- 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 ...
A melted cheese dip flavored with mild green chiles. Served in Mexican restaurants with tortilla chips or cut raw vegetables.
Industry:Culinary arts
This term is used to describe dishes that have a flavor balanced between sweet and pungent, usually accomplished by combining sugar and vinegar. The flavor is often incorporated into a sauce or dressing that can be served with meat, fish or vegetables. The Chinese are famous for their sweet-and-sour specialties and the Germans are noted for their delicious sweet-and-sour cabbage dishes.
Industry:Culinary arts
Aromatic green, jagged-edged leaf from the perilla (or beefsteak) plant, which is part of the mint and basil family. The versatile green shiso is used in salads, sushi and sashimi, cooked dishes like tempura and as a garnish. Green shiso is available fresh from summer to fall in Asian markets. It's also called perilla and Japanese basil. The less common and less aromatic red shiso is from a different plant species and is more likely to be found pickled than fresh.
Industry:Culinary arts
1. A term used by the English when referring to the red wines from bordeaux. 2. Elsewhere, the word claret is sometimes used as a general reference to light red wines. Even though "claret" sometimes appears on labels it has no legal definition.
Industry:Culinary arts
A Spanish pudding made from rice that's cooked in milk with various flavorings such as vanilla, lemon and cinnamon.
Industry:Culinary arts
A round cooking utensil with a relatively long handle and (usually) a tight-fitting cover. The sides can be straight or flared and deep (the standard shape) or as shallow as 3 inches. Depending on the style, the versatile saucepan has a multitude of uses including making soups and sauces, boiling vegetables and other foods, braising and even sautéing (in the low-sided models). Saucepans come in sizes ranging from 1 pint to 4 quarts. They are made from various materials including aluminum, anodized aluminum, ceramic, copper, enameled (cast iron or steel), glass and stainless steel. Choose saucepans that are well balanced, with handles that allow the pan to be easily lifted.
Industry:Culinary arts
The Italian word for all types of macaroni, from hollow tubes, to shells, to twists.
Industry:Culinary arts
A sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. Mochiko is a rice flour made from mochi. See also rice; rice flour.
Industry:Culinary arts
Spanish for "rooster's beak," pico de gallo is a relish made of finely chopped ingredients like Jícama, oranges, onions, bell peppers, jalapeño peppers and cucumbers, along with various seasonings. This condiment was so named because it was once purportedly eaten with the thumb and finger, an action that resembles a rooster's pecking beak.
Industry:Culinary arts
Another term for the small seeds found in fruits such as grapes, oranges and apples.
Industry:Culinary arts
