- 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 ...
Strong, hard pottery that is fired at very high temperatures (around 2,200°F) and that is usually fully glazed. Stoneware is generally nonporous, chip-resistant and safe to use in both microwave and standard ovens. It's ideal for baking and slow cooking.
Industry:Culinary arts
Made only in Scotland, this distinctive liquor uses barley for flavoring instead of the corn that's used for most American whiskies. The characteristic smoky flavor of Scotch comes from the fact that the sprouted malted barley is dried over peat fires. There are two main types of this liquor available — blended Scotches, which are a combination of 50 to 80 percent grain (unmalted) whisky and 20 to 50 percent malt whisky; and single-malt Scotches, which are made exclusively from malt, produced by a single distillery and have a richer smoky flavor. Though blended Scotch is generally preferred in the United States, single-malts are rapidly gaining favor. Traditionally, whiskies made in Scotland are spelled without the "e. " See also liquor; whiskey.
Industry:Culinary arts
A baking term that describes the technique of using a rolling pin to flatten a dough (such as for a pie crust or cookies) into a thin, even layer.
Industry:Culinary arts
1. Another name for baking soda. 2. A generic term for any flavored soft drink. 3. Any of many soda waters. 4. A fountain drink of one or more scoops of ice cream topped with a flavored soft drink or soda water and flavored syrup.
Industry:Culinary arts
A German cooked sausage with a garlicky flavor and dark red color. It's usually sold as sandwich meat. See also sausage.
Industry:Culinary arts
A thin, brittle, unleavened bread traditionally eaten during the Jewish Passover holiday. Tradition states that matzo is made only with water and flour but some modern-day versions include flavorings like onion. Matzo can be found in Jewish markets as well as most supermarkets. See also matzo meal.
Industry:Culinary arts
1. Thin strips of puff pastry spread or filled with different savory mixtures (such as shrimp butter or grated cheese) and served as an hors D'oeuvre. A sweet filling turns this pastry into a dessert. 2. Allumette, the French word for "match," also refers to potatoes that have been cut into thin "matchsticks" and fried.
Industry:Culinary arts
Also called quinine water, tonic is water charged with carbon dioxide and flavored with fruit extracts, sugar and usually a tiny amount of quinine (a bitter alkaloid). It's especially popular as a mixer, such as with gin to create the gin and tonic cocktail.
Industry:Culinary arts
Thought by some to be Spain's answer to the French madeleine, magdalenas are small sponge cakes made with eggs, flour and olive oil — although many modern versions use sunflower oil instead. Although these small cakes have been made for special holidays since the Middle Ages, they are now so popular that they're an everyday pleasure for most Spaniards. Magdalenas have an invitingly tender, moist texture and shiny, golden brown tops. They come in three basic shapes — the classic, high-domed round, a flat-topped round and an oblong shape.
Industry:Culinary arts
Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency. At one time, mozzarella was made only from the milk of water buffaloes. Today, however, the majority of it is made with cow's milk. Mozzarella comes in two basic styles. Most regular mozzarella, which can be found in lowfat and nonfat forms in supermarkets, is factory produced. It has a semisoft, elastic texture and is drier and not as delicately flavored as its fresher counterpart. This style of mozzarella is best used for cooking and is popular for pizza because of its excellent melting qualities. Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style. " It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Mozzarella di bufala (also called simply buffalo mozzarella) is the most prized of the fresh mozzarellas. Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk. Two popular forms of fresh mozzarella are boconccini, which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata. There's also the unique manteca, in which the mozzarella is molded around a lump of butter. Fresh mozzarella can be found in Italian markets, cheese shops and some supermarkets. It's excellent simply spread on bread with salt, pepper and a little olive oil. See also cheese.
Industry:Culinary arts
