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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 ...
N. Food that has been preserved in a seasoned brine or vinegar mixture. Among the more popular foods used for pickling are cucumbers, pearl onions, cauliflower, baby corn, watermelon rind, pig's feet and herring. Pickles can be sour, sweet, hot or variously flavored, such as with dill for the popular dill pickle. pickle v. To preserve food in a vinegar mixture or brine.
Industry:Culinary arts
This term is often used in baking recipes to instruct that only enough liquid be added to flour and other dry ingredients to make them damp or moist, but not wet.
Industry:Culinary arts
Also called duck sauce, this thick, sweet-and-sour condiment is made with plums, apricots, sugar and seasonings. Plum sauce is most often served with duck, pork or spareribs.
Industry:Culinary arts
Traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. Tzimmes may include brisket of beef, sweet potatoes, potatoes, farfel, prunes and other dried fruit, carrots or apples — all flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.
Industry:Culinary arts
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation (see fats and oils), a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. Vegetable shortening is virtually flavorless and may be substituted for other fats in baking and cooking. It can be stored at room temperature for up to a year.
Industry:Culinary arts
An FDA-approved process by which food is bombarded with low doses of high-frequency energy from gamma rays, X-rays or accelerated electrons. The purpose for this radiation is to extend shelf life by inhibiting maturation and decay through the elimination of microorganisms and insect invasion. Most foods processed with irradiation will last weeks instead of days. All irradiated foods must bear an international symbol — a plant within a broken circle. Exceptions to this rule are irradiated foods — such as spices and herbs — that are used as an ingredient in other food products. The jury is still out on the safety of irradiated foods. Of concern are potentially toxic elements that irradiation may produce in foods, as well as the possible long-term side effects of eating these treated products. Proponents suggest that irradiation serves as a substitute for many questionable chemicals and preservatives now used in food processing. Those foods currently approved by the FDA for irradiation treatment are: fruits, vegetables, dried spices, herbs, seasonings and teas, pork, white potatoes, wheat and wheat flours. Most food producers, however, have not taken advantage of that approval.
Industry:Culinary arts
Any bread that uses yeast as the leavening agent. As the yeast ferments, it converts the flour's starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic gluten mesh of the dough are what make it rise. Oven heat kills the yeast and evaporates the alcohol. The gas expands in a final burst of energy and causes the bread to rise. Among the more well-known yeast breads are brioche, croissants, french bread and sourdough bread.
Industry:Culinary arts
In ancient times parsley wreaths were used to ward off drunkenness — though proof of their efficacy in that capacity is scarce. Today, this slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Fresh curly leaf parsley is widely available year-round, while Italian parsley must sometimes be searched out in gourmet produce markets. Parsley is sold in bunches and should be chosen for its bright-green leaves that show no sign of wilting. Wash fresh parsley, shaking off excess moisture, and wrap first in paper towels, then in a plastic bag. Refrigerate for up to a week. Dried parsley is available in the spice section of most supermarkets but bears little resemblance to the flavor of fresh. Parsley is an excellent source of vitamins A and C. See also herbs; herb and spice chart.
Industry:Culinary arts
Claimed by both Poles and Czechs, these sweet yeast buns are filled with poppy seeds, nuts, jam or a mashed fruit mixture.
Industry:Culinary arts
1. A term usually applied to flour that, after the milling has stripped it of the wheat germ and other nutritious elements, has niacin, riboflavin and thiamin added back into it. U. S. law requires that flours not containing wheat germ must have these nutrients replenished. 2. The term can also apply to enriching and thickening a sauce with the last-minute addition of an ingredient such as butter, cream or egg yolks.
Industry:Culinary arts
