- Industrie: 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 ...
French for "salt. " Sel marin is "sea salt," gros sel is "rock (or coarse) salt. "
Industry:Culinary arts
A spicy dish made with lentils (or other pulses), tomatoes, onions and various seasonings. Dal is often pureed and served with curried dishes. In India, the term "dal" refers to any of almost 60 varieties of dried pulses, including peas, mung beans and lentils.
Industry:Culinary arts
A term used to describe fruit that has a pit to which the flesh does not cling, as in a freestone peach. See also clingstone.
Industry:Culinary arts
Wide noodles (about 5/8 inch) with rippled sides. See also pasta.
Industry:Culinary arts
A staple of northern Italy's Bologna, ragu is a meat sauce that is typically served with pasta. Though different than the French ragout, both are derived from the verb ragoûter, which means "to stimulate the appetite. " Ragu usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings.
Industry:Culinary arts
V. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of sauce-making. It was the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces. " Those are: espagnole (brown stock-based), velouté (light stock-based), Béchamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) and vinaigrette (oil-and-vinegar combinations). See also adobo sauce; albert sauce; alfredo sauce; allemande sauce; aurore sauce; bagna cauda; barbecue sauce; bernaise sauce; bercy sauce; beurre blanc; bigarade sauce; bolognese; bordelaise sauce; bread sauce; brown sauce; chasseur sauce; chili sauce; chimichurri; choron sauce; cocktail sauce; colbert sauce; coulis; cream sauce; crème anglaise; cumberland sauce; demi-glace; diable sauce; diplomat sauce; figaro sauce; garum; genevoise sauce; hard sauce; harissa sauce; hoisin sauce; hummus; kecap manis; ketchup; louis sauce; lyonnaise sauce; maltaise sauce; marchands de vin; marguery sauce; marinara sauce; melba sauce; mole; mornay sauce; mousseline; nam pla; nantua sauce; newburg sauce; normande sauce; nuoc cham; oyster sauce; parisienne sauce; perigueux sauce; pesto; piquante sauce; pistou; plum sauce; ponzu sauce; puttanesca sauce; ragu; ranchero sauce; Rémoulade; romesco; rouille; shrimp sauce; skordalia; sofrito; soubise; soy sauce; supreme sauce; tabasco; tamari; tartar sauce; tentsuyu; tomato sauce; tonnato sauce; verte sauce; worcestershire sauce.
Industry:Culinary arts
A mixture of sugar and spirits (often brandy) that is added to champagne and other sparkling wine immediately prior to final bottling. The percentage of sugar in the syrup determines the degree of sweetness in the final wine.
Industry:Culinary arts
A light breakfast that usually consists of a breadstuff (such as toast, croissants, pastries, etc. ) and coffee, tea or other liquid. The continental breakfast is the antithesis of the hearty english breakfast.
Industry:Culinary arts
The flowers from either summer or winter squash are edible and delicious. Squash blossoms come in varying shades of yellow and orange, with flavors that hint of the squash itself. They can be found from late spring through early fall in specialty produce markets as well as Italian, Latin and Filipino markets. Squash blossoms are naturally soft and somewhat limp, but choose those that look fresh, with closed buds. They're extremely perishable and should be stored in the refrigerator for no more than a day. Squash blossoms may be used as a garnish (whole or slivered) for almost everything from soups to main dishes. They also add color and flavor to salads. The most common method of cooking them is sautéing, often after coating the blossoms with a light batter. Squash blossoms are sometimes stuffed with ingredients such as soft cheese before being baked or batter-dipped and fried. They contain vitamins A and C, as well as iron and calcium. See also flowers, edible.
Industry:Culinary arts
A thermometer designed to read oven temperatures, which are often inaccurately indicated by the oven dial. Erroneous oven temperatures can create all kinds of culinary havoc, from gooey centers in baked goods to burning or drying of a wide range of foods. Oven thermometers can vary in quality and, consequently, price. The spring-style thermometer available in most supermarkets can become unreliable with a small jolt or with continual use. Mercury oven thermometers, available in gourmet supply shops, are more accurate and reliable. See also candy thermometer; freezer/refrigerator thermometer; meat thermometer.
Industry:Culinary arts
