Food preparation Pork pool, section P9A

Subelement P9

PROFESSIONAL HAM CRAFT

Section P9A

Butchery techniques

P9A01

What butchery technique is used to properly separate a ham from the carcass?

A.
Straight cut at the knee joint
B.
Removal of all fat before cutting
Correct Answer
C.
Cutting through the aitch bone and following the natural seam
D.
Center splitting along the backbone

P9A01

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P9A02

Which knife is best suited for trimming fat from a ham?

Correct Answer
A.
Boning knife
B.
Chef's knife
C.
Cleaver
D.
Serrated bread knife

P9A02

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P9A03

What is the optimal fat cap thickness for traditional dry-cured ham?

A.
No visible fat
Correct Answer
B.
1/2 to 1 inch (1.3 to 2.5 cm)
C.
2 to 3 inches (5 to 7.5 cm)
D.
1/8 inch (0.3 cm) maximum

P9A03

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P9A04

What is the professional term for the process of removing the hip bone from a ham?

A.
Deboning
B.
Filleting
C.
Carving
Correct Answer
D.
Seam butchery

P9A04

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P9A05

Which muscle in a ham is most prized for its tenderness and flavor?

A.
Gracilis
B.
Gluteus superficialis
Correct Answer
C.
Semimembranosus (inside muscle)
D.
Tensor fasciae latae

P9A05

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P9A06

Which part of the ham contains the most intramuscular fat?

Correct Answer
A.
Butt portion
B.
Hock
C.
Shank portion
D.
Center slice

P9A06

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P9A07

What butchery technique is used to prepare a ham for spiral cutting?

A.
Removing all external fat
Correct Answer
B.
Positioning the ham on a specialized rotating spit
C.
Pre-slicing at 90-degree angles
D.
Tenderizing with multiple needle insertions

P9A07

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P9A08

What professional butchery approach is used for creating a "ham steak"?

A.
Thin slicing of cured ham
B.
Grinding selected portions
C.
Separating the muscles individually
Correct Answer
D.
Cutting thick cross-sections through the center of the ham

P9A08

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