- 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 ...
The word cabbage is a derivation of the French word caboche, a colloquial term for "head. " The cabbage family — of which Brussels sprouts, broccoli, cauliflower and kale are all members — is wide and varied. Cabbage itself comes in many forms — the shapes can be flat, conical or round, the heads compact or loose, and the leaves curly or plain. In the United States, the most widely used cabbage comes in compact heads of waxy, tightly wrapped leaves that range in color from almost white to green to red. savoy cabbage and chinese cabbage are considered culinarily superior but are less readily available. Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week. It can be cooked in a variety of ways or eaten raw, as in slaw. Cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A.
Industry:Culinary arts
The word chemise is French for "shirt" or "vest," and the term refers culinarily to a food that is wrapped or coated — such as wrapped in pastry, or coated with a sauce or aspic.
Industry:Culinary arts
The word chemise is French for "shirt" or "vest," and the term refers culinarily to a food that is wrapped or coated — such as wrapped in pastry, or coated with a sauce or aspic.
Industry:Culinary arts
The word cotto is Italian for "cooked," and is used to describe this soft Italian salami. It can be found whole in some specialty shops, but is more often sold sliced. Cotto sausage is excellent for sandwiches and cold-cut platters. See also sausage.
Industry:Culinary arts
The word noyaux is French for "fruit pits," and this sweet pink liqueur is flavored with the pits of various fruits. The resulting flavor is that of almonds.
Industry:Culinary arts
The young fruit of a variety of small, dark green cucumbers especially grown to make pickles. Gherkins are usually sold in jars, packed in pickling brine. cornichons are the French version of this pickle.
Industry:Culinary arts
There are 17 varieties of hickory trees, 13 of which are native to the United States. The extremely hard hickory wood is widely used to smoke American hams. All varieties of the hickory tree bear nuts, the most popular being the pecan, partially due to its thin shell. The common "hickory nut" has an extraordinarily hard shell, the cracking of which usually requires a hammer swung with a great deal of muscle. Hickory nuts have an excellent, rich flavor with a buttery quality due to their high fat content. They're available only in certain parts of the country and are generally sold unshelled. Hickory nuts can be used in a variety of baked goods and in almost any recipe as a substitute for pecans. See also nuts.
Industry:Culinary arts
There are dry and fresh (or soft) bread crumbs, and the two should not be used interchangeably. Fresh crumbs are made by placing bread slices (trimmed of crusts or not) in a food processor or blender and processing until the desired size of crumb is reached. They can be stored, tightly sealed, in the refrigerator for a week or frozen for at least 6 months. Fresh bread crumbs give more texture to breaded dishes. Dry bread crumbs — either plain or flavored — can be purchased in any supermarket. Homemade dry crumbs are made by placing a single layer of bread slices on a baking sheet and baking at 300°F until completely dry and lightly browned. The slices are cooled before processing in a blender or food processor until very fine. See also panko.
Industry:Culinary arts
There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of cajun cooking. In general, a Cajun seasoning blend might include garlic, onion, chiles, black pepper, mustard and celery. However, you can count on the fact that each Cajun seasoning blend on the market will be a little different from another.
Industry:Culinary arts
There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of cajun cooking. In general, a Cajun seasoning blend might include garlic, onion, chiles, black pepper, mustard and celery. However, you can count on the fact that each Cajun seasoning blend on the market will be a little different from another.
Industry:Culinary arts
