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Radius gauge. A radius gauge, also known as a fillet gauge, [1] is a tool used to measure the radius of an object. [2] Radius gauges require a bright light behind the object to be measured. The gauge is placed against the edge to be checked and any light leakage between the blade and edge indicates a mismatch that requires correction. [3]
Radius gauge, also known as a fillet gauge a tool used to measure the radius of an object. Radius gauges require a bright light behind the object to be measured. The gauge is placed against the edge to be checked and any light leakage between the blade and edge indicates a mismatch that requires correction. Ring gauge
Fillet weld. Fillet welding refers to the process of joining two pieces of metal together when they are perpendicular or at an angle. These welds are commonly referred to as tee joints, which are two pieces of metal perpendicular to each other, or lap joints, which are two pieces of metal that overlap and are welded at the edges.
The most reliable method is to use a meat thermometer. For food safety, the internal temperature of a whole turkey should reach a minimum of 165 degrees Fahrenheit. Other signs of doneness include ...
Characteristics. A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e ...
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount ...
In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2][3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet " (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.
Fillet (mechanics) In mechanical engineering, a fillet (pronounced / ˈfɪlɪt /, like "fill it") is a rounding of an interior or exterior corner of a part. An interior or exterior corner, with an angle or type of bevel, is called a "chamfer". Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an ...