American Meat Science Association Culinary Meat Selection & Cookery Certification
Preparation Materials
iCEV offers optional study materials designed to prepare individuals for the American Meat Science Association Culinary Meat Selection & Cookery Certification exam. The preparation materials consist of a playlist, which includes a combination of video and PowerPoint® lessons created in collaboration with our industry partners to teach and reinforce the industry standards tested for by the certification. Explore the preparation materials below.
American Meat Science Association Culinary Meat Selection & Cookery Certification
The American Meat Science Association (AMSA) Culinary Meat Selection & Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries.
Example Preparation Materials
Introduction to Culinary Techniques & Methods
There are several terms, techniques and cooking methods students should be familiar with prior to working in a professional kitchen. This presentation introduces students to topics such as proper knife care and use, preparation and storage of ingredients and tools, and the different cooking methods which can be referenced in a recipe.
Accompanying Resources (Education Access Only)
Meat Science & Food Safety
This presentation explores today’s meat industry and the role of food safety in both the industry and the home. The history of the meat industry is discussed as well as various legislation, animal handling practices, purchasing procedures, storage techniques, cookery methods and processed meats.
Accompanying Resources (Education Access Only)
American Meat Science Association Culinary Meat Selection & Cookery Certification
Preparation Materials Course Playlist
VIEW CERTIFICATION STUDY GUIDE
Background of the American Meat Science Association
Meat Science & Food Safety
Food Quality & Palatability Factors
Introduction to Culinary Techniques & Methods
Meat, Poultry & Seafood
Beef Grading: Quality
Beef Grading: Yield
Retail Cut ID
Evaluating Ready-to-Cook Turkeys & Broilers
ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation