- 업종: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 Hamburg parsley and turnip-rooted parsley, this parsley subspecies is grown for its beige, carrotlike root, which tastes like a carrot-celery cross. It's used in parts of Europe in soups, stews and simply as a vegetable. Parsley root is rarely found in U. S. markets. When available, choose firm roots with feathery, bright-green leaves. Refrigerate in a plastic bag for up to a week. Remove leaves just before using roots. Parsley-root leaves may be used in the same manner as regular parsley.
Industry:Culinary arts
A French-style grilled ham and cheese sandwich that is dipped into beaten egg before being sautéed in butter. Croque monsieur is sometimes made in a special sandwich-grilling iron consisting of two hinged metal plates, each with two shell-shaped indentations. See also croque madame.
Industry:Culinary arts
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.
Industry:Culinary arts
The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. Belgian waffles, which are often heaped with fresh strawberries and whipped cream, are made on special waffle makers with particularly large, deep grids. Most modern waffle irons have nonstick surfaces. Waffles are popular not only for breakfast, but for desserts as well. Savory waffles can be topped with creamed meat or vegetable mixtures.
Industry:Culinary arts
A French term meaning "new cooking," referring to a culinary style, begun in the early 1970s, that moved away from the rich, heavy style of classic French cuisine toward fresher, lighter food served in smaller portions. The sauces are lighter because they're reduced instead of being thickened with flour. Nouvelle cuisine vegetables are quickly cooked and therefore are tender yet slightly crisp.
Industry:Culinary arts
1. A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconut. The texture of a kiss is light and chewy. 2. The term also applies to small one-bite candies, usually commercially produced.
Industry:Culinary arts
1. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, moderately fat flesh has a mild, delicate flavor. Pompano is considered by many to be America's finest fish — one reason, no doubt, that it's so expensive. It's marketed whole and in fillets, both fresh and frozen. Pompano may be prepared by almost any cooking method. The most famous dish made from this fish is pompano en papillote, where it's baked in parchment paper with mushrooms and a velouté sauce. 2. Pacific pompano is a variety of butterfish. See also fish.
Industry:Culinary arts
1. When it coagulates, milk separates into a semisolid portion (curd) and a watery liquid (whey). cheese is made from the curd. 2. A creamy mixture made from juice (usually lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked together until the mixture becomes quite thick. When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods. Various flavors of curd are available commercially in gourmet markets and some supermarkets.
Industry:Culinary arts
A drink, such as lemonade or limeade, made by combining water, sugar and citrus juice.
Industry:Culinary arts
Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier and stabilizer in foods such as dairy products and salad dressings. See also guar gum; gum arabic; gum tragacanth.
Industry:Culinary arts
