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Punched cards. A punched card is a flexible write-once medium that encodes data, most commonly 80 characters. Groups or "decks" of cards form programs and collections of data. The term is often used interchangeably with punch card, the difference being that an unused card is a "punch card," but once information had been encoded by punching ...
A 12-row/80-column IBM punched card from the mid-twentieth century. A punched card (also punch card[1] or punched-card[2]) is a piece of card stock that stores digital data using punched holes. Punched cards were once common in data processing and the control of automated machines. Punched cards were widely used in the 20th century, where unit ...
Punched card input/output. A computer punched card reader or just computer card reader is a computer input device used to read computer programs in either source or executable form and data from punched cards. A computer card punch is a computer output device that punches holes in cards. Sometimes computer punch card readers were combined with ...
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. Some food processing methods play important roles in reducing food waste ...
Ancient Greek cuisine. Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95 (129c) The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes ...
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [ 1 ]Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Spanish cuisine was in turn heavily influenced by its Moorish heritage and this created one of the earliest instances of the world's greatest fusion cuisines. The Spanish also introduced the technique of frying in pork fat. Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep.