牛肉分部：一、一、麵粉／中筋麵粉 Plain flour /all-purpose flour低筋麵粉／低根粉 cake flour / soft flour / weak flour / low protein flour高筋麵粉／筋麵／根麵／高根粉 gluten flour / strong flour / bread flour / baker’s flour / high protein flour全麥麵粉 whole wheat flour澄麵粉／澄粉／澄麵 non—glutinous flour / wheat flour / wheat starch自發麵粉 self- raising flour粗玉米豆粉 polenta / yellow cornmeal粟粉／粟米粉／玉米粉／玉米澱粉 corn flour / cornstarch生粉／太白粉／地瓜粉 potato starch / potato flour樹薯粉／木薯粉／茨粉／菱粉／泰國生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour蕃薯粉／地瓜粉 sweet potato flour馬蹄粉 water chestnut flour葛粉 arrowroot flour臭粉／胺粉／阿摩尼亞粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn發粉／泡打粉／泡大粉／速發粉／蛋糕發粉 baking powder蘇打粉／小蘇打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda塔塔粉／他他粉 cream of tartar卡士達粉／蛋黃粉／吉士粉／吉時粉／ custard powder卡士達／克林姆／奶皇餡／蛋奶餡 custard / pastry cream蛋白粉 egg white powder？粘米粉／黏米粉／在來米粉／在萊米粉／再來米粉 rice flour五、前胸 (BRISKET)1. 去骨前胸肉（牛腩）BRISKET, BONELESS, DECKLE-OFF2. 修清前胸肉（修清牛腩）BRISKET, NOSE-OFF3. 前小腿腱 FORE SHANK (CONICAL MUSCLE) 六、胸腹 (SHORT PLATE)1. 胸腹肉 SHORT PLATE四、肩胛部 (CHUCK)1. 帶骨方切肩胛肉 SQUARE-CUT CHUCK2. 上肩胛肉 SHOULDER CLOD3. 上肩胛脊底肌（板腱）TOP BLADE MUSCLE4. 肩胛里肌（黃瓜條）CHUCK TENDER5. 去骨肩胛小排（肥牛肉）BONELESS CHUCK SHORT RIBS6. 下肩胛眼肉捲（梅花、前腿心）CHUCK EYE ROLL7. 下肩胛翼板肉 CHUCK FLAP8. 下肩胛襯底板肉 CHUCK FLAT RIB9. 下肩胛肋眼（沙朗）心 CHUCK EYE LOG七、腹脅 (FLANK)1. 腹脅肉排 FLANK STEAK八、後腿部 (ROUND)1. 上（肉側）後腿肉（頭刀）TOP (INSIDE), ROUND2. 後腿腱子心 HIND SHANK (HEEL MUSCLE)3. 外側後腿肉（鵝頭、三叉...
