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Cracker (food)
A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before or after baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crispbread. Asian analogues include '' papadum'', '' senbei'' and '' num krea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Biscuit
A water biscuit (Commonwealth English) or water cracker (American English) is a type of savoury cracker. They are thin, hard and brittle, and usually served with cheese or wine. Originally produced in the 19th century as a version of the ship's biscuit, water biscuits continue to be popular in Australia, New Zealand, South Africa, Ireland, and the United Kingdom, with the leading brands ( Carr's and Jacob's) selling over seventy million packets a year. Water biscuits are also popular in Chile. In 1801, Josiah Bent began a baking operation in Milton, Massachusetts, selling "water crackers" or biscuits made of flour and water that would not deteriorate during long sea voyages from the port of Boston. His company later sold the original hardtack crackers used by troops during the American Civil War. These were commercial versions/refinements of the hardtack biscuits which had long been used by the British Royal Navy and other European navies. Several versions of water cracke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Army And Navy Hard Tack
An army, ground force or land force is an armed force that fights primarily on land. In the broadest sense, it is the land-based military branch, service branch or armed service of a nation or country. It may also include aviation assets by possessing an army aviation component. Within a national military force, the word army may also mean a field army. Definition In some countries, such as France and China, the term "army", especially in its plural form "armies", has the broader meaning of armed forces as a whole, while retaining the colloquial sense of land forces. To differentiate the colloquial army from the formal concept of military force, the term is qualified, for example in France the land force is called , meaning Land Army, and the air and space force is called , meaning Air and Space Army. The naval force, although not using the term "army", is also included in the broad sense of the term "armies" — thus the French Navy is an integral component of the collectiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbrød
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats, and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. Background The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. It may also accompany betasuppe, a traditional meat soup or lobscouse, a traditional stew. The thinner the bread is, the better it is. It is rolled and then cooked on a large griddle. The tradition of making flat bread used to be passed down through generation after generation by housewives, and each person had her own recipe for preparing it. It is still an important part of Norwegian food traditions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah
Matzah, matzo, or maẓẓah ('','' : matzot or Ashkenazi Hebrew, Ashk. matzos) is an Unleavened bread, unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which ''chametz'' (leaven and five grains deemed by Jewish law to be self-leavening) is forbidden. According to the Torah, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven-day Passover festival. Matzah can be either soft like a pita or a crisp variety, widely produced commercially because of its long shelf life. The soft matzah only keeps for a day or so unless frozen; very limited commercial production, only in the period leading up to Passover, is available. Some versions of the crisp type are available all year. Matzah meal and matzah cake meal is crisp matzah that has been ground. The cake meal has a very fine near flour-like consistency, useful in baking, while the standard matzah meal is somewhat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pita
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecue Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...s as a souvlaki wrap. The Western world, Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (). Etymology The first mention of the word in English cited in the Oxford English ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lavash
Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'' or ''tanoor'') or on a '' sajj'', and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the ''tonir''. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, the making and sharing of flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey was inscribed on the list as well. Lavash is similar to ''yufka'', but in Turkish cuisine lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened. Ety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sacramental Bread
Sacramental bread, also called Communion bread, Communion wafer, Sacred host, Eucharistic bread, the Lamb or simply the host (), is the bread used in the Christian ritual of the Eucharist. Along with sacramental wine, it is one of two elements of the Eucharist. The bread may be either leavened or unleavened, depending on tradition. Catholic theology generally teaches that at the Words of Institution the bread's substance is changed into the Body of Christ, a process known as transubstantiation. Conversly, Eastern Christian theology generally views the epiclesis as the point at which the change occurs. Christianity Etymology of ''host'' The word ''host'' is derived from the Latin , which means 'sacrificial victim'. The term can be used to describe the bread both before and after consecration, although it is more correct to use it after consecration. Eastern traditions With the exception of Churches of the Armenian Rite, the Maronite Church, and the Syro-Malabar Church, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracknel
A pretzel ( ; from or , ) is a type of baking, baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types. Salt#Edible salt, Salt is the most common seasoning, or topping, for pretzels, complementing the sodium carbonate, washing soda or sodium hydroxide, lye lye roll, treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard (condiment), mustard, cheeses, sugar, chocolate, cinnamon, glaze (cooking technique), sweet glazing, seeds, and nut (fruit), nuts. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardtack
Hardtack (or hard tack) is a type of dense Cracker (food), cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns. Along with salt pork and corned beef, hardtack was a Field ration, standard ration for many militaries and navies from the 17th to the early 20th centuries. Etymology The name is derived from "tack", the British sailor slang for food. The earliest use of the term recorded by the ''Oxford English Dictionary'' is from 1830. It is known by other names including ''brewis'' (possibly a cognate with "brose"), ''cabin bread'', ''pilot bread'', ''sea biscuit'', ''soda crackers'', ''sea bread'' (as rations for sailors), ''ship's biscuit'', and pejoratively as ''Dog biscuit, dog biscuits'', ''Molar (tooth), molar breakers'', ''sheet iron'', ''tooth dullers'', ''Panzerplatten'' ("''armor plates''"; Germany ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nautical
Seamanship is the art, competence, and knowledge of operating a ship, boat or other craft on water. The'' Oxford Dictionary'' states that seamanship is "The skill, techniques, or practice of handling a ship or boat at sea." It involves topics and development of specialised skills, including navigation and international maritime law and regulatory knowledge; weather, meteorology and forecasting; watchkeeping; ship-handling and small boat handling; operation of deck equipment, anchors and cables; ropework and line handling; communications; sailing; engines; execution of evolutions such as towing; cargo handling equipment, dangerous cargoes and cargo storage; dealing with emergencies; survival at sea and search and rescue; and fire fighting. The degree of knowledge needed within these areas is dependent upon the nature of the work and the type of vessel employed by a seafarer. History Ship knowledge, ship stability and cargo operations Seamanship on a commercial level ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mousse
A mousse (, ; ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early as 1768.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 195 Modern mousses are a continuation of this tradition. Types Sweet Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
