(8) Compare the flesh of lamb and mutton as to appearance.
(9) As they apply to lamb and mutton, explain the terms: (a) rack; (b) saddle.
(10) Explain why some cuts of lamb and mutton are tough and others tender.
(11) What is: (a) a crown roast of lamb? (b) a French chop?
(12) (a) Describe pork of the best kind. (b) Why is the food value of pork higher than that of other meats?
(13) (a) Name the cuts of pork. (b) What is meant by leaf lard?
(14) What important points must be taken into consideration in the cooking of pork?
(15) (a) Name some of the accompaniments that are usually served with pork. (b) What is the purpose of these accompaniments?
(16) (a) For what purpose is salt pork generally used? (b) What is bacon? (c) To what uses is bacon put?
(17) (a) Give the general directions for the carving and serving of meat. (b) Explain how to carve and serve a steak.