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Field Ration
A field ration is a type of prepackaged military ration designed to be easily and quickly prepared and consumed in the field, in combat, at the front line, or where eating facilities are otherwise unavailable. Field rations are primarily used by military forces, though they are also sometimes distributed to civilians as part of humanitarian aid and emergency management. They differ from garrison rations and field kitchen provisions, which are intended for where proper meals can be supplied and prepared with relative ease and safety, such as in the rear where logistics are steady and fresh food can be supplied. They are similar to, but distinct from, other purpose-designed long-lasting types of food or rations such as emergency rations, humanitarian daily rations, and camping food. Names used for field rations vary by military and type, and include combat ration, ration pack, battle ration, iron ration, food packet, operational ration pack, or meal ready-to-eat (MRE); the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
First Strike Ration Components
First most commonly refers to: * First, the ordinal form of the number 1 First or 1st may also refer to: Acronyms * Faint Images of the Radio Sky at Twenty-Centimeters, an astronomical survey carried out by the Very Large Array * Far Infrared and Sub-millimetre Telescope, of the Herschel Space Observatory * For Inspiration and Recognition of Science and Technology, an international youth organization * Forum of Incident Response and Security Teams, a global forum Arts and entertainment Albums * 1st (album), ''1st'' (album), by Streets, 1983 * 1ST (SixTones album), ''1ST'' (SixTones album), 2021 * First (David Gates album), ''First'' (David Gates album), 1973 * ''First'', by Denise Ho, 2001 * First (O'Bryan album), ''First'' (O'Bryan album), 2007 * First (Raymond Lam album), ''First'' (Raymond Lam album), 2011 Extended plays * ''1st'', The Rasmus discography, by The Rasmus, 1995 * First (Baroness EP), ''First'' (Baroness EP), 2004 * First (Ferlyn G EP), ''First'' (Ferlyn G EP), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Platoon
A platoon is a Military organization, military unit typically composed of two to four squads, Section (military unit), sections, or patrols. Platoon organization varies depending on the country and the Military branch, branch, but a platoon can be composed of 20–50 troops, although specific platoons may range from 10 to 100 people. A platoon is typically the smallest military unit led by a Officer (armed forces), commissioned officer. The platoon leader is usually a junior officer—a Second lieutenant, second or first lieutenant or an equivalent rank. The officer is usually assisted by a platoon sergeant. Rifle platoons normally consist of a small platoon headquarters and three or four sections (Commonwealth) or squads (United States). In some armies, platoon is used throughout the branches of the army. In a few armies, such as the French Army, a platoon is specifically a cavalry unit, and the infantry use "section" as the equivalent unit. A unit consisting of several platoon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Cube
A bouillon cube (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ... and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, 'Blencowe, Anne, Lady Blencowe (1656–1718)', Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes ( lentils and beans) and tubers (e.g. potato, taro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantain (cooking), plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and mill (grinding), milled for flour or expeller pressing, pressed for Seed oil, oil. Thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains. Cereal and non-cereal grains In the grass family, a grain (narrowly defined) is a caryopsis, a fruit with its wall fused on to the single seed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legume
Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Legumes produce a botanically unique type of fruit – a simple fruit, simple Dry fruits, dry fruit that develops from a simple carpel and usually Dehiscence (botany) , dehisces (opens along a seam) on two sides. Most legumes have Symbiosis , symbiotic nitrogen fixation , nitrogen-fixing bacteria, Rhizobia, in structures called root nodules. Some of the fixed nitrogen becomes available to later crops, so legumes play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and Pea , green ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses, but exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new History of agriculture, agricultural way of life developed. At first, plants that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
