Chicken pox is one of the most common infectious problems in childhood, although it is decreasing as most children are now vaccinated. Your pediatrician would be able to discuss this issue with you in great detail.he infection can be spread both through the air (by coughing) as well as by contact with the fluid inside the chicken pox lesions. Usually people with chicken pox are infectious for several days already before they know they have chicken pox (before the rash appears) by coughing.
Header image: Chowhound. Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso, which makes both types. Panko's crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating.
There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy.