- 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 ...
There's disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it's a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the refrigerator for 2 to 3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.
Industry:Culinary arts
1. Asian instant-style deep-fried noodles that are usually sold in cellophane packages, sometimes with bits of dehydrated vegetables and broth mix. 2. A Japanese dish of noodles, small pieces of meat and vegetables and broth.
Industry:Culinary arts
1. Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. See also wheat. 2. Similarly ground grains are sometimes referred to as "semolina" but with the grain's name attached — corn semolina, rice semolina, etc.
Industry:Culinary arts
A liquid sold in cartons, this product is usually a blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and a plethora of additives. It contains no cholesterol but each serving is almost as high in sodium as a real egg. Egg substitutes can be scrambled and also used in many baking and cooking recipes calling for whole eggs.
Industry:Culinary arts
An East Indian, white-flour flat bread that is lightly leavened by a natural yeast starter developed from airborne yeasts. Naan is traditionally baked in a tandoor oven. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat oven. In less than 60 seconds, the bread puffs slightly, browns on the side touching the oven wall and takes on a light smoky flavor. The bread is speared with a skewer and removed from the oven wall to be served hot.
Industry:Culinary arts
A French phrase describing meat served with its own natural juices, commonly used with beef. See also jus.
Industry:Culinary arts
A spice blend used in mixtures to pickle various foods, as well as to season certain dishes. The blend can differ greatly according to the manufacturer, and the ingredients (usually whole or in coarse pieces) can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns. Prepackaged pickling spice mixes are sold in most supermarkets.
Industry:Culinary arts
A potent, complex mixed drink made with light and dark rums, orgeat syrup, curaçao, orange and lime juices and any other touches the bartender might add. It's served over ice and garnished with a skewer of fresh fruit. The mai tai is said to have been created by Victor Bergeron, the original owner of Trader Vic's restaurant, who said he created it for a couple of Tahitian friends. On tasting it, they reportedly exclaimed, "Mai Tai!" meaning "out of this world. "
Industry:Culinary arts
Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies and preserves. The gelatinlike pectin is added to fruits that don't have enough natural pectin to jell by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms — liquid (usually made from apples) and dry (from citrus fruits or apples).
Industry:Culinary arts
Thailand's counterpart to sambal, nam prik is a general term for various condiments and sauces used to accompany a variety of foods including fish, rice and vegetables. The ingredients used vary from region to region and can include chiles, garlic, dried fish, trasi, tamarind concentrate, fruit (such as green mango) and nuts.
Industry:Culinary arts
