- 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 Chinese cooking method whereby food (such as chicken) is browned in soy sauce, thereby changing the color to a deep, dark red.
Industry:Culinary arts
In cooking, a liaison is a thickening agent for soups, sauces and other mixtures. beurre manié, roux, egg yolks or starches such as flour, cornstarch and arrowroot are among those agents used for thickening. A liaison is sometimes also referred to as a binder.
Industry:Culinary arts
Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. This product can't be officially classified as "chocolate" because there is no chocolate liquor (see chocolate) in it, which means there's also very little chocolate flavor. White chocolate must be melted very slowly over low heat to keep it from scorching and clumping.
Industry:Culinary arts
To soak a food such as meat, fish or vegetables in a seasoned liquid mixture called a marinade. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container — never in aluminum. Foods should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is macerate.
Industry:Culinary arts
A mixture of finely ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with bread crumbs and various seasonings. The ingredients are usually ground several times to obtain a very smooth texture. A forcemeat can be used to stuff other foods or by itself, such as to make quenelles.
Industry:Culinary arts
Used since 500 b. C. , rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States. Early on, this mint-family member was used to cure ailments of the nervous system. Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine. This herb is available in whole-leaf form (fresh and dried) as well as powdered. Rosemary essence is used both to flavor food and to scent cosmetics. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings. See also herbs; herb and spice chart; A field guide to herbs.
Industry:Culinary arts
Also known as the Chinese gooseberry, this odd-looking fruit received its moniker from the flightless bird of the same name from New Zealand. It looks like a large brown egg with a covering of fine downy hair. But this rather unusual exterior hides a beautiful brilliant green flesh, spattered with tiny edible black seeds. The kiwi's flavor is elusive. Some say it's reminiscent of pineapple . . . others say strawberry . . . but all agree that it has a sweet-tart flavor unlike any other fruit. The kiwi is cultivated in both New Zealand and California. Since New Zealand's seasons are the opposite of ours, this delectable fruit is pretty much available year-round. Ripe kiwis can be stored in the refrigerator up to 3 weeks. They can be halved and scooped out like a melon or peeled, sliced and used in salads, desserts or as a garnish. New Zealand's popular pavlova dessert is a favorite local way to feature this fruit's beauty and flavor. Kiwis are a good source of vitamin C.
Industry:Culinary arts
The French term for "small young green peas. " See also english pea.
Industry:Culinary arts
A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth. " Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce. Tabasco Sauce adds zest to numerous dishes as well as being integral to the famous bloody mary cocktail.
Industry:Culinary arts
