Recognize the technical cuts of the pig

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Learn to recognize the technical cuts of the pig. The cuts are matched to the correct name and to the location on the carcass they come from.

Learning objectives

Je herkent de technische delen van het varken.

Je koppelt onderdelen aan het juiste technische deel waar ze uit afkomstig zijn.

This training material is included in

All about pork

Gain insight into how the pig carcass is structured. From technical cuts and professional terminology to the correct preparation method for each portioned product. You will apply this knowledge in practical assignments.

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Exercises

Test je volledige EHBO-kennis

Exercises

Kies de juiste pleister voor elke wond

Exercises

Identify the trimmed technical cuts of pork and determine their main uses

Exercises

Koppel EHBO-hulpmiddelen aan hun toepassing

Exercises

Herken de verschillende kompressen uit de EHBO-koffer

Exercises

Match the correct cooking method to portioned pork products

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This training material is included in

All about pork

Included training materials: