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Show CUT r - WTFAT - "Jr" ' - ' ' ' I V ' ' J I ' - 1 vTT.Jtiaa' Q. What is the term used to describe des-cribe these meat cuts? A. They are known a3 ready-to-serve meats. Q. What are the names of the meats pictured? A Back row, left to right; pimien-to pimien-to loaf, "boiled" ham, spiced ham, liver loaf, meat and macaroni loaf. Front row: frankfurters, salami, liver sausage, bologna. Q. How are they prepared? A These meats are all ready to cat. They are used for cold meat platters, sandwiches and meat salads. sal-ads. Also, they are frequently used in preparing casseroles and other hot meat dishes. |