1.
Tequila Sunrise (cocktail)
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The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup and served unmixed in a tall glass. The modern drink originates from Sausalito in the early 1970s, after an earlier one created in the 1930s in Phoenix, the cocktail is named for its appearance when served, with gradations of color resembling a sunrise. The original Tequila Sunrise contained tequila, crème de cassis, lime juice and soda water and was served at the Arizona Biltmore Hotel and they later ordered them all across America, even dubbing the tour itself their cocaine and tequila sunrise tour. Later that same year the Eagles recorded a song called Tequila Sunrise for their Desperado album as the drink was soaring in popularity, the Tequila Sunrise is considered a long drink and is usually served in a collins or highball glass. The International Bartender Association has designated this cocktail as an IBA Official Cocktail, the drink is mixed by pouring in Tequila, ice, then the juice and, lastly, syrup. The signature look of the drink depends on adding the syrup without mixing with the other ingredients, a spoon may be used to guide the syrup down the glass wall to the bottom of the glass with minimal mixing
2.
Garnish (food)
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A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor, some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a garnish, this pungent green herb has small distinctly shaped leaves, firm stems. A garnish makes food or drink items more visually appealing and they may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a more visually appealing, such as when a cocktail umbrella is added to an exotic drink. Sushi may be garnished with baran, a type of grass or leaf. A garnish may be so identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing
3.
Cherry
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A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe. The cherry fruits of commerce usually are obtained from a number of species such as cultivars of the sweet cherry. The name cherry also refers to the tree, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in ornamental cherry, cherry blossom. Wild cherry may refer to any of the species growing outside of cultivation. The subgenus is native to the regions of the Northern Hemisphere. Other cherry fruits are members of subgenus Padus, most eating cherries are derived from either Prunus avium, the sweet cherry, or from Prunus cerasus, the sour cherry. The indigenous range of the sweet cherry extends through most of Europe, western Asia, and parts of northern Africa, and the fruit has been consumed throughout its range since prehistoric times. A cultivated cherry is recorded as having brought to Rome by Lucius Licinius Lucullus from northeastern Anatolia, also known as the Pontus region. Cherries were introduced into England at Teynham, near Sittingbourne in Kent, by order of Henry VIII, cherries arrived in North America early in the settlement of Brooklyn, New York when the region was under Dutch sovereignty. Trades people leased or purchased land to plant orchards and produce gardens, behind the house sold by Anthony Jansen from Salee to Barent Dirksen. Both species originate in Europe and western Asia, they do not cross-pollinate, some other species, although having edible fruit, are not grown extensively for consumption, except in northern regions where the two main species will not grow. Irrigation, spraying, labor, and their propensity to damage from rain, nonetheless, demand is high for the fruit. In commercial production, cherries are harvested by using a mechanized shaker, hand picking is also widely used to harvest the fruit to avoid damage to both fruit and trees. Common rootstocks include Mazzard, Mahaleb, Colt, and Gisela Series, sour cherries require no pollenizer, while few sweet varieties are self-fertile. Like most temperate-latitude trees, cherry seeds require exposure to cold to germinate, the pits are planted in the autumn and seedlings emerge in the spring. A cherry tree will take three to four years in the field to produce its first crop of fruit, and seven years to attain full maturity, because of the cold-weather requirement, none of the Prunus genus can grow in tropical climates. Cherries have a growing season and can grow in most temperate latitudes. Cherries blossom in April and the season for the cherry harvest is in the summer
4.
Rainier cherry
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Rainier is a cultivar of cherry. It was developed in 1952 at Washington State University by Harold Fogle and it is a cross between the Bing and Van cultivars. Rainiers are considered a type of cherry. They are sweet with a skin and thick creamy-yellow flesh. The cherries are very sensitive to temperature, wind, and rain, about 1/3 of a Rainier cherry orchards crop is eaten by birds. The standard root stock for the Rainier cherry is the Mazzard cherry, mature Rainiers reach a height of 30 to 35 feet and are widely adaptable to a variety of soil types. Trees should be spaced to provide maximum sun exposure for individual branches, ensuring fully developed, sweet. Rainiers will produce fruit in 3 to 5 years, with a period in early April. The creamy light yellow to medium yellow-orange fruit develops a red blush and is ready to harvest late-June through early-July, typical pollinators are the Bing, Van, Lapins, Black Tartarian and Lambert cultivars. Rainiers grow best in USDA Zones 4-9, Rainier cherries are the peak of the crop Seattle Post-Intelligencer,23 June 2001. If its July, it must be time for those golden Rainier cherries, The Christian Science Monitor,6 July 2005, retrieved 6 August 2006
5.
Brine
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Brine is a solution of salt in water. In different contexts, brine may refer to salt solutions ranging from about 3. 5% up to about 26%, fahrenheit could reliably reproduce by freezing brine. By reference, seawater usually freezes at −2 °C, at 100 °C, saturated sodium chloride brine is about 28% salt by weight. At 0 °C, brine can only hold about 26% salt, the thermal conductivity of seawater is 0.6 W/mK at 25 °C. The majority of hydrogen produced through electrolysis is a side product in the production of chlorine. 2 NaCl +2 H2O →2 NaOH + H2 + Cl2 Brine is a fluid used in large refrigeration installations for the transport of thermal energy from place to place. The lowest freezing point obtainable for NaCl brine is −21.1 °C at 23. 3wt% NaCl and this is called the eutectic point. In lower temperatures, a solution can be used to de-ice or reduce freezing temperatures on roads. In cooking, brine is used for food brining and salting, in hydrology, brine is a form of salt water, namely, water with relatively high concentration of salt. Brine mining Saline water Brackish water
6.
Calcium chloride
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Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a solid with generic formula CaCl2x, where x =0,1,2,4. These compounds are used for deicing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant, by depressing the freezing point of water, calcium chloride is used to prevent ice formation and is used to deice. This application consumes the greatest amount of calcium chloride, Calcium chloride is relatively harmless to plants and soil. As a deicing agent, it is effective at lower temperatures than sodium chloride. When distributed for use, it usually takes the form of small, white spheres a few millimeters in diameter. Solutions of calcium chloride can prevent freezing at temperature as low as −52 °C, making it ideal for filling agricultural implement tires as a liquid ballast, also used in salt/chemical-based dehumidifiers in domestic and other environments to adsorb dampness/moisture from the air. The second largest application of calcium chloride exploits its hygroscopic properties, a concentrated solution keeps a liquid layer on the surface of dirt roads, which suppresses formation of dust. It keeps the finer dust particles on the road, providing a cushioning layer, if these are allowed to blow away, the larger aggregate begins to shift around and the road breaks down. Using calcium chloride reduces the need for grading by as much as 50% and this process reduces the erosion of the concrete in the pool. By Le Chateliers principle and the common ion effect, increasing the concentration of calcium in the water will reduce the dissolution of calcium compounds essential to the structure of concrete. As an ingredient, it is listed as a food additive in the European Union for use as a sequestrant. It is considered as generally recognized as safe by the U. S. Food and its use in organic crop production is generally prohibited under US National Organic Programs National List of Allowed and Prohibited Substances. The average intake of calcium chloride as food additives has been estimated to be 160–345 mg/day for individuals, in marine aquariums, calcium chloride is added to introduce bioavailable calcium for calcium carbonate-shelled animals such as mollusks and some cnidarians. Calcium hydroxide or a calcium reactor can also be used to introduce calcium, however, as a firming agent, calcium chloride is used in canned vegetables, in firming soybean curds into tofu and in producing a caviar substitute from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, the extremely salty taste of calcium chloride is used to flavor pickles while not increasing the foods sodium content
7.
Food coloring
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Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, Food coloring is used both in commercial food production and in domestic cooking. Food colorants are used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects. People associate certain colors with certain flavors, and the color of food can influence the flavor in anything from candy to wine. During the Middle Ages, the economy in the European countries was based on agriculture, under feudalism, aesthetic aspects were not considered, at least not by the vast majority of the generally very poor population. This situation changed with urbanization at the beginning of the Modern Age, one of the very first food laws, created in Augsburg, Germany, in 1531, concerned spices or colorants and required saffron counterfeiters to be burned. With the onset of the revolution, people became dependent on foods produced by others. These new urban dwellers demanded food at low cost, analytical chemistry was still primitive and regulations few. Copper arsenite was used to recolor used tea leaves for resale and it also caused two deaths when used to color a dessert in 1860. Again his tea if mixed or green, he would not escape without the administration of a little Prussian blue. Many color additives had never tested for toxicity or other adverse effects. Historical records show that injuries, even deaths, resulted from tainted colorants, in 1851, about 200 people were poisoned in England,17 of them fatally, directly as a result of eating adulterated lozenges. Originally, these were dubbed coal-tar colors because the materials were obtained from bituminous coal. Many synthesized dyes were easier and less costly to produce and were superior in coloring properties when compared to naturally derived alternatives, some synthetic food colorants are diazo dyes. Diazo dyes are prepared by coupling of a compound with a second aromatic hydrocarbons. The resulting compounds contain conjugated systems that absorb light in the visible parts of the spectrum. The attractiveness of the synthetic dyes is that their color, lipophilicity, the color of the dyes can be controlled by selecting the number of azo-groups and various substituents. Yellow shades are often achieved by using acetoacetanilide, Red colors are often azo compounds
8.
