- 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 ...
French for "flaky" or "puff pastry. " Also called pâté feuilletée. See also puff pastry.
Industry:Culinary arts
French for "flamed" or "flaming," this dramatic method of food presentation consists of sprinkling certain foods with liquor, which, after warming, is ignited just before serving.
Industry:Culinary arts
French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers. They're a traditional accompaniment to pâtéS as well as smoked meats and fish.
Industry:Culinary arts
French for "glazed" or "frozen," such as marrons glacéS (candied chestnuts). It can also refer to the frosting on a cake or frozen desserts or drinks.
Industry:Culinary arts
French for "goat," chèvre is a pure white goat's-milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses. Some of the better known chèvres include banon, Bûcheron and montrachet. "Pur chèvre" on the label ensures that the cheese is made entirely from goat's milk; others may have the addition of cow's milk. Chèvres can range in texture from moist and creamy to dry and semifirm. They come in a variety of shapes including cylinders, discs, cones and pyramids, and are often coated in edible ash or leaves, herbs or pepper. Store, tightly wrapped, in the refrigerator up to 2 weeks. Old chèvre takes on a sour taste and should be discarded. See also cheese; pyramide.
Industry:Culinary arts
French for "heart with cream," this classic dessert is made in a special heart-shaped wicker basket or mold with holes in it. Cream cheese is mixed with sour cream or whipping cream (and sometimes sugar) and placed into the special mold or cheesecloth-lined basket. The dessert is then refrigerated overnight, during which time the whey (liquid) drains out through the basket or perforated mold. To serve, the dessert is unmolded and garnished with fresh berries or other fruit.
Industry:Culinary arts
French for "horn," a cornet can be any of several horn- or cone-shaped items including pastry (filled with whipped cream), a thin slice of ham (filled with cheese), or a paper cone (filled with candy or nuts).
Industry:Culinary arts
French for "in the English style," meaning food that is simply poached or boiled. The term can also be used for food that has been coated in bread crumbs and fried.
Industry:Culinary arts
French for "in the Greek style," usually referring to vegetables (such as mushrooms and artichokes) and herbs cooked in olive oil and lemon juice and served cold as an appetizer.
Industry:Culinary arts
