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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.
Knife game being played, with white line representing the motion of the game. The knife game, pinfinger, nerve, bishop, knife fingies, five finger fillet (FFF), or chicken [citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's ...
Filet lace is the general word used for all the different techniques of embroidery on knotted net (or in French broderie sur filet noué). It is a hand made needlework created by weaving or embroidery using a long blunt needle and a thread on a ground of knotted net lace or filet work made of square or diagonal meshes of the same sizes or of ...
The basic anatomy of a millstone. This is a runner stone; a bedstone would not have the "Spanish Cross" into which the supporting millrind fits. Millstones or mill stones are stones used in gristmills, used for triturating, crushing or, more specifically, grinding wheat or other grains. They are sometimes referred to as grindstones or grinding ...
Photograph Schematic U.S. term U.K. term Turning chain slip stitch slip stitch / single crochet N/A chain stitch chain stitch N/A single crochet
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
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