Right away you know you’re not dealing with an era where cooking consisted of lifting up the clear plastic flap to vent and micowaving on high. Make sure you turn it halfway through! That’s cooking.

No, this is some basic meat-work here, and the terms tell you we’re in professional flesh-preparation territory. The text tells you how you can avoid the chance of bone taint and pump the pickle.

Still, it’s not so bad. Everything’s better when it’s illustrated, no?