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Title case. Title case or headline case is a style of capitalization used for rendering the titles of published works or works of art in English. When using title case, all words are capitalized, except for minor words (typically articles, short prepositions, and some conjunctions) that are not the first or last word of the title.
Sausage casing. Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1] The material is then shaped via a continuous extrusion ...
Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. [1] Examples of such dishes are Swiss atriau, [2 ...
On Wikipedia, we use sentence case for titles and headings. (See MOS:TITLECONFORM for at least one exception with regard to source titles.) We Do Not Use Title Case. NeitherDoWeUse CamelCase. This decision was made in 2001 to allow a more natural and intuitive title scheme than the original camel case convention.
Scriptio continua (Latin for 'continuous script'), also known as scriptura continua or scripta continua, is a style of writing without spaces or other marks between the words or sentences. The form also lacks punctuation, diacritics, or distinguished letter case. In the West, the oldest Greek and Latin inscriptions used word dividers to ...
The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).
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 ...
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects ...