33.
6
(para 3-5b(1)(a))
34.
d
(para 3-5b(2)(a))
35.
c
(figure 3-6)
36.
b
(figure 3-3)
37.
e
(figure 3-8)
38.
Beef loin, tenderloin, full (para 3-5b(2)(i))
39.
d
(para 3-5b(2)(h))
40.
3/4 (para 3-5b(2)(i))
41.
visual, tactile, olfactory (para 3-6e)
42.
primal cut (para 3-5c)
43.
vehicle cleanliness, off odors (para 3-6a)
44.
10 (para 3-7)
45.
a
(para 3-7h)
46.
identity, condition, quality, quantity
(para 3-7)
47.
b
(para 3-7c)
48.
d
(para 3-7j)
49.
b
(para 3-7a(2))
50.
b
(para 3-7h)
End of Lesson 3
MD0710
3-37