Allura Red AC
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Allura Red AC is a red azo dye that goes by several names including Allura Red, Food Red 17, C. I. It is used as a dye and has the E number E129. The compound is a derivative of naphthalene, it is red powder. It usually comes as a salt, but can also be used as both calcium and potassium salts. These salts are soluble in water, in solution, its maximum absorbance lies at about 504 nm and its melting point is above 300 °C. Allura Red AC is a very popular dye throughout the world, annual production in 1980 was greater than 2.3 million kilograms. S. Since the 1970s and the advocacy of Benjamin Feingold, there has been public concern that food colorings may cause ADHD-like behavior in children. In 2015, the EFSA found that the exposure estimates did not exceed the ADI of 7 mg/kg bw per day in any population. Allura Red AC was at one time banned in Denmark, Belgium, France and Switzerland, the European Union approves Allura Red AC as a food colorant. In Norway, it was banned between 1978 and 2001, a period in which azo dyes were only used in alcoholic beverages. In the United States, Allura Red AC is approved by the FDA for use in cosmetics, drugs, when prepared as a lake it is disclosed as Red 40 Lake or Red 40 Aluminum Lake. It is used in tattoo inks and is used in many products, such as soft drinks, childrens medications. Record in the Household Products Database of NLM UK Food Guide on E129 International Programme on Chemical Safety Some more details, other common names List of Foods and Drugs containing Red Dye #40
9.
Sugar syrup
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Its consistency is similar to that of molasses. The viscosity arises from the hydrogen bonds between the dissolved sugar, which has many hydroxyl groups, and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as juice, sorghum juice. Corn syrup is made from starch using an enzymatic process that converts it to sugars. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol, since the following syrups are liquids, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar. A basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails, simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. Generally, the ratio of sugar to water can range anywhere from 1,1 to 2,1 by weight, for pure sucrose the saturation limit is about 5,4 by volume. Syrup can be used as a sweetener, however, since the syrup jells readily when pectin is added, its primary culinary use is as a base for fruit sauces, toppings, and preserves. Combining Demerara sugar, a type of brown sugar, with water produces Demerara syrup. Sugar substitutes such as honey or agave nectar can also be used to make simple syrups, flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with other, such as herbs, spices. For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and this type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks. Infused simple syrups can be used to create desserts, or, to add sweetness, gomme syrup is an ingredient commonly used in mixed drinks. It is also used as a sweetener for iced coffee in Japan. Like bar syrups, it is a 2,1 sugar and water mixture, gomme syrup is made with the highest percentage of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture. Media related to Syrups at Wikimedia Commons The dictionary definition of syrup at Wiktionary
10.
Cocktail
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When used to refer to any generic alcoholic mixed drink, cocktail may mean any beverage that contains two or more ingredients if at least one of those ingredients contains alcohol. When a mixed drink contains only a spirit and a mixer, such as soda or fruit juice, it is a highball. When a cocktail contains only a spirit and a liqueur, it is a duo. Additional ingredients may be sugar, honey, milk, cream, the origin of the word cocktail is disputed. S. The first definition of cocktail known to be an alcoholic beverage appeared in The Balance and Columbian Repository May 13,1806, editor Harry Croswell answered the question, What is a cocktail. It is said, also to be of use to a democratic candidate, because a person. Anatoly Liberman endorses as highly probable the theory advanced by Låftman and they were called cocktailed horses, later simply cocktails. By extension, the cocktail was applied to a vulgar, ill-bred person raised above his station, assuming the position of a gentleman. The mention of water as an ingredient, Låftman concluded that cocktail was an acceptable alcoholic drink, but diluted, not a purebred, a thing raised above its station. Hence the highly appropriate slang word used earlier about inferior horses, several authors have theorized that cocktail may be a corruption of cock ale. David Wondrich also speculates that cocktail is a reference to a practice for perking up an old horse by means of a ginger suppository so that the animal would cock its tail up, there is a lack of clarity on the origins of cocktails. Traditionally cocktails were a mixture of spirits, sugar, water, but by the 1860s, a cocktail frequently included a liqueur. The first publication of a guide which included cocktail recipes was in 1862 — How to Mix Drinks, or, The Bon Vivants Companion. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, a key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this meaning of cocktail include the Old Fashioned whiskey cocktail, the Sazerac cocktail. The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit, the first cocktail party ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Mrs. Walsh invited 50 guests to her home at noon on a Sunday, the party lasted an hour, until lunch was served at 1 pm. The site of this first cocktail party still stands, in 1924, the Roman Catholic Archdiocese of St. Louis bought the Walsh mansion at 4510 Lindell Boulevard, and it has served as the local archbishops residence ever since
11.
Frozen yogurt
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Frozen yogurt is a frozen dessert made with yogurt and sometimes other dairy products. It is usually more tart than ice cream, as well as being lower in fat and it is different from ice milk and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U. S. Food, frozen yogurt may or may not contain live and active bacteria cultures. People have been eating plain yogurt for over four millennia, particularly in the Middle East, yogurt was brought to the U. S. in the early 1900s and steadily increased in popularity as a health food item over the next several decades. In the 1930s Dannon began selling prepackaged yogurt for the first time in the U. S, by the 1970s, with the popularity of ice cream surging, freezing and production technology was transferred to the production of frozen yogurt. Many consumers, however, complained about the yogurt taste, capitalizing on consumer demand for a sweet product that tasted like ice cream but was healthier, TCBY opened its first store in 1981. Unlike previous pre-packaged versions introduced earlier, TCBYs yogurt was soft-serve dispensed at the point of sale through a machine, TCBY became the largest frozen yogurt franchise in the world at that time. As others saw the success of TCBY, frozen yogurt took off in the 1980s, demand for frozen yogurt slowed considerably in the late 1990s as Americans turned their attention to high-protein, high-fat diets. Low-fat foods such as frozen yogurt fell out of favor as food trends favored higher fat, trends changed back to frozen yogurt in the mid 2000s with the advent of live probiotic powder-based mixes invented by John Wudel, pioneer of alternative sweeteners in the frozen dessert industry. Dry base mix made frozen yogurt accessible in many countries outside the United States for the first time, in 2005, a small retail shop in California named Pinkberry introduced a new extra tart variety of soft-serve frozen yogurt to the market. In 2006, Yogurtland invented the first self-serve frozen yogurt concept when they opened their first shop in Fullerton, CA, self-serve pioneer Yogurtland, which now has more than 320 shops, features dairy-free, no sugar added and gluten-free frozen yogurt choices. The company also owns its dairy, allowing it to control the process to ensure a high quality product. Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture, natural or artificial flavorings, milk fat comprises about 0. 55–6% of the yogurt. Added in quantities proportional to the amount of milk solids. Milk solids account for 8–14% of the volume, providing lactose for sweetness and proteins for smoothness. Cane or beet sugar provides 15–17% of the yogurts ingredients, in addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture. Animal gelatin and/or vegetable additives stabilize the yogurt, reducing crystallization and this stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change. Major companies often use assembly lines specifically dedicated to frozen yogurt production, the milk products and stabilizing agent are combined and homogenized
12.
