A carcass of top-grade pork weighs 40 kg (88 lbs)or more.
Correct Answer:
Verified
Q5: Deep-frying and pan-frying are suitable cooking techniques
Q6: Braising is a moist-heat cooking technique appropriate
Q19: Grilling is an appropriate cooking technique only
Q26: Searing a steak will seal in the
Q26: Quality grading indicates how tender and flavourful
Q28: Primal cuts are rarely cooked whole.
Q34: For customer preference,the finished temperature of medium
Q35: The meat grading is voluntary and is
Q36: What is the term for covering the
Q38: Wet aging is the process of storing
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents