior flavor and tenderness.
What cooking method is most appropriate for tough, collagen-rich cuts like beef shank or short rib?
Answer: Braising
Braising uses long, slow, moist-heat cooking to break down tough collagen into gelatin, tenderizing tough cuts and creating rich, flavorful sauces.
What is the process of 'frenching' a rack of lamb?
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.