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Subel. P3
8 questions
Subelement P3

HAM PREPARATION TECHNIQUES

Section P3C

Carving and serving

When carving a bone-in ham, what is the first step?

  • Slice along the bone immediately
  • Cut the ham in half vertically
  • Correct Answer
    Place the ham on its flat side for stability
  • Remove the skin and fat completely
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What type of knife is best suited for carving ham?

  • Correct Answer
    A long, thin slicing knife
  • A heavy cleaver
  • A serrated bread knife
  • A paring knife
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What is the recommended thickness for ham slices when serving as a main course?

  • Paper thin (transparent)
  • Correct Answer
    1/4 inch (6mm)
  • 1 inch (25mm)
  • 1/2 inch (13mm)
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When carving a spiral-cut ham, what is the proper technique?

  • Cut perpendicular to the pre-cut lines
  • Cut thick slices against the bone
  • Remove the center bone before slicing
  • Correct Answer
    Cut parallel to the bone, following the pre-cut lines
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What is the proper way to carve around the bone in a bone-in ham?

  • Ignore the bone and slice through it
  • Remove all meat from the bone before slicing
  • Correct Answer
    Make parallel slices down to the bone, then cut along the bone to release slices
  • Cut in a circular pattern around the bone
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What is the optimal serving temperature for ham?

  • Cold (directly from refrigerator at 40°F/4°C)
  • Correct Answer
    Warm (110°F-120°F/43°C-49°C)
  • Very hot (160°F/71°C or higher)
  • Room temperature (70°F/21°C)
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Which of the following practices helps prevent a carved ham from drying out on a serving platter?

  • Correct Answer
    Arranging slices with some overlap and covering with foil when not serving
  • Placing ice underneath the platter
  • Slicing the entire ham at once
  • Applying additional glaze every 30 minutes
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What is the maximum time a carved ham should remain at room temperature during serving according to food safety guidelines?

  • Up to 6 hours
  • Up to 24 hours
  • Up to 12 hours
  • Correct Answer
    Up to 2 hours
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