Food preparation Pork pool, section P3A

Subelement P3

HAM PREPARATION TECHNIQUES

Section P3A

Roasting and baking

P3A01

What is the recommended oven temperature for roasting a fully cooked ham?

A.
375°F to 400°F (190°C to 204°C)
Correct Answer
B.
325°F to 350°F (163°C to 177°C)
C.
225°F to 250°F (107°C to 121°C)
D.
425°F to 450°F (218°C to 232°C)

P3A01

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P3A02

What internal temperature indicates a fresh ham is safely cooked according to USDA guidelines?

A.
125°F (52°C)
B.
135°F (57°C)
Correct Answer
C.
145°F (63°C) with a 3-minute rest period
D.
165°F (74°C)

P3A02

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P3A03

What is the purpose of scoring the fat cap on a ham before roasting?

Correct Answer
A.
To allow the glaze to penetrate and the fat to render properly
B.
To ensure even cooking temperature throughout the ham
C.
To tenderize the exterior meat surface
D.
To test if the ham has been properly cured

P3A03

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P3A04

What is the approximate cooking time for a bone-in 10-pound (4.5 kg) ham that is labeled "cook before eating"?

A.
10 minutes per pound
B.
5 minutes per pound
C.
35 minutes per pound
Correct Answer
D.
18-20 minutes per pound

P3A04

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P3A05

Which of the following is the best method for preventing a ham from drying out during roasting?

A.
Basting every 15 minutes with pan juices
Correct Answer
B.
Covering with foil for the majority of the cooking time
C.
Marinating for at least 48 hours prior to cooking
D.
Roasting at temperatures above 400°F (204°C)

P3A05

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P3A06

When roasting a ham, what is the purpose of adding liquid to the roasting pan?

A.
To increase cooking speed
B.
To prevent the ham from browning
Correct Answer
C.
To create moisture in the oven and provide a base for basting
D.
To help the ham retain its pink color

P3A06

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P3A07

What is the recommended resting time for a large roasted ham before carving?

Correct Answer
A.
15-30 minutes
B.
5 minutes
C.
1-2 hours
D.
No rest is necessary

P3A07

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P3A08

Which of the following practices will result in the crispiest exterior when roasting ham?

A.
Keeping the ham covered the entire cooking time
B.
Roasting at temperatures below 300°F (149°C)
C.
Basting with water every 20 minutes
Correct Answer
D.
Removing foil during the final cooking stage and applying a glaze

P3A08

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