Ham
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Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the leg of swine. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham, technically a processed meat, ham may refer to a product which has been through mechanical re-forming. The precise nature of meat termed ham is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US. The preserving of pork leg as ham has a long history, there are claims that the Chinese were the first people to mention the production of cured ham. Larousse Gastronomique claims an origin from Gaul and it was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings. The modern word ham is derived from the Old English ham or hom meaning the hollow or bend of the knee and it began to refer to the cut of pork derived from the hind leg of a swine around the 15th century. Preservation methods include curing, smoking, and salting, in many countries the term is now protected by statute, with a specific definition. In addition to the categories, some processing choices can affect legal labeling. However, injecting smoke flavor is not legal grounds for claiming the ham was smoked, hams can only be labeled honey-cured if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called lean and extra lean hams must adhere to maximum levels of fat, Ham re-formed from smaller pieces into a larger block also has to be labeled in many jurisdictions. Ham is produced by preserving and flavoring raw pork by salting, smoking, besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper to the precious saffron. Traditional dry cure hams may use only salt as the agent, such as with San Daniele or Parma hams. This process involves cleaning the raw meat, covering it in salt while it is gradually pressed – draining all the blood, in Tuscan Ham different spices and herbs are added to salt during this step. Specific ingredients may be used to flavour and taste during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry and it is then hung to air for another period of time. Some dry cured hams, such as the Jinhua ham, take approximately 8 to 10 months to complete, most modern dry cure hams also use nitrites, which are added along with the salt, although following a similar methodology
13.
Cake
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Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with preserves or dessert sauces, iced with buttercream or other icings. Cake is often served as a dish on ceremonial occasions, such as weddings, anniversaries. There are countless cake recipes, some are bread-like, some are rich and elaborate, the term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka, the ancient Greeks called cake πλακοῦς, which was derived from the word for flat, πλακόεις. It was baked using flour mixed with eggs, milk, nuts and they also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term, placenta were baked on a pastry base or inside a pastry case The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goats milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, latin poet Ovid refers his and his brothers birthday party and cake in his first book of exile, Tristia. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, during the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, in so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the boom, other American companies developed this idea further, marketing cake mix on the principle of convenience. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting, in order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem, frosting. Ever since, cake in a box has become a staple of supermarkets, Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the classification has always been elusive. For example, banana bread may be considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs and they rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, baking powder is in many butter cakes, such as Victoria sponge
14.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
15.
Parfait
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The oldest known recipe dates back to 1894. In France, parfait refers to a dessert made from a base of sugar syrup, egg. The fat, sugar, alcohol or air interferes with the formation of water crystals, the formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait, in the United Kingdom, parfait can refer to a very smooth meat paste, usually made from liver and sweetened with liqueurs. Recent trends introduced parfaits made by layering yogurt with granola, nuts or fresh fruits, such as peaches, strawberries, or blueberries
16.
Milkshake
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A milkshake is a sweet, cold beverage which is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup. Full-service restaurants, soda fountains, and diners usually prepare and mix the shake by hand from scoops of ice cream, many fast food outlets do not make shakes by hand with ice cream. Instead, they make shakes in automatic milkshake machines which freeze and serve a premade milkshake mixture consisting of milk, a sweetened flavoring agent, and a thickening agent. However, some fast food outlets still follow the traditional method, Milkshakes can also be made at home with a blender or automatic drink mixer. A milkshake can also be made by adding powder into fresh milk, Milkshakes made in this way can come in a variety of flavors, including chocolate, caramel, strawberry, and banana. Hand-blended milkshakes are made from any flavor of ice cream, additional flavorings, such as chocolate syrup and/or malt syrup or malt powder. This allows a greater variety than is available in machine-made shakes, some unusual milkshake recipes exclude ice cream. When malted milk is added, a milkshake is called a malted milkshake, a malt shake, an ice cream-based milkshake may be called a thick milkshake or thick shake in the United Kingdom or a frappe in parts of New England and Canada. In Rhode Island and Southeastern Massachusetts, coffee syrup or coffee-flavored ice cream is used to make the local coffee cabinet shake, Milkshakes with added fruit called batido are popular in Latin America and in Miamis Cuban expatriate community. In Nicaragua, milkshakes are called leche malteada, some U. S. restaurants serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper milkshake, for example, includes crumbled chocolate cookies, creme de menthe liqueur, restaurants with the highest volume of traffic, such as McDonalds, often opt to use premade milkshake mixtures that are prepared in automatic milkshake machines. These machines are metallic cylinders with beaters that use refrigeration coils to freeze premade milkshake mixtures into a drinkable texture, the smallest automatic milkshake machines are counter-mounted appliances that can make a single milkshake flavor using a 5 L stainless steel tank. Some fast food restaurants use thick milkshake machines, which are single flavor machines with a 12 L stainless steel tank, premade milkshakes are sold in grocery stores in North America and the UK. These drinks are made from milk mixed with sweetened flavored powder, artificial syrup, or concentrate, bottled milkshakes are usually sold in 330ml, 500ml, or 1 liter bottles. However, by 1900, the referred to wholesome drinks made with chocolate, strawberry. By the early 1900s people were asking for the new treat, by the 1930s, milkshakes were a popular drink at malt shops, which were the typical soda fountain of the period. Used by students as a place or hangout. The history of the blender, malted milk drinks
17.
Sundae
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The sundae is a sweet ice cream dessert. According to the Oxford English Dictionary, the origin of the sundae is obscure, however. Among the many stories about the invention of the sundae, a frequent theme is that the ice cream sundae was a variation of the ice cream soda. According to documentation published by the Evanston Public Library, the drinking of soda was outlawed on Sundays in Illinois, other origin stories for the sundae focus on the novelty or inventiveness of the treat or the name of the originator, and make no mention of legal pressures. Ice cream sundae soon became the weekend semi-official soda fountain confection in the beginning of 1900s, various localities have claimed to be the birthplace of the ice cream sundae, including Plainfield, Illinois, New Orleans, Louisiana, Cleveland, Ohio, and New York City. Two Rivers claim is based on the story of George Hallauer asking Edward C, Berners, the owner of Berners Soda Fountain, to drizzle chocolate syrup over ice cream in 1881. Berners eventually did and wound up selling the treat for a nickel, originally only on Sundays, according to this story, the spelling changed when a glass salesman ordered canoe-shaped dishes. When Berners died in 1939, the Chicago Tribune headlined his obituary Man Who Made First Ice Cream Sundae Is Dead. Two Ithaca High School students, however, claim that Berners would have only been 16 or 17 in 1881 and they also state that the obituary dates Berners first sundae to 1899 rather than 1881. Residents of Two Rivers have contested the claims of cities to the right to claim the title birthplace of the ice cream sundae. When Ithaca, New York, mayor Carolyn K. Peterson proclaimed a day to celebrate her city as the birthplace of the sundae, she received postcards from Two Rivers citizens reiterating that towns claim. Drug Store advertised serving up ice cream garnished with fruit syrup and whipped cream, in the pages of The Buffalo Evening News, while there is no reference to naming this creation a sundae, the elements of a modern sundae are present. Evanston was one of the first locations to pass a law against selling ice cream sodas in 1890. Some ingenious confectioners and drug store operators, obeying the law, served ice cream with the syrup of your choice without the soda. Thereby complying with the law… This sodaless soda was the Sunday soda, as sales of the dessert continued on Mondays, local Methodist leaders then objected to naming the dish after the Sabbath, so the spelling of the name was changed to sundae. Scott, a Unitarian Church minister, and Chester Platt, co-owner of Platt & Colt Pharmacy, Platt covered dishes of ice cream with cherry syrup and candied cherries on a whim. The men named the dish Cherry Sunday in honor of the day it was created, the oldest-known written evidence of a sundae is Platt & Colts newspaper ad for a Cherry Sunday placed in the Ithaca Daily Journal on April 5,1892. By May 1892, the Platt & Colt soda fountain also served Strawberry Sundays and later, Platt & Colts Sundays grew so popular that by 1894, Chester Platt attempted to trademark the term ice cream Sunday
18.
