1) Market form of meat that has been kept cold above freezing point within 24 hours after slaughter. a) Chilled Meat b) Cured Meat c) Fresh Meat d) Frozen Meat 2) What do we call the section of fat just above the Boston butt which can be used for making lard, salt pork, or added to sausage or ground pork? for making lard, salt pork, or added to sausage or a) Clear Plate b) Pork Loin c) Pork Ham d) Pork Shank 3) Beef chuck is excellent for making ground beef that produces juicy burgers and ground beef stew because of and ground beef stew because ofand ground beef stew because of a) its location b) fat content c) its cartillage content d) its composition 4) Which of the following statements about pork cuts is not true? a) The most tender cuts of pork are from the rib and loin. b) The shank and shoulder muscles produce the most expensive cuts. c) The most desirable cuts of meat come from higher up on the animal d) The pork belly primal has 2 subprimals. 5) The most flavorful of the pork cuts is the a) Kasim b) liempo c) pata d) pigue

Cookery 10 Module1 4th Quarter

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