- Branche: Printing & publishing
- Number of terms: 62402
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- 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 ...
Also called a whip, this kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long handle. Whisks are used for whipping ingredients (such as cream, eggs, sauces, etc. ), thereby incorporating air into them. They come in different sizes for different tasks and are most often made of stainless steel or tinned steel.
Industry:Culinary arts
A dessert of pitted bing or other dark red cherries, sugar and kirsch or brandy, which are combined, flambéed and spooned over vanilla ice cream. The cherries are usually prepared in a chafing dish at the table and flamed with great flourish.
Industry:Culinary arts
From the German kirsch ("cherry") and wasser ("water"), this clear brandy is distilled from cherry juice and pits. In cookery, it's most prominently known as a flavorful addition to fondue and cherries jubilee.
Industry:Culinary arts
A perfumy distillation of bitter-orange blossoms. Orange-flower water is used as a flavoring in baked goods, various sweet and savory dishes and a variety of drinks, such as the Ramos gin fizz cocktail.
Industry:Culinary arts
The general name for Japanese-style pickled vegetables, which are served with practically every Japanese meal, breakfast included. There are numerous pickling techniques and a wide variety of vegetables that are pickled.
Industry:Culinary arts
A pig's stomach, commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It's usually available only by special order and should be stored in the refrigerator for no more than 2 days. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry.
Industry:Culinary arts
This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It's made of fermented vegetables — such as cabbage or turnips — that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. It's dug up and used as needed. Commercial kimchi can be purchased in Korean markets. It will keep indefinitely in the refrigerator.
Industry:Culinary arts
1. A large, oval California table grape (also called Flame Tokay) with a thick red skin and bland-tasting flesh with seeds. Tokays are available from August through December. They're also sometimes used to make wine of the same name. 2. Tokay is also a sweet white wine from Hungary's Tokay region, which is made primarily from the Furmint grape. botrytis cinerea-infected grapes from the better vintages produce marvelous dessert wines that rival the best from France and Germany.
Industry:Culinary arts
A fluffy, meringue-type frosting consisting of egg whites, sugar, cream of tartar, water and vanilla. The mixture is beaten constantly in the top of a double boiler over hot water. When stiff peaks form (a process which, as the name suggests, takes about 7 minutes), the frosting is done.
Industry:Culinary arts
A small utensil consisting of a sharp cutting wheel attached to a handle. Small pastry wheels with plain cutting edges are used to mark and cut rolled-out pastry or cookie dough. Larger, plain-edged wheels are used to cut pizza. Jagging wheels or pastry jaggers have fluted cutting edges that make a decorative design in pastry doughs.
Industry:Culinary arts