Ice cream float
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An ice cream float or soda, coke float, root beer float or spider, is a beverage that consists of ice cream in either a soft drink or in a mixture of flavored syrup and carbonated water. The ice cream float was invented by Robert McCay Green in Philadelphia, PA, after some experimenting, he decided to combine ice cream and soda water. During the celebration, he sold ice cream with soda water. The new treat was a sensation and soon other soda fountains began selling ice cream floats, Greens will instructed that Originator of the Ice Cream Soda was to be engraved on his tombstone. There are at least three other claimants for the invention of ice cream float, Fred Sanders, Philip Mohr, Guy is said to have absent-mindedly mixed ice cream and soda in 1872, much to his customers delight. Regardless of its origins, the quickly became very popular, to such a degree that it was almost socially obligatory among teens. According to some accounts, it was banned, either entirely or on days, by some local governments, giving rise to a substitute treat. Many soda fountains had to figure out a way to turn a profit on Sundays when selling their product was considered illegal, the solution was to serve ice cream on these days, as it is merely a food product and not a controlled substance. Soda fountains then coined the term Sundaes for the ice cream concoctions that they served on sodas day of rest, in Australia and New Zealand, an ice cream float is known as a spider because once the fizzy hits the ice cream it forms a spider web like reaction. In Mexico, it is known as Helado flotante or flotante, in El Salvador, Honduras, Guatemala, Costa Rica and Colombia its called Vaca Negra, while in Puerto Rico is referred to as a black out. In the United States, an ice cream soda typically refers to the drink containing soda water, syrup, variations of ice cream floats are as countless as the varieties of drinks and the flavors of ice cream, but some have become more prominent than others. Some of the most popular are described below, This ice cream soda starts with approximately 1 oz of chocolate syrup, unflavored carbonated water is added until the glass is filled and the resulting foam rises above the top of the glass. The final touch is a topping of whipped cream and usually and this variation of ice cream soda was available at local soda fountains and nationally, at Dairy Queen stores for many years. A similar soda made with chocolate syrup but vanilla ice cream is called a black. Also known as a cow or brown cow, the root beer float is traditionally made with vanilla ice cream and root beer. In the United States and Canada, the chain A&W Restaurants are well known for their root beer floats, the definition of a black cow varies by region. For instance in some localities, a root beer float has strictly vanilla ice cream, in some places a black cow or a brown cow was made with cola instead of root beer. In some areas, for example, Northeastern Wisconsin, black cow is said to mean a root beer float where the ice cream, in 2008, the Dr Pepper Snapple Group introduced its Float beverage line
19.
Fruit salad
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Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, a salad is sometimes known as a fruit cocktail or fruit cup. In different forms fruit salad can be served as an appetizer, there are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruits own juice or syrup. Common ingredients used in fruit salads include strawberries, pineapple, honeydew, watermelon, grapes, various recipes may call for the addition of nuts, fruit juices, certain vegetables, yogurt, or other ingredients. One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce, other recipes use sour cream, yogurt or even mustard as the primary sauce ingredient. A variation on fruit salad uses whipped cream mixed in many varieties of fruits. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts, in the Philippines, fruit salads are popular party and holiday fare, usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit. Mexico has popular variation of the fruit salad called Bionico which consists various fruits drenched in condensed milk and sour cream mix. There is also a variety of fruit salads in Moroccan cuisine, often as part of a kemia. A fruit salad ice cream is commonly manufactured, with small pieces of real fruit embedded in, flavored either with juices from concentrate, fruit extracts. Fruit cocktail is sold canned and is a staple of cafeterias. The use of the cocktail in the name does not mean that it contains alcohol. Fruit cocktail is sometimes used to make pruno, canned fruit cocktail and canned fruit salad are similar, but fruit salad contains larger fruit while fruit cocktail is diced. Fruit Salad is also the name of a song by Australian childrens band The Wiggles, fruit-salad is also a slang term used for medals on a soldiers uniform, e. g. Look at the fruit-salad on that colonel, the term refers to the bright colors of a high percentage of the ribbons that usually go with medals. Fruit salad is also a name for the party game Fruit Basket Turnover. Compote Macedonia Green papaya salad History of fruit salad
20.
Paan
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Paan is a preparation combining betel leaf with areca nut and sometimes also with tobacco. It is chewed for its stimulant and psychoactive effects, after chewing it is either spat out or swallowed. Slaked lime paste is added to bind the leaves. Some South Asian preparations include katha paste or mukhwas to freshen the breath, paan is also consumed in many other Asian countries and elsewhere in the world by some Asian emigrants, with or without tobacco. It is an addictive and euphoria-inducing formulation with adverse health effects, the spit from chewing betel nuts, known as buai pekpek in Papua New Guinea, is often considered an eyesore. Because of this, many places have banned selling and chewing buai, the International Agency for Research on Cancer and the World Health Organization accept the scientific evidence that chewing betel quids and areca nut is carcinogenic to humans. The main carcinogenic factor is believed to be areca nut, a recent study found that areca-nut paan with and without tobacco increased oral cancer risk by 9.9 and 8.4 times, respectively. In one study, scientists linked malignant tumours to the site of skin or subcutaneous administration of aqueous extracts of paan in mice, in human populations, they reported observing elevated frequencies of micronucleated cells in buccal mucosa of people who chew betel quid in the Philippines and India. In related studies, the scientists reported that oral leukoplakia shows an association with habits of paan chewing in India. Some follow-up studies have shown malignant transformation of a proportion of leukoplakias, oral submucous fibrosis and lichen planus, which are generally accepted to be precancerous conditions, appear to be related to the habit of chewing paan. In a study conducted in Taiwan, scientists reported the extent of cancer risks of betel quid chewing beyond oral cancer, in addition to oral cancer, significant increases were seen among chewers for cancer of the oesophagus, liver, pancreas, larynx, lung, and all cancer. Chewing and smoking, as combined by most betel chewers, interacted synergistically and was responsible for half of all deaths in this group. Chewing betel leaf quid and smoking, the scientists claimed, shortened the life span by nearly six years, a Lancet Oncology publication claims that paan masala may cause tumours in different parts of the body and not just the oral cavity as previously thought. In a study conducted in Sri Lanka, scientists found high prevalence of oral potentially malignant disorders in rural Sri Lankan populations, after screening for various causes, the scientists reported paan chewing to be the major risk factor, with or without tobacco. The effects were similar to those reported for women who consume alcohol or tobacco during pregnancy, Lower birth weights, reduced birth length and early term were found to be significantly higher. Chewing the mixture of areca nut and betel leaf is a tradition, ibn Battuta describes this practice as follows, The betel is a tree which is cultivated in the same manner as the grape-vine. The betel has no fruit and is only for the sake of its leaves. The manner of its use is that eating it one takes areca nut, this is like a nutmeg but is broken up until it is reduced to small pellets
21.
Coca-Cola
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Coca-Cola is a carbonated soft drink produced by The Coca-Cola Company. The drinks name refers to two of its ingredients, which were kola nuts and coca leaves. The current formula of Coca-Cola remains a secret, although a variety of reported recipes. The Coca-Cola Company produces concentrate, which is sold to licensed Coca-Cola bottlers throughout the world. The bottlers, who hold exclusive territory contracts with the company, produce the product in cans and bottles from the concentrate, in combination with filtered water. A typical 12-US-fluid-ounce can contains 38 grams of sugar, the bottlers then sell, distribute and merchandise Coca-Cola to retail stores, restaurants and vending machines throughout the world. The Coca-Cola Company also sells concentrate for soda fountains of major restaurants, the Coca-Cola Company has on occasion introduced other cola drinks under the Coke name. Based on Interbrands best global brand study of 2015, Coca-Cola was the third most valuable brand. In 2013, Coke products were sold in over 200 countries worldwide, confederate Colonel John Pemberton, who was wounded in the American Civil War and became addicted to morphine, began a quest to find a substitute for the problematic drug. The prototype Coca-Cola recipe was formulated at Pembertons Eagle Drug and Chemical House and he may have been inspired by the formidable success of Vin Mariani, a French coca wine. It is also worth noting that a Spanish drink called Kola Coca was presented at a contest in Philadelphia in 1885, the patent for this Spanish drink was bought by Coca-Cola in 1953. In 1885, Pemberton registered his French Wine Coca nerve tonic, in 1886, when Atlanta and Fulton County passed prohibition legislation, Pemberton responded by developing Coca-Cola, a nonalcoholic version of French Wine Coca. The first sales were at Jacobs Pharmacy in Atlanta, Georgia, Pemberton claimed Coca-Cola cured many diseases, including morphine addiction, indigestion, nerve disorders, headaches, and impotence. Pemberton ran the first advertisement for the beverage on May 29 of the year in the Atlanta Journal. By 1888, three versions of Coca-Cola – sold by three separate businesses – were on the market, a co-partnership had been formed on January 14,1888 between Pemberton and four Atlanta businessmen, J. C. Mayfield, A. O. Not codified by any signed document, a statement given by Asa Candler years later asserted under testimony that he had acquired a stake in Pembertons company as early as 1887. John Pemberton declared that the name Coca-Cola belonged to his son, Charley, Charleys exclusive control over the Coca Cola name became a continual thorn in Asa Candlers side. Candlers oldest son, Charles Howard Candler, authored a book in 1950 published by Emory University, in this definitive biography about his father, Candler specifically states
22.
