- 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 ...
Higher in protein than cow's milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soy milk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soy milk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it's intentionally curdled in the making of tofu.
Industry:Culinary arts
A strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added to brine.
Industry:Culinary arts
The Hawaiian term for any hot or cold appetizer, which can include a wide range of items such as macadamia nuts, won tons, chunks of fresh pineapple or coconut and barbecued meats.
Industry:Culinary arts
A small piece of something sweet such as a petit four, candied fruit, nut or candy.
Industry:Culinary arts
An almond-shaped Greek olive (also spelled calamata) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar marinade in which they're soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar. See also olive.
Industry:Culinary arts
An extravagantly rich triple-cream cheese with a mild, mellow flavor. See also cheese.
Industry:Culinary arts
An extremely popular sour cherry and the primary cherry grown to be sold fresh (most sour cherries are used for canning purposes). The skin is a medium red and the extremely juicy flesh a creamy beige. As with most sour cherries, cooking brings out the fresh, tart flavor of the Montmorency. It can be used in cold soups, in entrée sauces or in desserts. See also cherry.
Industry:Culinary arts
An extremely rich Viennese classic made with layers (usually three) of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with billows of whipped cream. It was created in 1832 by Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs.
Industry:Culinary arts
An herb-flavored liqueur based on armagnac, Izarra is available in yellow and green varieties, the latter being the stronger of the two.
Industry:Culinary arts
An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Saté is usually served with a spicy peanut sauce. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.
Industry:Culinary arts
