tom had cuts of pork. pork 1 is 2 1/4kg; and pork 2 is 3 3/4kg. how heavy are the cuts of pork?
1. tom had cuts of pork. pork 1 is 2 1/4kg; and pork 2 is 3 3/4kg. how heavy are the cuts of pork?
Problem:Tom had cuts of pork. pork 1 is 2 1/4kg; and pork 2 is 3 3/4kg. how heavy are the cuts of pork?Solution:
Total weight of pork = weight of pork 1 + weight of pork 2
Total weight of pork = 2 1/4kg + 3 3/4kg
Total weight of pork = (2 + 3)(1/4 + 3/4)
Total weight of pork = 5 + 4/4
Total weight of pork = 5 + 1
Total weight of pork = 6kg
#CarryOnLearning2. 1. Tom had cuts of pork. Pork 1 is 2 ¼ kg; and pork 2 is 3 34 kg. How heavy are the 2 cuts of pork?
Answer:
5 kg
Step-by-step explanation:
I Hope I've helped you.
3. Mrs. Lily had cuts of pork 1 is 2¼ kg; and pork 2 is 3¾ kg. how heavy are the 2cuts of pork?
Answer:
6 Kg
Step-by-step explanation:
If you need working out, feel free to comment and I will add the working out for this post. ;)
2 1/4 + 3 3/4 = 6kg
mrs lily has 6kg of pork
4. 1. What are the basic cuts of beef and pork? Make a list of basic cuts of pork and beef.
Answer:
To start, there are eight main cuts of beef known as the primal cuts, listed below:
Chuck.
Rib.
Loin.
Round.
Flank.
Short Plate.
Brisket.
Shank.
5. difference type of PORK CUTS
Answer:
head, jowl, neck, shoulder, picnic, hock, back fat, loin, ribs, bacon, leg ham.
Answer:
There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
6. does beef and pork have same cuts?
Answer:
Question: does beef and pork have same cuts?
Answer:
If anything, pork is even more bewildering than beef.
#READYTOHELP
7. What are the basic cuts of beef and pork?
Answer:
There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
Explanation:
cut mo nalang sa important detail, have a nice day!
8. the different meat cuts of beef, lamb, veal and pork
Answer:
The 4 different meats cuts of beef,lamb,veal and pork are:
- Carcasses
- Sides, Quarters, Fore saddles, Hind saddles
-Primal Cuts of Meat
-Fabricated or Trimmed Cut
Explanation:
hope its helpful
#Carry on learning
Basic Cuts of Beef
Sirloin, fore ribs, topside and thick flank (top rump) are the traditional beef joint. Lean and tender fillet can also be roasted, either whole or cut into smaller joints.Brisket and silverside are joints that become tender and succulent with long and slow cooking, so they are ideal for a pot roast and gravy cooking.Sirloin, rump and fillet steaks are tender enough for quick cooking methods such as grilling, griddling, barbecuing and frying. Steak can also be cut into cubes for kebabs, rump steak is particularly good because it is firm and will stay on skewers while cooking or into strip for stir frying.Shin, leg, neck and clod (from the neck) are tougher cuts, being muscular or weight bearing in the animal, so they need long and gentle stewing to make them tender.Back or thick ribs, chuck and blade, are not as tough as stewing cuts such as shin, but too tough for grilling and griddling, they are ideal for stews and casserole. This is also sold as braising steak.Cuts of Lamb
Leg, loin, best end of neck and shoulder are all excellent joints for traditional roast on the bone. The leg can also be boned and buttered, or opened out flat, and then grilled or barbecued.Loin is often boned stuffed and rolled for roasting. Best end of neck cab be roasted as a whole rack of 6-7 cutlets or, for a special occasion, two racks can be joined either as a guard of honor or a crown roast.Neck Fillet, best end of neck cutlets, steaks cut from the top of the leg, and chump, loin and double loin chops are all excellent for grilling. The same cuts can also be cooked on a ridged cast-iron grill pan or in a non-stick frying pan using a little oil.Loin and chum chops are also good for roasting, as are lamb steaks, either on or off the bone. Lean and tender neck fillet and boneless leg steaks are perfect cut into cubes for kebabs or thin strips for stir fries.Cuts of Veal
