Mastering the Craft: Butchering the Pig's Leg
Interactive Video
•
Other, Health Sciences, Biology
•
11th Grade - University
•
Hard
Wayground Content
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What tool is recommended for cutting through the tendons in the back leg?
A knife
A saw
A cleaver
A pair of scissors
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to clean bone dust after sawing?
It adds flavor to the stock
It helps in preserving the meat
It makes the meat taste better
It can attract bacteria
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a key benefit of removing the skin from the back leg?
It reduces cooking time
It enhances the flavor
It helps in preserving the fat
It makes the meat more tender
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using a meat hook during the removal of the H bone?
To hold the meat steady
To cut through the bone
To assist in disarticulating the joint
To measure the thickness of the meat
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the 'top round' in the context of butchering the back leg?
A seasoning method
A cutting technique
A muscle group
A type of bone
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the French term for the 'nut of the ham'?
Hawk
Copa
Jambon
Trotter
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a 'sweetheart roast'?
A type of bone
A small roast for two people
A type of seasoning
A method of curing
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