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LEG ROAST [6 records]
Record 1 - internal organization data 2005-09-14
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- leg roast, rolled, boneless 1, record 1, English, leg%20roast%2C%20rolled%2C%20boneless
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
[A veal cut] prepared from boneless leg pieces. Available tied or netted. If wrapped in a layer of caul fat, fat cover does not weigh more than 15% of total roast. 1, record 1, English, - leg%20roast%2C%20rolled%2C%20boneless
Record 1, Key term(s)
- rolled boneless leg roast
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- rôti de cuisseau roulé, désossé
1, record 1, French, r%C3%B4ti%20de%20cuisseau%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9
see observation, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- rôti de cuissot roulé, désossé 2, record 1, French, r%C3%B4ti%20de%20cuissot%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9
masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
[Morceau de veau] préparé à partir de morceaux de cuisseau désossé. Il peut être ficelé ou recouvert d'un filet. S'il est enveloppé dans du gras de coiffe, la couche de gras ne représente pas plus de 15 % du poids total du rôti. 1, record 1, French, - r%C3%B4ti%20de%20cuisseau%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9
Record number: 1, Textual support number: 2 OBS
cuisseau : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004). 2, record 1, French, - r%C3%B4ti%20de%20cuisseau%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2005-04-07
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Meats and Meat Industries
- Regulations and Standards (Food)
Record 2, Main entry term, English
- pork leg roast outside round
1, record 2, English, pork%20leg%20roast%20outside%20round
correct, Canada
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Term used at the Canadian Pork Council. 1, record 2, English, - pork%20leg%20roast%20outside%20round
Record number: 2, Textual support number: 2 OBS
Name of fresh pork cut [outside round] according to the industry’s basic standards. 2, record 2, English, - pork%20leg%20roast%20outside%20round
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Salaison, boucherie et charcuterie
- Réglementation et normalisation (Alimentation)
Record 2, Main entry term, French
- rôti de cuisse de porc - extérieur de ronde
1, record 2, French, r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20ext%C3%A9rieur%20de%20ronde
correct, see observation, masculine noun, Canada
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Terme en usage au Conseil Canadien du porc. 1, record 2, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20ext%C3%A9rieur%20de%20ronde
Record number: 2, Textual support number: 2 OBS
Nom de la coupe de détail [extérieur de ronde] selon les normes de base de l'industrie canadienne du porc. 2, record 2, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20ext%C3%A9rieur%20de%20ronde
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2005-04-07
Record 3, English
Record 3, Subject field(s)
- Food Industries
- Meats and Meat Industries
- Regulations and Standards (Food)
Record 3, Main entry term, English
- pork leg roast-inside round
1, record 3, English, pork%20leg%20roast%2Dinside%20round
correct, Canada
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
Term used at the Canadian Pork Council. 1, record 3, English, - pork%20leg%20roast%2Dinside%20round
Record number: 3, Textual support number: 2 OBS
Name of fresh pork cut according to the industry’s basic standards. 2, record 3, English, - pork%20leg%20roast%2Dinside%20round
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
- Salaison, boucherie et charcuterie
- Réglementation et normalisation (Alimentation)
Record 3, Main entry term, French
- rôti de cuisse de porc - intérieur de ronde
1, record 3, French, r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20int%C3%A9rieur%20de%20ronde
correct, see observation, masculine noun, Canada
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
Terme en usage au Conseil Canadien du porc. 1, record 3, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20int%C3%A9rieur%20de%20ronde
Record number: 3, Textual support number: 2 OBS
Nom de la coupe de détail selon les normes de base de l'industrie canadienne du porc. 2, record 3, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20int%C3%A9rieur%20de%20ronde
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2005-04-07
Record 4, English
Record 4, Subject field(s)
- Food Industries
- Meats and Meat Industries
- Regulations and Standards (Food)
Record 4, Main entry term, English
- pork leg roast-sirloin tip
1, record 4, English, pork%20leg%20roast%2Dsirloin%20tip
correct, Canada
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
Term used at the Canadian Pork Council. 1, record 4, English, - pork%20leg%20roast%2Dsirloin%20tip
Record number: 4, Textual support number: 2 OBS
Name of fresh pork cut according to the industry’s basic standards. 2, record 4, English, - pork%20leg%20roast%2Dsirloin%20tip
Record 4, French
Record 4, Domaine(s)
- Industrie de l'alimentation
- Salaison, boucherie et charcuterie
- Réglementation et normalisation (Alimentation)
Record 4, Main entry term, French
- rôti de cuisse de porc - pointe de surlonge
1, record 4, French, r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20pointe%20de%20surlonge
correct, see observation, masculine noun, Canada
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Terme en usage au Conseil Canadien du porc. 1, record 4, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20pointe%20de%20surlonge
Record number: 4, Textual support number: 2 OBS
Nom de la coupe de détail selon les normes de base de l'industrie canadienne du porc. 2, record 4, French, - r%C3%B4ti%20de%20cuisse%20de%20porc%20%2D%20pointe%20de%20surlonge
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 1984-06-01
Record 5, English
Record 5, Subject field(s)
- Meats and Meat Industries
Record 5, Main entry term, English
- leg roast 1, record 5, English, leg%20roast
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 OBS
Prepared from a regular or primal ham which has been closely trimmed and well rounded at the cushion and butt ends. 1, record 5, English, - leg%20roast
Record 5, French
Record 5, Domaine(s)
- Salaison, boucherie et charcuterie
Record 5, Main entry term, French
- rôti de jambon frais 1, record 5, French, r%C3%B4ti%20de%20jambon%20frais
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Préparé à partir d'un jambon frais ou d'un jambon, coupe primaire, paré de près et dont les extrémités, à la culotte et au gros bout, ont été bien arrondies. 1, record 5, French, - r%C3%B4ti%20de%20jambon%20frais
Record 5, Spanish
Record 5, Textual support, Spanish
Record 6 - internal organization data 1984-06-01
Record 6, English
Record 6, Subject field(s)
- Meats and Meat Industries
Record 6, Main entry term, English
- leg roast, boneless 1, record 6, English, leg%20roast%2C%20boneless
Record 6, Abbreviations, English
Record 6, Synonyms, English
Record 6, Textual support, English
Record number: 6, Textual support number: 1 OBS
Prepared from the (single) leg, shank and flank removed, completely boneless. Trimmed free of all cartilage, loose tissue, glands and fat in excess of 3/8" (10mm). Tied or netted. 1, record 6, English, - leg%20roast%2C%20boneless
Record 6, French
Record 6, Domaine(s)
- Salaison, boucherie et charcuterie
Record 6, Main entry term, French
- gigot désossé 1, record 6, French, gigot%20d%C3%A9soss%C3%A9
Record 6, Abbreviations, French
Record 6, Synonyms, French
Record 6, Textual support, French
Record number: 6, Textual support number: 1 OBS
Préparé à partir d'un gigot (simple) entièrement désossé et dont le jarret et le flanc sont retirés. Tout le cartilage, les tissus détachés, les glandes et le gras dont l'épaisseur dépasse 3/8" (10mm) sont enlevés lors du parage. Ficelé ou recouvert d'un filet. 1, record 6, French, - gigot%20d%C3%A9soss%C3%A9
Record 6, Spanish
Record 6, Textual support, Spanish
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