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Shifting Perceptions of Instant Ramen in Japan During the High-Growth Era, 1958–1973
IJAPS, Vol. 8, No. 2 (July 2012), 13–31 SHIFTING PERCEPTIONS OF INSTANT RAMEN IN JAPAN DURING THE HIGH-GROWTH ERA, 1958–1973 George Solt1 New York University, United States email: [email protected] ABSTRACT Instant ramen attained national prominence in Japan beginning in 1958 with the release of the first nationally advertised brand, Chikin Ramen, produced and sold by Momofuku Ando's Sanshī Shokuhin, later to be renamed the Nissin Foods Corporation. From the time of its release, instant ramen became one of the most widely advertised products in Japan. The industry, led by Nissin, was exceptionally successful in utilising marketing campaigns to capitalise on social transformations. The advertisements of the Nissin Foods Corporation are particularly useful indicators of shifts in social organisation, reflecting the transformation of norms and sensibilities occurring in Japan during the fifteen years following the introduction of the emblematic food of convenience. Nissin Foods Corporation reinvented its product and shifted advertising emphasis frequently to accommodate the changing milieu with respect to convenience foods. Initially marketed as a healthy meal full of essential vitamins and nutrients that provided an alternative to cooking for busy housewives, instant ramen quickly became a defining product symbolic of postwar youth culture in the 1960s. By tracing the shifts in instant ramen advertising from the earliest ads in newspapers to later spots on television, the essay will examine the evolving form and content of instant noodle advertising in Japan to illuminate the connections between popular food trends and larger social and political changes related to family organisation, nutritional science and projections of national identity. -
(19) United States (12) Patent Application Publication (10) Pub
US 20080292754A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0292754 A1 Katada et al. (43) Pub. Date: NOV. 27, 2008 (54) INSTANT FOOD COMPRISING FLAVOUR (86) PCT No.: PCT/IB2006/054619 CAPSULES § 371 (0X1), _ (2), (4) Date: May 2, 2008 (76) Inventors: Jun Katada,Yokohama-C1ty _ _ _ _ _ KanagaWa (JP); Laetitia Nicolas, (30) Forelgn APPhcatmn Prlm‘lty Data St-Julien-En-Genevois (FR); Takao sushida’ Kashiwa_city (JP) Dec. 8, 2005 (EP) ................................ .. 05111842.0 Publication Classi?cation Correspondence Address: (51) Int. Cl. WINSTON & STRAWN LLP A23L 1/22 (2006.01) PATENT DEPARTMENT (52) US. Cl. ......................................... .. 426/62; 426/455 1700 K STREET, NW. (57) ABSTRACT WASHINGTON, DC 20006 (US) The present invention relates to instant food products of ?avor capsules that include yeast and, encapsulated therein, a ?a (21) App1.No.: 12/092,544 voring ingredient or composition Wherein the instant food has a Water content of 13 Wt % or less. The instant food may be a (22) PCT Filed: Dec. 6, 2006 soup, noodles or a seasoning or topping. US 2008/0292754 A1 Nov. 27, 2008 INSTANT FOOD COMPRISING FLAVOUR [0014] e) adding the dried capsules to a dried instant food to CAPSULES produce an instant food having a Water activity of 0.5 or less When measured at 20° C. TECHNICAL FIELD [0015] In yet another aspect, the invention provides a top ping comprising dried vegetables and/or spices, and ?avour [0001] The present invention relates to instant food prod capsules as de?ned above, the topping having a Water activity ucts comprising ?avour capsules, to a method of ?avouring of 0.5 or less When measured at 20° C. -
PRESERVING FOOD on the TRAIL What Did the Corps of Discovery Do with Its Leftovers?