Coca-Cola Cherry
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Coca-Cola Cherry is a cherry-flavored version of Coca-Cola. It is produced and distributed by The Coca-Cola Company and its bottlers in the United States, long before its official introduction in 1985, many diners and drugstore soda fountains dispensed an unofficial version of Cherry Coke by adding cherry-flavored syrup to the Coca-Cola mix. Coca-Cola tested Cherry Coke on an audience at the 1982 Worlds Fair, Cherry Coke then entered mainstream production during the summer of 1985. It was released almost concurrently with the far less popular New Coke, Diet Cherry Coke was introduced in 1986, and renamed Diet Coke Cherry in 2005. A second low-calorie version, Coca-Cola Cherry Zero, was added in 2007, the Coca-Cola Company would later introduce other flavored Coke variants, beginning with Vanilla Coke in May 2002, later followed by lime, raspberry, lemon, Black Cherry Vanilla and orange variants. Many of these are only sold in overseas markets and/or are microdispensed through Coca-Colas Freestyle vending machines. Coca-Cola Cherry has been offered in a number of different countries, currently, in addition to the U. S. It is also available in Japan, but is known as Cherry Coke in this country. Until recently it was available in Ireland through British pharmaceutical chains such as Boots and Superdrug. In New Zealand Coca-Cola Cherry can be found in some supermarkets, in the past the product has been offered in Argentina, Brazil, Chile, Costa Rica, Canada, Colombia, Russia, Spain, Ukraine, Australia, New Zealand, the Philippines, and Israel. The Australian version was released between 2003 and 2004 and was a different formula to the US version, in Sweden it is available at different grocery stores. The grocery stores source import from the United States and the self-produced Coca-Cola Cherry from Coca-Cola enterprises Sweden, in Norway, Coca-Cola Cherry is available at select stores. Since January 2011, Coca-Cola Cherry is also available in Switzerland distributed by Coop, since July 2013 Coca-Cola Cherry is available in Croatia, Romania and Spain. It returned to Canada by the 2013,2014, and 2015 holiday season in cases of 24 cans at Costco stores for the two former, and general retail in the latter. It featured the same flavour and formula as the United States flavour, with a slightly edited, in 2014, it was featured as one of the last major attempts by Target Canada in Ontario to gain market share before announcing its closing in January of the following year. It has been mentioned by Target Canada itself that Cherry Coke was the one requested grocery request by shoppers. As of July 2014 Coca-Cola Cherry is available in Lithuania, Latvia and Estonia, the label is same as regular coke but with different cherry color and cherry word below Coca-cola with an image of Cherry to the left of the word cherry. Later in late 2014, it was introduced in Uruguay, by the end of 2014, it was gone from the Lithuanian market, and maybe the whole Baltic region
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Marasca cherry
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The Marasca cherry is a type of sour Morello cherry known only from cultivation. The Marasca cherry as grown in coastal Croatia is reputed to attain its finest flavour, the fruits largest yield is in Zadar in Croatia, but it has been successfully cultivated in northern Italy, Slovenia, southern Hungary and Bosnia and Herzegovina. It has become naturalized in North America, though the maraschino cherry of American commerce is the Royal Ann variety of sweet cherry, the name marasca comes from the Italian words amarasca and amaro, which stem from the Latin word amārus. The variety was first published by Roberto de Visiani in Flora dalmatica,1850, compared to other cherries, the fruit of the Marasca cherry tree is small. With Anthocyanins accounting for its dark, near black colour and its bitter taste and drier pulp make Marasca cherries ideal for creating fine cherry liqueur. By definition, true Maraschino liqueur is supposed to be only from Marasca cherries. The Marasca cherry was also the original base used to make Maraschino cherries
24.
Croatian cuisine
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Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times, the differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, charcuterie is part of Croatian tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia, Croatian cuisine can be divided into a few regional cuisines which all have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, the cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cooked pod pekom include lamb, veal, and octopus, Croatian meat-based dishes include, Croatian seafood dishes include, Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia. The so-called manistra na pome = pasta with tomato sauce is a staple, the other popular sauces include creamy mushroom sauce, minced meat sauce and many others. Also, potato dough is popular, not only for making njoki, but also for making plum or cheese dumplings which are boiled, soup is an integral part of a meal in Croatia and no Sunday family meal or any special occasion will go without it. The most popular soups are based, with added pasta or semolina dumplings. They are usually light in order to space for the main course. However, cream or roux based soups are popular. In Dalmatia, one of the most loved ones is the soup with fish chunks, carrots. Soparnik is a Dalmatian chard filled pie, each of the main regions is divided into sub-regions which are divided yet further into smaller vinogorje, and districts. Altogether, there are more than 300 geographically-defined wine-producing areas in Croatia, in parts of Croatia, wine, either red or white, is sometimes consumed mixed in approximately equal proportions with water. Sweet Malvazija Muškat Ottonel Prošek Rajnski Rizling Zlahtina Plavac Postup Apart from the abundance of imported international beers. Also, a brewery based in Split produces Bavarian Kaltenberg beer by licence of the brewery in Germany. Maraschino Rakija, commonly made from, Lozovača / Loza, Travarica, Šljivovica, Croatia is a country of coffee drinkers, not only because it was formerly part of the Austrian-Hungarian Empire, but also because it bordered the former Ottoman Empire
25.
Maraschino
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Maraschino is a liqueur from the city of Torreglia, Italy, obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree, in 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zara, capital of Dalmatia, a possession of the Venetian Republic. Francesco Drioli developed and perfected Giuseppe Carcenigas earlier innovative techniques for the distillation of Marasca cherries, British warships were sent from bases in Corfù and Malta to pick up shipments of maraschino for British royalty. From the outset, however, Drioli Maraschino was subject to counterfeiting, in his Via Facti, Nicolò Tommaseo noted how widespread Drioli Maraschino was in Italia. E in tutte cinque le parti del mondo and he wrote, the square greenish bottles were supplied by Murano glass factories and in the early 19th century the straw cover was introduced. This was a typical Venetian method for transporting bottles on long sea voyages, as the reputation of Maraschino grew, so did the name of Zara, which prompted other factories to emerge and become established, particularly those of Girolamo Luxardo and Romano Vlahov. Together they formed l’ industria del maraschino di Zara of which the founder is Francesco Drioli. The Second World War, the persecution of the Tito partisans against the Italian community, by 1946 Vittorio had already resumed production and soon recaptured the companys traditional markets worldwide, in particular the English and English-speaking areas. He expertly reconciled his factorys long-standing and prestigious tradition with the demands for modernisation which such a radically altered post-war period called for. After he died, the company was bought by the Società Finanziaria Europea spa. from Milan, the valuable Salghetti-Drioli archive, which dates from the second half of the 18th century up to 1943, stands as testimony to the history of the maraschino of Zara. The section preserved by the family in Vicenza was designated of great historical interest by the Ministry of Cultural Heritage in 1991, the maraschino industry had played a major role in the history of the city of Zara and in the aftermath of the war, production activities were resumed. This company has continued the business, widening its range of liqueurs
26.
Liqueur
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A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener. Liqueurs are typically sweet, they are usually not aged for long after the ingredients are mixed. In the United States and Canada, where spirits are often called liquor, there is confusion over liqueurs and liquors. You can distinguish them from each other because liqueurs are quite sweet and often syrupy in consistency, most liqueurs have a lower alcohol content than spirits, but some contain as much as 55% ABV. Liqueurs are historical descendants of herbal medicines, they were made in Italy as early as the 13th century and were prepared by monks. Nowadays, liqueurs are made worldwide and are served in many ways, by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails and they are often served with or after a dessert. Liqueurs are also used in cooking, some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents, layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, the word liqueur comes from the Latin liquifacere via French. Liqueurs Liqueurs at The Cooks Thesaurus
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Dalmatia
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Dalmatia is one of the four historical regions of Croatia, alongside Croatia proper, Slavonia, and Istria. Dalmatia is a belt of the east shore of the Adriatic Sea. The hinterland ranges in width from fifty kilometres in the north, to just a few kilometres in the south,79 islands run parallel to the coast, the largest being Brač, Pag and Hvar. The largest city is Split, followed by Zadar, Dubrovnik, the name of the region stems from an Illyrian tribe called the Dalmatae, who lived in the area in classical antiquity. Later it became a Roman province, and as result a Romance culture emerged, along with the now-extinct Dalmatian language, later largely replaced with related Venetian. With the arrival of Croats to the area in the 8th century, who occupied most of the hinterland, Croatian and Romance elements began to intermix in language and the culture. During the Middle Ages, its cities were conquered by, or switched allegiance to. The longest-lasting rule was the one of the Republic of Venice, between 1815 and 1918, it was as a province of Austrian Empire known as the Kingdom of Dalmatia. It was the Romans who first gave Dalmatia its name, inspired by the Illyrian word “delmat”, meaning a proud and its Latin form Dalmatia gave rise to its current English name. In the Venetian language, once dominant in the area, it is spelled Dalmàssia, the modern Croatian spelling is Dalmacija, pronounced. Dalmatia is referenced in the New Testament at 2 Timothy 4,10 so its name has been translated in many of the worlds languages. In antiquity the Roman province of Dalmatia was much larger than the present-day Split-Dalmatia County, Dalmatia is today a historical region only, not formally instituted in Croatian law. Its exact extent is uncertain and subject to public perception. According to Lena Mirošević and Josip Faričić of the University of Zadar, simultaneously, the southern part of Lika and upper Pounje, which were not a part of Austrian Dalmatia, became a part of Zadar County. From the present-day administrative and territorial point of view, Dalmatia comprises the four Croatian littoral counties with seats in Zadar, Šibenik, Split, Dalmatia is therefore generally perceived to extend approximately to the borders of the Austrian Kingdom of Dalmatia. The Encyclopædia Britannica defines Dalmatia as extending to the narrows of Kotor, other sources, however, such as the Treccani encyclopedia and the Rough Guide to Croatia still include the Bay as being part of the region. This definition does not include the Bay of Kotor, nor the islands of Rab, Sveti Grgur and it also excludes the northern part of the island of Pag, which is part of the Lika-Senj County. However, it includes the Gračac Municipality in Zadar County, which was not a part of the Kingdom of Dalmatia and is not traditionally associated with the region, the inhabitants of Dalmatia are culturally subdivided into two or three groups
28.
