4. Turkey ham is cured and may or may not be ____ . (V-187)

1. 1. Today’s pork is bred to be ____ leaner than that produced 20 years ago. This has resulted in retail cuts which are __%leaner, giving consumers a better value for their food dollar. (V-185)

2. 1. Today’s pork is bred to be ____ leaner than that produced 20 years ago. This has resulted in retail cuts which are __%leaner, giving consumers a better value for their food dollar. 50, 15

3. 2. _____ is the hind leg of a hog that has not been cured or smoked. It may be sold with a ___ or ___ . (V-186)

4. 2. _____ is the hind leg of a hog that has not been cured or smoked. It may be sold with a ___ or ___ . Fresh ham, bone, boneless

5. 3. Turkey ham, a turkey product formulated to resemble pork ham, can only be made from turkey ___ meat. It cannot contain the __ and the ____ attached to the skin . (V-187)

6. 3. Turkey ham, a turkey product formulated to resemble pork ham, can only be made from turkey ___ meat. It cannot contain the __ and the ____ attached to the skin . Thigh, skin, surface fat attached to the skin

7. 4. Turkey ham is cured and may or may not be ____ . (V-187)

8. 4. Turkey ham is cured and may or may not be ____ . smoked

9. 5. Turkey ham may also contain __, __, __, __, __, __, __, __, __ and __ for the purpose of dispersing them. (V-187)

10. 5. Turkey ham may also contain __, __, __, __, __, __, __, __, __ and __ for the purpose of dispersing them. spice extractives dehydrated garlicdehydrated onionswater Cure accelerators,phosphatesflavoring agentscommon saltsugarsspices

11. 6. Once the finished turkey ham has been cooked, it cannot weigh more than ______________. (V-187)

12. 6. Once the finished turkey ham has been cooked, it cannot weigh more than ______________. The original weight of the turkey thigh meat used prior to cooking.

13. 7. Does turkey have to be cooked or heated before eating? (V-187)

14. 7. Does turkey have to be cooked or heated before eating? Since turkey ham has been cooked, it doesn’t have to be cooked or heated before eating

15. 8. __________ have been partially cooked by the meat processor and need to be heated to an internal temperature of _____ degrees F before serving. (V-188)

16. 8. __________ have been partially cooked by the meat processor and need to be heated to an internal temperature of _____ degrees F before serving. Cook before eating, 160

17. 9. A cook before eating ham should be cooked for ____ per pound at ___ degrees F oven temperature . (V-188)

18. 9. A cook before eating ham should be cooked for ____ per pound at ___ degrees F oven temperature . 25-30 minutes, 325

19. 10. Assume that an unlabeled ham is the _______ type and heat it to an internal temperature of ____ before serving . (V-189)

20. 10. Assume that an unlabeled ham is the _______ type and heat it to an internal temperature of ____ before serving . Cook before eating, 160

21. 11. The term _____ means that the ham has been cooked in the meat processors oven and may be eaten as it comes from the package. (V-190)

22. 11. The term _____ means that the ham has been cooked in the meat processors oven and may be eaten as it comes from the package. (V-190) fully cooked

23. 12. To serve warm, “fully cooked hams need only to be heated to an internal temperature of ______ . (V-190)

24. 12. To serve warm, “fully cooked hams need only to be heated to an internal temperature of ______ . 140 degrees-F

25. 13. Hams that return to their original weight after curing and cooking are labeled _____ . (V-191)

26. 13. Hams that return to their original weight after curing and cooking are labeled _____ . ham

27. 14. When cured ham returns to within 10 percent above the original weight, it is labeled _______ . (V-191)

28. 14. When cured ham returns to within 10 percent above the original weight, it is labeled _______ . Ham , water added

29. 15. The added moisture in a cured ham cannot exceed ____ of the weight of the fresh uncured ham. The same labeling regulation applies to ______ . (V-191)

30. 15. The added moisture in a cured ham cannot exceed ____ of the weight of the fresh uncured ham. The same labeling regulation applies to ______ . 10%, picnic shoulders

31. 16. Which is the best buy, the shank or butt portion of ham? The _______ is preferred by many for making dishes such as baked beans and split pea soup. (V-192)

32. 16. Which is the best buy, the shank or butt portion of ham? The _______ is preferred by many for making dishes such as baked beans and split pea soup. It depends on the meat’s use. The rump (butt) may yield a greater number of attractive slices, but the shank will also yield some good slices. Shank bones

33. 17. Uncooked hams are placed in cans by _____, ie, three pounds go into three-pound cans and five pounds go into five pound cans. (V-193)

34. 17. Uncooked hams are placed in cans by _____, ie, three pounds go into three-pound cans and five pounds go into five pound cans. weight

35. 18. About one ounce of ____ , depending on the size of the ham, is added to the can with the ham before it is sealed. (V-193)

36. 18. About one ounce of ____ , depending on the size of the ham, is added to the can with the ham before it is sealed. gelatin

37. 19. A canned ham labeled five pounds will contain five pounds of ____, ____ and ____. (V-193)

38. 19. A canned ham labeled five pounds will contain five pounds of ____, ____ and ____. Cooked ham, juices and gelatin

39. 20. Cooked hams are cooked in a ___ that are moved through a _____ cooking chamber. (V-193)

40. 20. Cooked hams are cooked in a ___ that are moved through a _____ cooking chamber. Can, hot water

41. 21. Canned hams shrink about _____ percent in the cooking process . (V-193)

42. 21. Canned hams shrink about _____ percent in the cooking process. 7 to 15%

43. 22. A pork roast in an open pan in the kitchen range will shrink about ______ . (V-193)

44. 22. A pork roast in an open pan in the kitchen range will shrink about ______ . 20 to 25 percent

45. 23. Ham is the ___ of a ___ and the picnic, often incorrectly called ham, comes from the pork ____ . (V-194)

46. 23. Ham is the ___ of a ___ and the picnic, often incorrectly called ham, comes from the pork ____ . Hind leg of a hog, shoulder

47. 24. A half ham has had no ____ removed. (V-195)

48. 24. A half ham has had no ____ removed. Center slices

49. 25. Which costs less, picnic shoulder or ham? (V-196)

50. 25. Which costs less, picnic shoulder or ham? The picnic shoulder is not as popular as ham because it has more bone and is less tender.