- 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 ...
Also known as Alaska cod, black cod and butterfish, the sablefish is actually neither a cod nor a butterfish. It ranges in size from 1 to 10 pounds and is found in deep waters off the Pacific Northwest coast. The white flesh of the sablefish is soft-textured and mild-flavored. Its high fat content makes it an excellent fish for smoking and it's commonly marketed as smoked black cod. Sablefish is available year-round whole, as well as in fillets and steaks. It can be prepared in a variety of ways including baking, broiling or frying. See also fish.
Industry:Culinary arts
Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as appetizers, luncheon entrées or desserts.
Industry:Culinary arts
Small pasta stuffed with various fillings, folded over and shaped into a ring or hat shape. Tortelloni are a larger version.
Industry:Culinary arts
A French term referring to sweet or savory dishes that are prepared or served with whipped cream. Crème chantilly is lightly sweetened whipped cream — sometimes flavored with vanilla or liqueur — used as a dessert topping.
Industry:Culinary arts
N: Usually an inexpensive, less tender cut of beef that is first browned, then braised very slowly in a covered pot with a little liquid. The result is a flavorful, tender piece of meat. chuck or round cuts are the most popular for this dish. The dish is called Yankee pot roast when vegetables are added to the pot partway through the cooking process. pot roast v. To cook meat by browning, then braising in a covered pot either on top of the stove or in the oven.
Industry:Culinary arts
A thick mixture of fruit, sugar (and sometimes pectin) that is cooked until the pieces of fruit are very soft and almost formless. It is used as a bread spread, a filling for pastries and cookies and an ingredient for various desserts. See also jelly; preserves.
Industry:Culinary arts
1. Intensely sweet, tiny wild strawberries from France. 2. A colorless, strawberry-flavored eau de vie.
Industry:Culinary arts
1. Sweet- or savory-filled pastry (often shaped like a turnover) that is fried or baked and served as an appetizer, side dish or dessert (depending on the size and filling). 2. Small, partially cooked potato balls that are browned in butter until crisp.
Industry:Culinary arts
1. Fragoline selvatiche francesi molto dolci. 2. Acquavite incolore al gusto di fragola.
Industry:Culinary arts
1. Pasta dal ripieno dolce oppure salato (spesso in forma di sfoglia ripiena) che viene fritta oppure cotta al forno e servita come antipasto, contorno oppure dessert (dipende dalla grandezza e dal ripieno). 2. Palline di patata parzialmente cotte che vengono rosolate al burro fino a diventare croccanti.
Industry:Culinary arts
