AMSA Culinary Meat Certification Practice Test 2025 – Complete Exam Prep

The classification of meat as "Well Done" requires that it reaches an internal temperature of 175°F (79°C). At this temperature, the meat is fully cooked, and the proteins are sufficiently denatured. This results in a firm texture and usually a less juicy outcome compared to lesser doneness levels. Cooking meat to this temperature ensures that it is safe to eat by effectively killing harmful bacteria, while also altering the meat's flavor and moisture content, making it distinctively tougher and drier.

The other choices reflect different levels of doneness for various types of meat. For instance, 140°F (60°C) and 145°F (63°C) are typically associated with Medium-Rare and Medium doneness, respectively. Meanwhile, 160°F (71°C) aligns with the Well Done category, but it is less precise than the actual target temperature for optimal Well Done meat. Therefore, the specific temperature of 175°F (79°C) is the accurate standard for Well Done classification.