- 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 ...
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. A dish on a menu described as alla puttanesca signals that it's served with this sauce. The name puttanesca is a derivation of puttana, which in Italian means "whore. " According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure. "
Industry:Culinary arts
A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.
Industry:Culinary arts
A cooked puree (ranging in texture from smooth to chunky) of apples, sugar and, sometimes, spices.
Industry:Culinary arts
A double-pan arrangement whereby two pots are formed to fit together, with one sitting partway inside the other. A single lid fits both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Double boilers are used to warm or cook heat-sensitive food such as custards, delicate sauces and chocolate.
Industry:Culinary arts
Thought to have originated with the Mongols, this acrid, slightly alcoholic beverage is made from fermented mare's or camel's milk. Like kefir, today's kumiss is more likely produced from cow's milk. It's often used as a digestive aid.
Industry:Culinary arts
1. Said to have made its first appearance at the St. Louis Louisiana Purchase Exposition in 1904, the hamburger is one of America's favorite foods. It consists of a cooked patty of ground beef sandwiched between two bread halves, usually in the form of a hamburger bun. The meat can be mixed with various flavorings including finely chopped onions and herbs, and is sometimes topped with a slice of cheese, in which case it becomes a cheeseburger. It's also commonly referred to as a burger and hamburger steak. The name "hamburger" comes from the seaport town of Hamburg, Germany, where it is thought that 19th-century sailors brought back the idea of raw shredded beef (known today as beef tartare) after trading with the Baltic provinces of Russia. Some anonymous German chef decided to cook the beef . . . and the rest is history. 2. Ground, shred-ded or finely chopped beef. See also ground beef.
Industry:Culinary arts
A large group of fishes belonging to the same family as salmon and whitefish. Though most trout are freshwater fish, some live in marine waters. When the first European settlers arrived in North America, trout were very abundant. By the late 1860s, however, a number of factors including overfishing and pollution caused the trout population to diminish drastically. By the end of the 19th century trout hatcheries — along with other prevention and regenerative measures taken to forestall the extinction of this delicious fish — were in existence. Today trout are plentiful and vary widely in appearance and size. In general, their flesh is firm-textured with medium to high fat content. Probably the best known of the freshwater species is the rainbow trout, which, though native to California, has been transplanted to many different countries and is now one of the most popular varieties in the world. Rainbow trout can grow to up to 50 pounds, but most commercially raised fish average around 8 ounces. Brook or speckled trout are small (6 to 8 inches long) but considered by many as the best eating. Other popular species include steelhead or salmon trout (a large — up to 35 pounds — subspecies of the rainbow trout), cutthroat trout and brown trout. Saltwater trout or sea trout species, which are generally available only on the East Coast, include gray trout, silver trout, spotted trout and white trout. Trout are available whole — fresh and frozen — and in fillets. They're most often fried but can also be poached, baked, steamed, grilled and broiled. Whole trout is often stuffed before being cooked. In addition to fresh and frozen, trout can also be found canned, smoked and kippered. See also fish.
Industry:Culinary arts
This frozen molded Italian dessert consists of two layers of ice cream (such as chocolate and vanilla) between which is sandwiched a layer of sweetened whipped cream that has been flavored with rum and mixed with toasted nuts and candied fruit. Sometimes the ice cream is lightened with whipped cream or beaten egg whites before being spooned into the mold. Spumoni is cut into slices and sometimes served with a sweet sauce that complements the ice cream flavors.
Industry:Culinary arts
Semitransparent paper with a thin coating of wax on both sides. Because of its moistureproof and nonstick characteristics, wax paper used to play a major role in the kitchen for duties such as covering food and lining baking pans. In recent years, however, wax paper has been replaced in many of its roles by aluminum foil or plastic wrap.
Industry:Culinary arts
A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices. Chopped fruit or nuts also can be added. Bread and butter pudding is made by buttering the bread slices before adding the liquid mixture. Both may be served hot or cold with cream or a dessert sauce.
Industry:Culinary arts
