Abstract: A method for preparing a shelf-stable starch based food product. The method includes introducing a quantity of a starch based ingredient and other ingredients including water, as required by a recipe, in a container. The method further includes sealing the container with a volume of one or more gases present therein such that the volume of one or more gases is based on the quantity of the ingredients. The method also includes processing the container, at a first temperature and a first pressure, for substantially cooking the ingredients, and further processing the container, at a second temperature and a second pressure, for substantially sterilizing the contents, including the ingredients and gases, inside the container.

Abstract: A software application program terminating a directory number for all incoming calls directed to the directory number and determining the operations that should be performed with respect to a mobile unit and a telephone station set. The software application program then directs the incoming calls to the mobile unit and telephone station set regardless of where these units are connected to a telecommunication system. An outgoing call from the mobile unit or telephone station set is switched to the software application program which then switches the outgoing call to the destination telephone station set as if the outgoing call had originated at the location of the software application program. Also, the originating directory number used in placing the outgoing call is the directory number associated with the software application program. Two dialing number plans are used: the directory number plan which consists of standard telephone numbers and a secondary dialing plan.