- Industri: Printing & publishing
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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 ...
Thought to have been growing since Paleolithic times and cultivated for at least 6,000 years, wheat is the world's largest cereal-grass crop. Its status as a staple is second only to rice. One reason for its popularity is that — unlike other cereals — wheat contains a relatively high amount of gluten, the protein that provides the elasticity necessary for excellent breadmaking. Though there are over 30,000 varieties of wheat, the three major types are hard wheat, soft wheat and durum wheat. Hard wheat is high in protein (10 to 14 percent) and yields a flour rich in gluten, making it particularly suitable for yeast breads. The low-protein (6 to 10 percent) soft wheat yields a flour lower in gluten and therefore better suited for tender baked goods such as biscuits and cakes. Durum wheat, although high in gluten, is not good for baking. Instead, it's most often ground into semolina, the basis for excellent pasta. In the United States, wheat is also classified according to the time of year it is sown — namely, spring wheat and winter wheat (which is actually sown in the fall). The unprocessed wheat kernel, commonly known as a wheat berry, is made up of three major portions — bran, germ and endosperm. Wheat bran, the rough outer covering, has very little nutritional value but plenty of fiber. During milling, the bran is removed from the kernel. It's sold separately and used to add flavor and fiber to baked goods. Wheat germ, essentially the embryo of the berry, is a concentrated source of vitamins, minerals and protein. It has a nutty flavor and is very oily, which causes it to turn rancid quickly. Wheat germ is sold in both toasted and natural forms and is used to add nutrition to a variety of foods. Wheat germ oil, an extraction of the germ, is strongly flavored and expensive. The wheat endosperm, which makes up the majority of the kernel, is full of starch, protein, niacin and iron. It's the primary source of many wheat flours. In addition to flour, wheat is available in several other forms including wheat berries, cracked wheat and bulghur wheat. Wheat berries are whole, unprocessed kernels, whereas cracked wheat is the whole berry broken into coarse, medium and fine fragments. Both are sold in health-food stores and may be cooked as cereal, or in pilafs, breads or other dishes. See also kamut.
Industry:Culinary arts
French for a very young, small chicken, sometimes also called petit poussin.
Industry:Culinary arts
A Japanese dish of deep-fried tofu served with daikon, katsuobushi (dried bonito tuna flakes), ginger and a dipping sauce made of soy sauce and mirin.
Industry:Culinary arts
Japanese "new rice" that's harvested in the early fall. It's sweeter and more tender than regular rice and therefore requires less water and a shorter cooking time. This highly regarded rice is also spelled shinmei.
Industry:Culinary arts
A long, thin wire with wooden handles at each end, used to cut large rounds or wedges of cheese.
Industry:Culinary arts
A hot drink made with rum, a sweetener such as sugar or honey and boiling water. Grog is served in a ceramic or glass mug and often garnished with a slice of lemon and a few whole cloves. It has long been considered a curative for colds but is generally consumed simply for its pleasure- and warmth-giving properties.
Industry:Culinary arts
Also called dragon's eye, this native Southeast Asian fruit is small (about 1 inch in diameter) and round and has a thin brown shell. Inside is a translucent white, juicy-soft pulp that surrounds a large black seed. The perfumy flavor is delicate and sweet. Fresh longans can occasionally be found in Asian markets during July and August. They may be refrigerated in a plastic bag for up to 3 weeks. The easy-to-peel shell must be removed before eating. Dried and canned longans are available year-round. Longans are eaten as a snack and used in some Asian soups, sweet-and-sour dishes and desserts.
Industry:Culinary arts
A mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 350°F on a candy thermometer). Water can be added to thin the mixture. Caramel is used to flavor soups, stocks and sauces — sweet and savory. It's also used in desserts. When it cools and hardens, caramel cracks easily and is the base for nut brittles. Crushed caramel is used as a topping for ice cream and other desserts. A soft caramel is a candy made with caramelized sugar, butter and milk.
Industry:Culinary arts
Popular in parts of Europe and a staple throughout much of the Middle East and India, this tiny, lens-shaped pulse has long been used as a meat substitute. There are three main varieties of lentils. The French or European lentil, sold with the seed coat on, has a grayish-brown exterior and a creamy yellow interior. The reddish orange Egyptian or red lentil is smaller, rounder and sans seed coat. There's also a yellow lentil. None of these varieties are used fresh but are dried as soon as they're ripe. The regular brown lentils are commonly found in supermarkets whereas the red and yellow lentils, though available in some supermarkets, must usually be purchased in Middle Eastern or East Indian markets. Lentils should be stored airtight at room temperature and will keep up to a year. They can be used as a side dish (pureed, whole and combined with vegetables), in salads, soups and stews. One of the most notable showcases for the lentil is the spicy East Indian dal. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.
Industry:Culinary arts
A crystalline, water-soluble sugar obtained from sugarcane, sugar beets and sorghum. Sucrose also forms the greater part of maple sugar. It's sweeter than glucose but not as sweet as fructose. See also sugar.
Industry:Culinary arts
