- 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 term used to describe clear distilled brandy; Latin for "water of life. " See also eau de vie.
Industry:Culinary arts
A hardy, vining plant that produces conelike flowers. The dried flowers are used to impart a pleasantly bitter flavor to beers and ales. This same plant produces hop shoots, which are widely available commercially only in Europe and can be cooked like asparagus and served as a vegetable.
Industry:Culinary arts
A French term referring to a small, cylindrical mold, as well as to the dessert baked in it. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. Today there are also savory darioles, usually made with vegetable custards.
Industry:Culinary arts
A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled pan — also called paella — in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.
Industry:Culinary arts
Also called nökkelost, this Danish cheese can be made from whole or skimmed cow's milk. It can have either a natural or waxed rind and its interior is pale yellow and semifirm. Kuminost is flavored with cumin, caraway seed and clove and is popular for snacks and sandwiches, as well as melted in dishes such as casseroles and quiches. See also cheese.
Industry:Culinary arts
A dark (sometimes almost black) green chile with a rich flavor that varies from mild to snappy. The darkest poblanos have the richest flavor. This chile is about 2 1/2 to 3 inches wide and 4 to 5 inches long, tapering from top to bottom in a triangular shape. The very best poblanos are found in central Mexico, though they are now also grown in the U. S. Southwest. Fresh poblanos can be found in Mexican markets and in many supermarkets. Their peak season is summer and early fall. They're also available canned. Ripe poblanos turn a reddish-brown color and are sweeter than the green. In their dried state they're known as ancho or mulato chiles. Poblanos can be used in a variety of dishes, but are perhaps best known as the chile of choice for chiles rellenos.
Industry:Culinary arts
A strain of bacteria that can enter the human system through contaminated water or food such as meat or poultry, and eggs with cracked shells. Other foods can be contaminated by touching salmonella-carrying foods or unwashed surfaces (like cutting boards) that have had contact with them. The presence of salmonella is difficult to detect because it gives no obvious warnings (such as an off smell or taste). The bacteria can cause stomach pain, nausea, vomiting, diarrhea, headache, fever and chills. It can attack in as little time as 6 to 7 hours or take as long as 3 days. It seldom causes death and can be cured with antibiotics.
Industry:Culinary arts
A mixture of vegetables that have been finely diced or shredded, then cooked slowly in butter. The brunoise is then used to flavor soups and sauces.
Industry:Culinary arts
The French word for "pepper. " Poivre blanc is white pepper and poivre gris or poivre noir is black pepper.
Industry:Culinary arts
A delicious Irish peasant dish of milk- and butter-moistened mashed potatoes mixed with finely chopped cooked onions and kale or cabbage.
Industry:Culinary arts
