- 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 ...
A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.
Industry:Culinary arts
A thin paste of water and flour, which is stirred into hot preparations (such as soups, stews and sauces) as a thickener. After the slurry is added, the mixture should be stirred and cooked for several minutes in order for the flour to lose its raw taste.
Industry:Culinary arts
A large, lightweight canvas cloth on which pastry dough can be rolled out. Rubbing flour down into the fibers makes the pastry cloth an excellent nonstick surface. After use, the cloth must be thoroughly cleaned before storing. Otherwise, any fat residue in the cloth will turn rancid and affect the flavor of future doughs.
Industry:Culinary arts
A flat, rigid sheet of metal on which cookies, breads, biscuits, etc. are baked. It usually has one or more turned-up sides for ease in handling. Shiny, heavy-gauge aluminum baking sheets are good heat conductors and will produce evenly baked and browned goods. Dark sheets absorb heat and should be used only for items on which a dark, crisp exterior is desired. Insulated baking sheets (two sheets of aluminum with an air space sealed between them) are good for soft cookies or bread crusts, but many baked goods will not get crisp on them. Cookies and breadstuffs may burn on lightweight baking sheets. To alleviate this problem, place one lightweight sheet on top of another for added insulation. For even heat circulation, baking sheets should be at least 2 inches smaller all around than the interior of the oven.
Industry:Culinary arts
There are two basic types of machines that can be used to make homemade pasta — the roller type and the extruder type. Roller-type pasta machines come in hand-cranked and electric versions. Both come with several attachments — usually one pair of smooth rollers for rolling out the sheets of dough, and two notched pairs (one narrow and one wide) used to cut noodles. With this type of machine, the dough is run between the smooth rollers at increasingly thinner settings until it reaches the desired thickness. The sheets of dough are then fed through either pair of the notched rollers, which cut them into noodles. Some machines have additional attachments, such as crinkle-edge cutters for making lasagne noodles. Extruder pasta machines mix the dough inside the unit, then force it out through special plates with variously shaped perforations. Depending on the perforations, solid or hollow-shaped pastas can be produced. Both types of pasta machines are generally available in gourmet kitchenware stores and the small-appliance section of many department stores.
Industry:Culinary arts
A sauce made from a reduced mixture of white wine and fish stock blended with egg yolks and butter. The sauce, which was developed by French chef Nicolas Marguery in the late 1800s, is most often served with mild fish, such as sole.
Industry:Culinary arts
1. With over 50 varieties, this is the largest of the Pacific Coast fish families. The lowfat rockfish can be broken down into two broad categories — deep-bodied and elongated. The flesh of the deep-bodied varieties (such as yellowtail, blue rockfish and goldeneye) is firmer and more full-flavored than the softer, milder flesh of the elongated species (like bocaccio, chilipepper and shortbelly). Rockfish range widely in color from reddish-pink with black-tipped fins to orange-mottled brown to dark olive green with bright yellow fins. They average from 5 to 15 pounds and are sold whole or in fillets. The firm-fleshed rockfish is suitable for virtually any cooking method, whereas the softer flesh of the elongated varieties must be handled gently — preferrably baked or poached. Some rockfish are marketed as "Pacific snapper" or "Pacific red snapper," but they are not related to the true Atlantic red snapper. 2. striped bass is also referred to as "rockfish. "
Industry:Culinary arts
A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It's garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for pita or Middle Eastern flat bread.
Industry:Culinary arts
A Jewish term describing food made without animal or dairy ingredients. According to kosher dietary laws, animal food cannot be consumed at the same meal with dairy food, but a pareve food may be combined or eaten with either. In order to be pareve, breads and cakes must be made with vegetable oils and not with butter or other animal fat.
Industry:Culinary arts
Unless otherwise specified, wine refers to the naturally fermented juice of grapes. More broadly, the term can include alcoholic beverages created from other fruits and even vegetables. Wine has a rich history that has evolved along with that of humankind. Its historical roots reach back almost 12,000 years. As various cultures spread out into new parts of the world, so did the grapevine and the art of winemaking. Today there are vineyards throughout the world with good wine being produced in far-ranging locations from the United States to South Africa to Australia to South America to Europe. Wine is broadly classified in the following categories: 1. still (nonsparkling) wines — including red, white and rosé — which can be dry (nonsweet), semisweet and sweet; 2. sparkling wines, including French champagnes as well as effervescent wines from other parts of the world; 3. fortified wines (see listing), such as sherry and port, which have been augmented with a dose of brandy or other spirit; and 4. aromatic wines, such as vermouth, which have been flavored with ingredients like herbs or spices. Vintage wine is that which is made with 95 percent of the grapes harvested in a specific year; the year or "vintage" is indicated on the wine label. Nonvintage wine is made from the juice of grapes harvested from several years; there's no year noted on the label of such wine. blush wines are made with red grapes, but the juice has had a very brief contact with the grape skins, which produces pale pink wines. Wine storage locations should be dark, vibration free and at an even temperature. The ideal temperature is 55°F, however, anywhere from 45° to 70°F is acceptable, providing the temperature is consistent. The higher the temperature, the faster a wine will age. Wine bottles should be stored on their sides to prevent the cork from drying and shrinking, which would allow air to enter the bottle and disrupt the wine's flavor. Serving temperatures: White wine should be served at a range of between 50° and 55°F; red wine at around 65°F. Refrigerating white wine for more than 2 hours before serving can dull its flavor and aroma. Avoid drips when pouring wine by giving the bottle a slight twist just as you finish pouring. See also acetic acid; alsatian wines; appellation; asti spumante; auslese; bardolino; barolo; beaujolais; beerenauslese; blanc de blancs; blanc de noirs; botrytis cinerea; bouquet; burgundy; byrrh; cabernet franc; cabernet sauvignon; chablis; chardonnay; château-bottled; châteauneuf-du-pape; chenin blanc; chianti; claret; cognac; cold duck; cooking wine; corkage; corkscrew; Côtes du rhône; decant; decanter; delaware grape; demi-sec; dessert wine; dosage; dubonnet; enology; fining; fino; fortified wine; french colombard; gewürztraminer; graves; kir; lambrusco; late harvest; lees; liebfraumilch; lillet; madeira; malic acid; manzanilla; marc; marsala; may wine; merlot; mirin; mulled wine; muscadet; muscadine grape; muscat grape; muscatel wine; must; niagara grape; oloroso; pasteurization; petite sirah; pinot blanc; pinot chardonnay; pinot noir; rape; retsina; rhône wines; rice wine; rosé wines; sake; sangríA; sauternes; sauvignon blanc; sec; sediment; semillon; sommelier; spätlese; spritzer; spumante; sylvaner; tannin; tartaric acid; tokay grape; trockenbeerenauslese; valpolicella; varietal wine; vin; vintage; viticulture; vouvray; wine bottles; yeast; zinfandel.
Industry:Culinary arts
