| Introduction -- Chapter 13 -- Chapter 14 -- Chapter 15 -- Chapter 16 -- Chapter 17 -- Lesson Assignments |
Chapter 17: Pork
Chapter 17 objectives
After studying this chapter, you will be able to:
- identify the primal, subprimal and fabricated cuts of pork;
- perform basic butchering procedures;
- apply appropriate cooking methods to several common cuts of pork.
Chapter 17 topics
- Primal and subprimal cuts of pork
- shoulder
- Boston butt
- belly
- loin
- fresh ham
- Butchering procedures
- boning a pork loin
- tying a boneless pork roast
- cutting a chop
- cutting a pocket in a pork chop
- trimming a pork tenderloin
Key terms from Chapter 17
| back ribs | ham | pork | ||
| belly | picnic shoulder | spareribs | ||
| Boston butt |
Related websites for Chapter 17
http://www.nppc.org/
http://www.ontariopork.on.ca/
http://www.mnpork.com/
http://porkinfo.osu.edu/
http://www.agpub.on.ca/pork/porkhom.htm
