暗記メーカー

暗記メーカー

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24問 • 2年前
  • Edren Marj Encarnacion
    • 通報

    問題一覧

  • 1

    piece containing the sternum.

    brisket

  • 2

    include the portion of the back bounded by the 6thand 12th ribs.

    ribs

  • 3

    thin portion of the front quarter and lies opposite the ribs.

    plate or short plate

  • 4

    portion below the arm and elbow joint.

    foreshank

  • 5

    shoulder portion and includes the blood of the bladebone, arm, bone, five ribs, thoracic vertebrae and neck bones.

    chuck

  • 6

    Liempo

    plate or short plate

  • 7

    Kinchi

    foreshank

  • 8

    Costillas or tadyang

    ribs

  • 9

    Punta de pacho

    brisket

  • 10

    Batuk

    chuck

  • 11

    cutting of carcass into standard wholesale and retail cuts

    meat fabrication

  • 12

    contains part of the 13thrib and the abdominal muscle.

    flank

  • 13

    contains the hindshank and bone of the thigh.

    round

  • 14

    contains the backbone which contains the spine bone (spinous process), chine body (body of the vertebra) and finger bone (transverse process).

    loin

  • 15

    Kasim

    picnic

  • 16

    Lomo

    loin

  • 17

    Buto buto

    neck bones

  • 18

    any group of multicellular eukaryotes organisms through to have evolved independently from the unicellular eucaryotes. May be vertebrates or invertebrates

    animals

  • 19

    separated by a cut at the hip of the  pelvic bone perpendicular to the underline  when the carcass is extended. The posterior  portion of the carcass is the leg.

    leg

  • 20

    includes the regions from the third rib and second cervical vertebra. The shank portion is included in this cut

    shoulder

  • 21

    the region of the carcass from the  hip of the pelvic bone to the 12th rib

    loin

  • 22

    cut from the point where the loin is separated and between the third  and fourth rib

    ribs

  • 23

    seldom undergoes standard fabrication, in the singed method of slaughtering goat and sheep, the whole carcass is sliced while it is singed.

    goat carcass

  • 24

    Pige

    ham

    • poultry

    poultry

    Edren Marj Encarnacion · 19問 · 2年前

    poultry

    poultry

    19問 • 2年前
    Edren Marj Encarnacion

    utensils

    utensils

    Edren Marj Encarnacion · 17問 · 2年前

    utensils

    utensils

    17問 • 2年前
    Edren Marj Encarnacion

    Types of meat

    Types of meat

    Edren Marj Encarnacion · 11問 · 2年前

    Types of meat

    Types of meat

    11問 • 2年前
    Edren Marj Encarnacion

    barcode

    barcode

    Edren Marj Encarnacion · 9問 · 2年前

    barcode

    barcode

    9問 • 2年前
    Edren Marj Encarnacion

    HACCP

    HACCP

    Edren Marj Encarnacion · 6問 · 2年前

    HACCP

    HACCP

    6問 • 2年前
    Edren Marj Encarnacion

    vegetables

    vegetables

    Edren Marj Encarnacion · 10問 · 2年前

    vegetables

    vegetables

    10問 • 2年前
    Edren Marj Encarnacion

    Wholesale cuts of the front quarter

    Wholesale cuts of the front quarter

    Edren Marj Encarnacion · 10問 · 2年前

    Wholesale cuts of the front quarter

    Wholesale cuts of the front quarter

    10問 • 2年前
    Edren Marj Encarnacion

    wholesale cuts of hindquarter

    wholesale cuts of hindquarter

    Edren Marj Encarnacion · 6問 · 2年前

    wholesale cuts of hindquarter

    wholesale cuts of hindquarter

    6問 • 2年前
    Edren Marj Encarnacion

    Wholesale and retail cuts of pork

    Wholesale and retail cuts of pork

    Edren Marj Encarnacion · 9問 · 2年前

    Wholesale and retail cuts of pork

    Wholesale and retail cuts of pork

    9問 • 2年前
    Edren Marj Encarnacion

    Goat and Sheep carcass fabrication

    Goat and Sheep carcass fabrication

    Edren Marj Encarnacion · 5問 · 2年前

    Goat and Sheep carcass fabrication

    Goat and Sheep carcass fabrication

    5問 • 2年前
    Edren Marj Encarnacion

    acronyms

    acronyms

    Edren Marj Encarnacion · 12問 · 2年前

    acronyms

    acronyms

    12問 • 2年前
    Edren Marj Encarnacion

    The economics of field crop production

    The economics of field crop production

    Edren Marj Encarnacion · 15問 · 2年前

    The economics of field crop production

    The economics of field crop production

    15問 • 2年前
    Edren Marj Encarnacion

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    Edren Marj Encarnacion · 7問 · 2年前

