Pork Flashcards

1
Q

Always cook to

A

Well done

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2
Q

Grades

A

1,2,3,4

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3
Q

Grading based on

A

Quality and yield, checked for wholesomeness

Optional

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4
Q

Butchered animals

A

Barrow- make hog, weight gain

Gilts- immature female, no babies

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5
Q

Nutrition

A

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

3oz serving=180 calories

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6
Q

Ham

A

Thigh and butt
Cured/smoked
Best=Virginia or country

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7
Q

Shoulder

A

Picnic ham
Boston butt
Roast

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8
Q

Loin

A

Rib end
Loin end
Tenderloin-best

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9
Q

Bacon

A

Fat determines quality , cured/smoked belly of hog

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10
Q

How many parts of the pig are used

A

All

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11
Q

Chitterlings

A

Intestines

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12
Q

Head cheese

A

Jellied, spiced and pressed meat from hogs

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13
Q

Suckling

A

Baby pig 4-6 weeks old

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14
Q

Jowl

A

Cheek meat used in pork and beans

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15
Q

Hocks

A

Knee joint

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16
Q

Fat back

A

Unsmoked bacon

17
Q

Canadian bacon

A

Boneless loin of pork

18
Q

Cottage ham

A

Boneless meat extracted from blade section of Boston butt

19
Q

Fresh ham

A

Unsmoked ham cut from the hind legs

20
Q

Prosciutto ham

A

Italy, hard and dry

21
Q

Salt pork

A

Fat back or clear plate that has been cured in salt

22
Q

Variety meats

A

Liver, brain, tail used to make sausage

23
Q

Pork is considered tender based on

A

Age