- Industry: 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 ...
This French word for "casserole" refers to a round or oval casserole with a tight-fitting lid. It can be either individual-size or large and is traditionally made of earthenware. The phrase en cocotte means "cooked in a casserole. "
Industry:Culinary arts
This French word for "sauerkraut" describes it when cooked with goose fat, onions, juniper berries or caraway seeds and white wine. It can be served as a side or main dish. Choucroute garni is sauerkraut garnished with potatoes and a variety of meats such as sausages, pork, ham or goose.
Industry:Culinary arts
This fresh cheese is a form of cottage cheese from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy flavor and is firm enough to slice or crumble. It's an all-purpose cheese that can be eaten as is or used in cooking. See also cheese.
Industry:Culinary arts
This fresh cheese is a form of cottage cheese from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy flavor and is firm enough to slice or crumble. It's an all-purpose cheese that can be eaten as is or used in cooking. See also cheese.
Industry:Culinary arts
This freshwater cod has a fairly lean, white flesh with a delicate flavor. It can be poached, baked, broiled or sautéed. See also fish.
Industry:Culinary arts
This fruit of ancient lineage has been grown in China for over 4,000 years. It now thrives in most temperate climates, with California producing about 90 percent of the American crop. A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved. Throughout the world there are many varieties of apricot, including Riland, Tilton, Blenheim, Royal and Chinese. In color, the skin can range anywhere from pale yellow to deep burnt orange; the flesh from a golden cream color to brilliant orange. Because they're highly perishable and seasonal, 90 percent of the fresh apricots are marketed in June and July. When buying apricots, select plump, reasonably firm fruit with a uniform color. Store in a plastic bag in the refrigerator for up to 3 to 5 days. Depending on size, there are 8 to 12 apricots per pound. Dried apricots are pitted, unpeeled apricot halves that have had a large percentage of the moisture removed. They're usually treated with sulfur dioxide to preserve their color. In addition to being rich in vitamin A, dried apricots are a valuable source of iron and calcium. The kernels of the apricot pits are used in confections and to flavor liqueurs. Like bitter almonds, apricot kernels are poisonous until roasted.
Industry:Culinary arts
This gastropod mollusk (see both listings) is encased in a beautiful, brightly colored spiral shell. Conch is found in southern waters and is particularly popular with Floridians and Caribbeans. Summer is the peak season for fresh conch, which will most likely be available in Chinese or Italian markets or specialty fish stores. Store fresh conch, tightly wrapped, in the refrigerator up to 2 days. Conch can also be purchased canned or frozen. The footlike muscle can be eaten raw in salads, or tenderized by pounding, then quickly sautéed like abalone. It's also often chopped and used in chowders. Conch is sometimes erroneously referred to as whelk, which, though related, is a different species.
Industry:Culinary arts
This genre of cheese has been treated with molds that form blue or green veins throughout and give the cheese its characteristic flavor. Some of the more popular of the blues include dana-blu, gorgonzola, roquefort and stilton. Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging. See also cheese.
Industry:Culinary arts
This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous scotch broth). Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey. Hulled (also called whole-grain) barley has only the outer husk removed and is the most nutritious form of the grain. Scotch barley is husked and coarsely ground. Barley grits are hulled barley grains that have been cracked into medium-coarse pieces. Hulled and Scotch barley and barley grits are generally found in health-food stores. Pearl barley has also had the bran removed and has been steamed and polished. It comes in three sizes — coarse, medium and fine — and is good in soups and stews. When combined with water and lemon, pearl barley is used to make barley water, an old-fashioned restorative for invalids. Barley flour or barley meal is ground from pearl barley and must be combined with a gluten-containing flour for use in yeast breads.
Industry:Culinary arts
This Hawaiian fish, also known as bigeye scad, is usually salted and dried. See also fish.
Industry:Culinary arts
