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Pure-FTPd is a free (ISC license) FTP Server with a strong focus on software security. It can be compiled and run on a variety of Unix-like computer operating systems including Linux , OpenBSD , NetBSD , FreeBSD , DragonFly BSD , Solaris , Tru64 , Darwin , Irix and HP-UX .
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A common method to implement privilege separation is to have a computer program fork into two processes. The main program drops privileges, and the smaller program keeps privileges in order to perform a certain task. The two halves then communicate via a socket pair. Thus, any successful attack against the larger program will gain minimal ...
If one allows "free range" to include "herding", free range was a typical husbandry method at least until the development of barbed wire and chicken wire. The generally poor understanding of nutrition and diseases before the twentieth century made it difficult to raise many livestock species without giving them access to a varied diet, and the ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be ...
Many types of food are specially formulated to achieve water activity in the IMF range. Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate ) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product.
Methods to reduce recovery time are to use a larger quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. [1] Industrial and restaurant blanching equipment is susceptible to a recovery time, in which the blanching liquor requires time to reheat to its preset cooking temperature.