- 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 ...
Pasta shaped like small butterflies or bow ties. Farfallini are the smallest butterflies, farfallone the largest.
Industry:Culinary arts
Popular in Greece and Turkey, this sweet dessert consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the warm pastry after it's baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with coarsely ground nuts.
Industry:Culinary arts
Popular in Southern cooking, chitterlings are the small intestines of animals, usually freshly slaughtered pigs. Once cleaned, chitterlings must be simmered until tender. They can then be served with a sauce, added to soups, battered and fried or used as a sausage casing.
Industry:Culinary arts
Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish. This extremely pungent, strong-flavored and salty liquid can range in color from ochre to deep brown. It's used as a condiment and flavoring, much as soy sauce would be used. Fish sauces may be flavored variously — such as with chiles or sugar — depending on the use. Asian markets carry a wide variety of these pungent sauces including nam pla (Thai), nuoc nam (Vietnamese), patis (Philippines) and shottsuru (Japanese). Fish sauce is also referred to as fish gravy. See also garum; shrimp sauce.
Industry:Culinary arts
Potatoes that are sliced and fried, often with finely chopped onions or green peppers. The potatoes can either be raw or boiled before slicing. Also called cottage-fried potatoes.
Industry:Culinary arts
Potatoes that are sliced and fried, often with finely chopped onions or green peppers. The potatoes can either be raw or boiled before slicing. Also called cottage-fried potatoes.
Industry:Culinary arts
Potatoes that have been cut into thick to thin strips, soaked in cold water, blotted dry, then deep-fried until crisp and golden brown. They are called pommes frites in France and chips in Britain. The name does not come from the fact that their origin is French, but because the potatoes are "frenched" — cut into lengthwise strips. Other versions of french-fried potatoes are shoestring potatoes (matchstick-wide) and steak fries (very thick strips).
Industry:Culinary arts
Poultry or animals allowed to roam and feed without confinement, as opposed to the majority of commercially bred animals, which are caged. See also chicken.
Industry:Culinary arts
Precooked and highly seasoned, this popular sausage is usually sliced and served as a sandwich meat or cold cut. The word comes from Italy's city of Bologna, though true Italian bologna sausage is called mortadella. See also sausage.
Industry:Culinary arts