Leg is a prime lean cut for roasting, a boned and stuffed leg is even better because the stuffing helps to make the meat moist and tasty.Fillet and topside, both cuts from the leg can be roasted successfully as joints but are often cut into slices across the grain and beaten thin to make escalope’s and schnitzels.Rump is usually cut into medallions or escalopes. Being thin cuts, these are perfect for very quick pan frying.Loin makes an excellent roasting joint on the bone, or boned, stuffed and rolled. Chops and cutlets are lean and tender, and can be roasted, grilled, pan fried or braised.Shoulder, when boned and stuffed makes a good roasting cut, but the meat is more usually removed from the bone, trimmed of fat and cut into cubes for use in pies and stew. With long, gentle cooking it becomes very tender.Shin, from the legs is good in stew, the best known being the Italian Osso Buco.Cuts of Pork
Leg, shoulder (hand and spring) and loin are the most popular lean cuts for roasting. Any fat on the joint can be removed before cooking or left on so it bastes the meat in the process of roasting. Leg and loin can also be boned and stuffed before roasting.Fillet, also called tenderloin, is very lean and tender. It can be roasted whole, but it is most often cut into thin slices or strips for pan fries and stir fries and into cubes for casseroles and kebabs.Loin and chump chops can be roasted, or they be grilled or pan fried. The meat is lean and can dry out easily, so it is a good idea to coat it with glaze or baste it during cooking, or use a moist cooking method such as braising.Leg and shoulder (hand and spring) make good pot roasts ending up deliciously moist and tender.pa brainliest po samalat
9. A boneless cut of pork that has a high percentage
Answer:
fat taken from the underside of the pig and around the stomach.
Explanation:
Hope it helps
10. does beef and pork have the same cuts? Explain.
Answer:
no bc. the beef and pork is not the same and theyre not same animal. evry animal is not have same cuts.
Explanation:
so the answer is NO.
11. Does beef and pork have the same cuts?
Answer:
No
Explanation:
because they do not have the same bodies
12. which pork cuts are the fattiest?
Answer:
Belly
Explanation:
Pork belly is a favorite in cuisines around the world. It's the fattiest cut of pork meat and it's this fat that becomes delicious pork crackling when roasted in the oven. This part is also used to produce streaky bacon, or Italian pancetta.
Answer:
Pork belly is a favorite in cuisines around the world. It’s the fattiest cut of pork meat and it’s this fat that becomes delicious pork crackling when roasted in the oven. This part is also used to produce streaky bacon, or Italian pancetta.
Explanation:
13. LEARNING ACTIVITY 3identify the following pork cuts
Answer:
1. loin
2. ham
3. sirloin
4. neck
5. belly
6. spare ribs
7. hock
8. blade shoulder
9. arm shoulder
10. jowl
14. what are the basic cuts of beef and pork
Answer:
•Cuts of beef. (This section denotes the American system of beef cutting.
•CHUCK. Chuck - one of the most common sources for hamburger. .
•RIB SECTION. Rib Eye Roasts.
•SHORT LOIN SECTION.
•SIRLOIN.
•ROUND.
•LOWER HALF.
•Cuts of Lamb.
Answer:
chunk and rib
Explanation:
sana makatulong please heart ❤️
15. characteristics of cuts of pork
Answer:
There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
16. is there a pork in v cut?
Answer:
yes po meron pong pork in v cut
Answer:
I THINK YES（〜^∇^)〜
（〜^∇^)〜（〜^∇^)〜
17. This is a sweet and fruity marinade that works great on any cut of pork or chicken. *1 pointA. Mustard-vinegarB. PineappleC. Pork chopD. Pork rib
Answer:
b.