Restaurant
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A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many also offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, wine, some restaurants serve all the major meals, such as breakfast, lunch, and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, formality, location, cost, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers then pay the bill. Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are also considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, also cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, boats, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee
29.
Almond extract
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The almond is a species of tree native to the Middle East, the Indian subcontinent and North Africa. Almond is also the name of the edible and widely cultivated seed of this tree, within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed. The fruit of the almond is a drupe, consisting of a hull and a hard shell with the seed. Shelling almonds refers to removing the shell to reveal the seed, almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, the almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, the leaves are 3–5 inches long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pink, 3–5 cm diameter with five petals, produced singly or in pairs. Almond grows best in Mediterranean climates with warm, dry summers and mild, the optimal temperature for their growth is between 15 and 30 °C and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C to break dormancy. Almonds begin bearing an economic crop in the year after planting. Trees reach full bearing five to six years after planting, the fruit matures in the autumn, 7–8 months after flowering. The almond fruit measures 3. 5–6 cm long, in botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat, inside the hull is a reticulated, hard, woody shell called the endocarp. Inside the shell is the seed, commonly called a nut. Generally, one seed is present, but occasionally two occur, the almond is native to the Mediterranean climate region of the Middle East, eastward as far as the Yamuna River in India. The wild form of domesticated almond grows in parts of the Levant, the fruit of the wild forms contains the glycoside amygdalin, which becomes transformed into deadly prussic acid after crushing, chewing, or any other injury to the seed. Selection of the type from the many bitter types in the wild marked the beginning of almond domestication. It is unclear as to which wild ancestor of the created the domesticated species. Zohary and Hopf believe that almonds were one of the earliest domesticated fruit trees due to the ability of the grower to raise attractive almonds from seed
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United States Department of Agriculture
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Approximately 80% of USDAs $140 billion budget goes to the Food and Nutrition Service program. The largest component of the FNS budget is the Supplemental Nutrition Assistance Program, after the resignation of Thomas Vilsack on January 13,2017 and the departure of President Barack Obama from office on January 20,2017, the acting Secretary of Agriculture is Michael Young. Activities in this include the Supplemental Nutrition Assistance Program, which provides healthy food to over 40 million low-income. The USDA also is concerned with assisting farmers and food producers with the sale of crops and it plays a role in overseas aid programs by providing surplus foods to developing countries. This aid can go through USAID, foreign governments, international bodies such as World Food Program, the Agricultural Act of 1949, section 416 and Agricultural Trade Development and Assistance Act of 1954, also known as Food for Peace, provides the legal basis of such actions. The USDA is a partner of the World Cocoa Foundation, early in its history, the economy of the United States was largely agrarian. Officials in the government had long sought new and improved varieties of seeds, plants. In 1837 Henry Leavitt Ellsworth, a Yale-educated attorney interested in improving agriculture, became Commissioner of Patents and he began collecting and distributing new varieties of seeds and plants through members of the Congress and agricultural societies. In 1839, Congress established the Agricultural Division within the Patent Office and allotted $1,000 for the collection of agricultural statistics, Ellsworth was called the Father of the Department of Agriculture. In 1849, the Patent Office was transferred to the newly created Department of the Interior, in the ensuing years, agitation for a separate bureau of agriculture within the department or a separate department devoted to agriculture kept recurring. Lincoln called it the peoples department, in the 1880s, varied advocacy groups were lobbying for Cabinet representation. Business interests sought a Department of Commerce and Industry, and farmers tried to raise the Department of Agriculture to Cabinet rank, finally, on February 9,1889, President Grover Cleveland signed a bill into law elevating the Department of Agriculture to Cabinet level. In 1887, the Hatch Act provided for the funding of agricultural experiment stations in each state. The Smith-Lever Act of 1914 then funded cooperative extension services in each state to teach agriculture, home economics, with these and similar provisions, the USDA reached out to every county of every state. During the Great Depression, farming remained a way of life for millions of Americans. The Department of Agricultures Bureau of Home Economics, established in 1923, published shopping advice and recipes to stretch family budgets and make food go farther. USDA helped ensure that continued to be produced and distributed to those who needed it, assisted with loans for small landowners. The Department of Agriculture was authorized a budget for Fiscal Year 2015 of $139.7 billion, the Washington Post reports that he said There are days when I have literally nothing to do, he recalled thinking as he weighed his decision to quit
31.
Food and Drugs Act of 1906
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The Jungle by Upton Sinclair was an inspirational piece that kept the publics attention on the important issue of unsanitary meat processing plants that later led to food inspection legislation. The Pure Food and Drug Act of 1906 was a key piece of Progressive Era legislation, signed by President Theodore Roosevelt on the same day as the Federal Meat Inspection Act. Enforcement of the Pure Food and Drug Act was assigned to the Bureau of Chemistry in the U. S. Department of Agriculture which was renamed the U. S. Food and Drug Administration in 1930. The Meat Inspection Act was assigned to what is now known as the Food Safety, the first federal law regulating foods and drugs, the 1906 Acts reach was limited to foods and drugs moving in interstate commerce. The law recognized the U. S. Pharmacopeia and the National Formulary as standards authorities for drugs, the law was principally a truth in labeling law designed to raise standards in the food and drug industries and protect the reputations and pocketbooks of honest businessmen. Alcohol, morphine, opium, and cannabis were all included on the list of these addictive and/or dangerous drugs. The law also established a federal cadre of food and drug inspectors that one Southern opponent of the legislation criticized as a Trojan horse with a bellyful of inspectors, penalties under the law were modest, but an under-appreciated provision of the Act proved more powerful than monetary penalties. Goods found in violation of the law were subject to seizure and it took 27 years to the 1906 statute, during which time the public was made aware of many problems with foods and drugs in the U. S. Wiley recruited young men to eat all their meals at a table as he added increased doses of preservatives including borax, benzoate, formaldehyde, sulfites. The table trials captured the nations fancy and were soon dubbed The Poison Squad by newspapers covering the story, the men soon adopted the motto Only the Brave dare eat the fare and at times the publicity given to the trials became a burden. Though many results of the came to be in dispute, there was no doubt that formaldehyde was dangerous. Wiley himself felt that he had found adverse effects from doses of each of the preservatives. In many cases, most particularly with ketchup and other condiments, although the law itself did not proscribe the use of some of these preservatives, consumers increasingly turned away from many products with known preservatives. The 1906 statute regulated food and drugs moving in interstate commerce and forbade the manufacture, sale, while the Food and Drug act remains a foundational law of the FDA mission, its not the law that created the FDA. The Bureau of Chemistry regulated food safety, in 1927, the Bureau was reorganized into the Food, Drug, and Insecticide Administration and the Bureau of Chemistry and Soils. The FDIA was renamed the FDA in 1930, the law itself was largely replaced by the much more comprehensive Federal Food, Drug, and Cosmetic Act of 1938. The Pure Food and Drug Act was initially concerned with ensuring products were labeled correctly, later efforts were made to outlaw certain products that were not safe, followed by efforts to outlaw products which were safe but not effective. For example, there was an attempt to outlaw Coca-Cola in 1909 because of its caffeine content
32.