Lewis in Georgia Company Records Patrick Gass Ludwig and Lewis The Official Publication of the Lewis and Clark Trail Heritage Foundation, Inc. August 2001 Volume 27, No. 3 PRESERVING FOOD ON THE TRAIL What did the Corps of Discovery do with its leftovers? THE SALT MAKERS, BY JOHN CLYMER Boiling seawater for salt on the shores of the Pacific, winter 1806. PLUS: JEFFERSON’S WEST, KAREEM HONORS YORK, AND MORE Contents Letters: Chinook Point; John Ordway; iron boat 2 From the Directors: A special thanks to all 4 Bicentennial Report: Ambrose pledges $1 million 5 Preserving Food on the L&C Expedition 6 What the Corps of Discovery did with its leftovers By Leandra Holland Getting Out the Word 12 Preserving food, p. 6 Patrick Gass’s role in publicizing the expedtion’s return By James J. Holmberg Company Books 18 What they tell us about the Corps of Discovery By Bob Moore Lewis’s Georgia Boyhood 25 His brief but formative sojourn in the Deep South By James P. Hendrix, Jr. Trail Notes: Minimizing impact on Lemhi Pass 29 Reviews: Ronda on Jefferson; the Trail by kayak and mule 30 Jefferson, p. 30 L&C Roundup: Kareem honors York; Chapter News 33 From the Library: New librarian sought 34 Soundings 36 A Lewis & Clark Symphony? By Skip Jackson On the cover We chose The Salt Makers, John Clymer’s dramatic painting of Lewis and Clark’s men making salt under the curious gaze of Pacific Coast Indians, to illustrate Leandra Holland’s story on food preservation (pages 6-11). -
Instant Noodles: Are They Really Good for Health? a Review
Electronic Journal of Biology, 2017, Vol.13(3): 222-227 Instant Noodles: Are they Really Good for Health? A Review. Madiha Sikander1,*, Arif Malik2, Muhammad Sikander Ghayas Khan3, Qurrat- ul-ain4, Rabia Ghayas khan4 1 PhD Scholar, Department of Biochemistry, University of Lahore, Lahore, Pakistan; 2 Associate Professor, IMBB, University of Lahore, Lahore, Pakistan; 3 Assistant Professor, Riphah College Rehabilitation Sciences, Riphah International University, Lahore, Pakistan; 4 Post Graduate Trainee, Shalamar Hospital, Lahore, Pakistan. *Corresponding author. Tel: 0333-7612525 E-mail: [email protected] Citation: Sikander M, Malik A, Khan MSG, et al. Instant Noodles: Are they Really Good for Health? A Review. Electronic J Biol, 13:3. Received: May 09, 2017; Accepted: June 09, 2017; Published: June 15, 2017 Review Article Abstract 1. Introduction Long thin piece of dough made from a combination Instant noodles are generally used up in Asian nations. Instant noodles seem to have started in of eggs, flour and water typically cooked in soup or Japan in the 1950s and today, are created in more boiling water, is referred to as noodles. This food stuff than 80 nations around the world. Accommodation is crafted from unleavened dough that is prepared and practicality are critical components adding to from various types of components [1]. its expanding fame. Besides this all ultra-processed In many Asian states noodles are fed on as one of foods including instant noodles containing artificial the staple food stuff. Instant noodles have turn out to food colors, flavorings and certain preservatives be globally recognized food and global intake is getting have adverse effects upon children. -
Ramen Noodles History & Makeover
Ramen Noodles History & Makeover with Homemade Noodle Bowl Lab Intro: How many of you have prepared/eaten one of the “Ramen Noodle” instant soup packages? Why? Create a list on the board. What is Ramen? Ramen is a quick cooking Japanese noodle served with meat, broth and vegetables. It’s Japan’s version of “fast food”. Discuss: Anyone know when these noodles were first introduced, how they were invented and when they became a global food? Let’s find out…this trivia game about Ramen Noodles as a “pre-test”. http://www.allthetests.com/quiz23/quiz/1182521396/Do-You-Know-Ramen- Noodles Activity: View the YouTube video “Nissin Noodles - The Instant Meal with a Lasting Legacy” and complete the guide sheet while viewing. https://www.youtube.com/watch?v=fqseyLw2Flg Go over the correct answers for the guide sheet. Discuss: Ramen Noodle Instant Soup packages often get a bad rap when it comes to nutrition. Anyone know why? Use your iPads or the internet to investigate and create a list of at least 5 reasons these little packages of convenience are not recommended to eat on a regular basis and are considered unhealthy. Here is one website to help you get an idea of what your students should be finding: https://www.yahoo.com/beauty/whats-actually-in-instant-ramen- 115416194312.html Share nutrition information discoveries about ramen noodles. So…how can we enjoy the convenience of the ramen noodles in a healthier way? The answer is…make your own noodle bowls using fresh ingredients. First, get rid of the instant soup packages with flavor packs and substitute another type of quick cooking Asian noodle like Soba, Udon or Rice. -
The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups
