- Industrie: 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 ...
1. A cow's-milk cheese from Switzerland that's similar to gruyère in both texture (semifirm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available. ) The word raclette comes from racler, French for "to scrape. " It's served as a meal with boiled potatoes, dark bread and cornichons or other pickled vegetables.
Industry:Culinary arts
A French term for meat cooked over hot coals or directly over flames.
Industry:Culinary arts
Any of various spiny-finned freshwater fish found in North America and Europe. In the United States the best known is the yellow perch, found mainly in the East and Midwest. In France, the common or river perch is highly favored. These similar-looking fish have olive-green backs blending to yellow on the sides, dark vertical bands and reddish-orange fins. They have a mild, delicate flavor and firm flesh with a low fat content. Related to the true perch are the pike perch (so called because their bodies resemble the pike), the best known of which are the walleyed pike and the sauger or sand pike. There are several saltwater fish that are incorrectly called perch including the white perch (really a member of the bass family) and the ocean perch (a member of the rockfish family). Perch range in size from 1/2 to 3 pounds. They're available fresh and frozen, whole and filleted. Small perch are usually best broiled or sautéed. Larger ones can be prepared in a variety of ways including poaching, steaming, baking and in soups and stews. See also fish.
Industry:Culinary arts
A classic Béchamel (white) sauce made with milk and sometimes cream. The sauce's thickness depends on the proportion of flour to liquid. Cream sauces are used as a base for many dishes, such as chicken À la king.
Industry:Culinary arts
1. A thin Scottish griddle cake made of oatmeal or flour and cut into triangular wedges. Farls, which are similar to scones, take their name from the word fardel meaning "fourth part" and referring to a fourth part or quarter cut of a round cake. 2. The triangular wedge shape of such a cut cake is also referred to as a "farl. "
Industry:Culinary arts
A fortified wine originally made in and around the town of Jerez in the Andalusia region of southern Spain. It's now also made in the United States and other parts of the world such as Australia and South Africa. As with many wines, sherries range from connoisseur quality to inexpensive mass-produced versions. The Spanish are the acknowledged experts, using the solera system of topping off older wines with the more recently made sherry. Thus there are no vintage sherries and the quality is consistent year after year. Sherries range in color, flavor and sweetness. finos are dry and light, while manzanillas are very dry, delicate finos with a hint of saltiness. Considered a medium sherry, the nutty-flavored amontillados are sweeter, softer and darker in color than finos. They're sometimes labeled milk sherry. The sweet olorosos are fuller flavored and darker than dry or medium sherries. They are usually aged longer and are also more expensive. Olorosos are often labeled cream or golden sherries. Sherries can be drunk as an apéritif or after dinner. Dry sherries are usually drunk chilled, sweet sherries at room temperature.
Industry:Culinary arts
Found in specialty produce markets and many supermarkets, mesclun (also called salad mix and gourmet salad mix) is simply a potpourri of young, small salad greens. The mix varies depending on the source, but among those greens commonly included are arugula, dandelion, frisée, mizuma, oak leaf, mâche, radicchio and sorrel. Choose mesclun with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash and blot dry just before using.
Industry:Culinary arts
A flavorless, naturally effervescent water that takes its name from the town of Nieder Selters in the Weisbaden region of Germany. Human-made "seltzer," also referred to as soda water, was introduced in the latter half of the 18th century when carbon dioxide was injected into water. The original seltzer was the forerunner to soda pops, which came into being in the 1840s when flavors were added to seltzer water. See also soda water.
Industry:Culinary arts
Found in temperate marine waters throughout the world, tuna is a member of the mackerel family. It's probably the most popular fish used for canning today. There are numerous varieties of tuna, the best known being albacore, bluefin, yellowfin and bonito. All tunas have a distinctively rich-flavored flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore weighs in the 10- to 60-pound range, has the lightest flesh (white with a hint of pink) and is the only tuna that can be called "white. " Its mild flavor and prized white flesh make it the most expensive canned tuna. Yellowfin tunas (also called ahi) are usually larger than albacores, reaching up to 300 pounds. Their flesh is pale pink (it must be called "light"), with a flavor slightly stronger than that of the albacore. Among the largest tunas are the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are less strongly flavored, but as they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. The small bonitos rarely exceed 25 pounds. They range from moderate- to high-fat and are the most strongly flavored of the tunas. Many Japanese dishes use dried bonito, called katsuobushi. Skipjack tunas (also known as Arctic bonito, oceanic bonito, watermelon and, in Hawaii, aku) get their name because they seem to "skip" out of the water. They can weigh up to 40 pounds, but are more typi-cally ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin tuna. Depending on the variety, fresh tuna is available seasonally — generally starting in late spring and continuing into early fall. Frozen tuna is available year-round and is sold in both steaks and fillets. It may be cooked by almost any method including bak-ing, broiling, grilling and frying. Canned tuna is precooked and is sold as albacore (or white meat) and light meat. It comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (bits and pieces). Canned tuna is packed in either water or oil — the latter containing far more calories. See also fish.
Industry:Culinary arts
A round, thin, crisp bread that's also known as Armenian cracker bread. It comes in a soft version, as well as in various sizes, ranging from about 6 to 14 inches in diameter. Lahvosh is available in Middle Eastern markets and most supermarkets. It's the bread used to make the popular aram sandwich.
Industry:Culinary arts