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    OTHER BIOLOGICAL COMPONENTS OF THE AGRO- ECOSYSTEM

    7問 • 2年前
    Edren Marj Encarnacion

    galing sa report

    galing sa report

    Edren Marj Encarnacion · 11問 · 2年前

    galing sa report

    galing sa report

    11問 • 2年前
    Edren Marj Encarnacion

    GMO

    GMO

    Edren Marj Encarnacion · 6問 · 2年前

    GMO

    GMO

    6問 • 2年前
    Edren Marj Encarnacion

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    Edren Marj Encarnacion · 6問 · 2年前

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    AGROBACTERIUM (THREE WAYS OF TRANSFERING BACTERIA BETWEEN CELLS)

    6問 • 2年前
    Edren Marj Encarnacion

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 15問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    15問 • 2年前
    Edren Marj Encarnacion

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 10問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    10問 • 2年前
    Edren Marj Encarnacion

    Irrigation

    Irrigation

    Edren Marj Encarnacion · 12問 · 2年前

    Irrigation

    Irrigation

    12問 • 2年前
    Edren Marj Encarnacion

    Irrigation

    Irrigation

    Edren Marj Encarnacion · 8問 · 2年前

    Irrigation

    Irrigation

    8問 • 2年前
    Edren Marj Encarnacion

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 9問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    9問 • 2年前
    Edren Marj Encarnacion

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    Edren Marj Encarnacion · 10問 · 2年前

    Introduction to Organic Agriculture

    Introduction to Organic Agriculture

    10問 • 2年前
    Edren Marj Encarnacion

    Hierarchy

    Hierarchy

    Edren Marj Encarnacion · 7問 · 1年前

    Hierarchy

    Hierarchy

    7問 • 1年前
    Edren Marj Encarnacion

    問題一覧

  • 1

    piece containing the sternum.

    brisket

  • 2

    include the portion of the back bounded by the 6thand 12th ribs.

    ribs

  • 3

    thin portion of the front quarter and lies opposite the ribs.

    plate or short plate

  • 4

    portion below the arm and elbow joint.

    foreshank

  • 5

    shoulder portion and includes the blood of the bladebone, arm, bone, five ribs, thoracic vertebrae and neck bones.

    chuck

  • 6

    Liempo

    plate or short plate

  • 7

    Kinchi

    foreshank

  • 8

    Costillas or tadyang

    ribs

  • 9

    Punta de pacho

    brisket

  • 10

    Batuk

    chuck

  • 11

    cutting of carcass into standard wholesale and retail cuts

    meat fabrication

  • 12

    contains part of the 13thrib and the abdominal muscle.

    flank

  • 13

    contains the hindshank and bone of the thigh.

    round

  • 14

    contains the backbone which contains the spine bone (spinous process), chine body (body of the vertebra) and finger bone (transverse process).

    loin

  • 15

    Kasim

    picnic

  • 16

    Lomo

    loin

  • 17

    Buto buto

    neck bones

  • 18

    any group of multicellular eukaryotes organisms through to have evolved independently from the unicellular eucaryotes. May be vertebrates or invertebrates

    animals

  • 19

    separated by a cut at the hip of the  pelvic bone perpendicular to the underline  when the carcass is extended. The posterior  portion of the carcass is the leg.

    leg

  • 20

    includes the regions from the third rib and second cervical vertebra. The shank portion is included in this cut

    shoulder

  • 21

    the region of the carcass from the  hip of the pelvic bone to the 12th rib

    loin

  • 22

    cut from the point where the loin is separated and between the third  and fourth rib

    ribs

  • 23

    seldom undergoes standard fabrication, in the singed method of slaughtering goat and sheep, the whole carcass is sliced while it is singed.

    goat carcass

  • 24

    Pige

    ham