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Fatback: Quiz


Question 1: It consists of the layer of ________ (subcutaneous fat) under the skin of the back, with or without the skin (pork rind).
CollagenAdipose tissueAdipocyteBrown adipose tissue

Question 2: Fatback also is used to make ________, salt pork, and lard.
LardonOmeletteBaconFrench cuisine

Question 3: In ________, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting.
Medieval cuisineItalian cuisineFrench cuisineTurkish cuisine

Question 4: In the ________ it is commonly known to consumers in the form of fried pork rinds.
South AmericaNorth AmericaAmericasAmericas (terminology)

Question 5: In several European cultures it is used to make specialty ________.
The Bacon CookbookBacon: A Love StoryBaconThe BLT Cookbook

Question 6: Fatback is an important ingredient in notable traditional ________ including nduja, cudighi, and cotechino Modena.
National dishBlack puddingSpainSausage

Question 7: Fatback is also an important element of traditional ________.
CharcuterieSausageCuring (food preservation)Pork

Question 8: Fatback is processed into ________ by any method: brine curing, dry curing, smoking, or boiling.
The Bacon CookbookBacon: A Love StoryBaconThe BLT Cookbook

Question 9: Fatback often is rendered to make a high quality ________, and is one source of salt pork.
ButterMargarineLardOlive oil

Question 10: Containing no ________, this bacon is a delicacy.
Skeletal muscleCardiac muscleIntrafusal muscle fiberExtrafusal muscle fiber

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