与 «HINDSHANK»相关的英语书籍
在以下的参考文献中发现
hindshank的用法。与
hindshank相关的书籍以及同一来源的简短摘要提供其在 英语文献中的使用情境。
1
The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry
Lamb Leg, Hindshank, Heel On This item is removed from any shank-on leg by a
straight cut through or anterior to the stifle joint at an approximate right angle to
the shank bone leaving the heel or any portion of the heel attached to the shank.
NAMP North American Meat Processors Association,
2006
2
Butchery and Sausage-Making For Dummies
Figure 7-8: Removing the hindshank with a saw. Illustration by Wiley,
Composition Services Graphics Using a boning knife to remove the hindshank To
remove the hindshank with a boning knife, follow these steps, shown in Figure 7-
9: 1.
3
The Zooarchaeology of Two Pony Express Stations in Central ...
Representing the low cuts were 22 specimens identified to the neck and 55
identified to the forshank and hindshank. High cuts and medium cuts were almost
equal in representation. High ranking cuts totaled 29 percent of Sand Springs
beef ...
4
UNECE Standard: Ovine Meat : Carcases and Cuts
5030 5031 HINDSHANK 5031 Hindshank is prepared from a Leg (item 4800)
and consists of the tibia, tarsus and calcaneal tuber bones and associated
muscles. The Hindshank is removed from the Leg by a cut parallel to the Chump
removal ...
5
A Catalog of performance objectives, criterion-referenced ...
l)ul\: Cutting Lamb Task: Cut lamb hindshank 60. PERFORMANCE OBJECTIVE:
Given a lamb hindshank, containers, boning knife and power meat saw, remove
the leg of lamb and cut the hindshank. All cuts should be clean with no ragged ...
Vocational-Technical Education Consortium of States, Louisiana. Bureau of Vocational Education, Pennsylvania. Dept. of Education,
1976
6
Cookery for the Hospitality Industry
... 5 rib (HAM 4990 B) Square cut shoulder – boned and rolled (HAM 5050)
Frenched foreshank and hindshank (HAM 5030 and 5031) Shoulder blade, bone
-in (oyster cut) (HAM 4980) Neck (HAM 5020) Hindshank (HAM 5030) and
foreshank ...
Graham Dodgshun, Michel Peters, David O'Dea,
2011
7
Kitchen Pro Series: Guide to Purchasing
ITEM AND NAMP NUMBER 1337 Hindshank, osso buco, TABLE 4-6 VEAL LEG
HRI CUTS (Continued) High-quality ... 351 Knuckle 352 Sirloin hip (top sirloin
butt) Flank steak (no NAMP number) 337 Hindshank portion cut 1336 Veal leg ...
Thomas Schneller, Brad Matthews, Culinary Institute of America,
2011
8
Spurgeon's Color Atlas of Large Animal Anatomy: The Essentials
Paralumbar fossa _ Lonn Rump Thigh (“Leg" of lamb) \ Hindshank ' (true leg) \
Hock (tarsus) Scrotum Lower hindshank (melaîarsus) Opening of interdigital
cutaneous pouch Prepuce Topljne Withers Neck Shoulder Back -. PLATE 3.1
Right ...
Thomas O. McCracken, Robert A. Kainer, Thomas L. Spurgeon,
2013
9
Modern Food Service Purchasing: Business Essentials to ...
... Semi-Boneless 2995 89 3–5 5–7 7–10 10–up 233E Leg, Steamship, 3/4, Aitch
Bone Removed 2967 89 5–7 7–9 9–11 11–up 233F Leg, Hindshank 2997 89 1–
down 1–2 2–up 233G Leg, Hindshank, Hell On 2969 90 1–down 1–up 234 Leg, ...
10
52nd International Congress of Meat Science and Technology: ...
Furthermore, retail ham cuts explained only 19.0 % of the variation in ham fat
thickness: hindshank meat explained the most at 6.1 %, followed by fatty
trimmings at 4.0 % and abdominal cut at 3.3 %. Cross breeding had an effect on
the ...