- 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 Swiss salt-cured, air-dried beef similar to (but considered superior to) Africa's biltong. It's available only in specialty gourmet markets.
Industry:Culinary arts
A Swiss-style cheese from Denmark with a red or yellow wax rind and pale yellow interior dotted with holes. Danbo has a firm texture and mildly sweet, nutlike flavor. Regular Danbo has about 45 percent milk fat; the lowfat variety contains only 20 percent fat. See also cheese.
Industry:Culinary arts
1. A mixture made of fruit juice or other flavored liquid that has been frozen to a slushy consistency. It can be sweet or savory and served as a drink, appetizer or dessert. 2. An after-dinner drink of liqueur poured over shaved or crushed ice.
Industry:Culinary arts
1. A simple oil-and-vinegar combination, usually seasoned with salt, pepper and various herbs. This classic dressing is also referred to as vinaigrette. 2. A commercial American dressing that is creamy, tartly sweet and red-orange in color.
Industry:Culinary arts
1. A sweet liqueur named after the Benedictine monks of the Abbey of Fecamp, Normandy, who first began making it in the 16th century. Though the recipe is a closely guarded secret, it is known that Bénédictine is cognac-based and flavored with various aromatics, fruit peels and herbs. 2. A local specialty of Louisville, Kentucky, benedictine is a spread made with cream cheese, cucumbers and dill, all tinted brightly with green food coloring. It's named after its creator, caterer Jennie Benedict.
Industry:Culinary arts
1. In America, the term "entrée" refers to the main course of a meal. 2. In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.
Industry:Culinary arts
1. Named for the Chianti region in Tuscany, Italy, this sturdy, dry red wine was once instantly recognizable by its squat, straw-covered bottles (fiaschi). However, Chianti — particularly the better brands — is now more often found in the traditional Bordeaux-type bottle. Only a few vintners use the straw-based bottle, which today usually designates a cheaper (and often inferior) product. In Italy, Chianti has long been made from four or five grape varieties, Trebbiano and Malvasia being two of them. Today, however, the cabernet sauvignon grape is being added to some Chianti blends. The word Riserva on the label indicates that the wine is of superior quality and has been aged in oak for at least 3 years before being bottled. Labels indicating "Chianti Classico" refer to the central and original (dating back to the 14th century) growing area from which the grapes came. Chianti's bold flavor is particularly suited to highly seasoned foods. 2. A generic name used for rather ordinary, inexpensive red wine made outside of Italy in countries like Argentina and the United States. The grape varieties that go into such wines are varied and unregulated.
Industry:Culinary arts
1. The French term used for food cooked just to the perfect point of doneness. 2. When referring to meat, à point means that a steak is cooked rare.
Industry:Culinary arts
1. Tiny, round, hard candies used for decorating cakes, cookies and other baked goods. Dragées come in a variety of sizes (from pinhead to 1/4-inch) and colors, including silver. 2. Almonds with a hard sugar coating.
Industry:Culinary arts