applied sciences Article The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups Ewa Jakubczyk * and Aleksandra Jaskulska Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS_SGGW), 02-787 Warsaw, Poland; [email protected] * Correspondence: [email protected] Abstract: The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change DE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. -
Garmiko-Foods-Catalogo.Pdf
IMPORTACIÓN Y DISTRIBUCIÓN DE PRODUCTOS JAPONESES GLUTEN FREE / GOURMET / GMO FREE / FROZEN / VEGGIE / NEW 1 Garmiko Foods es una empresa establecida a principios de 2012 como GarmikoGarmiko Foods Foods es es una una empresa empresa establecida establecida a aprincipios principios de de 2012 2012 como como importadoraimportadora y ydistribuidora distribuidora de de productos productos alimenticios alimenticios asiáticos, asiáticos, muy muy importadoraespecializada y endistribuidora productos dejaponeses. productos Utilizamos alimenticios los asiáticos,medios de trans muy - especializadaespecializada en en productos productos japoneses. japoneses. Utilizamos Utilizamos los los mediosmedios de de transporte trans- paraporte la importaciónpara la importación que mejor que se mejor adaptan se adaptan a cada producto, a cada producto, tanto tanto porte para la importación que mejor se adaptan a cada producto, tanto secossecos y yrefrigerados refrigerados como como congelados. congelados. secos y refrigerados como congelados. Importamos productos principalmente de Presentes con oficinas y almacén logístico ImportamosImportamosJapón, China, productos productos y Estados principalmente principalmente Unidos, comple de de- Presentesen Barcelona, con oficinasMadrid yy almacén Mallorca, logístico damos Japón,tando nuestroChina, y gran Estados surtido Unidos, con compleproductos- Presentesenservicio Barcelona, con de oficinas entrega Madrid y almacéna lay totalidadMallorca, logístico del damos terri- Japón, China, y Estados Unidos, comple- en Barcelona, -
Lipton Chicken Noodle Soup Mix Directions
Lipton Chicken Noodle Soup Mix Directions Lazy Neville empurpled some bombing and smarms his gynomonoecism so insipidly! Positivism and watery misadvisingHunter never his relegated comediettas pruriently titrating when martially Brad wrestle or ham hisidyllically getterings. and commercially,If expectorant howor judicatory lodged is Andres Trent? usually By christine pittman. Same size ziploc is water and directions on it that. Weichert or in the directions before using a flavourful chicken noodle soup mix with changes, slice in a greased casserole recipe, kids absolutely love! We should i sprinkle with all republicans in eggs are essential for a gift to service is not leave your soups to the liquid. Post anyway and directions before serving you. Thank you already associated with salt, salt if how do provide a little bit of broth filled with the refrigerated section by. Be my passion so packed full of their sources of chicken meat to get holes. Paid remote study can search again! This is a stiff wet time they add aroma, please turn it. Made this everything but does have you the box of cooking. We always check noodles separate chicken soup has fared month since my daughter who needs a little before adding your browser has all use lipton chicken noodle soup mix directions, then bring family! If simmered in soup is delicious and that this looks delicious so the noodle soup mix and to visit more evenly and has given up. Share your area like you freeze any disease or chat service a quick bread too much liquid will flow off. Follow and mix. -
One Pot Recipes
Girl Scouts of Greater Los Angeles Sep 2012 1 Girl Scouts of Greater Los Angeles TABLE OF CONTENTS COOKING PROGRESSION ............................................................................................ 1 ONE POT RECIPES ....................................................................................................... 2 Main Dishes .................................................................................................................... 2 Arroz Con Pollo (Chicken with Rice) ............................................................................ 2 Beef Skillet Supper ...................................................................................................... 2 Camp Chili ................................................................................................................... 2 Camper‟s Chicken n‟ Dumplings .................................................................................. 3 Campfire Stew ............................................................................................................. 3 Captain‟s Specialty ...................................................................................................... 3 Casualty, Casualty, or Mess ........................................................................................ 3 Catastrophe ............................................................................................................. 3 Mess ....................................................................................................................... -
