- Industri: Printing & publishing
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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 ...
A term used in the restaurant business to refer to kitchen area and staff, as opposed to the dining room — the "front of the house. "
Industry:Culinary arts
A nutritious staple in the Middle East, bulghur wheat consists of wheat kernels that have been steamed, dried and crushed. It is often confused with but is not exactly the same as cracked wheat. Bulghur, also called burghul, has a tender, chewy texture and comes in coarse, medium and fine grinds. It makes an excellent wheat pilaf and is delicious in salads (see tabbouleh), and in meat or vegetable dishes, as with kibbeh.
Industry:Culinary arts
A small electrical appliance that uses short rotating blades to chop, blend, puree and liquefy foods. Because blender containers are tall and narrow, air is not incorporated into the food so this appliance will not "whip" foods such as egg whites and cream. Blenders can be used for making soups, purees, sauces, milkshakes and other drinks, as well as for chopping small amounts of foods such as bread crumbs and herbs. See also immersion blender.
Industry:Culinary arts
A savory jelly, usually clear, made of clarified meat, fish or vegetable stock and gelatin. Tomato aspic, made with tomato juice and gelatin, is opaque. Clear aspics may be used as a base for molded dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. They may also be cubed and served as a relish with cold meat, fish or fowl.
Industry:Culinary arts
A member of the borage family, the alkanet plant has roots that yield a red dye, which is used to color various food products such as margarine.
Industry:Culinary arts
A cooking method most often used with eggs, though other foods can be coddled as well. There are special containers with tight-fitting lids called "egg coddlers" made specifically for this purpose. Coddling is usually done by placing the food in an individual-size container that is covered, set in a larger pan of simmering water and placed either on stovetop or in the oven at very low heat. The gentle warmth of this water bath slowly cooks the food. Coddling can also be done by gently lowering the food into water that's come to a boil and removed from the heat.
Industry:Culinary arts
A specialty of several of Italy's Emilian provinces, this fresh pork sausage is quite large — usually about 3 inches in diameter and 8 to 9 inches long. It's made from pork rind and meat from the cheek, neck and shoulder, and is usually seasoned with nutmeg, cloves, salt and pepper. The best cotechino is delicately flavored and has a soft, almost creamy texture. It's a traditional ingredient in bollito misto, a classic Italian dish of mixed boiled meats accompanied by a savory broth and a piquant green sauce. See also sausage.
Industry:Culinary arts
1. A Japanese dish of boiled riced topped with meat, fish, eggs and/or vegetables and broth. It can be served with spicy condiments. Sometimes this dish is called simply don or don may be added as a suffix to indicate a donburi dish. For example, katsudon is short for tonkatsu donburi, which is "pork cutlet on rice. " Donburi is considered one of Japan's "fast foods" and there are chains of donburi restaurants specializing in quick meals. 2. The name of the large deep-footed bowl in which the previously mentioned dish is served.
Industry:Culinary arts
A small, sweet, hard-shell clam from Puget Sound. Butter clams can be cooked in a variety of ways, including steaming, stewing and frying. See also clam.
Industry:Culinary arts
