What is the first step in preparing a pig for butchery?
Precision and Tradition: The Craft of Butchering a Pig

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Other, Health Sciences, Biology
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11th Grade - University
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Hard
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cutting it into primals
Inspecting for broken blood vessels and glands
Removing the fat cap
Sharpening the knives
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of the fat back on a pig?
To make bacon
To add flavor to the ham
To protect the meat during cooking
For rendering and making sausage
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the major parts of the pig referred to as?
Divisions
Cuts
Primals
Sections
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What tool is recommended for cutting through bone?
A cleaver
A meat saw
A boning knife
A chef's knife
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the coppa, and where is it located?
A type of sausage made from the belly
A muscle in the shoulder used for pulled pork
A cut from the ham used for prosciutto
A part of the loin used for pork chops
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is the loin more tender than the shoulder or leg?
It is closer to the bone
It has more fat
It is used less by the animal
It is marinated longer
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first step in processing the midsection?
Removing the ribs
Separating the loin from the belly
Cutting the tenderloin
Trimming the fat
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