- Industry: Printing & publishing
- Number of terms: 62402
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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 ...
These astringent blue-black berries are native to both Europe and America. Juniper berries are too bitter to eat raw and are usually sold dried and used to flavor meats, sauces, stuffings, etc. They're generally crushed before use to release their flavor. These pungent berries are the hallmark flavoring of gin. In fact, the name is derived from the French word for juniper berry — genièvre, which is the name for gin in France.
Industry:Culinary arts
A casserole-baked Greek stew made with meat (beef or lamb), tomatoes, pearl onions, white wine, garlic, cinnamon and oregano.
Industry:Culinary arts
There are about 250 species of this saltwater fish, 15 of which can be found in United States waters from the Gulf of Mexico to the coastal waters of North Carolina. Some of the better-known species include the gray snapper, mutton snapper, schoolmaster snapper and yellowtail snapper. By far the best known and most popular, however, is the red snapper, so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Red snapper grows to 35 pounds but is most commonly marketed in the 2- to 8-pound range. The smaller sizes are often sold whole, while larger snappers can be purchased in steaks and fillets. Snapper is available fresh all year with the peak season in the summer months. It's suitable for virtually any cooking method. Though some varieties of rockfish are marketed under the names "Pacific snapper" and "red snapper," and a variety of tilefish is called "yellow snapper," none of these are true snapper. See also fish.
Industry:Culinary arts
A Polish specialty, pierogi are half-moon-shaped noodle dumplings filled with a minced mixture, the most common being pork, onions, cottage cheese and seasonings. Mushrooms, cabbage, potatoes and rice are also used as filling ingredients. After the pierogi are cooked in boiling water, they're sometimes sautéed briefly in butter and topped with toasted bread crumbs. They can be served as a first course or side dish.
Industry:Culinary arts
1. To press a decorative pattern into the raised edge of a pie crust (see also crimp). 2. To carve slashes, grooves and other decorative markings in vegetables (such as mushrooms) and fruits. 3. A thin, lightly sweet, flute-shaped cookie served with ice cream, pudding and so on. 4. A stemmed champagne glass with a tall, slender, cone-shaped bowl. 5. A thin, flute-shaped roll or loaf of bread.
Industry:Culinary arts
The French word for "juice," which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat. Jus de citron is "orange juice," while jus de viande means "juices from meat. " A dish (usually meat) that is served au jus is presented with its own natural juices.
Industry:Culinary arts
A drink made with lime (sometimes lemon) juice, soda water and liquor, usually gin or whiskey. If sugar is added, the drink becomes a Tom collins. A nonalcoholic rickey always has sugar or sugar syrup added to it.
Industry:Culinary arts
A sweet yeast bread made with raisins, citron, pine nuts and anise and baked in a tall cylindrical shape. It originated in Milan, Italy, and is traditionally served at Christmastime, but also for celebrations such as weddings and christenings. Panettone can be served as a bread, coffeecake or dessert.
Industry:Culinary arts
Native to southern Europe, where it's been used for millenniums, spelt is an ancient cereal grain that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than wheat and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour in baked goods.
Industry:Culinary arts
The stage at which heated fat begins to emit smoke and acrid odors, and impart an unpleasant flavor to foods. The higher the smoke point, the better suited a fat is for frying. Because both reusing fat and exposing it to air reduces its smoke point, it should be discarded after being used three times. Though processing affects an individual fat's smoke point slightly, the ranges for some of the more common fats are: butter (350°F); lard (361° to 401°F); vegetable shortenings (356° to 370°F); vegetable oils (441° to 450°F) — corn, grapeseed, peanut and safflower oils all have high smoke points, while that of olive oil is relatively low (about 375°F). See also fats and oils.
Industry:Culinary arts
