Basic butchery course vol 2

This test is made to get you to think, Sorry for that.

Watching the videos and studying the different techniques and methods is cool and will hopefully put a good amount of knowledge in your back packs. But a test is a fantastic way of locking the information inside your heads.

Please answer as true as possible, and note, that we will be paying extra attention to the places were you can write your own comments and input.

 

Thank you for your time and trust.

 

Is the method of butchering down pork, that same for deer or venison?
Is the technique of dividing the main cuts of the pork, the same with half a pork, as with a whole animal?
Where is the ham located on the pork?
Where do you find the knuckle?
Where do you find the pork tenderloin?
How do you remove the head of the pork?
Are there any specific cuts or pieces on the pork head, we can remove and use separately ?
What usage has the pork head?
From what part, do you cut pork chops?
Where do you find the belly and chest meat?
What can you make with the belly meat?
How would you trim and clean a pork tenderloin?
Where can you find the filet?
What can you use the leftover small meats and cuts for?
What can you use the neck roast or neck cut for?
The skin or cap, have som usage. But what?
What are the different parts of waste or leftovers, after dividing the pork
Where can you find the ribs, that we use for spareribs
What are some of the basic freshness signs of pork
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