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Quiz about Bacon and Pork Belly
Quiz about Bacon and Pork Belly

Bacon and Pork Belly Trivia Quiz


Bacon is delicious to many, as is belly of pork. But is it good for you - or should it be a no-no food? 10 multiple choice questions on bacon and pork belly. No spelling and no fill in the answer questions.

A multiple-choice quiz by trojan11. Estimated time: 6 mins.
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Author
trojan11
Time
6 mins
Type
Multiple Choice
Quiz #
270,013
Updated
Dec 03 21
# Qns
10
Difficulty
Difficult
Avg Score
5 / 10
Plays
1752
Awards
Top 35% Quiz
Last 3 plays: Guest 50 (3/10), Guest 108 (5/10), GoodwinPD (10/10).
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Question 1 of 10
1. It is well known that omega-3 fatty acids can be beneficial for the upkeep of a healthy heart. Fish, like Tuna, abound with omega-3. Does any pig in existence have, naturally, the omega-3 fatty acids? Hint


Question 2 of 10
2. Bacon is now recognised as a lean meat.


Question 3 of 10
3. Bacon contains which of the following?
Iron: zinc: selenium: copper.
Hint


Question 4 of 10
4. What is the correct term for a side of cured and salted pork? Hint


Question 5 of 10
5. Which part of the pig is generally turned into bacon in the USA? Hint


Question 6 of 10
6. Pork bellies have been traded on the Chicago Mercantile Exchange for a good many years now. What year did this trading begin? Hint


Question 7 of 10
7. What part of the pig does Gammon come from? Hint


Question 8 of 10
8. To what part of the pig does Canadian bacon refer? Hint


Question 9 of 10
9. Not every nation has the same culinary habits. What do Hungarians do with bacon fat? Hint


Question 10 of 10
10. Precooked bacon is very popular in North America. It may safely be stored after purchase at room temperature or below because it contains which of the following? Hint



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Most Recent Scores
Feb 22 2024 : Guest 50: 3/10
Feb 19 2024 : Guest 108: 5/10
Feb 15 2024 : GoodwinPD: 10/10

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quiz
Quiz Answer Key and Fun Facts
1. It is well known that omega-3 fatty acids can be beneficial for the upkeep of a healthy heart. Fish, like Tuna, abound with omega-3. Does any pig in existence have, naturally, the omega-3 fatty acids?

Answer: Omega-3 occurs naturally in only one type of pig.

A Spanish breed of pig called the Iberico, possesses, naturally, omega-3 fatty acids. This is the only pig known to naturally possess omega-3. Also, quite recently at the University of Missouri, 5 cloned and modified pigs were produced with their muscle tissue stacked with omega-3 fatty acids. With any luck, the healthy bacon buttie may soon be here.

Although, the usual governmental interference may hold up this process. These modified pigs abide at the University of Missouri and are kept in very nice surroundings.

Unfortunately, there is precious little likelihood of any one them ever finding their way to our table.
2. Bacon is now recognised as a lean meat.

Answer: True

Due to an improvement in rearing and feeding methods over recent years bacon is now recognised as being one of the least fatty meats. It is also rich in many essential vitamins and minerals.
3. Bacon contains which of the following? Iron: zinc: selenium: copper.

Answer: All of them

Bacon contains all of the above. Iron, in particular, is recognised as being healthy as it can help in warding off anaemia, particularly if taken at an early age.
4. What is the correct term for a side of cured and salted pork?

Answer: Flitch

The correct term is flitch and this refers to a side of bacon. It also refers to a steak cut from the side of certain fishes, such as halibut. The word itself is of Norse/German origin: Norse flesk, meaning ham and German Fleisch, meaning flesh or meat.
5. Which part of the pig is generally turned into bacon in the USA?

Answer: The underside

In the USA the 'belly' is almost always used for bacon. In other parts of the world bacon is made from other parts of the animal, back and side. In Central America and the USA, if you ask for bacon, you will get streaky bacon (as it's known in the UK), or slice/strip, as it's called in the USA.
6. Pork bellies have been traded on the Chicago Mercantile Exchange for a good many years now. What year did this trading begin?

Answer: 1961

Pork bellies are big business. The unit of trading is 20 tons of frozen, trimmed bellies. Pork bellies can be stored and it is the frozen bellies that are the most actively traded. The typical belly weighs in at around 13 pounds.
7. What part of the pig does Gammon come from?

Answer: The hind leg

Gammon comes from the hind leg. In the UK it is most commonly cut into steaks, and probably some of the best Gammon comes from Wiltshire UK, where it is traditionally cured. Gammon can be cooked as a full size joint, and when boiled has very little saturated fat. Of 100g, boiled gammon will contain only 4.1g of saturated fat.
8. To what part of the pig does Canadian bacon refer?

Answer: Back bacon

Canadian bacon is a term used in the USA which refers to what is otherwise known elsewhere as back bacon, or any lean cut of bacon. Back bacon is, of course, the leanest cut of bacon. It comes from the loin in the middle of the back of the pig.
9. Not every nation has the same culinary habits. What do Hungarians do with bacon fat?

Answer: Eat it

Hungarians like to roast their bacon on a stick, whilst at the same time catching the dripping fat on a slice of bread and wolfing it down with a glass of wine, like Palinka. Heart stopping stuff, but it sounds great.
They also have bacon traditionally as part of a cold supper, or cold breakfast, with white bread and peppers, or tomatoes.
10. Precooked bacon is very popular in North America. It may safely be stored after purchase at room temperature or below because it contains which of the following?

Answer: High concentration of brine and low level water activity

The vacuum sealed bag, high concentration of brine and low level water activity prevent the outgrowth of pathogenic organisms; therefore pre-cooked bacon can be stored safely for some time and either eaten straight from the packet, or re heated.
Pre-cooked bacon, by USDA definition, is bacon which has been cooked to a finished yield of 40% or less. Or, more simply, if a pound of raw bacon is cooked to 0.4 pounds or less, then it may be labelled as fully cooked bacon.
Source: Author trojan11

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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