Deck 16: Pork

Question 1

The hock is attached to the:

A)jowl
B)shoulder blade
C)neck
D)shoulder picnic

Answer 1

D

Question 2

Canadian back bacon is prepared from boneless pork loin.

Answer 2

True

Question 3

Which of the following best characterizes pork shoulder blade?

A)high ratio of bone to meat
B)lean and somewhat tough
C)quite fatty,with small muscles
D)very meaty and tender

Answer 3

B

Question 4

Backfat is obtained from the:

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

Question 5

Bacon comes from the:

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

Question 6

What is the approximate age of hogs when they are butchered?

A)2 to 2.5 years
B)4 to 5 months
C)less than a year
D)more than one year

Question 7

After it has been cured and smoked,the pork shoulder blade is called the:

A)picnic
B)cottage ham
C)butt
D)jowl

Question 8

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

Question 9

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

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

Question 10

How can you prepare ham?

A)curing
B)smoking
C)braising
D)A and B

Question 11

Hogs are usually butchered before they are one year old.

Question 12

Where are the centre-cut pork chops cut from?

A)sirloin end of the loin
B)loin centre,after both ends are removed
C)tenderloin
D)blade bone end of the loin

Question 13

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

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

Question 14

Which primal cut of pork is not typically smoked or cured?

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

Question 15

Where does the shoulder separate from the loin?

A)at the end of the blade bone
B)between the 2^nd and 3^rd ribs
C)between the 5^th and the 6^th ribs
D)between the 4^th and 5^th ribs

Question 16

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

Question 17

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

Question 18

What should be trimmed from pork tenderloin before cooking?

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

Question 19

The approximate weight of a hog carcass is:

A)40-70 kg (88-154 lbs)
B)55-95 kg (120-210 lbs)
C)70-110 kg (154-243 lbs)
D)75-115 kg (165-254 lbs)

Question 20

Hogs are bred to have long loins.

Question 21

The hip bone is located in the _____________ primal.

Question 22

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

Question 23

The shoulder ___________ and the shoulder _____________ form the whole shoulder.

Question 24

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

Question 25

The arm bone is found in the ______________ primal.

Question 26

The hocks and the feet are the same thing.

Question 27

The shoulder blade is a square cut.

Question 28

loin chops

Question 29

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

Question 30

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

Question 31

Canadians consume more pork than they do any other meat.

Question 32

Chops can be cut from the entire loin.

Question 33

A great deal of pork is marketed as cured products.

Question 34

Spareribs are always sold fresh.

Question 35

Pork is naturally tender and can be prepared by almost any cooking method.