In a method according to the present invention for forming isolation oxide films (14) on a silicon substrate (11) having trenches and islands bounded by the trenches, the isolation oxide films are simultaneously formed in the island regions and in the side wall regions of the trenches by oxidizing the substrate (11) with a single patterned oxidation mask (12).

A method for rapidly accomplishing a durable french manicure, employing nail polish, that includes the steps: (a) providing a flexible tab having a white or near-white upper surface that is compatible to nail polish, the tab having the shape of an over-sized fingernail forward tip portion, (b) applying and adhering the tab to the fingernail forward tip portion so that the tab has extent beyond the forward edge of the fingernail forward tip portion, (c) then trimming off said tab extent beyond th...

A door assembly is provided and generally includes a door frame having a door hingedly mounted on one of the jambs of the frame. The door includes stiles and rails with double glazing panels mounted between the stiles and rails with an insulating air space between the glazing panels. First and second weatherstripping members cooperate with the door and jambs of the door frame to provide substantially air-tight and water-tight seals, respectively, when the door is closed within the frame. The fir...

A french fry product of low calorie content is prepared by dipping blanched potato strips in a solution containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips containing the solution residue are panfried for a maximum time of 40 seconds at 320.degree.-335.degree. F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calorie...

Apparatus for heating food, such as a serving of partially or fully precooked french fried potatoes supplied in a refrigerated or frozen state and requiring heating for being eaten, comprising a blower for blowing air, a heater for heating the air, a support for holding a receptacle containing the food in position for heating of the food by the heated air, and a system for causing the air to sweep through the receptacle and blow over and around the food in the receptacle for rapidly heating the ...

Apparatus for heating food, such as a serving of partially or fully precooked french fried potatoes supplied in a refrigerated or frozen state and requiring heating for being eaten, comprising a blower for blowing air, a heater for heating the air, a support for holding a receptacle containing the food in position for heating of the food by the heated air, and a system for causing the air to sweep through the receptacle and blow over and around the food in the receptacle for rapidly heating the ...

A method for making french fried potato strips includes peeling and cutting potatoes into raw potato strips. The potato strips are steamed, dried in ambient air, parfried, cool in cold air, parfried again and then frozen. In a modified form of the invention, the raw potato strips are blanched, cooled in cold air, blanched again, dried in ambient air, parfried, cooled in cold air, parfried again and then frozen. Time and temperature parameters of the steps can be varied to produce frozen potato s...

A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes soaked beans, desired spices, flavors, colors, and fortified with vitamins and minerals.The dough is pumped under vacuum to specific forming heads containing openings of desired shapes and dimensions. The continuous extrudate coming from said forming heads is received over ...

A steeping apparatus is for steeping a solid food material in a liquid to impart a flavor of the solid food material to the liquid to produce a flavored beverage. A container is provided to hold the solid food material and the liquid. The container forms an opening, through which the solid food material and the liquid are inserted into the container, and a spout at a peripheral of the opening, through which the flavored beverage is poured out of the container. A plunger is movable with respect t...

A refrigerator includes French-style doors and a rotating mullion. The rotating mullion is mounted to one of the French-style doors through first and second hinge members. Each of the first and second hinge members include first and second hinge elements having corresponding cam members. The cam members include multiple lobes and extend about hinge pins that define an axis of rotation for the mullion. The multiple lobes actually define first and second detent positions for the rotating mullion. ...