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C-ration
The C-Ration, or Field Ration, Type C, was a prepared and canned wet combat ration intended to be issued to U.S. military land forces when fresh food (A-ration) or packaged unprepared food (B-ration) prepared in mess halls or field kitchens was not possible or not available, and when a survival ration ( K-ration or D-ration) was insufficient. Development began in 1938 with the first rations being field-tested in 1940 and wide-scale adoption following soon after. Operational conditions often caused the C-ration to be standardized for field issue regardless of environmental suitability or weight limitations. The C-Ration was replaced in 1958 with the Meal Combat Individual (MCI).Meyer, A.I. and Klicka, M.V., Operational Rations, Current and Future of the Department of Defense', Technical Report Natick TR-82/031 (September 1982) Although officially a new ration, the MCI was derived from and very similar to the original C-Ration, and in fact continued to be called "C-Rations" by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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K Ration
The K-ration was an individual daily combat food ration which was introduced by the United States Army during World War II. It was originally intended as an individually packaged daily ration for issue to airborne troops, tank crews, motorcycle couriers, and other mobile forces for short durations.U.S. Army Quartermaster Museum, ''Rations: The History of Rations'', Conference Notes prepared for the Quartermaster General, The Quartermaster School (January 1949) http://old.qmfound.com/history_of_rations.htm The K-ration provided three separately boxed meal units: breakfast, lunch and dinner. History In 1941, Ancel Keys, a University of Minnesota physiologist, was assigned by the U.S. War Department to design a non-perishable, ready-to-eat meal that could fit in a soldier's pocket as a short-duration, individual ration. Keys went to a local supermarket to choose foods that would be inexpensive, but still be enough to provide energy. He purchased hard biscuits, dry sausages, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Meal, Combat, Individual Ration
The Meal, Combat, Individual (MCI) was the name of canned wet combat rations issued by the United States Armed Forces from 1958 to 1980, when it was replaced by the Meal, Ready-to-Eat (MRE).Meyer, A.I. and Klicka, M.V., Operational Rations, Current and Future of the Department of Defense', Technical Report Natick TR-82/031 (September 1982), MREInfo.Com, retrieved 4 August 2011 Development and packaging Despite the new name, the MCI was still popularly referred within the military as the C-ration. The MCI was intended as a modest improvement over the earlier canned C-ration, with inclusion of additional menu items to reduce monotony and encourage adequate daily feeding and nutrition. Heavy for their content, they were eventually phased out in favor of the Meal, Ready-to-Eat (MRE). Although the MRE was formally adopted as the Department of Defense combat ration in 1975, the first large-scale production test of the MRE did not occur until in 1978, with the first MRE I rations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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United States Marine Corps
The United States Marine Corps (USMC), also referred to as the United States Marines, is the maritime land force service branch of the United States Armed Forces responsible for conducting expeditionary and amphibious operations through combined arms, implementing its own infantry, artillery, aerial, and special operations forces. The U.S. Marine Corps is one of the eight uniformed services of the United States. The Marine Corps has been part of the U.S. Department of the Navy since 30 June 1834 with its sister service, the United States Navy. The USMC operates installations on land and aboard sea-going amphibious warfare ships around the world. Additionally, several of the Marines' tactical aviation squadrons, primarily Marine Fighter Attack squadrons, are also embedded in Navy carrier air wings and operate from the aircraft carriers. The history of the Marine Corps began when two battalions of Continental Marines were formed on 10 November 1775 in Philadelphia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Hot Chocolate
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as . The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases. Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced of Latin America, the very thick served in Italy and served i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Meat Extract
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, ''Extractum carnis Liebig'', to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive. Commercialisation Liebig's Extract of Meat Company Liebig went on to co-found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) and wrinkles on the face. It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Most animals are able to synthesize their own vitamin C. However, apes (including humans) and monkeys (but not all primates), most bats, some rodents, and certain other animals must acquire it from dietary sources. There is some evidence that regular use of supplements may reduce the duration of the common cold, but it does not appear to prevent infection. It is unclear whether s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Dextrose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight, where it is used to make cellulose in cell walls, the most abundant carbohydrate in the world. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as starch and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form of glucose is -glucose, while -glucose is produced synthetically in comparatively small amounts and is less biologically active. Glucose is a monosaccharide containing six carbon atoms and an aldehyde group, and is therefore an aldohexose. The glucose molecule can exist in an open-chain (acyclic) as well as ring (cyclic) form. Glu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Cracker (food)
A cracker is a flat, dry baked food 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 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, pâté, 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 crisp bread. Asian analogues include papadum and senbei. The characteristic holes found in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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C Ration B Unit (1941) With Contents
C, or c, is the third letter in the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''cee'' (pronounced ), plural ''cees''. History "C" comes from the same letter as "G". The Semites named it gimel. The sign is possibly adapted from an Egyptian hieroglyph for a staff sling, which may have been the meaning of the name ''gimel''. Another possibility is that it depicted a camel, the Semitic name for which was ''gamal''. Barry B. Powell, a specialist in the history of writing, states "It is hard to imagine how gimel = "camel" can be derived from the picture of a camel (it may show his hump, or his head and neck!)". In the Etruscan language, plosive consonants had no contrastive voicing, so the Greek ' Γ' (Gamma) was adopted into the Etruscan alphabet to represent . Already in the Western Greek alphabet, Gamma first took a '' form in Early Etruscan, then '' in Classical E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Hash (food)
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from , meaning "to chop". It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." Canned corned beef hash became especially popular in countries such as Britain, France, and the United States, during and after the Second World War as rationing limited the availability of fresh meat. Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans. High-end restaurants offer sophisticated hash dishes on their menus. Modern preparations can be made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak. United States "Hash" of many forms was part of the American diet since at least the 18th century, as is attested by the availability of numerous recipes and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |