- 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 kitchen tool that registers temperatures from about -20° to 80°F. This thermometer is important because frozen food that's not maintained at 0°F or below will begin to deteriorate, thereby losing both quality and nutrients. Likewise, fresh food risks potential spoilage if refrigerated at a temperature higher than 40°F. A freezer/refrigerator thermometer should be positioned near the top and front of the freezer and left there for at least 6 hours (without opening the door) before the temperature is checked. If the thermometer's temperature doesn't read 0°F or below, adjust the freezer's temperature regulator and check in another 6 hours. Refrigerator temperature may be checked in the same way. See also candy thermometer; meat thermometer; oven thermometer.
Industry:Culinary arts
A French phrase meaning "fixed price," referring to a complete meal served by a restaurant or hotel for a preset price. Sometimes a menu offers several choices for each course for this set price. See also À la carte; table D'Hôte.
Industry:Culinary arts
A mineral essential in building and maintaining bones and teeth, as well as in providing efficient muscle contraction and blood clotting. Calcium is found in dairy products, leafy green vegetables (such as spinach, turnip greens and broccoli), sardines and canned salmon with bones and rhubarb.
Industry:Culinary arts
Said to have been made initially with a brand of Kentucky bourbon called "Old 1776" in the late 1800s, this drink is made by combining whiskey (usually bourbon or rye), a small amount of water, a dash of bitters and a sugar cube (or the equivalent amount of sugar syrup). It's served over ice in a squat glass — commonly called an old-fashioned glass — and garnished with an orange slice and a maraschino cherry.
Industry:Culinary arts
The tripe found in most markets today is the lining of beef stomach, though that from pork and sheep also fall under the definition. There are two beef stomach chambers and three kinds of tripe, all of which are tough and require long cooking. The best tripe, from the second stomach chamber, is called honeycomb tripe because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber. It's shaped like a pocket with the inside also being honeycombed. The least desirable plain or smooth tripe (with a smooth texture on both sides) comes from the first stomach. Tripe is available fresh (which is actually partially cooked by the packer) in most supermarkets. Choose tripe with a pale off-white color and store for up to a day in the refrigerator. Tripe is also available pickled and canned. The most famous French dish using this variety meat is the Norman dish called tripes à la mode de Caen — tripe braised with carrots, onions and cider. In Spanish-speaking countries, menudo (tripe soup) is a well-known favorite.
Industry:Culinary arts
A generic term applied to beverages that do not contain alcohol. Soft drinks are most often thought of as carbonated, though effervescence is not a requisite.
Industry:Culinary arts
1. A tiny colored-sugar pellet used to decorate cakes, cupcakes, cookies, candy, etc. 2. A confection consisting of a small chocolate disc covered with these colored candy pellets. 3. A French term meaning "without equal," most often used in reference to small pickled capers from the region of Provence in France.
Industry:Culinary arts
Termine generico riferito a bevande che non contengono alcol. La bevande analcoliche sono spesso considerate gassate anche se l'effervescenza non è una caratteristica essenziale.
Industry:Culinary arts
An Italian olive spread, which is generally a simple combination of pureed Italian black olives, olive oil and black pepper.
Industry:Culinary arts
This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It's made of fermented vegetables — such as cabbage or turnips — that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. It's dug up and used as needed. Commercial kimchi can be purchased in Korean markets. It will keep indefinitely in the refrigerator.
Industry:Culinary arts
