- 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 ...
Most often made of wood, these decorative molds are used to create designs in some European cookies. The cookie dough is pressed into a floured mold, leveled off with a knife, then inverted onto a baking sheet. Cookie molds come in all sizes and shapes and are available at specialty kitchenware shops.
Industry:Culinary arts
Mount Olympus, home of the gods, was said to have had an abundance of chestnut trees producing this sweet, edible nut. There are many varieties of chestnuts and the trees are common throughout Europe, Asia and the United States. Once peeled of their hard, dark brown outer shells and bitter inner skin, chestnuts can be enjoyed in a variety of ways including roasted, boiled, pureed, preserved and candied. They can be used in desserts or as a savory main-dish accompaniment. Fresh chestnuts, most of which are imported, are available from September through February. Choose firm, plump nuts without shell blemishes. Store unshelled nuts in a cool, dry place; refrigerate shelled nuts in a covered container. Chestnuts can also be found canned whole, in pieces or as a puree. They can be unsweetened, or sweetened as in marrons glacés. Dried chestnuts, as well as chestnut flour (dried nuts that have been ground to a powder), are often found in ethnic markets.
Industry:Culinary arts
N. 1. A heavy metal grate that is set over hot coals or other heat source and used to cook foods such as steak or hamburgers. 2. A dish of food (usually meat, such as mixed grill) cooked on a grill. grill v. To prepare food on a grill over hot coals or other heat source. The term barbecue is often used synonymously with grill.
Industry:Culinary arts
N. 1. The outer (usually fibrous) covering of a fruit or seed — also called husk or shell. 2. The attached, leafy calyx of some fruits, such as the strawberry. hull v. To prepare a food for eating by removing the outer covering or, as in the case of strawberries, the leafy portion at the top. See also schuck.
Industry:Culinary arts
N. A British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. crumble v. To break food up (usually with the fingers) into small pieces, such as "crumbled" bacon.
Industry:Culinary arts
N. A decorative, edible accompaniment to finished dishes, from appetizers to desserts. Garnishes can be placed under, around or on food, depending on the dish. They vary from simple sprigs of parsley or exotically carved vegetables on plated food, to croutons in soup, to chocolate leaves on top of chocolate mousse. Garnishes should not only be appealing to the eye, but should also echo or complement the flavor of the dish. garnish v. To decorate or accompany a dish with a garnish.
Industry:Culinary arts
N. A dish of finely chopped meat (roast beef and corned beef are the most common), potatoes and seasonings, usually fried together until lightly browned. Other chopped vegetables, such as green pepper, celery and onion, can also be added. Hash is sometimes served with gravy or sauce. hash v. To chop food into small pieces.
Industry:Culinary arts
N. A dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. The end result is a thick, chunky stew, often flavored with wine. fricassee v. This word is also used as a verb, as in to "fricassee a chicken. "
Industry:Culinary arts
N. A mixture of two or more flavors combined to obtain a particular character and quality, as in wines, teas and blended whiskey. blend v. To mix two or more ingredients together with a spoon, beater or electric blender until combined.
Industry:Culinary arts
N. A small cut of meat taken from the rib section and including part of the rib. Pork, veal and lamb chops are the most popular. chop v. Using quick, heavy blows of a knife or cleaver to cut food into bite-size (or smaller) pieces. A food processor may also be used to "chop" food. Chopped food is more coarsely cut than minced food.
Industry:Culinary arts
