- 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 ...
This tropical beauty received its appellation from the English because of its resemblance to the pine cone. Most other Europeans call it ananas derived from the Paraguayan nana meaning "excellent (or exquisite) fruit. " The pineapple is native to Central and South America, where symbolic representations of its form were found in pre-Incan ruins. Hawaii, now this fruit's leading producer, didn't see its first pineapple until the late 1700s. For centuries the pineapple (in the form of carved wood, stone sculptures and the like) has been used to symbolize hospitality. The two major varieties found commercially in the United States are the Cayenne (from Hawaii) and the Red Spanish (mainly from Florida and Puerto Rico). The Cayenne pineapple, the longer and more cylindrical of the two, has a golden-yellow skin and long, swordlike leaves sprouting from a single tuft. The Red Spanish pineapple is squatter in shape, has a reddish golden-brown skin and leaves that radiate from several tufts. Mexico grows a third variety called the Sugar Loaf, a large, exquisitely flavored specimen whose skin is still green when ripe. Because it doesn't ship well, the Sugar Loaf is rarely imported into the United States. Pineapples can weigh up to 20 pounds, though the average size marketed ranges between 2 and 5 pounds. All varieties have bumpy diamond-patterned skins. Though there are slight flavor variations depending on the variety, all ripe pineapple is exceedingly juicy and has a tangy sweet-tart flavor. Fresh pineapple is available year-round with a peak season from March to July. This is one fruit that must be picked ripe because the starch will not convert to sugar once it's off the plant. Choose pineapples that are slightly soft to the touch with a full, strong color (depending on the variety) and no sign of greening. The leaves should be crisp and green with no yellow or brown tips. Overripe pineapples show their advanced state with soft or dark areas on the skin. Refrigerate fresh pineapple tightly wrapped for up to 3 days. If it's slightly underripe, keeping it at room temperature for several days will reduce its acidity (though it won't increase its sweetness). Pineapple is available canned (in its own juice or in sugar syrup), crushed or in chunks, slices or tidbits. It can also be found frozen and candied. Pineapple can be used in a variety of dishes including fresh fruit desserts and salads, and as a garnish for vegetables and meats. It's also delicious cooked — either simply sautéed or broiled, or in a dish like the famous pineapple upside-down cake. Fresh and frozen pineapple cannot be used in gelatin mixtures because of a natural enzyme that prevents them from setting (canned pineapple doesn't cause a problem). Pineapples are a fair source of vitamins A and C.
Industry:Culinary arts
A true bass, this Atlantic coast fish can be found from Cape Cod to Florida, though it's more abundant from New York to North Carolina. A best-selling fish, it can vary in color from brown to dark gray. It has a firm, moderately fat flesh that has a delicate flavor, due largely to its diet of crabs and shrimp. Black sea bass is sold whole, and in steaks and fillets. It's suitable for almost any method of preparation. See also sea bass; striped bass; fish.
Industry:Culinary arts
There are hundreds of varieties of lettuce grown throughout the world and, because they peak at different times of year, there's always a plenitude of this universal salad favorite. Of the lettuce used in this country, there are four general classifications — butterhead, crisphead, leaf and romaine, most of which comprise many varieties. When shopping for any kind of lettuce a general rule of thumb is to choose those that are crisp and free of blemishes. As with all greens, lettuce should be washed and either drained completely or blotted with a paper towel to remove any excess moisture. A salad spinner, which uses centrifugal force to remove water from leafy greens, is a real timesaver for this process. Never allow lettuce to soak, as the water tends to soften some leaves. Refrigerate washed-and-dried greens airtight in a plastic bag for 3 to 5 days, depending on the variety. All lettuce is low calorie and most of it is rich in calcium, iron and vitamins A and C. Keep in mind that the darker green leaves contain the most nutrients. For information on specific varieties of lettuce, see individual listings.
Industry:Culinary arts
The salts of sulfurous acid, which may be used in food processing for any of various reasons, including the deterrence of insects and diseases, inhibiting bacterial growth and preventing spoilage or oxidation. Sulfites, which may be added as a preservative to packaged and processed foods, can cause severe allergic reactions (such as hives, shortness of breath and even anaphylactic shock) in certain individuals. For that reason, in 1986 the Food and Drug Administration prohibited their use on "fresh fruits and vegetables intended to be sold or served raw to consumers. " In the United States, the words "Contains Sulfites" (or similar verbiage) are mandatory on labels of foods that include sulfites.
Industry:Culinary arts
Originally from England, this dessert consists of sponge cake or ladyfingers doused with spirits (usually sherry), covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruit, nuts or grated chocolate. Trifle is refrigerated for several hours before serving.
Industry:Culinary arts
A gratin is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner. Special round or oval gratin pans and dishes are ovenproof and shallow, which increases a dish's surface area, thereby insuring a larger crispy portion for each serving.
Industry:Culinary arts
This comically named British dish consists of a yorkshire pudding batter to which small cooked link sausages are added. The dish is baked until the batter puffs up around the sausages (making them the "toads in the hole") and becomes golden brown. It's most often served for lunch or dinner.
Industry:Culinary arts
Said to date back at least 6,000 years, popcorn is a special variety of dried corn that pops open and puffs up when heated. This transformation occurs because of a high amount of natural moisture trapped inside the hull. Heating the corn creates immense pressure, which bursts open the hull, turning the kernel inside-out. Popcorn comes in many styles, from white to yellow to red to blue, from plain to flavored, and from oil-popped to air-popped. There's also special popcorn formulated for use in the microwave oven, as well as ears of popcorn, the kernels of which pop right on the cob. For regular (sans oil) packaged popcorn, 1 tablespoon of oil plus 1/2 cup corn kernels yields about 4 cups of popped corn. Unpopped popcorn can be stored at room temperature for about a year, but retains its natural moisture (which means it will produce larger popped kernels) better if stored airtight in the refrigerator or freezer. Popcorn packaged with oil in its own "pan" should be stored no longer than about 3 months at room temperature. One cup of plain popcorn equals about 30 calories; 1 cup buttered popcorn equals 90 to 120 calories, depending on the amount of butter.
Industry:Culinary arts
A tiny "hourglass" that holds just enough sand to run from top to bottom in 3 minutes, the time it takes to soft-boil an egg.
Industry:Culinary arts
Strictly speaking, there are two main varieties of this game bird — the gray partridge and the red-legged partridge — neither of which is a North American native. In various regions of the United States, the name "partridge" is erroneously applied to other birds including the ruffed grouse, quail and bobwhite. All of these birds are plump and have white, tender, slightly gamey flesh. Frozen partridges are available at some specialty meat and poultry markets. They usually weigh 12 to 14 ounces. Partridges can be cooked in a variety of ways including roasting, broiling and braising. The meat also makes a tasty addition to soups and stews.
Industry:Culinary arts
