This type is intended to be used with any product or brand that has ingredients. This will typically be processed foods, cosmetics, cleaning products, and the like. This type can be added as a co-type to consumer products or to brands, depending on the nature of the products involved. For example, a breakfast cereal is typically modeled as a brand, since different package sizes would represent the consumer product, and the ingredients for the cereal are the same no matter which size package it's in.
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Barbecue (also barbeque, BBQ, bar-B-Q and barbie) is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fuelled. In the USA to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours.
The term as a noun can refer to the meat, the cooking apparatus itself (the "barbecue grill" or simply "barbecue") or to the party that includes such food or such preparation methods. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner.
Barbecue is usually done in an outdoor environment by cooking and smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.
Barbecue has numerous regional variations in many parts of the world.
Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as "sacred
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Guatemala, Nicaragua, Uruguay, and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.
A churrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called espeto corrido or rodízio, and it's quite popular in southern Brazil.
In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic, peppers, and olive oil sauce. Although seldom accredited to Brazilians and Argentinians, these two nations's most popular cuts of grilled meats are not churrasco but Picanha and Entrana respectively.
In Bolivia, Paraguay,
Rotisserie is a style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs, turkeys, goats or historically, entire cattle. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
In medieval and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now usually driven by electric motors.
Rotisserie can also refer to a mechanical device used for rotisserie cooking, or to a restaurant specializing in spit-roasted meat. The word comes from French where it
Corn flakes are a popular breakfast cereal originally manufactured by Kellogg's through the treatment of maize. A patent for the product was filed on May 31, 1895, and issued on April 14, 1896.
The accidental legacy of corn flakes goes back to the late 19th century, when a team of Seventh-day Adventists began to develop new food to adhere to the vegetarian diet recommended by the church. Members of the group experimented with a number of different grains, including wheat, oats, rice, barley, and corn. In 1894, Dr. John Harvey Kellogg, the superintendent of The Battle Creek Sanitarium in Michigan and an Adventist, used these recipes as part of a strict vegetarian regimen for his patients, which also included no alcohol, tobacco, or caffeine. The diet he imposed consisted entirely of bland foods. A follower of Sylvester Graham, the inventor of graham crackers and graham bread, Kellogg believed that spicy or sweet foods would increase passions.
This idea for corn flakes began by accident when Kellogg and his younger brother, Will Keith Kellogg, left some cooked wheat to sit while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat