- 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 "sea. " Fruits de mer means "fruits of the sea," referring to a seafood combination.
Industry:Culinary arts
A restaurant owner or manager. A popular misconception is that the word is pronounced the same as "restaurant," whereas in actuality, there is no "n" in restaurateur.
Industry:Culinary arts
Usually made of puff pastry, this small cup-shaped shell is used to hold creamed dishes of meat, poultry, fish or vegetables. Fresh patty shells are available in bakeries, while frozen unbaked shells can usually be found in supermarkets.
Industry:Culinary arts
This delicious giant can measure up to 10 feet, claw to claw, and it isn't unusual for it to weigh 10 to 15 pounds. The delicately flavored meat is snowy white and edged with a beautiful bright red. It's found in the northern Pacific and because it's most abundant around Alaska and Japan, it is also referred to as Alaska king crab and Japanese king crab. Because the species is rapidly dwindling, the catch of king crab is rigidly quota-controlled. See also crab; shellfish.
Industry:Culinary arts
A Sicilian dish that is generally served as a salad, side dish or relish. Caponata is composed of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar, all cooked together in olive oil. It's most often served at room temperature.
Industry:Culinary arts
A small, round, hard confection made of sugar, water and various flavorings. In the United States pastilles are usually referred to as drops, as in lemon drops.
Industry:Culinary arts
A bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds and a soft, creamy white flesh. The scientific name, blighia sapida, comes from Captain Bligh, who brought the fruit from West Africa to Jamaica in 1793. It is extremely popular in one of Jamaica's national dishes, "saltfish and ackee. " Because certain parts of the fruit are toxic when underripe, canned ackee is often subject to import restrictions.
Industry:Culinary arts
1. A delicate sausage, similar to a quenelle in texture, made with pork, chicken, fat, eggs, cream, bread crumbs and seasonings. It is most often gently sautéed and served hot. The term is French for "white pudding. " 2. In Louisiana, boudin blanc is a sturdier sausage made with pork, rice and onions. See also sausage.
Industry:Culinary arts
A clear anise-flavored liqueur that is drier and of a higher proof than anisette.
Industry:Culinary arts
A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. At one time, grenadine was made exclusively from pomegranates grown on the island of Grenada in the Caribbean. Now other fruit-juice concentrates are also used to make the syrup. Grenadine sometimes contains alcohol, so be sure and check the label.
Industry:Culinary arts
