- Industri: Printing & publishing
- Number of terms: 62402
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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 cookie made by dropping spoonfuls of dough onto a baking sheet. See also cookie.
Industry:Culinary arts
A tiny apple that can range in color from brilliant red to yellow with generous red blushing. Its flesh is sweet-tart and it can be eaten raw or cooked. Fresh lady apples are available during the winter months. They're also available canned, and are widely used for garnishing purposes. See also apple.
Industry:Culinary arts
Japanese for confections, pastries and sweets. Sometimes spelled simply kashi.
Industry:Culinary arts
A bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut.
Industry:Culinary arts
The American plaice, also called Canadian plaice and dab, is a member of the flounder family, which is found on both sides of the Atlantic. The fish can be various shades of reddish- to gray-brown and has a lowfat, fine-textured flesh with a mild, sweet flavor. The American plaice can get as large as 12 pounds but is usually marketed in the 2- to 3-pound range. It's available fresh and frozen, either whole or filleted. The European plaice, a similar fish but with different coloring, is found in the North Sea and is widely popular in Europe. Both the American and European plaice are suitable for almost any cooking method. See also fish; flatfish.
Industry:Culinary arts
A dense, chewy, cakelike cookie that is generally chocolate-flavored (hence the name), but can also be a variety of other flavors including butterscotch and vanilla (in which case it's called a blondie).
Industry:Culinary arts
This highly nutritious dried seaweed comes in tissue-thin sheets about 7 1/2 inches square. It has a fresh, tangy-sweet flavor and a dark purple color, which is why it's also called purple laver. The Chinese name for this seaweed is jee choy, which means "purple vegetable. " Before using, laver must be soaked in cold water. After an hour of soaking, it doubles in size. Laver is often used in soups. Strips of it can also be deep-fried and served as an appetizer.
Industry:Culinary arts
Termine giapponese per dolciumi, pasticceria e dolci. A volte scritto kashi.
Industry:Culinary arts
The Mexican term for "mortar and pestle" — molcajete being the mortar, tejolete the pestle. The black, rough texture of both pieces is a result of the fact that they're made of basalt (volcanic rock). They are used in the traditional manner for grinding spices and herbs and other mixtures. They're also used as serving dishes for preparations such as guacamole in Mexican restaurants.
Industry:Culinary arts
1. Grown in Great Britain (where it's called cherry plum) and parts of Europe, the small, round mirabelle plum ranges in color from golden yellow to red. It's sweet, but not acidic enough to make it very interesting when eaten raw. It does, however, make delicious tarts and preserves. 2. A fine eau de vie of the same name made from the mirabelle plum.
Industry:Culinary arts
