- 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 ...
1. A sauce — usually cold — used to coat or top salads and some cold vegetable, fish and meat dishes. 2. A mixture used to stuff poultry, fish, meat and some vegetables. It can be cooked separately or in the food in which it is stuffed. Dressings (also called stuffings) are usually well seasoned and based on bread crumbs or cubes — though rice, potatoes and other foods are also used.
Industry:Culinary arts
A Dutch specialty that's a gouda-cheese fondue, served with roasted or boiled potatoes and chunks of rye bread.
Industry:Culinary arts
A small brush used for applying glazes to breads, pastries, cookies, etc. either before or after baking. The best all-purpose size has a width of 1 to 1 1/2 inches. Pastry brushes can be made of nylon bristles, sterilized natural bristles or goose feathers. Natural-bristle brushes are considered best because they're softer and hold more liquid. Goose feathers are excellent for egg glazes because they leave a thin, even coating. The harder nylon bristles will last longer but may melt if accidentally touched to a hot surface. Softer bristles are especially desirable for delicate unbaked pastries where harder bristles might leave unwanted marks.
Industry:Culinary arts
The name derives from the Tamil, a people inhabiting southern India and the surrounding area, and means "pepper water. " This soup is based on a rich meat or vegetable broth highly seasoned with curry and other spices. It usually contains bits of chicken (sometimes other meats), and can also include rice, eggs, coconut shreds and even cream.
Industry:Culinary arts
To add a leavening agent to a mixture such as a batter or dough in order to make it rise. See also ammonium bicarbonate; baking powder; baking soda; eggs; yeast.
Industry:Culinary arts
A tall, iced cocktail made with liquor (gin, rum, vodka, whiskey or brandy), lemon juice, sugar and soda water, and garnished with a lemon slice. The drink is served in a 10- to 12-ounce "collins" glass. The most popular of this genre is the Tom Collins, which is made with gin and is said to have been named for its creator.
Industry:Culinary arts
A paste made of anchovies, garlic and, sometimes, olive oil. It's generally used to spread on toast or bread.
Industry:Culinary arts
A pan with shallow sloping sides, a flat bottom and a long handle. It's designed for easy movement, turning and removal of an omelet or other egg mixtures. Omelet pans range from 6 to 10 inches in diameter and can be made of aluminum, plain or enameled cast iron or stainless steel. Many of today's omelet pans have nonstick finishes.
Industry:Culinary arts
The French have three separate words for soup. consommé is a clear, thin broth. Soupe refers to a thick, hearty mélange with chunks of food. Potage falls somewhere between the first two in texture and thickness. A potage is usually pureed and is often thickened slightly with cream or egg yolks. Today, the words soupe and potage are often used interchangeably.
Industry:Culinary arts
