- Industrie: 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 ...
A wide pan with straight or slightly curved sides that are generally a little higher than those of a frying pan. It has a long handle on one side; heavy sauté pans usually have a loop handle on the other side so the pan can be easily lifted. Sauté pans are most often made of stainless steel, enameled cast iron, aluminum, anodized aluminum or copper. As the name suggests, a sauté pan efficiently browns and cooks meats and a variety of other foods.
Industry:Culinary arts
A wine term (a compound of the words "merit" and "heritage") instituted in 1989 as a certification mark registered with the U. S. Department of Trademarks and Patents. It was coined by a group of vintners who sought to establish standards of identification for a category of American blended wines made with traditional bordeaux grape varieties. The Meritage Association was formed to help identify quality American wine blends that, because they're not made with at least 75 percent of a single variety, can't use the variety name on the label. This forced many producers of excellent wines to either use generic names (like claret or Red Table Wine) or proprietary names (like the Joseph Phelps Vineyards Insignia) — practices that caused great confusion in the marketplace. To be designated as Meritage, a wine must meet the following standards: 1. It must be a blend of two or more Bordeaux grape varieties — for red wines these are Cabernet Franc, cabernet sauvignon, Carmenere, Gros Verdot, Malbec, merlot, Petite Verdot and St. Macaire, and for whites they're sauvignon blanc, muscadet and Sémillon (no more than 90 percent of any single variety may go into a Meritage wine); 2. It must be the winery's best wine of its type; 3. It must be produced and bottled by a U. S. winery from grapes that carry a U. S. appellation; and 4. Its production is limited to a maximum 25,000 cases per vintage. Wineries that are approved for the Meritage designation may use it in various ways on the label. They may simply use the word Meritage alone, or Meritage in conjunction with their own proprietary name (as with Cardinale from Kendall-Jackson Vineyards) or use only their proprietary name. At this writing the Meritage Association is petitioning the Bureau of Alcohol, Tobacco and Firearms (batf) for approval of Meritage as a class and type of wine.
Industry:Culinary arts
A yeast roll that became famous during the late 19th century at the Parker House, a Boston hotel. It gets its special shape when an off-center crease is made in a round piece of dough before it's folded in half. The result after baking is a light, puffy bun.
Industry:Culinary arts
A yellow cheddar produced in and around the area of Tillamook, Oregon. It is made from raw milk and ranges from mild to sharp in flavor. Aged Tillamook cheese is highly prized but seldom seen anywhere but the West Coast. See also cheese.
Industry:Culinary arts
A yellowish, licorice-flavored liqueur similar to absinthe. Pernod is very popular in France and is usually mixed with water, which turns it whitish and cloudy.
Industry:Culinary arts
Actually American in origin, this salad dressing includes mayonnaise, pimiento, chili sauce (or ketchup), chives and various herbs. Some think that the "Russian" title comes from the fact that earlier versions of this dressing contained caviar, for which Russia has long been famous.
Industry:Culinary arts
Almost identical to french bread, with the exception of its shape, which is shorter and plumper than the French baguette. The top of Italian bread is sometimes sprinkled with sesame seed.
Industry:Culinary arts
Also called chicken paprikash, this Hungarian dish consists of chicken and onions browned in bacon drippings, then braised with chicken stock, paprika and other seasonings. A sauce is made from the braising liquid mixed with sour cream. Although chicken is traditionally used, versions of this dish are also made with meat and fish.
Industry:Culinary arts
Also called Schmierwurst because it's soft enough to smear or spread, this German pork sausage is bright red, fatty and seasoned with coriander and white pepper. Though it's uncooked, mettwurst is cured, smoked and ready to eat. It's usually spread on bread or crackers. See also sausage.
Industry:Culinary arts
Also called the Japanese oyster, this species has an elongated fragile shell that can reach up to a foot across. It's found along the Pacific seaboard. Because of its size, the Pacific oyster is generally cut up and used in soups, stews and other cooked dishes. See also oyster.
Industry:Culinary arts
