Butchery Theory

Front 1

What two cuts will be produced if a thick end half if leg is cut in two at the rump knuckle joint

Back 1

Middle fillet

Chump. Fillet end

Front 2

Name the lamb cut which extends from the hip bone up to and including the fourth rib

Back 2

Loin

Front 3

Name the first two neck bones

Back 3

Atlas

Axis

Front 4

Cutting board should be made from what type of material (attributes)

Back 4

Impervious

Non absorbent

Front 5

Two main purposes of traying and pre-wrapping meat

Back 5

- to attractively

- to protect the product

- self service

Front 6

Name four things that effect birth weight

Back 6

- breed

-age of mother

- number of babies carried

-feed leaves

Front 7

What is the last tissue to develop with the growth of an animal, yet which grows to the largest extent

Back 7

Fat

Front 8

What are the most common beef breeds in nz

Back 8

Hereford

Angus

Front 9

After scales are checked that they are operating correctly they will be issued with a

Back 9

Certificate of accuracy

Front 10

Give the correct term used to describe the inspection of an animal after death

Back 10

Post Mortem inspection

Front 11

ANZFSA

Back 11

Australia New Zealand Food Safety Authority

Front 12

As well as the price per kilo, state five other points of information which are required on the label for all meat products

Back 12

-common product name

-ingredients list

-packing date

-storage instructions

-business name address

-weight statement

Front 13

List five acts of parliament which apply to meat retailing

Back 13

-meat act

-machinery act

- food hygiene regulations

-consumer guarantees act

-food act

-weights and measures act

Front 14

What do the letters M.E stand for

Back 14

Meat export

Front 15

If a serious accident occurs, who must be noticed

Back 15

Osh

Front 16

What is the main reason for lot identification?

Back 16

Easy recall

Front 17

In regards to trim, what do the letters C.L stand for?

Back 17

Chemical Lean

Front 18

What two beef cuts are traditionally cured

Back 18

Silverside

Brisket

Front 19

What is rendered edible pig fat sold as

Back 19

Lard

Front 20

The wood used for smoking must be free from what two substances

Back 20

Chemicals

Paint,oil stain

Front 21

The rail where stock is pushed is known as

Back 21

The dead rail / the detain

Front 22

What is the maximum temperature at which brines may be held

Back 22

10°c

Front 23

What do you add to brine to increase yield

Back 23

Polyphosphate

Front 24

What do you add to brine to reduce harshness

Back 24

Sugar

Front 25

What do you add to brine to preserve and flavor

Back 25

Salt

Front 26

What do you add to brine to colour

Back 26

Nitrate

Front 27

What do you add to brine to speed up the curing process and prevent fading

Back 27

Sodium erthorbate

Front 28

Name the section of vertebrae and the lumber vertebrae

Back 28

Thoracic

Front 29

Name the section of vertebrae situated between the coccugeal vertebrae and the lumber vertebrae

Back 29

Sacral

Front 30

The glenoid cavity is situated between which two bones

Back 30

Scapula and humerous

Front 31

The stifle joint is situated between which two bones

Back 31

Tibia and femur

Front 32

Give the name of the rib chops which have had the rib bone bared back and the chine bone removed

Back 32

Cutlets- rack

Front 33

The rib bones of French cutlets must be bared back to within hoe many millimeters of the eye of the meat

Back 33

13mm

Front 34

Which two types of taint odour will cause a pork carcass to he graded as manufacturing?

Back 34

Sex, dietary

Front 35

From an average beef carcass, approx what percentage is removed as fat and bone?

Back 35

30-35%

Front 36

A castrated male sheep is known as

Back 36

A whether

Front 37

A female bovine with 6 teeth or less is known as a

Back 37

Heifer

Front 38

A castrated porcine is known as

Back 38

Burrow

Front 39

To be classed as veal, a bovine must be under what age and weight?

Back 39

12 months, 160kgs

Front 40

Give the correct cooking method for

-pickled pork

-chuck

Back 40

Simmer

Stew

Front 41

HACCP stands for

Back 41

Hazard Analysis Critical Control Points

Front 42

What is the maximum allowable temperature for meat stored in a freezer?

Back 42

-18°

Front 43

How is offal that has been deemed unfit for huma consumption marked?

Back 43

Green dye

Front 44

What is the minimum percentage of fat free meat permitted in a sausage

Back 44

50%