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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 ...
Also called pocket bread, this Middle Eastern flat bread can be made of white or whole-wheat flour. Each pita round splits horizontally to form a pocket into which a wide variety of ingredients can be stuffed to make a sandwich. Throughout the Middle East, pitas are served with meals or cut into wedges and used as dippers for dishes such as baba ghanoush and hummus. Pita bread is available in Middle Eastern markets and in most supermarkets.
Industry:Culinary arts
A colorless, high alcohol Italian eau de vie distilled from the residue (grape skins and seeds) left in the wine press after the juice is removed for wine. Grappa has been made commercially since the 18th century. There are hundreds of highly individual, markedly different styles of this fiery distillation, which can also have great depth and character. There are also aged grappas, some so complex that they're aged in a series of different woods (such as oak, birch and juniper).
Industry:Culinary arts
A white, crystalline sweetener added to processed foods for the purpose of thickening, stabilizing and sweetening.
Industry:Culinary arts
This Japanese confection is made with agar (the jelling agent), sugar and adzuki-bean paste. Other flavorings such as persimmons or chestnuts are also sometimes used. Yokan, which is sold in Asian markets, will keep indefinitely in the refrigerator.
Industry:Culinary arts
Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as a consommé), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad. See also avgo-lemono; billy bi; bird'S nest; borscht; bourride; caldo verde; callaloo; caudière; chlodnik; cock-A-leekie; cotriade; coulis; cush; dashi; dubarry; fruit soup; garbure; gazpacho; menudo; minestra; mock turtle; mulligatawny; ozoni; panada; pepper pot; pistou; posole; ribollita; scotch broth; she-crab soup; sizzling rice soup; won ton soup.
Industry:Culinary arts
The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.
Industry:Culinary arts
A pencil-thin legume that resembles a green bean except that it can grow up to about 3 feet long (though it's usually picked at 18 inches or less). Yard-long beans belong to the same plant family as the black-eyed pea. In fact, in parts of China the bean is allowed to mature until full-fledged peas are produced in the pod. Yard-longs have a flavor similar to but not as sweet as that of a green bean, with hints of its black-eyed-pea lineage. The texture of the pod is more pliable and not as crisp as that of a green bean. This legume, also called Chinese long bean, long bean or asparagus bean, can be found year-round (with peak season in the fall) in most Asian markets and some supermarkets with specialty produce sections. Select those that are small (which equates to younger) and very flexible; the peas should not have matured. Refrigerate in a plastic bag for up to 5 days. Yard-long beans are most often cut into 2-inch lengths and sautéed or stir-fried. Overcooking will make them mushy. These beans are rich in vitamin A and contain a fair amount of vitamin C.
Industry:Culinary arts
Literally translated from German as "little sparrow," spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve or colander with large holes. The small pieces of dough are usually boiled before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy.
Industry:Culinary arts
A small, cakelike bread that can be made with a variety of flours and often contains fruits and nuts. Most American-style muffins fall into the quick bread category and are leavened with either baking powder or baking soda. The yeast-raised type, such as the english muffin, is generally finer in texture. These small breads are usually made in a muffin pan (also called muffin tin), a special baking pan with 6 or 12 cup-shaped depressions that hold the muffin batter. Each standard muffin cup is about 2 1/2 inches in diameter. There are also giant muffin pans with 3 1/4-inch cups, miniature muffin pans (gem pans) in which the diameter of each indentation is 1 1/4 to 2 inches and muffin top pans, which are about 4 inches in diameter and only 1/2 inch deep. Muffins can be sweet or savory and, though they were once considered breakfast or tea fare, are now also served with lunch and dinner.
Industry:Culinary arts
