- 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 ...
The main difference between noodles and macaroni or spaghetti is that, in addition to flour and water, noodles contain eggs or egg yolks. Noodles can be cut into flat, thick or thin strips of various lengths. They may also be cut into squares. A wide variety of noodles is available in markets, including those enriched with vitamins and minerals, and colored noodles (red tinted with tomato paste or beet juice and green with spinach). Noodles are sold fresh (these should be refrigerated for no more than 3 days) and dried (best stored in a cool, dry place for no more than 6 months). See also asian noodles; pasta.
Industry:Culinary arts
Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin that's bright yellow-green, bumpy and wrinkled. The glossy, dark green kaffir lime leaves, which are used in cooking, have a unique double shape and look like two leaves that are joined end to end. Dried kaffir lime rind and leaves, which have a mysterious flora-citrus aroma, can be found in Asian markets. Fresh leaves, which have a more intense, fragrant aroma, are sometimes also available.
Industry:Culinary arts
1. Any of various electric kitchen machines used to beat, mix or whip foods. There are two basic kinds — stationary (or stand) and portable (or hand-held). Stationary mixers have more powerful motors and therefore can handle heavier mixing jobs. They also take up more counter space. In addition to the standard beaters, stationary mixers are usually equipped with an assortment of attachments that can include dough hooks, wire whisks and flat, paddle-style beaters. Many have attachments such as citrus juicers, ice crushers, pasta makers, sausage stuffers and meat grinders. Portable mixers, as the name implies, can be used anywhere. Their small size is due in part to a small motor, which also limits these machines to smaller tasks. But size also makes the portable mixer easy to store. See also rotary beater. 2. Beverages such as soda water, cola or fruit juice that are combined with liquor to make a cocktail.
Industry:Culinary arts
A thick Japanese noodle similiar to spaghetti. It can be round or squared and can be made from wheat or corn flour. Udon is available in Asian markets in both fresh and dried forms.
Industry:Culinary arts
N. 1. A gelatin-based dessert that's airy and light because of the addition of either whipped cream or stiffly beaten egg whites. Such desserts are usually made with fruit puree but can also be flavored with other ingredients such as chocolate or coffee. 2. Another name for a whisk. whip v. To beat ingredients, such as egg whites, cream, etc. , thereby incorporating air into them and increasing their volume until they are light and fluffy.
Industry:Culinary arts
V. Culinarily, "stud" means to insert flavor-enhancing or decorative edible items (such as whole cloves, slivered almonds or garlic slivers) partway into the surface of a food so that they protrude slightly. For example, hams are often studded with cloves.
Industry:Culinary arts
In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.
Industry:Culinary arts
A well-known baked Greek casserole dish consisting of pasta (spaghetti or macaroni), ground beef or lamb, grated cheese, tomatoes, seasonings (including cinnamon) and a white (Béchamel) sauce.
Industry:Culinary arts
Since 1979, metric standards have been in use in the United States and the standard wine bottle size was set at 750 milliliters (ml) or approximately 25. 4 ounces, which is almost exactly equivalent to an American fifth (4/5 of a quart or 25. 6 ounces). In answer to the stricter driving/alcohol limits in many U. S. states, the wine industry recently introduced a new 500-ml bottle size, which is 2/3 of a standard bottle. In France's beaujolais area a 500-ml bottle (which they call a pot) has long been used. In the United States, other legal bottle sizes include 50 ml, 100 ml, 187 ml, 375 ml, 1 liter, 1. 5 liter and 3 liter. Wine may also be bottled in sizes larger than 3 liters if the capacity is in even liter sizes — 4 liters, 5 liters, 6 liters, etc. Other bottle terminology, although not legally defined in the United States, is still sometimes used in wine circles. These terms, which include French bottle descriptions and approximate bottle sizes, are: split — equivalent to 187 ml or 1/;4 of a standard wine bottle; half bottle — 375 ml; magnum — 1. 5 liters/2 standard bottles; double magnum — 3 liters/4 standard bottles (in bordeaux); Jeroboam — 3 liters/4 standard bottles (in champagne) or 4. 5 liters/6 standard bottles (in Bordeaux); Rehoboam — 4. 5 liters/6 standard bottles (in Champagne); Methuselah — 6 liters/8 standard bottles (in Champagne); Imperial — 6 liters/8 standard bottles (in Bordeaux); Salmanazar — 9 liters/12 standard bottles; Balthazar — 12 liters/16 standard bottles; and Nebuchadnezzar — 15 liters/20 standard bottles.
Industry:Culinary arts
