- 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. To pour a liquid or dry ingredient through a sieve, strainer or cheesecloth to remove undesirable particles. 2. To press soft food through the holes of a sieve, which results in a pureed texture. Food for infants or those on special diets is sometimes processed this way.
Industry:Culinary arts
A small fried pastry made by dipping a rosette iron first into a thin, sweet batter, then into hot deep fat. When the mixture turns crisp and golden brown, the rosette is removed from the iron and drained on paper towels. While warm, these pastries are usually sprinkled with cinnamon-sugar. A nonsweetened batter may be used to make savory rosettes, which can be sprinkled with salt and served as an appetizer. A rosette iron has a long metal rod with a heatproof handle at one end and various decorative shapes (such as a butterfly, heart, star or flower) that can be attached to the other end.
Industry:Culinary arts
A broad category of sugars, starches, fibers and starchy vegetables that the body eventually converts to glucose, the body's primary source of energy. There are two classes of carbohydrates — simple and complex. Simple carbohydrates are the sugars, which include glucose and fructose from fruits and vegetables, sucrose from beet or cane sugar and lactose from milk. Simple carbohydrates are absorbed by the body very quickly. Complex carbohydrates include starches and fiber and are most commonly found in whole grains and legumes. Complex carbohydrates, which are generally large chains of glucose molecules, take longer to digest and provide more nutrients than simple carbohydrates.
Industry:Culinary arts
To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid. See also marinate.
Industry:Culinary arts
Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes beer and champagne effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. To multiply and grow, all yeast needs is the right environment, which includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature (70° to 85°F is best). Wild yeast spores are constantly floating in the air and landing on uncovered foods and liquids. No one's sure when these wild spores first interacted with foods but it's known that the Egyptians used yeast as a leavening agent more than 5,000 years ago. Wine and other fermented beverages were made for millennia before that. Today, scientists have been able to isolate and identify the various yeasts that are best for winemaking, beermaking and baking. The two types commercially available are baker's yeast and brewer's yeast. Baker's yeast, as the name implies, is used as a leavener. It's catagorized into three basic types — active dry yeast, compressed fresh yeast and yeast starters. Active dry yeast is in the form of tiny, dehydrated granules. The yeast cells are alive but dormant because of the lack of moisture. When mixed with a warm liquid (105° to 115°F), the cells once again become active. Active dry yeast is available in two forms, regular and quick-rising, of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes. Regular active dry yeast may also be purchased in 4-ounce jars or in bulk in some health-food stores. It should be stored in a cool, dry place, but can also be refrigerated or frozen. It should always be at room temperature before being dissolved in liquid. Properly stored, it's reliable when used by the expiration date, which should be stamped on the envelope or jar label. One package of dry yeast is equal to 1 scant tablespoon dry yeast or 1 cake of compressed fresh yeast. Compressed fresh yeast, which comes in tiny (0. 06-ounce), square cakes, is moist and extremely perishable. It must be refrigerated and used within a week or two, or by the date indicated on the package. It can be frozen, but should be defrosted at room temperature and used immediately. One cake of fresh yeast can be substituted for one envelope of dry yeast. The use of compressed fresh yeast has been primarily replaced by the more convenient active dry yeast. All baker's yeast should be given a test called proofing to make sure it's still alive. To proof yeast, dissolve it in warm water and add a pinch of sugar. Set the mixture aside in a warm place for 5 to 10 minutes. If it begins to swell and foam, the yeast is alive, active and capable of leavening bread. Brewer's yeasts are special non-leavening yeasts used in beermaking. Because it's a rich source of B vitamins, brewer's yeast is also used as a food supplement. It's available in health-food stores. Brewer's yeasts are also marketed in specialty beermaking equipment shops, with different strains used for different beers.
Industry:Culinary arts
The soft, white, somewhat bitter, spongy layer that lies between the outer peel and the flesh of a citrus fruit.
Industry:Culinary arts
N. Any dish that is prepared by stewing. The term is most often applied to dishes that contain meat, vegetables and a thick soup- like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. stew v. A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend deliciously.
Industry:Culinary arts
Long, thin, flat strips of pasta about 1/4 inch wide. "Tagliatelle" is the name used in northern Italy for fettuccine.
Industry:Culinary arts