Prohibition in the United States
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Prohibition in the United States was a nationwide constitutional ban on the production, importation, transportation and sale of alcoholic beverages that remained in place from 1920 to 1933. One result was that many communities in the late 19th and early 20th centuries introduced alcohol prohibition, Prohibition supporters, called drys, presented it as a victory for public morals and health. Promoted by the dry crusaders, a movement was led by rural Protestants and social Progressives in the Prohibition, Democratic and it gained a national grass roots base through the Womans Christian Temperance Union. After 1900 it was coordinated by the Anti-Saloon League, Prohibition was mandated in state after state, then finally nationwide under the Eighteenth Amendment to the United States Constitution in 1920. Enabling legislation, known as the Volstead Act, set down the rules for enforcing the ban, for example, religious uses of wine were allowed. Private ownership and consumption of alcohol were not made illegal under federal law, in the 1920s the laws were widely disregarded, and tax revenues were lost. Opposition mobilized nationwide, and Prohibition ended with the ratification of the Twenty-first Amendment, some states continued statewide prohibition, marking one of the last stages of the Progressive Era. Anti-prohibitionists, known as wets, criticized the ban as an intrusion of mainly rural Protestant ideals on a central aspect of urban, immigrant. Some researchers contend that its failure is attributable more to a changing historical context than to characteristics of the law itself. Criticism remains that Prohibition led to unintended consequences such as the growth of urban crime organizations, as an experiment it lost supporters every year, and lost tax revenue that governments needed when the Great Depression began in 1929. The U. S. Senate proposed the Eighteenth Amendment on December 18,1917, upon being approved by a 36th state on January 16,1919, the amendment was ratified as a part of the Constitution. The Wartime Prohibition Act took effect June 30,1919, with July 1,1919, on October 28,1919, Congress passed the Volstead Act, the popular name for the National Prohibition Act, over President Woodrow Wilsons veto. The act established the definition of intoxicating liquors as well as penalties for producing them. Although the Volstead Act prohibited the sale of alcohol, the government lacked resources to enforce it. By the terms of the amendment, the country went dry one year later, by 1925, in New York City alone, there were anywhere from 30,000 to 100,000 speakeasy clubs. While Prohibition was successful in reducing the amount of liquor consumed, it stimulated the proliferation of rampant underground, organized, many were astonished and disenchanted with the rise of spectacular gangland crimes, when prohibition was supposed to reduce crime. Prohibition lost its advocates one by one, while the wet opposition talked of personal liberty, new tax revenues from legal beer and liquor, and the scourge of organized crime. On March 22,1933, President Franklin Roosevelt signed into law the Cullen–Harrison Act, legalizing beer with a content of 3. 2%
33.
Horticulture
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Horticulture is the branch of agriculture that deals with the art, science, technology, and business of growing plants. It includes the cultivation of plants, fruits, vegetables, nuts, seeds, herbs, sprouts, mushrooms, algae, flowers, seaweeds and non-food crops such as grass and ornamental trees. It also includes plant conservation, landscape restoration, landscape and garden design, construction, and maintenance, inside agriculture, horticulture contrasts with extensive field farming as well as animal husbandry. Horticulturists apply their knowledge, skills, and technologies used to grow intensively produced plants for food and non-food uses. Their work involves plant propagation and cultivation with the aim of improving plant growth, yields, quality, nutritional value, and resistance to insects, diseases and they work as gardeners, growers, therapists, designers, and technical advisors in the food and non-food sectors of horticulture. Horticulture even refers to the growing of plants in a field or garden, hortus is cognate with the native English word yard and also the borrowed word garden. Turf management includes all aspects of the production and maintenance of grass for sports. Floriculture includes the production and marketing of floral crops, landscape horticulture includes the production, marketing and maintenance of landscape plants. Olericulture includes the production and marketing of vegetables, pomology includes the production and marketing of pome fruits. Viticulture includes the production and marketing of grapes, oenology includes all aspects of wine and winemaking. Postharvest physiology involves maintaining the quality of and preventing the spoilage of plants, Horticulture has a very long history. The practice of horticulture can be retraced for many thousands of years, the cultivation of taro and yam in Papua New Guinea dates back to at least 6950–6440 cal BP. In the Pre-Columbian Amazon Rainforest, natives are believed to have used biochar to enhance productivity by smoldering plant waste. European settlers called it Terra Preta de Indio, in forest areas such horticulture is often carried out in swiddens. A characteristic of horticultural communities is that trees are often to be found planted around communities or specially retained from the natural ecosystem. Horticulture primarily differs from agriculture in two ways, first, it generally encompasses a smaller scale of cultivation, using small plots of mixed crops rather than large fields of single crops. Secondly, horticultural cultivations generally include a variety of crops. Agricultural cultivations however as a focus on one primary crop
34.
Oregon State University
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Oregon State University is a coeducational, public research university in the northwest United States, located in Corvallis, Oregon. The university offers more than 200 undergraduate degree programs along with numerous graduate and it is also the largest university in the state, with a total enrollment exceeding 28,000. More than 230,000 people have graduated from OSU since its founding. S, OSU is one of 73 land-grant universities in the United States. The school is also a sea-grant, space-grant, and sun-grant institution, OSU received $308.9 million in research grants and contracts for the 2015 fiscal year, which is more research funding than all other public universities in Oregon combined. The universitys roots date back to 1856, when it was established as the areas first community school for primary and preparatory education, throughout the universitys history, the name changed eleven times. Like other early established land-grant colleges and universities, the majority of changes occurred through the 1920s. Generally, name changes were made to align a school with the largest available federal grants in agriculture research. Corvallis area Freemasons played an important role in developing the early school, the school offered its first college-level curriculum in 1865, under the administration of the Methodist Episcopal Church, South. On August 22,1868, official articles of incorporation were filed for Corvallis College, October 27,1868, is known as OSU Charter Day. The Oregon Legislative Assembly designated Corvallis College as the college of the state of Oregon. Acceptance of this grant required the college to comply with the requirements set forth in the First Morrill Act, the school was then authorized to grant the Bachelor of Arts, Bachelor of Science and Master of Arts degrees. The first graduating class was in 1870, granting Bachelor of Arts degrees, the Oregon Unification Bill was passed in 1929 by the Legislative Assembly, which placed the school under the oversight of the newly formed Oregon State Board of Higher Education. A doctoral in education was first offered in the early 1930s and this year also saw the creation of the first summer session. The growing diversity in degree programs led to name change in 1937. The universitys current title, Oregon State University, was adopted on March 6,1961, in 2007, Scott Reed was named the Vice Provost for Outreach and Engagement as OSU Extension Service and OSU Ecampus were aligned under this new division. Ecampus delivers OSU degree programs and courses online and at a distance to students worldwide, Research has played a central role in the universitys overall operations for much of its history. Most of OSUs research continues at the Corvallis campus, but a number of endeavors are underway at various locations throughout the state. Current research facilities, beyond the campus, include the Seafood Laboratory in Astoria, CEOAS is now co-leading the largest ocean science project in U. S. history, the Ocean Observatories Initiative
35.
Sodium metabisulfite
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Sodium metabisulfite or sodium pyrosulfite is an inorganic compound of chemical formula Na2S2O5. The substance is referred to as disodium. It is used as a disinfectant, antioxidant and preservative agent, sodium metabisulfite can be prepared by evaporating a solution of sodium bisulfite saturated with sulfur dioxide,2 HSO3− ⇌ H2O + S2O52− which leaves solid Na2S2O5 behind. The anion metabisulfite is a hybrid of dithionite and dithionate, the anion consists of an SO2 group linked to an SO3 group, with the negative charge more localized on the SO3 end. The S–S bond length is 2.22 Å, and the thionate and thionite S–O distances are 1.46 and 1.50 Å respectively and it is used as a preservative and antioxidant in food and is also known as E223. It may cause reactions in those who are sensitive to sulfites, including respiratory reactions in asthmatics, anaphylaxis. Sodium metabisulfite and potassium metabisulfite are the ingredients in Campden tablets, used for wine. The acceptable daily intake is up to 0.7 milligrams per kilogram of body weight, sodium metabisulfite oxidizes in the liver to sulfate which is excreted in the urine. It is commonly used in homebrewing and winemaking to sanitize equipment and it is used as a cleaning agent for potable water reverse osmosis membranes in desalination systems. It is also used to remove chloramine from drinking water after treatment, added to local anaesthetic solutions to prevent oxidation of vasoconstrictor adrenaline and thus improve the shelf life of the solution It is used in photography. Concentrated sodium metabisulfite can be used to remove tree stumps, some brands contain 98% sodium metabisulfite, and cause degradation of lignin in the stumps, facilitating removal. It is also used as an excipient in some tablets, such as paracetamol, approximately 0.5 mg is used in epinephrine autoinjectors such as the EpiPen. A very important health related aspect of this substance is that it can be added to a smear in a test for sickle cell anaemia. The substances causes defunct cells to sickle hence confirming disease and it is used as the source of SO2 in wine. An important anti-oxidant and bactericide It is also used to precipitate gold from auric acid and it is used in waste treatment to chemically reduce hexavalent chromium to trivalent chromium which can then be precipitated and removed from an aqueous waste stream. It is used in the oil and gas industry as a corrosion inhibitor/oxygen scavenger, for this reason, sodium metabisulfite has fallen from common use in recent times, with agents such as hydrogen peroxide becoming more popular for effective and odorless sterilization of equipment. Released sulfur dioxide however makes the water a strong reducing agent
36.
