- Branche: 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 small knife with a curved, flexible blade that is serrated on both sides. It is used to free grapefruit flesh from both rind and membrane.
Industry:Culinary arts
A French term meaning "black butter," referring to butter cooked over low heat until dark brown (not black). Beurre noir is usually flavored with vinegar or lemon juice, capers and parsley and served with eggs, fish, brains and some vegetables.
Industry:Culinary arts
A refreshingly cold, summertime soup hailing from the Andalusia region in southern Spain. This uncooked soup is usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice. Gazpacho can be a meal in itself, particularly when extra fresh vegetables such as sliced celery, green onion, cucumber and green pepper are added. Popular garnishes include croutons and diced hard-cooked eggs.
Industry:Culinary arts
A doughnut-style dough (usually leavened with baking powder) that's shaped into a long twist, fried and sprinkled with granulated sugar or brushed with a sweet glaze. The extremely light French cruller is made with choux pastry (cream-puff dough). The word "cruller" comes from the Dutch krulle, meaning "twisted cake. "
Industry:Culinary arts
A dry Italian pork or beef salami flavored with garlic and anise. Its name comes from its squiggly, contorted shape. The hot style is corded with red string and the mild (or "sweet") is corded with blue string. Frizzes are most often used as a garnish, as on pizza or in pasta. See also sausage.
Industry:Culinary arts
A Japanese specialty made of dried wheat gluten made into a spongy dough. Fu is available fully cooked (roasted, deep-fried or baked), partially cooked and fresh or fresh-frozen. It's sometimes colored and comes in a variety of shapes including namu fu (fresh gluten cakes), yaki fu (cubes that have been roasted and dried) and kohana fu (little flower shapes that are cooked and dried and frequently used in instant noodle mixes). Fu is used in numerous Japanese dishes such as soups and other simmered dishes.
Industry:Culinary arts
A dark-brown, slightly firmer variation of the everyday cultivated white mushroom. Cremini mushrooms have a slightly fuller flavor than their paler relatives. They have a smooth, rounded cap that ranges in size from 1/2 to 2 inches in diameter. The portobello mushroom is simply the fully matured form of this mushroom. The cremino is also referred to as common brown mushroom and Roman mushroom. See also mushroom.
Industry:Culinary arts
1. A baked, deep-dish fruit dessert topped with a thick biscuit crust sprinkled with sugar. 2. An old-fashioned punch made by mixing liquor (usually rum or whiskey) or wine with fruit juice and sugar. The punch is usually garnished with mint and slices of citrus.
Industry:Culinary arts
A small, individual-size cake that's usually baked in a muffin pan. Sometimes the cupcake mold is lined with a crimped paper or foil cup. After baking, the paper or foil is simply peeled off before the cupcake is eaten.
Industry:Culinary arts
A French term for confections — such as truffles, mints or petits fours — served after the dessert course.
Industry:Culinary arts