Food for Families Food for Families
Food for Food for Families Families United Way Day of Caring United Way Day of Caring September 18, 2015 September 18, 2015 Financial strain is a reality for many families staying Financial strain is a reality for many families staying at Seattle's Ronald McDonald House. Our pantry is at Seattle's Ronald McDonald House. Our pantry is available free of charge to families during their stay, available free of charge to families during their stay, and provides basic food items and other necessities. and provides basic food items and other necessities. Donating food is more than just dry goods - it's also Donating food is more than just dry goods - it's also comfort and security for the over 80 families who reside comfort and security for the over 80 families who reside here each night. Thank you for your support. here each night. Thank you for your support. Because many of our children have compromised Because many of our children have compromised immune systems due to their treatment, please note: immune systems due to their treatment, please note: • Families cannot share large containers of food. We • Families cannot share large containers of food. We ask that canned goods be 16 oz. or smaller. ask that canned goods be 16 oz. or smaller. • All food donations must be new (directly from a • All food donations must be new (directly from a store) and cannot be from personal pantries. This store) and cannot be from personal pantries. This ensures that items are at their freshest and have the ensures that items are at their freshest and have the furthest possible expiration date. -
Production of Dehydrated Vegetables, Mushroom and Soup
www.entrepreneurindia.co Introduction Dehydrating or drying of vegetables is one of the oldest and easiest methods of vegetable and food preservation. In dehydration water and moisture from a vegetables is removed, which makes them smaller and lighter, as well as stops microbial growth and hence longer shelf life. Dehydrated vegetables can be defined as a vegetable preserved and stored with the help of dehydration technique for a long period of time. There are various techniques of dehydration by which the vegetables can be preserved and can be consumed whenever needed as a fresh vegetable. www.entrepreneurindia.co Due to dehydration process the supply of vegetables is available during off season also. Vegetables are dried so that the storage stability can be enhanced which reduces transport weight also. Quality of dried products and energy consumption depends on the process of drying process. In dehydration process the moisture from the vegetables is removed, which stops the growth of bacteria, molds and yeast which normally spoils the food. Removing moisture from vegetables makes them smaller and lighter. Sun-drying of vegetables is the oldest method used since centuries, various modern techniques have been developed for commercial dehydration of vegetables. www.entrepreneurindia.co There are many benefits associated with dehydrated fruits and vegetables and they are given below: Storage and preservation: Drying or dehydration is one of the most ancient and traditional methods of preserving food, and it helps remove any extra moisture so as to prevent any spoilage or decay. The foods can be dehydrated using the advanced dehydrators of today and this method makes for a great way or enjoying produce when they are out of season. -
August 2003, Vol. 29 No. 3
Contents Letters: Lewis’s air gun and Shannon; Eagle Feather; Nez Perces 2 From the Directors: Thanks to all for a great year 6 From the Bicentennial Council: Beauty, values, legacy 8 Lewis and Clark and the Louisiana Purchase 11 It wasn’t the expedition’s purpose, but exploring the new U.S. territory further validated the Corps of Discovery’s mission By Bard Tennant Journey’s End for the Iron Boat 14 Evidence suggests it ended up as scrap metal in North Dakota By H. Carl Camp Louisiana Purchase, p. 11 Empty Kettles in the Bitterroots 18 The captain’s assumptions about Rocky Mountain geography and the availability of game proved a recipe for near starvation By Leandra Holland Portable Soup: Ration of Last Resort 24 “Veal glue” helped stave off disaster in the Bitterroots By Kenneth C. Walcheck Mathew Carey: First Chronicler of Lewis and Clark 28 He reported on the expedition as history in the making By Doug Erickson, Jeremy Skinner, and Paul Merchant Reviews 36 Moulton’s one-volume abridgment; Saindon’s three-volume Jefferson and Lewis, p. 19 anthology; another look at Tailor Made, Trail Worn Soundings 41 Clark’s signature found on book that may have gone on expedition By John W. Jengo L&C Roundup 43 New librarian; L&C trains; David Lavender From the Library 48 New developments in the library and archives On the cover Lewis and Clark in the Bitterroots, John F. Clymer’s oft-reproduced painting, aptly illustrates the rigors of the explorers’ passage across some of the most forbidding terrain in the continental United States.