- 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 ...
From the German kirsch ("cherry") and wasser ("water"), this clear brandy is distilled from cherry juice and pits. In cookery, it's most prominently known as a flavorful addition to fondue and cherries jubilee.
Industry:Culinary arts
This sugar occurs naturally in milk and is also called milk sugar. It's the least sweet of all the natural sugars and is used commercially in foods such as baby formulas and candies.
Industry:Culinary arts
A colorless or pale straw-colored liquor made by fermenting and distilling the sweet sap of the agave plant. It originated in Tequila, Mexico, hence the name. Most tequilas imported to the United States range from 80 to 86 proof, although some versions are over 100 proof. Tequila is the base liquor in the popular margarita cocktail.
Industry:Culinary arts
A scissorlike implement designed to cut up poultry. A good pair of poultry shears has slip-proof handles and slightly curved blades, one with a serrated and notched edge for gripping the flesh and cutting bones. Poultry shears make easy work of cutting up a duck, snipping out the backbone of a chicken or cutting up a stewing hen to be used for stock. They also perform additional useful tasks such as trimming artichokes and other vegetables.
Industry:Culinary arts
This extremely nutritious hybrid of wheat (Triticum) and rye (Secale) contains more protein and less gluten than wheat and has a nutty-sweet flavor. It comes in several forms including whole berry, flakes and flour and can be found in health-food stores. Triticale flour is also available in some supermarkets. Whole triticale can be cooked and used in a variety of dishes including cereals, casseroles, pilaf-style dishes, etc. Because triticale flour is low in gluten, bread made from it alone is quite heavy. For that reason, it's usually combined half-and-half with wheat flour.
Industry:Culinary arts
A classic American dish of crabmeat combined with mayonnaise or a sherried white sauce, spooned into blue-crab or scallop shells, sprinkled with Parmesan cheese or bread crumbs and baked until golden brown.
Industry:Culinary arts
This member of the cod family is found in the North Atlantic. The low- to moderate-fat flesh is white, firm and has a delicate, slightly sweet flavor. The pollock can reach about 35 pounds but is normally found in markets between 4 and 10 pounds. It's available fresh, frozen and smoked, either whole or in fillets or steaks. Pollock may be prepared in any way suitable for cod. It's often used to make surimi, which is now commonly available. See also fish.
Industry:Culinary arts
A simple hard candy made by allowing a concentrated sugar syrup to evaporate slowly (sometimes for up to a week), during which time it crystallizes into chunks. The crystals can be formed around strings or small sticks (the latter can be used as stir sticks for sweet drinks). Small rock-candy crystals can be used as a fancy sweetener for tea or coffee. rock and rye liqueur has a large chunk of rock candy in the bottom of the bottle. Rock candy can be made at home or purchased in candy shops.
Industry:Culinary arts
Extraordinarily potent, this cocktail is made with at least two types each of rum and liqueur plus two or three fruit juices such as pineapple, orange and lime. It's usually served in a large goblet over crushed ice, garnished with slices of pineapple and orange and a maraschino cherry. The origin of the name is unknown, but it's been said that one or two of these drinks can make one feel numb . . . rather like a zombie.
Industry:Culinary arts
Additives used to help maintain emulsions or prevent degeneration in foods. Dextrin and gums like gum arabic, gum tragacanth, guar gum and xanthan gum are commonly used stabilizers.
Industry:Culinary arts
