- Industri: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 ...
Skirt steak that has been marinated in a mixture of oil, lime juice, red pepper and garlic for at least 24 hours before being grilled. The cooked meat is cut into strips that are then usually wrapped (burrito-style) in warm tortillas, accompanied by a variety of garnishes including grilled onions and sweet peppers, guacamole, refried beans and salsa.
Industry:Culinary arts
Sliced beets cooked in a thickened sweet-and-sour sauce composed of vinegar, sugar, water, butter, cornstarch and seasonings. Harvard beets are served hot as a side dish.
Industry:Culinary arts
Slices of cold meats like bologna, ham, liverwurst, roast beef, salami, turkey and often various cheeses.
Industry:Culinary arts
Slightly larger than the average pea, these round, irregular-shaped, buff-colored legumes have a firm texture and mild, nutlike flavor. Chickpeas (also called garbanzo beans and ceci) are used extensively in the Mediterranean, India and the Middle East for dishes such as couscous and hummus. They've also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are fast becoming popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They're most commonly used in salads, soups and stews. See also beans.
Industry:Culinary arts
Slightly larger than the average pea, these round, irregular-shaped, buff-colored legumes have a firm texture and mild, nutlike flavor. Chickpeas (also called garbanzo beans and ceci) are used extensively in the Mediterranean, India and the Middle East for dishes such as couscous and hummus. They've also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are fast becoming popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They're most commonly used in salads, soups and stews. See also beans.
Industry:Culinary arts
Small savory appetizers served before the meal, customarily with apéritifs or cocktails. They are usually one- or two-bite size and can be cold or hot. Hors d'oeuvre may be in the form of a fancy canapé or as simple as a selection of cruditéS. The word "hors d'oeuvre" is properly used for both the singular and plural forms. The reason is that the term translates literally as (dishes) "outside the work (meal)" and no matter how many dishes there are, there is only one "work. " In today's modern parlance, however, the plural is often spoken and written as hors d'oeuvres.
Industry:Culinary arts
Small, decorative pieces of bread (toasted or untoasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used as a base. Canapés may be simple or elaborate, hot or cold. They're usually served as an appetizer with cocktails. The word "canapé" is French for "couch. " See also hors D'oeuvre.
Industry:Culinary arts
Small, stuffed squares of pasta, similar to ravioli. The stuffing is usually ground meat, but can also be made from cheese or vegetables. The name is taken from the plural of the Italian word cappelletto, which means "little hat. "
Industry:Culinary arts
