- Branche: 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 ...
An Egyptian spice blend comprising toasted nuts and seeds, the combination of which varies depending on the cook. Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as coriander, cumin and sesame seeds. The ingredients are ground together until the texture is that of a coarse powder. Dukka can be sprinkled over meats and vegetables, or used as a dip (preceeded by olive oil) for breads, fresh vegetables and so on. It's available in Middle Eastern markets.
Industry:Culinary arts
An elegant French soup made with mussels, onions, wine, cream and seasonings. The mussels are strained out of a classic billy bi, leaving a smooth and silky soup. However, today it is often served with the mussels. Though there are several stories of the soup's origin, the most popular is that Maxim's chef Louis Barthe named it after a regular patron who particularly loved the soup, American tin tycoon William B. (Billy B. ) Leeds.
Industry:Culinary arts
An elegant French soup made with mussels, onions, wine, cream and seasonings. The mussels are strained out of a classic billy bi, leaving a smooth and silky soup. However, today it is often served with the mussels. Though there are several stories of the soup's origin, the most popular is that Maxim's chef Louis Barthe named it after a regular patron who particularly loved the soup, American tin tycoon William B. (Billy B. ) Leeds.
Industry:Culinary arts
An elongated jelly-filled doughnut, also known as a Long John and Berlin doughnut. The bismarck can be baked or fried and sugar-coated or frosted.
Industry:Culinary arts
An elongated, boat-shaped pitcher used to serve gravy. A gravy boat usually sits on a matching plate, which is used to catch gravy drips. Sometimes the plate is permanently attached to the pitcher. A matching ladle often accompanies a gravy boat. Also called sauce boat.
Industry:Culinary arts
An English dish of equal parts mashed potatoes and chopped cooked cabbage mixed together and fried until well browned. Originally, the dish included chopped boiled beef. The name is said to come from the sounds the potato-cabbage mixture makes as it cooks (some say it's from the sounds one's stomach makes after eating bubble and squeak).
Industry:Culinary arts
An English term for baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it's lined with foil or parchment paper, then filled with dried beans or rice, or metal or ceramic pie weights. The French sometimes fill the shell with clean round pebbles. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.
Industry:Culinary arts
An entrée salad of tossed greens topped by cold julienned cheeses and meats (such as chicken and ham), thinly sliced vegetables and slices of hard-cooked egg. The salad may be topped with any one of a variety of dressings.
Industry:Culinary arts
An espresso with a dollop of steamed-milk foam, served in an espresso cup.
Industry:Culinary arts
An Ethiopian spice blend containing garlic, red pepper, cardamom, coriander, fenugreek and various other spices. It's often used in stews and soups.
Industry:Culinary arts
