- Branche: Printing & publishing
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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 ...
In season from November to May, the large emperor grape comes from California and has an elongated oval shape. The thin, pale red to purple-red skin covers a mild-flavored flesh with scattered seeds. See also grape.
Industry:Culinary arts
In the 18th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole, soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, Creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than cajun cooking (which uses prodigious amounts of pork fat). Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary "holy trinity" of chopped green peppers, onions and celery, and make generous use of filé powder. Probably the most famous dish of Creole heritage is gumbo.
Industry:Culinary arts
In the broadest of terms, food additives are substances intentionally added to food either directly or indirectly with one or more of the following purposes: 1. to maintain or improve nutritional quality; 2. to maintain product quality and freshness; 3. to aid in the processing or preparation of food; and 4. to make food more appealing. Some 2,800 substances are currently added to foods for one or more of these uses. During normal processing, packaging and storage, up to 10,000 other compounds can find their way into food. Today more than ever, additives are strictly regulated. Manufacturers must prove the additives they add to food are safe. This process can take several years and includes a battery of chemical studies as well as tests involving animals, the latter to determine whether the substances could have harmful effects such as cancer and birth defects. The results of these comprehensive studies must be presented to the Food and Drug Administration (FDA), which then determines how the additive can be used in food. There are two major categories of food that are exempt from this testing and approval process: 1. a group of 700 substances categorized as gras ("generally recognized as safe"), which are so classified because of extensive past use without harmful side effects; and 2. substances approved before 1958 either by the FDA or the USDA. An ongoing review of many of these substances is in effect, however, to make sure they're tested against the most current scientific standards. It's interesting to note that about 98 percent (by weight) of all food additives used in the United States are in the form of baking soda, citric acid, corn syrup, mustard, pepper, salt, sugar and vegetable colorings.
Industry:Culinary arts
In the food world, the word "germ" refers to a grain (like wheat) kernel's nucleus or embryo. Wheat germ is one of the more commercially popular types on the market. The nutritiously endowed germ furnishes thiamine, vitamin E, iron and riboflavin.
Industry:Culinary arts
In the United States, the phrase "blush wine" has almost replaced that of rosé, which is considered somewhat passé. Initially, the term applied to very pale-colored rosé wines. Today, however, it's used to encompass a full spectrum of wines that, like rosés, are generally made with red grapes. The juice has had only brief (2 to 3 days') contact with the stems and skins — the reason for the wines' pale color. The term "blush," however, is broadly used to describe wines that can range in color from various shades of pink to pale orange to light red. Unlike the common rosé, blush wines can range from dry to sweet and may be light- to medium-bodied. They should be served chilled — but not icy — and may accompany a variety of lightly flavored foods.
Industry:Culinary arts
In the wine world, this term refers to a designated growing area governed by the rules and regulations established by a country's federal government or local governing body. Such rules vary from country to country but are somewhat similar in their attempt to stimulate the production of quality wines. These regulations are established by the Appellation d'Origine Contrôlée (aoc) in France, the Denominazione di Origine Controllata (doc) in Italy, the Denominaçao de Origem Controlada (doc) in Portugal, the Denominación de Origen (do) in Spain and the American Viticultural Area (ava) in the United States.
Industry:Culinary arts
Indiginous to Ecuador, this natural papaya hybrid is torpedo shaped and has five flattened facets. When sliced crosswise, the facets give this exotic fruit a pentagonal outline. Babácos range from 8 to 12 inches long and are about 4 inches in diameter. The skin, which is entirely edible, turns from green to golden yellow as it ripens. The riper and softer the fruit, the more flavorful it is. The rich flavor of the extremely fragrant babáco is a cross between banana and pineapple, though not as sweet as either. The juicy, creamy white flesh has a texture similar to that of a casaba melon. The hard-to-find babáco is sometimes available in specialty produce markets. It will ripen quickly at room temperature, especially if placed in a brown paper bag. Refrigerate ripe fruit and use as soon as possible. Babáco is best eaten raw. It contains triple the amount of papain as the papaya and is a good source of vitamins A and C.
Industry:Culinary arts
Intensely crisp, airy macaroon cookies that are made either with bitter-almond paste or its flavor counterpart, apricot-kernel paste. In the United States, pairs of paper-wrapped Amaretti di Saronno (made with apricot-kernel paste) are sold under the label of Lazzaroni. Amarettini are miniature cookies with the same flavor.
Industry:Culinary arts
Italian for "angel hair" (which this pasta is also called), this term describes a long, delicate, extremely thin noodle. Because they are so fine, capelli d'angelo must be served either in a very light sauce or in a simple broth.
Industry:Culinary arts
Italian for "as prepared in the style of Genoa," a seaport city in northwest Italy. Specifically, it means a dish made or accompanied with pesto sauce, which originated in Genoa.
Industry:Culinary arts
