- 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 ...
A word used to describe a liquid suitable for drinking, such as potable water. potable n. Any beverage, particularly those containing alcohol.
Industry:Culinary arts
This small white legume, also known as Yankee bean, gets its name from the fact that the U. S. Navy has served it as a staple since the mid-1800s. The navy bean is widely used for commercially canned pork and beans. It also makes wonderful soups and is often used in the preparation of boston baked beans (though New Englanders prefer using the smaller pea bean for this purpose). Navy beans require lengthy, slow cooking. See also beans.
Industry:Culinary arts
This family of winter squashes all have hard bumpy shells and turbanlike formations at the blossom end. buttercup squash is one of the more popular varieties. Turban squashes come in a variety of sizes ranging from 2 to 15 inches in diameter at the base. Because they're quite colorful, with varying bright hues of orange, green and yellow, turban squashes are often used for decoration rather than eating. They can be baked, steamed or simmered. See also squash.
Industry:Culinary arts
A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. See also vegetable protein.
Industry:Culinary arts
A sweet, baked confection usually containing flour, sugar, flavoring ingredients and eggs or other leavener such as baking powder or baking soda.
Industry:Culinary arts
1. Found in European waters from Iceland to the Mediterranean, this highly prized flatfish has firm, lean, white flesh with a deliciously mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover sole. Turbot can reach 30 pounds but are generally marketed at weights closer to 3 to 6 pounds. They're usually imported frozen to the United States. They may be poached, steamed, baked, broiled or fried. 2. The market name used for several types of flounder found in the Pacific. See also fish.
Industry:Culinary arts
Ethiopian slaves brought the okra plant to America's South, where it's still popular today. The green okra pods have a ridged skin and a tapered, oblong shape. Although available fresh year-round in the South, the season for the rest of the country is from about May through October. When buying fresh okra look for firm, brightly colored pods under 4 inches long. Larger pods may be tough and fibrous. Avoid those that are dull in color, limp or blemished. Refrigerate okra in a plastic bag for up to 3 days. Canned and frozen okra is also available. These green pods can be prepared in a variety of ways including braising, baking and frying. When cooked, okra gives off a rather viscous substance that serves to thicken any liquid in which it is cooked. Throughout the South, it's a favorite ingredient in many dishes, the best known being gumbo, where it's used both for thickening and for flavor. Fresh okra contains fair amounts of vitamins A and C.
Industry:Culinary arts
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine. See also rice wine; sake.
Industry:Culinary arts
A boneless piece of meat or fish. Filet is the French spelling. fillet v. To cut the bones from a piece of meat or fish, thereby creating a meat or fish fillet.
Industry:Culinary arts
A tall cylindrical Russian Easter cake that's traditionally served with pashka (a creamy cheese mold). Kulich is yeast-raised and flavored with raisins, candied fruit and saffron. It's usually crowned with a white confectioners' sugar icing, sprinkled with chopped candied fruits and almonds and sometimes embellished with a rose.
Industry:Culinary arts
