37.
Match the market cut in Column II to the IMPS in Column I.
COLUMN I
COLUMN II
IMPS 410
a.
Pork Loin
(1)
(2)
IMPS 411
b.
Pork Tenderloin
(3)
IMPS 413
c.
Pork Loin, Boneless, Special
(4)
IMPS 413A
d.
Pork Loin, Roast, Boneless
(5)
IMPS 413B
e.
Pork Loin, Boneless
(6)
IMPS 415
f.
Pork Loin, End Chops, Boneless
(7)
IMPS 1413B
g.
Pork Loin, Bladeless
38.
According to IMPS 401, the ham is separated from the side by a straight
cut near the anterior edge of the aitch bone. The cut must not be less than _____
inch(es) and not more than ____ inch(es) from the bone.
a. 2; 4.
b. 1; 3.
c.
1 1/2; 3 1/2.
39.
Which market cut exposes a cross-section of the gastrocnemius muscle?
a. Pork Leg, (Fresh Ham).
b. Pork Leg, (Fresh Ham), Short Shank.
c.
Pork Leg, (Fresh Ham), Skinned.
d. Pork Leg, (Fresh Ham), Boneless.
MD0710
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