Explanation:
The pineapple[2][3] (Ananas comosus) is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae.[4] The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Further, it is the third most important tropical fruit in world production. In the 20th century, Hawaii was a dominant producer of pineapples, especially for the US; however, by 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world's production of pineapples.[5]
pa brainliest nlang po
18. most tender lean cut for his roasted pork
Answer:
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. It is the largest, most tender and leanest cut from the pig.
HOPE IT HELPSシ︎
19. differentiate the pork and beef cutsSIMILARITIES:DIFFERENT:
ANSWER:
SIMILARITIES:
They are both meatThey are both juicyDIFFERENT:
Beef cut is more delicious than porkBeef is from cow except pork is from pigCARRYONLEARNINGWELCOME!
20. which Pork cuts are the most tender and the leanest?
Answer:
tenderloin
Explanation:
The tenderloin (also known as the fillet) is the leanest part of the pig. It's the most tender of all the pork cuts and therefore, it's also the most expensive. Because it's a lean cut, it's easy to overcook and can become dry.
Answer:
Tenderloin
Explanation:
The tenderloin (also known as fillet) is the leanest part of the pig. It's the most tender of all the pork cuts and therefore, it's also the most expensive. Because it's a lean cut, it's easy to overcook and can become dry.
21. How pork can divided into a primary cuts?
Answer:
The pork loin is commonly split into three sections: the rib, sirloin, and loin centre. Alternatively, the pork loin can be split at the end of the tenderloin, labelling the two halves as pork loin rib half and pork loin sirloin half. The pork loin is most often merchandised fresh for chops and roasts. The loin in the most tender primal of the hog and is ideal for dry heat cookery. It can be cured and smoked to make favourites such as back bacon. Retail and smoked cuts from the loin are shown in Table 32.
Explanation:
pa brainliest nalang
22. ACTIVITY 2: Label the primal cut of pork and beef locally in Filipino or market terms) Pork Primal cuts / Beef Primal Cuts
Answer:
paano bayan wala kami label ️ nakakagigil
23. In the supermarket , a 1.5 kg bag of adobo-cut pork costs PhP 450.How much is the cost of 40 oz. of adobo-cut pork.
Answer:
by my calculation and opinion the answer is 390
24. it is the widest part of cuts prk from the lowest part of the shoulderA. Pork HamB. Pork LoinC. Pork ShoulderD. Picnic Ham
Answer:
D.Picnic Ham
#Carryonlearning
25. a knife used to cut steak ,chicken and pork accurately.
Answer:
UTILITY KNIFE - What is a utility knife used for? A utility knife is good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities of a chef knife, but it can be a useful tool when working with smaller food items, as the utility knife allows for more precise cutting work.
26. what is the3 types of pork cuts?
Answer:
There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail.
Answer:
Shoulder: The shoulder encompasses the front portion of the hog. ...
Leg: The leg primal cut includes the hog's hind leg and rump. ...
Loin: The middle of the hog consists of two sections. ...
Belly: The bottom portion of the middle of the hog is the belly, sometimes called the side.
27. 1.What the meat cuts of pork adobo? 2.what the meat cuts of pork belly lechon? 3.what the meat cuts of pork humba? Need ko lng po now.
ANSWER:
1.large dice
2.Pork belly is uncured, un-smoked and un-sliced bacon. With pork belly, juicy layers of thick fat wrap around the meat.
3 large dice
28. list down at least 5 primary cuts of pork
Answer:
1. shoulder
2. Leg
3. Loin
4. Belly
5. Ham
29. Humba pork meat cuts and procedures recipe
In a hot cooking pot, toss in your pork belly and let it cook until it browns. Add in the onion and garlic slices you have and cook, until your onions soften. Then, add in your 2 tablespoons of soy sauce, peppercorn, and bay leaves. Next, pour in 1 cup of pineapple juice and bring your humba to a boil.
30. what are the most tender cut of meat based on the primal cut of pork and beef?
LoinAre the most tender cut of meat based on the primal cut of pork and beef
