- 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 ...
Dating back to the 1930s, hydroponics is the science of growing plants in a liquid nutrient solution rather than in soil. The plants are supported in a sterile, inert medium, such as gravel or peat, and regularly flooded with a nutrient-rich solution, which is drained off and reused until it is no longer beneficial. The air and light in a hydroponic enclosure is strictly controlled to insure optimal production. Increased yields are further insured because hydroponically grown vegetables can be planted much closer together than those in the field. Yet another bonus is that hydroponic farmers are not besieged by weeds and pests, which means their crops are pesticide free. With the science of hydroponics, plants can be grown in areas where the climate is inhospitable or the soil is unsuitable. This means that perfect tomatoes can be grown in the desert or in the middle of winter. See also aquaculture.
Industry:Culinary arts
A slimy, gummy substance made up of various bacteria — specifically mycoderma aceti — that cause fermentation in wine and cider and turn them into vinegar. Known as mère de vinaigre in French and sometimes simply as "mother" in English, its growth is best fostered in a medium-warm environment (60°-85°F). The mother should be transferred to a new mixture or discarded once the liquid has turned to vinegar.
Industry:Culinary arts
This huge relative of the breadfruit and fig can weigh up to 100 pounds. Spiny and oval or oblong-shaped, the tropical jackfruit grows in parts of Africa, Brazil and Southeast Asia. When green, both its flesh and edible seeds are included in curried dishes. Ripe jackfruit has a bland, sweet flavor and is generally used for desserts. In the United States, jackfruit is only available canned.
Industry:Culinary arts
A spicy brown sauce made with shallots, white wine, vinegar, gherkins, parsley and various herbs and seasonings. It's served with sliced meats such as pork, tongue and beef.
Industry:Culinary arts
A small fried pastry made by dipping a rosette iron first into a thin, sweet batter, then into hot deep fat. When the mixture turns crisp and golden brown, the rosette is removed from the iron and drained on paper towels. While warm, these pastries are usually sprinkled with cinnamon-sugar. A nonsweetened batter may be used to make savory rosettes, which can be sprinkled with salt and served as an appetizer. A rosette iron has a long metal rod with a heatproof handle at one end and various decorative shapes (such as a butterfly, heart, star or flower) that can be attached to the other end.
Industry:Culinary arts
A technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over low heat. The ingredients are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices.
Industry:Culinary arts
A decorative beverage container, usually narrow-necked and fitted with a stopper. Carafes are generally made of glass and used for cold beverages.
Industry:Culinary arts
1. A small (about 1 ounce) bar measure, which is sometimes also used to serve liqueurs. 2. The term also refers to the amount of liquid such a glass holds (usually 1 ounce), as in a pony of whiskey. See also shot; jigger.
Industry:Culinary arts
