Culinary Arts NFEC Pork Preparation

Transcription

1 Culinary Arts NFEC Pork Preparation Name: Completion 1. Pork ranks to beef in total consumption. 2. Pork has a very high content. 3. Pork is commonly marketed by rather than by the quarter, side, or carcass. 4. Approximately two-thirds of all pork marketed is sold smoked or. 5. The is the knee joint of the loin. 6. The tenderloin is taken from the of the loin. 7. The loin is generally separated into the rib end and the loin end between the last rib(s). 8. Virginia ham is cured in a(n). 9. The size of the hog s belly determines the of the bacon. 10. Fresh is a good choice when preparing country sausage or pork patties. 11. The ham is the thigh and of the hog. 12. Bacon is the cured and smoked of the hog. 13. Spareribs are located on top of the section. 14. The picnic cut is also known as the. 15. Jowls are the cured and smoked meat of large hogs. 16. is fat back or clear plate that has been cured in salt. 17. Pig s feet are marketed at an average weight of lb to 1 ½ lb. 18. Pork tenderloin weighs about 8 oz. to oz. 19. Fat back and clear plate are commonly used to make. 20. is salting an item to retard the spreading of bacteria and to preserve the meat. Multiple Choice 1. Pork is the meat of hogs less than months old. a. 12 b. 14 c. 16 d Most pork is marketed during the and. a. Summer; spring b. fall; winter c. winter; spring d. spring; fall 3. Approximately of all the pork marketed in the U.S. is sold as fresh pork. a. One-fourth b. 0ne-third c. one-half d. two-thirds 4. Pork carcasses produce wholesale cuts. a. 9 b. 10 c. 11 d A pork loin consists of parts. a. Two b. three c. four d. five 6. The shape of the picnic cut is similar to the shape of the. a. Hock b. loin c. Boston butt d. ham

2 7. Canadian bacon is the trimmed, pressed, and smoked boneless. a. Picnic b. loin c. ham d. Boston butt 8. Spareribs that produce the best flavor are lb or less. a. 2 b. 3 c. 4 d Pork loins under lb are considered the best. a. 15 b. 16 c. 17 d A is a male hog castrated at a young age. a. Gilt b. barrow c. callie d. none of the above 11. Pork should always be cooked. a. Rare b. medium well c. medium d. well done 12. The top section of the Boston butt is usually cured and sold as. a. Canadian bacon b. head cheese c. cottage ham d. salt pork 13. Suckling pig ranges from lb to 35 lb. a. 15 b. 20 c. 25 d are the large and small intestines of a hog. a. Jowls b. hocks c. chitterlings d. callie 15. High quality bacon contains % to % fat. a. 10; 15 b. 25; 30 c. 40; 45 d. 90; 95 True False T F 1. The best pork on the market comes from hogs 10 weeks to 12 weeks old. T F 2. Spareribs come from the loin of the hog. T F 3. Like beef, pork is graded in order of desirability as U.S. 1, U.S. 2, or U.S. 3. T F 4. Like beef, pork is graded according to age. T F 5. Head cheese is jellied, spiced, pressed meat from a hog s head. T F 6. The complete pork loin consists of the rib end, the loin end, and the sparerib. T F 7. The pork loin is a lean and popular cut. T F 8. Jowls are smoked cheek meat of the hog. T F 9. Cottage ham is the boneless clear plate section of the Boston butt. T F 10. The Boston butt weighs about 12 lb to 14 lb. T F 11. The picnic cut contains more bone and less meat than ham. T F 12. The picnic cut weighs 8 lb to 12 lb. T F 13. Spareribs may be purchased fresh or smoked

3 T F 14. Tenderloins are taken from the picnic of the hog. T F 15. Pork chops are cut from the Boston butt. T F 16. Hog variety meats are commonly used in commercial kitchens. T F 17. Proscuitto ham is taken T F Canadian bacon is taken from the picnic of the hog. T F Canadian bacon weighs an average of 4 lb to 6 lb. T F The Boston butt contains meat that has a long fiber and a course grain. Matching I 1. Loin A. Lower half of the shoulder of the hog carcass 2. Boston butt B. Contains a very high percentage 3. Bacon C. Usually sold fresh when the bone is left in 4. Clear plate D. Removed from the belly of the hog carcass 5. Hock E. Cured, smoked belly of the hog 6. Spareribs F. Contains three parts 7. Jowl G. May be cured and marketed as salt pork 8. Picnic H. Lard is ususlly extracted from this cut 9. Ham I Knee joint of the hog 10. Fat back J. Similar in flavor to bacon when cured and smoked

4 Matching II Select the pork cut that should be used in the following preparations. 1. Roast pork A. Pork tenderloin 2. Pork chop seuy B. Fresh Picnic 3. Sauerkraut C. Loin end 4. Ham salad D. Rib end 5. Braised pork Polynesian E. Boston butt 6. Breaded pork chops F. Spareribs 7. Hawaiian pork G. Loin 8. Baked stuffed ribs H. Pork shoulders 9. Baked stuffed ribs I. Smoked picnic 10. Sweet-sour pork J. Hock Matching III Select the leftover pork that should be used in the following preparations. 1. Ham croquettes A. Julienne ham 2. Swedish Meatballs B. Ground ham 3. Chop suey C. Ham fat 4. Bean soup D. Diced ham 5. Creamed ham E. Sliced ham 6. Stuffing for green peppers F. Ground raw pork 7. Ham and chicken shortcake G. Diced cooked pork 8. Salad H. Ground cooked pork 9. Chow mein I. Julienne cooked pork

5 Activity List the steps necessary to prepare pork chop suey using the following ingredients. Pork Chop Suey 4 qt fresh pork picnic, cooked and sliced ½ cup soy sauce 3 qt celery, julienne 2 ½ c cornstarch 1 pt mushrooms, sliced 2 cans bamboo shoots 1 c salad oil 2 cans water chestnuts ½ No. 10 can bean sprouts 1 pt water S & P to taste

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