Piggy Piggy Oink Oink
Quiz by Calvin Gear
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10 questions
Show answers
- Q1What are 5 cuts of pork?Breast, Leg, Giblet, Neck, CombLoin, Leg, Hand, Hock, BladeHead, Clod, Neck, Leg, ShankHead, Brisket, Striploin, Chuck, Tail45s
- Q2What is a quality point of pork?Pale pink fleshDeep red fleshOrange fleshWhite flesh45s
- Q3What is a quality point of pork?Skin dry to the touch and free of bristlesSkin fluffy and stodgySkin sticky to the touch with bristlesSkin wet to the touch and furry45s
- Q4What are the traditional cures of bacon?Spiked, Smoked, Slapped, Tickled, DroppedSmoked, Honey, Gloucester, Wet, DrySweet, Maple, Smoked, Dry, WiltshireMaple, Berkshire, Poked, Soused, Pickled45s
- Q5What is the legal minimum meat content of a pork sausage?32%42%30%95%30s
- Q6What must we put in a sausage to keep it juicy and hold the shape?StarchRiskFlourRusk30s
- Q7What is cochineal?Red food colouring made from the beatlesRed food colouring made from flowersRed food colouring made from beetlesRed food colouring made from tomatoes30s
- Q8What is MRM?Manually Reconstituted MashMechanically Recovered MeatMechanically Recovered MembraneMechanically Recovered Muscle30s
- Q9What are 4 types of offal?Toes, Fingers, Tail, TrottersHeart, Chitterlings, Tripe, TesticleEar, Nose, Throat, AntlersLeg, Eyes, Nose, Tongue30s
- Q10What is the liquid used to cure bacon?LimeBrineSlimeWine30s