AMSA: Culinary Meat Selection &
Cookery Certification Practice Test 1
Questions and Answers.
If you need to leave your work area, you should do which of the following with your knife? -
Answer Place the knife beneath the corner of the cutting board.
You are responsible for purchasing steak for a five-star, high-end restaurant which serves only
the best. Which of the following quality grades of beef would you purchase for the restaurant? -
Answer USDA Prime
When the muscle is removed from the drumstick, what distinguishing factor is still on the
boneless, skinless drum? - Answer Tendons
Which of the following best describes a cut of meat which should be cooked using a moist
cooking method? - Answer A cut containing a large amount of connective tissue
Which of the following is present in a poultry leg quarter, but NOT present in the leg? - Answer
Backbone
Which wholesale cut of beef has the most value? - Answer Loin
Which of the following retail cuts of beef does NOT come from the loin? - Answer 7-bone
pot roast
Which of the following is located underneath the large breast muscle of a chicken carcass? -
Answer Tenderloin
Which of the following is cooking technique which involves food being completely immersed in
hot fat and fried until it is done? - Answer Deep-frying
Which of the following is a grade of poultry? - Answer A
Where is quality evaluated in lamb carcasses? - Answer Primary and secondary flank
Assuming the carcass is A maturity, in which USDA Quality Grade range does the carcass
belong? - Answer USDA Low Choice to USDA High Choice
Cookery Certification Practice Test 1
Questions and Answers.
If you need to leave your work area, you should do which of the following with your knife? -
Answer Place the knife beneath the corner of the cutting board.
You are responsible for purchasing steak for a five-star, high-end restaurant which serves only
the best. Which of the following quality grades of beef would you purchase for the restaurant? -
Answer USDA Prime
When the muscle is removed from the drumstick, what distinguishing factor is still on the
boneless, skinless drum? - Answer Tendons
Which of the following best describes a cut of meat which should be cooked using a moist
cooking method? - Answer A cut containing a large amount of connective tissue
Which of the following is present in a poultry leg quarter, but NOT present in the leg? - Answer
Backbone
Which wholesale cut of beef has the most value? - Answer Loin
Which of the following retail cuts of beef does NOT come from the loin? - Answer 7-bone
pot roast
Which of the following is located underneath the large breast muscle of a chicken carcass? -
Answer Tenderloin
Which of the following is cooking technique which involves food being completely immersed in
hot fat and fried until it is done? - Answer Deep-frying
Which of the following is a grade of poultry? - Answer A
Where is quality evaluated in lamb carcasses? - Answer Primary and secondary flank
Assuming the carcass is A maturity, in which USDA Quality Grade range does the carcass
belong? - Answer USDA Low Choice to USDA High Choice
