AMSA - Certification Practice

Identify the retail cut.

• Pork Ham/Leg Pork Fresh Ham Center Slice

• Pork Ham/Leg Smoked Ham, Center Slice

• Pork Shoulder Arm Steak

• Pork Shoulder Arm Roast

Identify the retail cut.

• Beef Variety Meats Tripe

• Beef Variety Meats Oxtail

• Pork Variety Meats Oxtail

• Lamb Variety Meats Tripe

Identify the retail cut.

• Pork Back Center Back Roast

• Pork Loin Sirloin Roast

• Pork Side Center Back Roast

• Pork Loin Center Rib Roast

Which of the retail cuts came from the shoulder of a lamb carcass?

• Top image

• Bottom image

• Both images

• Neither image

If you need to leave your work area, you should do which of the following with your knife?

• Leave the knife on the top of the work area

• Place the knife beneath the corner of the cutting board

• Place the knife in the sink to be washed at a later time

• Place the knife in the sanitation bucket

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

Which of the following is present in a poultry leg quarter, but NOT present in a leg?

• Drumstick

• Tendons

• Backbone

• Wings

Which wholesale cut of beef has the most value?

• Chuck

• Loin

• Round

• Brisket

Which of the following retail cuts of beef does NOT come from the loin?

• T-bone steak

• Porterhouse steak

• Tri-tip roast

• 7-bone pot roast

Which of the following is located underneath the large breast muscle of a chicken carcass?

• Split breast

• Tenderloin

• Wing

• Drumette