{"id":115,"date":"2015-08-27T18:31:13","date_gmt":"2015-08-27T18:31:13","guid":{"rendered":"http:\/\/opentextbc.ca\/meatcutting\/?post_type=chapter&#038;p=115"},"modified":"2019-07-04T17:41:54","modified_gmt":"2019-07-04T17:41:54","slug":"activities","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/meatcutting\/chapter\/activities\/","title":{"raw":"Activities","rendered":"Activities"},"content":{"raw":"<div class=\"textbox textbox--exercises\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Activities<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Break down primal cuts of beef, pork, lamb, and veal into sub-primals and secondary cuts<\/li>\r\n \t<li>Break down whole poultry into secondary cuts<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<\/div>","rendered":"<div class=\"textbox textbox--exercises\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Activities<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Break down primal cuts of beef, pork, lamb, and veal into sub-primals and secondary cuts<\/li>\n<li>Break down whole poultry into secondary cuts<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"author":17,"menu_order":9,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-115","chapter","type-chapter","status-publish","hentry"],"part":74,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/users\/17"}],"version-history":[{"count":2,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/115\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/115\/revisions\/740"}],"part":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/parts\/74"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapters\/115\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/media?parent=115"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/pressbooks\/v2\/chapter-type?post=115"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/contributor?post=115"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/meatcutting\/wp-json\/wp\/v2\/license?post=115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}