Exam 16: Pork

The shoulder blade is a square cut.

Pork is tender because advances in animal husbandry have made it leaner.

The hip bone is located in the _____________ primal.

Spareribs are always sold fresh.

Indicate which cooking method is best for each of the following cuts of pork: D=dry-heat cooking,M=moist-heat cooking,C=combination cooking. -loin chops

Where are the centre-cut pork chops cut from?

The primal shoulder comprises about one quarter of the total carcass weight.

What is the meaty,tender pork cut containing a portion of the blade bone?

The hocks and the feet are the same thing.

Hogs are usually butchered before they are one year old.

Very young whole pigs can be purchased;they are known as _______________ _____________.

Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.

Canadian back bacon is prepared from boneless pork loin.

How can you prepare ham?

The picnic is the upper portion of the hog's foreleg.

Which of the following best characterizes pork shoulder blade?

A great deal of pork is marketed as cured products.

Pork is divided into sides before the primal cuts are made.

The highest quality and most expensive cuts of pork come from the:

The approximate weight of a hog carcass is: