AMSA CULINARY MEAT SELECTION & COOKERY
CERTIFICATION REVIEW QUESTIONS AND
VERIFIED ANSWERS
Which of the following is published by the American Meat Science Association? -
Answers - Meat Science Journal
Which of the following is the website for the American Meat Science Association? -
Answers - www.meatscience.org
In which of the following years was the first Reciprocal Meat Conference held? -
Answers - 1948
Which of the following requires nutritional information labels on all food products except
single ingredient foods, such as fresh meat? - Answers - Nutritional Labeling &
Education Act
Which of the following is NOT a mineral found in meat? - Answers - Calcium
Which organization/association sets the withdrawal periods for animal drugs and
compounds? - Answers - FDA
Which of the following correctly defines the statement "Best if Used By"? - Answers -
Food product should be used by this date for the best taste and texture
Which method of defrosting results in the greatest loss of juiciness? - Answers -
Microwaving
Which of the following NOT required on the label of a meat product? - Answers - Breed
of the animal
Which of the following is not a Marbling Score? - Answers - Medium
Which of the following means antibiotics were administered in small, preventive doses
through feed and water? - Answers - Sub-therapeutic use
Which of the following color combinations would influence the appearance of a food and
NOT improve its palatability? - Answers - Brown and gray
Carbohydrates typically give off which kind of taste? - Answers - Sweet
Which of the following is NOT a type of food quality? - Answers - Safety based
, How many taste buds can be found in a person's mouth? - Answers - 5,000 to 10,000
Consumer testing typically does NOT include which of the following? - Answers -
Subliminal messaging
If a manufacturer encounters malfunctioning equipment, which of the following is the
action they should take to ensure the problem does not repeat? - Answers - Trouble
shoot
Who ensures the protection of the nation's food supply? - Answers - United States
Department of Agriculture
Whole chicken, whole turkey, poultry parts, duck and goose should reach which of the
following internal temperatures to be considered done?
145°F (63°C) - Answers - 165°F (74°C)
Which of the following temperature ranges is required for refrigeration storage? -
Answers - 41°F (5°C) or lower
Which of the following is the temperature at which a given oil will begin to smoke? -
Answers - Smoke point
Which of the following is a cooking method which involves searing the food item in hot
oil and then partially submerging the food product in enough liquid to come halfway up
the food item in a covered pot or pan? - Answers - Braising
Which of the following is NOT on the label? - Answers - Storage location
Fresh beef, pork, veal and lamb should reach which of the following internal
temperatures to be considered done? - Answers - 145°F (63°C)
When using a stone sharpener, the blade of the knife should be in which of the following
positions? - Answers - Faced away from your body at a 45 degree angle
Which of the following is a round cut? - Answers - Diagonal
Which of the following is NOT a primal cut of lamb? - Answers - Chunk
When cutting bones out of the meat, which direction should you cut to ensure you have
as little waste as possible? - Answers - Toward the bone
Which of the following market forms of fish can be described as a fish which appears
just as it was caught? - Answers - Whole fish
Which of the following cooking techniques was going to be applied to the chicken after it
was trussed? - Answers - Roasting
CERTIFICATION REVIEW QUESTIONS AND
VERIFIED ANSWERS
Which of the following is published by the American Meat Science Association? -
Answers - Meat Science Journal
Which of the following is the website for the American Meat Science Association? -
Answers - www.meatscience.org
In which of the following years was the first Reciprocal Meat Conference held? -
Answers - 1948
Which of the following requires nutritional information labels on all food products except
single ingredient foods, such as fresh meat? - Answers - Nutritional Labeling &
Education Act
Which of the following is NOT a mineral found in meat? - Answers - Calcium
Which organization/association sets the withdrawal periods for animal drugs and
compounds? - Answers - FDA
Which of the following correctly defines the statement "Best if Used By"? - Answers -
Food product should be used by this date for the best taste and texture
Which method of defrosting results in the greatest loss of juiciness? - Answers -
Microwaving
Which of the following NOT required on the label of a meat product? - Answers - Breed
of the animal
Which of the following is not a Marbling Score? - Answers - Medium
Which of the following means antibiotics were administered in small, preventive doses
through feed and water? - Answers - Sub-therapeutic use
Which of the following color combinations would influence the appearance of a food and
NOT improve its palatability? - Answers - Brown and gray
Carbohydrates typically give off which kind of taste? - Answers - Sweet
Which of the following is NOT a type of food quality? - Answers - Safety based
, How many taste buds can be found in a person's mouth? - Answers - 5,000 to 10,000
Consumer testing typically does NOT include which of the following? - Answers -
Subliminal messaging
If a manufacturer encounters malfunctioning equipment, which of the following is the
action they should take to ensure the problem does not repeat? - Answers - Trouble
shoot
Who ensures the protection of the nation's food supply? - Answers - United States
Department of Agriculture
Whole chicken, whole turkey, poultry parts, duck and goose should reach which of the
following internal temperatures to be considered done?
145°F (63°C) - Answers - 165°F (74°C)
Which of the following temperature ranges is required for refrigeration storage? -
Answers - 41°F (5°C) or lower
Which of the following is the temperature at which a given oil will begin to smoke? -
Answers - Smoke point
Which of the following is a cooking method which involves searing the food item in hot
oil and then partially submerging the food product in enough liquid to come halfway up
the food item in a covered pot or pan? - Answers - Braising
Which of the following is NOT on the label? - Answers - Storage location
Fresh beef, pork, veal and lamb should reach which of the following internal
temperatures to be considered done? - Answers - 145°F (63°C)
When using a stone sharpener, the blade of the knife should be in which of the following
positions? - Answers - Faced away from your body at a 45 degree angle
Which of the following is a round cut? - Answers - Diagonal
Which of the following is NOT a primal cut of lamb? - Answers - Chunk
When cutting bones out of the meat, which direction should you cut to ensure you have
as little waste as possible? - Answers - Toward the bone
Which of the following market forms of fish can be described as a fish which appears
just as it was caught? - Answers - Whole fish
Which of the following cooking techniques was going to be applied to the chicken after it
was trussed? - Answers - Roasting
