14.
The boot jack is located on which cut of pork?
a.
Shoulder
b.
Belly
c.
Loin
d.
Ham
15.
Match the trade term in Column I to the definition in Column II.
COLUMN I
COLUMN II
(1)
Featherbone
a. The retractor penis muscle, on the belly wall
(2)
Comb hanger
b. The removal of lean tissue, to expose fat
(3)
Clear
c. A slight score on the belly, when the ribs are cut
(4)
Scribe line
d. The removal of all the bones
(5)
Snowballing
e. Sharp-toothed hook, where the belly is hung
(6)
Streak of lean
f. Large pieces of rib cartilage that remain on the
belly
16.
The
is the portion of skin remaining on the shank end of a ham after
trimming.
17.
The
is the point on a skinned ham after the skin is
removed.
MD0710
5-18