| fillet |
When applied to meat, it is the undercut of sirloin of beef, or the fleshy part of the buttock of other meat. Fillet mignon is a small cut taken from the end of the fillet of beef, or the small pieces of chicken found lying near the breast bone. When applied to fish, the flesh taken from the bone is called the fillet. When applied to poultry, the fillet consists of the breast and wing.
출처: www.tedcancook.com/terms1.htm
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| fillet |
The bulge formed if excess solder is used to join two pieces of metal in an angle.
출처: faculty.uwstout.edu/hunts/art415002/glossary.shtml
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| fillet |
A concave corner piece used on foundry patterns, a radius joint replacing sharp inside corners.
출처: www.sfsa.org/sfsa/glossary/deftrmff.html
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| fillet |
A boned, lean cut of meat, fish or poultry.
출처: thefoody.com/glossary/glossaryf.html
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| fillet |
(1) Meat: Boneless tenderloin. (2) Fish: Boneless side of fish.
출처: www.wiley.com/legacy/products/subject/hospitality/...
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