Pork

Question 1

Always cook to

Answer 1

Well done

Question 2

Grades

Answer 2

1,2,3,4

Question 3

Grading based on

Answer 3

Quality and yield, checked for wholesomeness

Optional

Question 4

Butchered animals

Answer 4

Barrow- make hog, weight gain

Gilts- immature female, no babies

Question 5

Nutrition

Answer 5

Protein-complete
Iron- red blood cells
Zinc- disease fighting
B vit.- healthy nerves

3oz serving=180 calories

Question 6

Ham

Answer 6

Thigh and butt
Cured/smoked
Best=Virginia or country

Question 7

Shoulder

Answer 7

Picnic ham
Boston butt
Roast

Question 8

Loin

Answer 8

Rib end
Loin end
Tenderloin-best

Question 9

Bacon

Answer 9

Fat determines quality , cured/smoked belly of hog

Question 10

How many parts of the pig are used

Answer 10

All

Question 11

Chitterlings

Answer 11

Intestines

Question 12

Head cheese

Answer 12

Jellied, spiced and pressed meat from hogs

Question 13

Suckling

Answer 13

Baby pig 4-6 weeks old

Question 14

Jowl

Answer 14

Cheek meat used in pork and beans

Question 15

Hocks

Answer 15

Knee joint

Question 16

Fat back

Answer 16

Unsmoked bacon

Question 17

Canadian bacon

Answer 17

Boneless loin of pork

Question 18

Cottage ham

Answer 18

Boneless meat extracted from blade section of Boston butt

Question 19

Fresh ham

Answer 19

Unsmoked ham cut from the hind legs

Question 20

Prosciutto ham

Answer 20

Italy, hard and dry

Question 21

Salt pork

Answer 21

Fat back or clear plate that has been cured in salt

Question 22

Variety meats

Answer 22

Liver, brain, tail used to make sausage

Question 23

Pork is considered tender based on

Answer 23

Age