AMSA Practice 2.0

Front

If you need to leave your work area, you should do which of the following with your knife? Options: Place the knife in a sanitation bucket, Leave the knife on top of the work area, Place the knife in the sink to be washed at a later time, Place the knife beneath the corner of the cutting board

Back

Place the knife beneath the corner of the cutting board

Front

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? USDA Prime, USDA Choice, USDA Select, USDA Good

Back

USDA Prime

Front

When the muscle is removed from the drumstick, what distinguishing factor is still on the boneless, skinless drum?

Back

Tendons

Front

Which of the following best describes a cut of meat which should be cooked using a moist cooking method? A cut which is very tender, A ground meat product, A cut containing a large amount of connective tissue, A very high quality ribeye steak

Back

A cut containing a large amount of connective tissue

Front

Which of the following is present in a poultry leg quarter, but NOT present in a leg? Drumstick, Tendons, Backbone, Wings

Back

Backbone

Front

Which wholesale cut of beef has the most value?

Back

Loin

Front

Which of the following retail cuts of beef does NOT come from the loin? T-bone Steak, Porterhouse Steak, Trip-tip Roast, 7-bone pot roast

Back

7-bone pot roast

Front

Which of the following is located underneath the large breast muscle of a chicken carcass? Split breast, Tenderloin, Wing, Drumette

Back

Tenderloin

Front

Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done? Stir-frying, Deep-Frying, Pan-Frying, Sauteing

Back

Deep-Frying

Front

Which of the following is a grade of poultry? USDA Prime, USDA Good, U.S. 1, A

Back

A