- 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 ...
A highly seasoned Italian tomato sauce made with onions, garlic and oregano. It's used with pasta and some meats.
Industry:Culinary arts
A fresh, unripened cheese, similar to farmer cheese or pot cheese. Panir, also spelled paneer, is made from whole cow's or buffalo's milk and curdled with lemon or lime juice or with whey from a previous batch. It's essentially the same cheese as chenna, but panir has been pressed until its texture is firm — comparable to that of tofu. Panir, which is customarily diced and sautéed, is used throughout India in a variety of dishes including dal, salads and vegetables; it's an essential protein source in many vegetarian diets.
Industry:Culinary arts
A Jewish dish made with pieces of matzo that have been soaked in hot water, squeezed dry, then dipped in beaten egg and fried like french toast. Matzo brei is typically served with cinnamon-sugar, maple syrup or honey.
Industry:Culinary arts
Salsa italiana al pomodoro molto saporita, preparata con cipolle, aglio e origano. Usata con la pasta e alcuni tipi di carne.
Industry:Culinary arts
A thick, hearty soup usually eaten as a main course. It consists of pork (sometimes chicken) meat and broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce, radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at Christmastime.
Industry:Culinary arts
Small, orangish-pink, dried shellfish used in Asia and Latin America as a flavoring in many dishes. Dried shrimp, which have a strong fishy taste, are used whole, chopped or ground as an addition to soups, stuffings, stir-fries, noodle dishes and salads. For most dishes, the shrimp need to be reconstituted in warm water before being used. This water in which they're soaked is sometimes added to the dish for flavor. Dried shrimp can be found in small cellophane bags in Asian markets.
Industry:Culinary arts
A mixture of various chopped fruits, served chilled as an appetizer. Any combination of fruit can be used, though a mixture of tart fruit (such as oranges and pineapples) and sweet fruit (peaches, melons or berries) is most appealing. The fruit may be spiced or drizzled with champagne or liqueur for added flavor. Canned fruit cocktail is available, although the flavors of the individual fruits are barely discernible.
Industry:Culinary arts
A kitchen utensil designed to peel away the outer skin of vegetables. Vegetable peelers come in many designs and are made from a variety of materials. The better ones have a swivel-action blade that conforms to the contour of the vegetable being peeled, thereby cutting away a minimum of skin.
Industry:Culinary arts
A German beer that is full-bodied, slightly sweet and usually dark. It's brewed in the fall, aged through winter and celebrated in the spring at traditional Bavarian bock beer festivals.
Industry:Culinary arts
