- 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 ...
A native of Russia, buckwheat is thought of as a cereal, but is actually an herb of the genus Fagopyrum. The triangular seeds of this plant are used to make buckwheat flour, which has an assertive flavor and is used for pancakes and as an addition to some baked goods. The famous Russian blini are made with buckwheat flour. Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor.
Industry:Culinary arts
A family of freshwater fish that includes the pike, pickerel and muskellunge. They all have long bodies, large mouths and ferocious-looking teeth. Pickerel are the smallest — generally weighing 2 to 3 pounds. Pike range from 4 to 10 pounds and the muskellunge (or muskie) averages from 10 to 30 pounds but can reach up to 60 pounds and 6 feet in length. The walleyed pike is not a pike but rather a perch. The pike family of fish is known for its lean, firm, lowfat (but bony) flesh. Although fished mainly for sport in the United States, they are imported from Canada and available fresh and frozen, either whole, filleted or in steaks. Pike can be cooked in almost any manner available. It's the fish traditionally used in France's fish quenelles, as well as the Jewish gefilte fish. See also fish.
Industry:Culinary arts
A rich, flavorful dessert wine, which is made by picking grapes that are frozen on the vine, then pressing them before they thaw. Because much of the water in the grapes is frozen, the resulting juice is concentrated — rich in flavor and high in sugar and acid. Ice wines are renowned in Germany, where they're called Eiswein (pronounced ice-vine).
Industry:Culinary arts
A British term initially used to describe dishes that were served after dessert to cleanse and refresh the palate. Today it more often refers to tidbits served as appetizers, as well as to more substantial dishes that can be served for lunch, high tea or light supper.
Industry:Culinary arts
There are many varieties of pea, all members of the legume family. Some — like the english pea (the common garden pea) — are grown to be eaten fresh, removed from their pods. Others — like the field pea — are grown specifically to be used dried. pod peas are those that are eaten pod and all, namely the snow pea and sugar snap pea. See also black-eyed pea; chickpea.
Industry:Culinary arts
Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at Johns Hopkins University. Though it's widely used to sweeten a multitude of commercial foods and beverages — as well as in the home — some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect. See also acesulfame-K; alitame; aspartame, sucralose.
Industry:Culinary arts
A slightly raised rack — usually made of stainless steel — that elevates meat above the pan in which it's roasting. This prevents the meat from cooking in any drippings and allows adequate air circulation for even cooking and browning. Roasting racks can be flat, V-shaped or adjustable so they can be used either way.
Industry:Culinary arts
In Italian this means "barley," but it's actually a tiny, rice-shaped pasta, slightly smaller than a pine nut. Orzo is ideal for soups and wonderful when served as a substitute for rice.
Industry:Culinary arts
Originating in 19th-century New England, this whimsically named cookie has a characteristically crackly surface and can be either crisp or soft. The dough sometimes contains nutmeg and cinnamon as well as raisins and nuts. Traditionally, snickerdoodles are sprinkled with cinnamon sugar before being baked. The name appears to have no particular meaning or purpose . . . other than fun.
Industry:Culinary arts
1. A term referring to liquor that is drunk undiluted by ice, water or mixers. 2. An old term used mainly in England for a member of the bovine family such as the ox or cow. Neat's foot jelly was what today is called calf'S foot jelly.
Industry:Culinary arts
