- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
A low-alcohol (usually a maximum of 5 percent alcohol by weight) beverage brewed from malted barley and other cereals (such as corn or rye) mixed with cultured yeast for fermentation and flavored with hops. Since about nine-tenths of beer's volume is water, the quality of the water is of utmost importance. Beers from different regions of America and other countries take their character from the water used in the brewing. There are many varieties of beer including ale, stout, porter, malt liquor, bock beer and America's favorite, lager. In the United States, the term "light beer" refers to a brew with reduced calories and, usually, less alcohol. In Europe, this term distinguishes between pale and dark lagers. Unlike wine, beer's best consumed as fresh as possible — it shouldn't be aged. Beer adds character and flavor to many foods from breads to stews. See also fruit beer; pilsner; wheat beer.
Industry:Culinary arts
A French term meaning "half dry" used to describe wine that is sweet (up to 5 percent sugar).
Industry:Culinary arts
1. Named after the grunting noise it makes, this rich, sweet-flavored fish can be found in the United States mainly in Florida's coastal waters. Anatomically related to the snapper, grunt is generally available only in its region, and is best either broiled or sautéed. See also fish. 2. An old-fashioned dessert of fruit topped with biscuit dough and stewed. Also called slump.
Industry:Culinary arts
A low-alcohol (usually a maximum of 5 percent alcohol by weight) beverage brewed from malted barley and other cereals (such as corn or rye) mixed with cultured yeast for fermentation and flavored with hops. Since about nine-tenths of beer's volume is water, the quality of the water is of utmost importance. Beers from different regions of America and other countries take their character from the water used in the brewing. There are many varieties of beer including ale, stout, porter, malt liquor, bock beer and America's favorite, lager. In the United States, the term "light beer" refers to a brew with reduced calories and, usually, less alcohol. In Europe, this term distinguishes between pale and dark lagers. Unlike wine, beer's best consumed as fresh as possible — it shouldn't be aged. Beer adds character and flavor to many foods from breads to stews. See also fruit beer; pilsner; wheat beer.
Industry:Culinary arts
A miniature muffin pan designed (depending on the pan) to make 12 to 24 tiny muffins about 1 1/2 inches in diameter. "Gem" is an old-fashioned reference to a small (nonyeast) bread or cake.
Industry:Culinary arts
1. A thin, tender cut of meat (usually from lamb, pork or veal) taken from the leg or rib section. Cutlets are best when quickly cooked, such as sautéed or grilled. 2. A mixture of finely chopped meat, fish or poultry that's bound with a sauce or egg mixture and formed into the shape of a cutlet. This type of formed cutlet is often dipped into beaten egg and then into bread crumbs before being fried.
Industry:Culinary arts
A piece of chocolate-dipped candy, usually with a center of fondant that is sometimes mixed with fruits or nuts.
Industry:Culinary arts
A term meaning "scattered sushi" and referring to a Japanese dish consisting of sushi meshi (vinegared rice) served with various ingredients including chopped vegetables, sashimi, cured fish, roe, nori and omelet slices. In Japanese homes, the ingredients are either scattered on top of or mixed throughout the rice. In sushi bars, chirashi is more formal — ingredients are separately arranged on top of the rice for a more elegant presentation.
Industry:Culinary arts
A cut of beef taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking and is best when braised. Corned beef is made from brisket. See also beef.
Industry:Culinary arts
A mixture of flour, liquid and other ingredients (often including a leavening) that's stiff but pliable enough to work with the hands. Unlike a batter, dough is too stiff to pour.
Industry:Culinary arts
