- 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 ...
Caffeine and theobromine, used in the manufacture of some soft drinks, are derivatives of the cola nut, offspring of the cola tree that grows in Africa, South America and the West Indies. Chewing this nut is a favorite pastime of natives who claim it diminishes fatigue and thirst and (for some) has aphrodisiac properties.
Industry:Culinary arts
Caffeine and theobromine, used in the manufacture of some soft drinks, are derivatives of the cola nut, offspring of the cola tree that grows in Africa, South America and the West Indies. Chewing this nut is a favorite pastime of natives who claim it diminishes fatigue and thirst and (for some) has aphrodisiac properties.
Industry:Culinary arts
Caldo verde ("green soup") is a Portuguese favorite that combines shredded kale, sliced potatoes, linguiçA sausage and olive oil for a deliciously satisfying soup.
Industry:Culinary arts
Called back bacon in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but it's leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.
Industry:Culinary arts
Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking, essential to the delicious Italian pesto, and is becoming more and more popular in American cuisine. Most varieties of basil have green leaves, but one — opal basil — is a beautiful purple color. Lemon basil and cinnamon basil have green leaves but their perfumy fragrance and flavor matches their respective names. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months, and available year-round in many markets. Choose evenly colored leaves with no sign of wilting. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days. Or store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. To preserve fresh basil, wash and dry the leaves and place layers of leaves, then coarse salt, in a container that can be tightly sealed. Alternatively, finely chop the cleaned basil and combine it with a small amount of olive oil. Freeze in tiny portions to flavor sauces, salad dressings, etc. Dried basil, though it bears little resemblance in either flavor or aroma to the fresh herb, can be purchased in the spice section of most supermarkets. Store dried basil airtight in a cool, dark place for up to 6 months. See also herbs; field guide to herbs; herb and spice chart.
Industry:Culinary arts
Cantonese for "heart's delight," dim sum includes a variety of small, mouth-watering dishes such as steamed or fried dumplings, shrimp balls, steamed buns and Chinese pastries. Dim sum — standard fare in tea houses — can be enjoyed any time of the day. Unlike most dining establishments, servers in a dim sum eatery do not take orders, per se. Instead, they walk among the tables with carts or trays of kitchen-fresh food. Diners simply point to the item they want, which is served on small plates or in baskets. Each item usually has a set price. At the end of the meal, the check is tallied by counting the dishes on the table. Some dim sum restaurants add the price of each dish to a check that remains on the table, clearing dishes as they are emptied.
Industry:Culinary arts
Cantonese for "heart's delight," dim sum includes a variety of small, mouth-watering dishes such as steamed or fried dumplings, shrimp balls, steamed buns and Chinese pastries. Dim sum — standard fare in tea houses — can be enjoyed any time of the day. Unlike most dining establishments, servers in a dim sum eatery do not take orders, per se. Instead, they walk among the tables with carts or trays of kitchen-fresh food. Diners simply point to the item they want, which is served on small plates or in baskets. Each item usually has a set price. At the end of the meal, the check is tallied by counting the dishes on the table. Some dim sum restaurants add the price of each dish to a check that remains on the table, clearing dishes as they are emptied.
Industry:Culinary arts
Cast-iron or steel pots and pans that have been completely coated with thin layers of brightly colored enamel. Enamelware is a good heat conductor, easy to clean and doesn't interact with food to impart off-flavors. Light-colored enameled surfaces do not brown food well; they will also discolor over a long period of use. Overheating enamelware may cause the surface to crack. Care must be taken not to use abrasives to clean enamel as it easily scratches.
Industry:Culinary arts
Chafing dishes found in the ruins of Pompeii prove that this style of cookery is nothing new. Used to warm or cook food, a chafing dish consists of a container (today, usually metal) with a heat source directly beneath it. The heat can be provided by a candle, electricity or solid fuel (such as Sterno). There's often a larger dish that is used as a water basin (like the bottom of a double boiler) into which the dish containing the food is placed. This prevents food from burning.
Industry:Culinary arts
Chaud (French for "hot") and froid (French for "cold") combine in this term to explain food (usually meat, poultry or game) that is first cooked, then chilled before serving. The distinguishing feature of a chaud-froid is that the food is glazed with an aspic, which is allowed to set before serving. Decorative vegetable cutouts are often set into the aspic for a colorful garnish.
Industry:Culinary arts
