AMSA Culinary Meat Selection &
Cookery Certification Practice Test 1
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? - answerA 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? - answer7-bone
pot roast
Which of the following is located underneath the large breast muscle of a chicken
carcass? - answerTenderloin
Which of the following is cooking technique which involves food being completely
immersed in hot fat and fried until it is done? - answerDeep-frying
Which of the following is a grade of poultry? - answerA
Where is quality evaluated in lamb carcasses? - answerPrimary and secondary flank
Assuming the carcass is A maturity, in which USDA Quality Grade range does the
carcass belong? - answerUSDA Low Choice to USDA High Choice
Which of he following is the range of USDA yield grades for beef carcasses? -
answer1.0 to 5.9
Which of the following is NOT a meat tenderizer? - answerPotassium Nitrate
Cookery Certification Practice Test 1
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? - answerA 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? - answer7-bone
pot roast
Which of the following is located underneath the large breast muscle of a chicken
carcass? - answerTenderloin
Which of the following is cooking technique which involves food being completely
immersed in hot fat and fried until it is done? - answerDeep-frying
Which of the following is a grade of poultry? - answerA
Where is quality evaluated in lamb carcasses? - answerPrimary and secondary flank
Assuming the carcass is A maturity, in which USDA Quality Grade range does the
carcass belong? - answerUSDA Low Choice to USDA High Choice
Which of he following is the range of USDA yield grades for beef carcasses? -
answer1.0 to 5.9
Which of the following is NOT a meat tenderizer? - answerPotassium Nitrate
