- Industri: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 ...
French for "green sauce," sauce verte is simply green-colored mayonnaise. To obtain the color, a green ingredient (such as parsley, spinach or watercress) is blanched, pureed, then placed in the middle of a kitchen towel and squeezed tightly. The extracted juice is mixed with mayonnaise, resulting in a green-colored mixture that simply tastes like mayonnaise. Sauce verte is typically served with cold fish dishes.
Industry:Culinary arts
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.
Industry:Culinary arts
Any domesticated bird used as food. Centuries ago the Chinese began raising a variety of birds that were gradually brought to the West via Asia, Greece and Rome. Today there are many domesticated varieties of poultry including chicken, turkey, duck, goose, Rock Cornish hen (see chicken), guinea fowl and pheasant. All poultry ranks high nutritionally. It's classified as a complete protein, is a good source of calcium, phosphorus and iron and contains riboflavin, thiamine and niacin. See chicken for information regarding purchasing, storing and preparing poultry.
Industry:Culinary arts
1. The French word for "hazelnut. " 2. A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or loin. See also beurre noisette; pommes noisette.
Industry:Culinary arts
Though it's most commonly a rich biscuit, shortcake can also refer simply to cake. The classic American shortcake is a large, sweet biscuit that is split in half, then filled and topped with sliced or chopped fruit (traditionally strawberries) and softly whipped cream. Shortcake is most often thought of as a dessert but savory versions can be made by filling and topping the biscuit with creamed chicken or other food.
Industry:Culinary arts
Short, thick links of precooked beef and/or pork sausage that is well flavored with garlic. Knackwurst is usually boiled or grilled before serving, often with sauerkraut. The name comes from the German knack ("crack") and wurst ("sausage"). It was so named from the crackling sound the sausage makes when bitten into. See also sausage.
Industry:Culinary arts
Meat, usually pork but also rabbit, goose, poultry, fish, etc. , that is slowly cooked in seasoned fat and then pounded or pulverized (along with some of the fat) into a paste. This mixture is then packed in small pots, ramekins or other containers and covered with a thin layer of fat. Rillettes can be stored for several weeks in the refrigerator providing the fatty seal is not broken. This mixture, resembling a smooth pâté, is served cold, usually as an appetizer spread on toast or bread.
Industry:Culinary arts
To soak dried fruit (such as raisins) in liquid until the fruit softens and swells slightly from absorbing some of the liquid.
Industry:Culinary arts
Used throughout India (and found in Indian restaurants throughout the world), the traditional rounded-top tandoor oven is made of brick and clay. It's used to bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread naan is slapped directly onto the oven's clay walls and left to bake until puffy and lightly browned. Meats cooked in the tall, rather cylindrical tandoor are usually skewered and thrust into the oven's heat, which is so intense (usually over 500°F) that it cooks a chicken half in less than 5 minutes. Chicken and other meats cooked with this method are identified as tandoori chicken, etc.
Industry:Culinary arts
