Food preparation Pork pool, section P1A

Subelement P1

HAM VARIETIES AND CLASSIFICATIONS

Section P1A

Cured ham varieties

P1A01

Which of the following cured ham varieties is known for being salt-cured, air-dried, and originating from Italy?

A.
Black Forest ham
B.
Country ham
Correct Answer
C.
Prosciutto
D.
Serrano ham

P1A01

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P1A02

What country is the origin of Jamón Ibérico?

Correct Answer
A.
Spain
B.
Italy
C.
France
D.
Germany

P1A02

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P1A03

Which of the following hams is known for its distinctive black exterior and sweet flavor profile?

A.
Virginia ham
Correct Answer
B.
Black Forest ham
C.
Bayonne ham
D.
York ham

P1A03

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P1A04

What is unique about the production of Jinhua ham?

A.
It's smoked over apple wood exclusively
B.
It's cured underwater
C.
It's made from wild boar meat only
Correct Answer
D.
It's dry-cured for 8-10 months and shaped like a traditional Chinese lute

P1A04

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P1A05

Which characteristic distinguishes Bayonne ham?

A.
It contains garlic and herbs in the cure
B.
It's always sold boneless
Correct Answer
C.
It's rubbed with local Espelette pepper
D.
It's cold-smoked for a minimum of 3 months

P1A05

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P1A06

Which of the following is a characteristic of Smithfield ham?

Correct Answer
A.
It must be produced within the city limits of Smithfield, Virginia
B.
It must be aged for a minimum of 3 years
C.
It must come from corn-fed pigs exclusively
D.
It must weigh at least 25 pounds when cured

P1A06

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P1A07

What feature distinguishes a country ham from a city ham?

A.
Country ham must come from free-range pigs
Correct Answer
B.
Country ham is dry-cured rather than wet-cured
C.
Country ham must be aged for a minimum of 2 years
D.
Country ham is always smoked with hickory

P1A07

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P1A08

Which of the following statements about Speck Alto Adige PGI is correct?

A.
It's a type of uncured fresh ham
B.
It's cured using only sea salt
C.
It's always served cooked
Correct Answer
D.
It's dry-cured, lightly smoked, and seasoned with juniper

P1A08

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