- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
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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 ...
This classic dessert from Austria consists of baked meringue layers filled with fruit and topped with whipped cream.
Industry:Culinary arts
A general term used for rices with a perfumy, nutlike flavor and aroma. Among the more popular aromatic rices are basmati (from India), jasmine (from Thailand), texmati (from Texas), wehani and wild pecan rice (from Louisiana). See also rice; rizcous.
Industry:Culinary arts
A word applied culinarily to melted chocolate that becomes a thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam comes in contact with melted chocolate, in which case the chocolate clumps and hardens. To correct seized chocolate, add a small amount (no more than 1 tablespoon per 6 ounces of chocolate) of clarified butter, cocoa butter or vegetable oil into the chocolate, stirring until once again smooth. Be aware that the added fat may affect the texture of the final product. See also chocolate.
Industry:Culinary arts
The brick- to dark purple-red berries of a decorative bush that grows wild throughout the Middle East and in parts of Italy. Sumac, which is sold ground or in its dried-berry form, has a pleasantly fruity, astringent taste that complements everything from fish to meat to vegetables. Sumac can be found in Middle Eastern markets. See also spices.
Industry:Culinary arts
Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking. They include brains, feet and ankles (see pig'S feet), heart, kidneys, liver, sweetbreads, tongue and tripe. Some of the more obscure variety-meat trimmings are used for sausage.
Industry:Culinary arts
V. A pan is lined for many reasons — to prevent the mixture in it from sticking, to provide structure to a soft mixture or to add texture and/or flavor. The lining can be a nonedible material such as parchment paper, thin slices of cake (for structure, as in a charlotte), slices of bacon (as with a pâté) or a simple coating of bread or cookie crumbs.
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
When a beverage (usually liquor) is served over ice without added water or other mixer, it's usually referred to as "on the rocks. "
Industry:Culinary arts
To cut food into narrow strips, either by hand or by using a grater or a food processor fitted with a shredding disk. Cooked meat can be separated into shreds by pulling it apart with two forks.
Industry:Culinary arts
Though this traditional African-American fare has long been popular in the South, the term itself is relatively new (circa 1960). The expression "soul food" is thought to have derived from the cultural spirit and soul-satisfying flavors of black-American food. Some of the dishes commonly thought of as soul food include ham hocks, grits, chitterlings, black-eyed peas and collard greens.
Industry:Culinary arts
