Pork Flashcards
1
Q
Always cook to
A
Well done
2
Q
Grades
A
1,2,3,4
3
Q
Grading based on
A
Quality and yield, checked for wholesomeness
Optional
4
Q
Butchered animals
A
Barrow- make hog, weight gain
Gilts- immature female, no babies
5
Q
Nutrition
A
Protein-complete
Iron- red blood cells
Zinc- disease fighting
B vit.- healthy nerves
3oz serving=180 calories
6
Q
Ham
A
Thigh and butt
Cured/smoked
Best=Virginia or country
7
Q
Shoulder
A
Picnic ham
Boston butt
Roast
8
Q
Loin
A
Rib end
Loin end
Tenderloin-best
9
Q
Bacon
A
Fat determines quality , cured/smoked belly of hog
10
Q
How many parts of the pig are used
A
All
11
Q
Chitterlings
A
Intestines
12
Q
Head cheese
A
Jellied, spiced and pressed meat from hogs
13
Q
Suckling
A
Baby pig 4-6 weeks old
14
Q
Jowl
A
Cheek meat used in pork and beans
15
Q
Hocks
A
Knee joint