Deck 17: Pork

Question 1

Pigs are bred to have long loins.

Answer 1

True

Question 2

What is important to remember when tying a boneless pork roast?

Answer 2

answer varies, such as, tie the string at even intervals, tie the sting just tight enough to hold the shape of the roast without digging into the meat

Question 3

Canadian bacon is prepared from boneless pork loin.

Answer 3

True

Question 4

What is the name of a thick herb sauce served on meats in Argentina?

A) kurobuta
B) chimichurri
C) adobo
D) mojo criollo

Question 5

What is the primary ingredient in jambalaya?

Question 6

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

Question 7

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

Question 8

Why is a thin layer of fat left on center cut pork chops?

Question 9

Where do the highest quality and most expensive cuts of pork come from?

A) hindquarter
B) ham
C) forequarter
D) loin

Question 10

Where are center cut pork chops cut from?

A) sirloin end of the loin
B) belly
C) Boston butt
D) the blade bone end of the loin

Question 11

Which primal cut of pork is the least tender?

A) Boston butt
B) fresh ham
C) shoulder
D) belly

Question 12

Because pork has a mild flavor, it is complimented by a variety of seasonings from spicy to sweet.

Question 13

What is the ratio of salt to water for a light brine?

A) 0.5 ounces (15 grams) of salt per 16 fluid ounces (480 milliliters) water
B) 4 ounces (120 grams) salt per 32 fluid ounces (960 milliliters) water
C) 1 ounce (30 grams) of salt per 24 fluid ounces (720 milliliters) water
D) 1 pound (480 grams) salt for every gallon (4 liters) water

Question 14

What should be trimmed from pork tenderloin before cooking?

A) connective tissue
B) chine bone
C) silverskin
D) backfat

Question 15

What does the term niche pork refer to?

A) sucking pig
B) conventional breeds of hogs
C) free-range pork
D) none of the above

Question 16

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

Question 17

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

A) spareribs
B) loin
C) fresh ham
D) Boston butt

Question 18

The pork loin is the only primal cut of pork that is not typically cured or smoked.

Question 19

Where does bacon come from?

A) loin
B) leg
C) shoulder
D) belly

Question 20

How can you prepare fresh ham?

A) smoking
B) curing
C) braising
D) any of the above