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Meats Pork Processing Quiz
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22 Terms
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1
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What are the four lean cuts of pork?
Boston butt, Picnic shoulder, Loin, Ham
2
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Where does bacon get cut from?
Belly
3
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What are the 6 major wholesale cuts?
Boston butt, Picnic shoulder, Loin, Leg (Ham), Belly, Spareribs
4
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What are the 6 minor wholesale cuts?
Fat back, Clear plate, Jowl, Feet, Tail, Neck bone
5
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The _______ is separated from the carcass
shoulder
6
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What is the belly separated from on the carcass?
Loin
7
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Where does the ham come from?
Leg
8
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The foot is removed at or slightly above the ____ _____
Knee joint
9
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Remove the skin from a line parallel to the dorsal side which does not exceed more than ____ % distance of the elbow to the dorsal side.
25%
10
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Fat trim of the shoulder is ___ inches
0\.5 inches
11
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Remove _____ slightly above the hock
Foot
12
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Fat is trimmed to ____ inches or less for the loin
0\.25 inches
13
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Lumbar and pelvic fat trim is ____ inches
0\.5 inches
14
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What ribs are removed when fabricating the belly of the carcass?
Spare ribs
15
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Fat on the ventral side of the belly is trimmed to ____ inches
0\.75 inches
16
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When performing the retail cutting test, what two things are needed?
Product and Record
17
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When breaking the carcass, there should be a minimum of ___ sacral and __ caudal vertebrae
2 and 0
18
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What percent of the cut is ham?
22%
19
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What percent of the cut is the loin?
19%
20
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What percent of the cut is picnic shoulder and boston butt?
19%
21
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What percent of the cut is the belly?
16%
22
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What cut do baby back ribs come from?
Loin
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