- 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 footed, tall glass that tapers from the mouth to the base. It's generally used to serve beer.
Industry:Culinary arts
A French apéritif made from a blend of wine, brandy, fruits and herbs. It originated in the French village of Podensac and has been made since the late 1800s. Lillet Blanc is made from white wine and is drier than Lillet Rouge, its red-wine counterpart. Both are classically served over ice with an orange twist.
Industry:Culinary arts
A French cookery term for pasta tossed with butter and grated cheese and topped with a tomato sauce made with shredded ham, pickled tongue, mushrooms and truffles.
Industry:Culinary arts
A French phrase meaning "four spices," referring to any of several finely ground spice mixtures. Though there's no standard mixture for quatre épices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre épices is used to flavor soups, stews and vegetables. See also spices.
Industry:Culinary arts
A French phrase meaning "in the style of Normandy," referring to dishes based on the cooking of that region. Most commonly, it refers to fish (generally sole) garnished with shellfish (such as oysters, shrimp and mussels), mushrooms and truffles. Such a dish is usually served in normande sauce, a fish stock-based velouté enriched with butter, cream and egg yolks. Other Normandy-style dishes include those made with regional products such as butter, fresh cream, apples, apple cider and calvados.
Industry:Culinary arts
A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salade niçoise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs.
Industry:Culinary arts
A French rotary grater that is perfect for grating small amounts of foods like cheese, chocolate and nuts. The hand-held unit consists of two sections with hinged handles. The end of one handle contains a food hopper with a grating cylinder and a crank for rotating the cylinder. The other section has a rounded surface that acts as a clamp, pressing the food to be grated into the grating cylinder. The hinged handles are held in one hand and squeezed so that the food presses against the grating cylinder. Meanwhile, the other hand turns the crank, causing the cylinder to rotate and the food to be grated.
Industry:Culinary arts
A French term describing Indian-style dishes flavored with curry and served with rice.
Industry:Culinary arts
A French term describing various dishes garnished or made with fresh green peas or pea puree. Potage Saint-Germain is a thick pea soup enriched with butter.
Industry:Culinary arts
