- 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 ...
1. The Spanish sofrito is a sauce made by sautéing annatto seeds in rendered pork fat. The seeds are removed before chopped onions, green peppers, garlic, pork and various herbs are cooked in the flavored, now-red oil until the ingredients are tender and the mixture is thick. The sauce is used in recipes as needed. 2. The Italian soffrito is a similar mixture (usually chopped celery, green peppers, onions, garlic and herbs) sautéed in olive oil and used to flavor soups, sauces and meat dishes.
Industry:Culinary arts
1. A wide (about 2 inches), flat noodle, sometimes with ruffled edges. The plural form is lasagne. 2. A dish made by layering boiled lasagna noodles with various cheeses (usually including mozzarella) with the cook's choice of sauce, the most common being tomato, meat or Béchamel. This dish is then baked until bubbly and golden brown. See also pasta.
Industry:Culinary arts
Popular throughout Indonesia, Malaysia and southern India, a sambal is a multipurpose condiment. Its most basic form is sambal oelek, a simple mixture of chiles, brown sugar and salt. Another popular blend is sambal bajak (or badjak), which adds candlenuts, garlic, kaffir lime leaves, onion, trassi, galangal, tamarind concentrate and coconut milk. Sambals have a multitude of variations, however, depending on the ingredients added, which can include coconut, meat, seafood or vegetables. Sambals are usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish. Sambal oelek and bajak, as well as some variations, can be found in Indonesian and some Chinese markets.
Industry:Culinary arts
A paste or sauce made with fermented soybeans or sometimes fermented black beans, chopped dried chiles, garlic and other seasonings. This spicy, salty paste is popular in chinese cuisine (Szechuan and Hunan) as well as in many Korean dishes. In Korea, chile bean paste is known as kochujang or kochu chang.
Industry:Culinary arts
A chilled dessert made by combining applesauce, lemon juice, spices, stiffly beaten egg whites and, sometimes, gelatin.
Industry:Culinary arts
A smooth, reddish-brown dried bean that is very popular in the western United States It's interchangeable with the pinto bean in any dish. Pink beans are used to make refried beans and chili con carne. They're available in dried form year-round in most supermarkets. See also beans.
Industry:Culinary arts
Eggs baked in a small dish with a covering of cream or milk and often topped with buttered bread crumbs. The whites of the finished dish are firm while the yolks are usually still soft.
Industry:Culinary arts
A cookie that begins by rolling a rather firm dough into an even, thick to thin layer. A cookie cutter is then used to cut the rolled-out dough into various shapes before baking. See also cookie.
Industry:Culinary arts
An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is garnished with gremolata and served accompanied by risotto.
Industry:Culinary arts
Hailing from New Zealand, this oval fruit ranges in length from 3 to 5 inches. It has a bright yellow skin studded with stubby "horns," which is why it's also called a horned melon. The kiwano's pulp is a pale yellow-green color and jellylike in texture with a sweet-tart flavor evocative of bananas and cucumbers. Kiwanos can sometimes be found in specialty produce markets.
Industry:Culinary arts
