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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 ...
Any of several varieties of wild cherries native to North America. These small cherries turn from red to almost black when mature. They're very astringent and, though not good for out-of-hand eating, make excellent jams and jellies. Chokeberries are the inedible fruit of an ornamental shrub. See also cherry.
Industry:Culinary arts
Any of various bivalves of the genus Cardi-um with a heart-shaped, radially ribbed "cockleshell. " They have a tendency to be quite gritty and must be washed thoroughly to rid them of sand. Cockles, which have always been more popular in Europe than the United States, can be eaten raw or cooked, as with clams or oysters.
Industry:Culinary arts
Any of various cow's-milk cheeses that have been enriched with cream so that they contain a minimum of 60 percent milk fat. Triple-cream cheeses must have at least 75 percent milk fat. Both double- and triple-creams can be fresh or ripened. They share the distinction of being seductively soft and creamy in texture with a mild, slightly sweet flavor. boursin is an example of a triple-cream cheese, whereas crema dania is a double-cream. Because of their natural sweetness, these cheeses are perfect when served with fruit for dessert. See also cheese.
Industry:Culinary arts
Any of various freshwater crustaceans that resemble tiny lobsters, complete with claws. Other coastal crustaceans (such as spiny or rock lobster) are sometimes mistakenly called saltwater crayfish. They are not, however, of the same species. Crayfish range from 3 to 6 inches long and weigh from 2 to 8 ounces. They're very popular in France (where they're called écrevisses), New Zealand, Scandinavia and parts of the United States — particularly Louisiana, where they're known as crawfish and crawdads. The great majority of the U. S. harvest comes from the waters of the Mississippi basin, and many Louisianans call their state the "crawfish capital of the world. " Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They're usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells. See also shellfish.
Industry:Culinary arts
Any small, bite-size food served before a meal to whet and excite the palate. Used synonymously with the term hors D'oeuvre, though this term more aptly describes finger food, whereas appetizer can also apply to a first course served at table.
Industry:Culinary arts
Any soft-bodied mollusk, such as a clam, scallop, oyster or mussel, that has two shells hinged together by a strong muscle.
Industry:Culinary arts
Any thin-skinned fruit with a succulent, soft flesh and hard stone or seed in the middle. apricots, cherries, peaches and plums are all classified as drupe fruits.
Industry:Culinary arts
Any wild bird suitable for food, including the larger species (such as wild turkey and goose), medium-sized birds (including pheasant and wild duck) and smaller game birds (such as the coot, dove, grouse, hazel hen, lark, mud hen, partridge, pigeon, plover, quail, rail, snipe, thrush and woodcock). Except for the few raised on game farms (which are usually expensive), game birds are not readily available. Those that are found in markets are usually of good quality. Most game birds are sold frozen; some of the smaller birds are canned. Factors affecting quality include the age of the bird and the manner in which it was treated after it was killed. Quality birds should have no off odor; the skin should be fresh-looking, not dull or dry. Young birds are best and can be identified by their pliable breastbone, feet and legs; their claws will be sharp. Wild birds are much leaner than the domesticated variety. Because of a lack of natural fat — particularly in younger birds — they must be basted, barded or larded before roasting. Older birds are best cooked with slow, moist heat such as braising, or used in soups or stews.
Industry:Culinary arts
Any young, green string bean, all of which (including the pod) can be eaten. Frenched or French green beans are those that have been cut lengthwise into very thin strips. See also beans.
Industry:Culinary arts
Apple cider was a highly popular early American beverage. Cider is made by pressing the juice from fruit (usually apples). It can be drunk straight or diluted with water. Before fermentation, it's referred to as "sweet" cider. It becomes "hard" cider after fermentation, and can range widely in alcohol content. Apple cider is also used to make vinegar and brandy.
Industry:Culinary arts
