- 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 drink composed of two parts beef bouillon and one part vodka, plus dashes of worcestershire sauce, bitters and tabasco sauce.
Industry:Culinary arts
To reduce to powder or dust, usually by crushing, pounding or grinding.
Industry:Culinary arts
Ridurre in polvere, solitamente triturando, pestando o macinando.
Industry:Culinary arts
The French word for "fish. " Poisson d'eau douce is "freshwater fish," poisson de mer is "seawater fish. "
Industry:Culinary arts
Water containing various minerals and sometimes gases, taken from wells or natural springs. Mineral water is often effervescent and was once drunk almost exclusively for medicinal purposes. It's now commonly used as a refreshing beverage, either alone or mixed with flavoring.
Industry:Culinary arts
A metal conical sieve with an extremely fine mesh, used for pureeing or straining. The mesh is so fine that a spoon or pestle must be used to press the food through it.
Industry:Culinary arts
This Greek specialty is a thick, creamy mixture made with tarama (pale orange carp roe), lemon juice, milk-soaked bread crumbs, olive oil and seasonings. Taramasalata is usually served with bread or crackers as an hors D'oeuvre. It may also be used as a dip for cruditéS.
Industry:Culinary arts
This popular Swiss cookie comes in two versions — one made with honey, one with ground almonds. Both are chewy and delicious. The dough is traditionally pressed into special wooden molds, which imprint designs on the surface of the cookies.
Industry:Culinary arts
A beverage made by blending fruit with yogurt, milk or ice cream until it's thick and smooth.
Industry:Culinary arts
Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as angel food cake and sponge cake, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.
Industry:Culinary arts