Repeal of Prohibition in the United States
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The repeal of Prohibition in the United States was accomplished with the passage of the Twenty-first Amendment to the United States Constitution on December 5,1933. In 1919, the number of state legislatures ratified the Eighteenth Amendment to the United States Constitution. The proponents of prohibition had believed that banning alcoholic beverages would reduce or even eliminate many social problems, particularly drunkenness, crime, mental illness, none of the great boons and usufructs that were to follow the passage of the Eighteenth Amendment has come to pass. There is not less drunkenness in the Republic, but more, there is not less crime, but more. There is not less insanity, but more, the cost of government is not smaller, but vastly greater. Respect for law has not increased, but diminished, some supporters of Prohibition, such as Rev. Charles Stelzle who wrote Why Prohibition. In fact, alcohol consumption and the incidence of alcohol-related domestic violence were decreasing before the Eighteenth Amendment was adopted, following the imposition of Prohibition, reformers were dismayed to find that child neglect and violence against children actually increased during the Prohibition era. During Prohibition, people continued to produce and drink alcohol, Prohibitionists argued that Prohibition would be more effective if enforcement were increased. However, increased efforts to enforce Prohibition simply resulted in the government spending more money, the economic cost of Prohibition became especially pronounced during the Great Depression. The AAPA also released a pamphlet claiming that $11 billion was lost in federal liquor-tax revenue and this lack of potential funding during a period of economic strife became a crucial part of the campaign for repeal. During this period, support for Prohibition diminished among voters and politicians, influential leaders, such as the du Pont brothers, led the Association Against the Prohibition Amendment, whose name clearly asserted its intentions. The repeal movement also attracted a substantial portion of women, defying the assumption that recently enfranchised female voters would vote as a bloc on this issue. They became pivotal in the effort to repeal, as many had come to the conclusion that the destructiveness of alcohol was now embodied in Prohibition itself. By then, women had become more politically powerful due to ratification of the Nineteenth Amendment in support of womens suffrage. Activist Pauline Sabin argued that repeal would protect families from the corruption, violent crime, on May 28,1929, Sabin founded the Womens Organization for National Prohibition Reform, which attracted many former Prohibitionists to its ranks. By the time repeal was passed in 1933 the WONPRs membership was estimated at 1.5 million. Originally, Sabin was among the women who supported the Eighteenth Amendment. Now, however, she viewed Prohibition as both hypocritical and dangerous and she recognized the apparent decline of temperate drinking and feared the rise of organized crime that developed around bootlegging
37.
Food and Drug Administration
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The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. As of 2017, 3/4th of the FDA budget is funded by the pharmaceutical companies due to the Prescription drug user fee act and these include regulating lasers, cellular phones, condoms and control of disease on products ranging from certain household pets to sperm donation for assisted reproduction. The FDA is led by the Commissioner of Food and Drugs, appointed by the President with the advice, the Commissioner reports to the Secretary of Health and Human Services. Dr. Robert M. Califf, MD is the current commissioner, who took over in February 2016 for Dr. Stephen Ostroff, the FDA has its headquarters in unincorporated White Oak, Maryland. The agency also has 223 field offices and 13 laboratories located throughout the 50 states, the United States Virgin Islands, in 2008, the FDA began to post employees to foreign countries, including China, India, Costa Rica, Chile, Belgium, and the United Kingdom. The site was renamed from the White Oak Naval Surface Warfare Center to the Federal Research Center at White Oak, the first building, the Life Sciences Laboratory, was dedicated and opened with 104 employees on the campus in December 2003. Only one original building from the facility was kept. All other buildings are new construction, the project is slated to be completed by 2017, assuming future Congressional funding While most of the Centers are located in the Washington, D. C. The Office of Regulatory Affairs is considered the eyes and ears of the agency, the Office of Regulatory Affairs is divided into five regions, which are further divided into 20 districts. Districts are based roughly on the divisions of the federal court system. Each district comprises a main office and a number of Resident Posts. ORA also includes the Agencys network of laboratories, which analyze any physical samples taken. Though samples are usually food-related, some laboratories are equipped to analyze drugs, cosmetics, the Office of Criminal Investigations was established in 1991 to investigate criminal cases. Unlike ORA Investigators, OCI Special Agents are armed, and dont focus on aspects of the regulated industries. In many cases, OCI pursues cases involving Title 18 violations, OCI Special Agents often come from other criminal investigations backgrounds, and work closely with the Federal Bureau of Investigation, Assistant Attorney General, and even Interpol. OCI receives cases from a variety of sources—including ORA, local agencies, OCI is a smaller branch, comprising about 200 agents nationwide. The FDA frequently works with federal agencies, including the Department of Agriculture, Drug Enforcement Administration, Customs and Border Protection. Often local and state government agencies also work with the FDA to provide regulatory inspections, the FDA regulates more than US$1 trillion worth of consumer goods, about 25% of consumer expenditures in the United States
38.
Almond
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The almond is a species of tree native to the Middle East, the Indian subcontinent and North Africa. Almond is also the name of the edible and widely cultivated seed of this tree, within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed. The fruit of the almond is a drupe, consisting of a hull and a hard shell with the seed. Shelling almonds refers to removing the shell to reveal the seed, almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, the almond is a deciduous tree, growing 4–10 m in height, with a trunk of up to 30 cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, the leaves are 3–5 inches long, with a serrated margin and a 2.5 cm petiole. The flowers are white to pink, 3–5 cm diameter with five petals, produced singly or in pairs. Almond grows best in Mediterranean climates with warm, dry summers and mild, the optimal temperature for their growth is between 15 and 30 °C and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C to break dormancy. Almonds begin bearing an economic crop in the year after planting. Trees reach full bearing five to six years after planting, the fruit matures in the autumn, 7–8 months after flowering. The almond fruit measures 3. 5–6 cm long, in botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat, inside the hull is a reticulated, hard, woody shell called the endocarp. Inside the shell is the seed, commonly called a nut. Generally, one seed is present, but occasionally two occur, the almond is native to the Mediterranean climate region of the Middle East, eastward as far as the Yamuna River in India. The wild form of domesticated almond grows in parts of the Levant, the fruit of the wild forms contains the glycoside amygdalin, which becomes transformed into deadly prussic acid after crushing, chewing, or any other injury to the seed. Selection of the type from the many bitter types in the wild marked the beginning of almond domestication. It is unclear as to which wild ancestor of the created the domesticated species. Zohary and Hopf believe that almonds were one of the earliest domesticated fruit trees due to the ability of the grower to raise attractive almonds from seed
39.
Scarlet GN
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Food Red 1, Ponceau SX, FD&C Red No. 4, or C. I.14700 is a red azo dye used as a food dye. As a food additive, it has the E number E125 and it usually used as a disodium salt. In the United States, it is not permitted for use in food or ingested drugs and may only be used in externally applied drugs, an exception was added in 1965 to allow the coloring of maraschino cherries, which then are considered mainly decorative and not a foodstuff. This exception was repealed in 1976 due to mounting evidence over its safety concerns, in the European Union, it is not permitted as a food additive
40.
Candied fruit
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Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year, fruits that are commonly candied include dates, cherries, pineapple, and a root, ginger. The principal candied peels are orange and citron, these with candied lemon peel are the ingredients of mixed chopped peel. The marron glacé is among the most prized of candied confections, recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water. Food preservation methods using sugar were known to the ancient cultures of China, however, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West, the first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century. In Italy, they became a key ingredient of some of the most famous sweets of its tradition, among these, the Milanese Panettone, the Cassata Siciliana. Candied fruits such as cherries are used in fruitcakes or pancakes
41.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
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