- Industry: 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 ...
One of two main classifications of shellfish (the other being mollusk), crustaceans have elongated bodies and jointed, soft (crustlike) shells. The crustacean family includes barnacles, crabs, crayfish, lobster, prawns and shrimp.
Industry:Culinary arts
One of two varieties of head lettuce (the other being butterhead). It's commonly known as iceberg, which, in truth, is a variety of crisphead. Other varieties include Great Lakes, Imperial, Vanguard and Western. Crisphead lettuce comes in large, round, tightly packed heads of pale green leaves. Though crisp, succulent and wilt-resistant, all crispheads have a rather neutral flavor. Choose those that are heavy for their size with no signs of browning at the edges. See also lettuce.
Industry:Culinary arts
One of two varieties of head lettuce (the other being crisphead). Butterhead lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling. Boston and Bibb (also called limestone) lettuce are the two most well known of the butterhead family. The smaller Bibb is highly prized by gourmets. Both Boston and Bibb lettuce are sometimes referred to simply as "butterhead" or "butter" lettuce. See also lettuce.
Industry:Culinary arts
One who cultivates the knowledge and appreciation of fine food and wine.
Industry:Culinary arts
Originally from Russia and Poland, borscht is a soup made with fresh beets. It can be prepared using an assortment of vegetables, or with meat and meat stock, or with a combination of both. Borscht can be served hot or cold; it should always be garnished with a dollop of sour cream.
Industry:Culinary arts
Originally from Russia and Poland, borscht is a soup made with fresh beets. It can be prepared using an assortment of vegetables, or with meat and meat stock, or with a combination of both. Borscht can be served hot or cold; it should always be garnished with a dollop of sour cream.
Industry:Culinary arts
Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.
Industry:Culinary arts
Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients; they were also an early symbol of peace and prosperity. Figs were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in southern California . . . hence the now-popular Mission fig. There are hundreds of varieties of figs, all having in common a soft flesh with a plenitude of tiny edible seeds. They range in color from purple-black to almost white and in shape from round to oval. The most well-known varieties today include the green-skinned, white-fleshed Adriatic; the pear-shaped, violet- to brown-skinned Brown Turkey; the large, squat white-fleshed, green-skinned Calimyrna (when grown in California) or Smyrna (when from Turkey); the Celeste, medium and pear-shaped, with a purple skin and pinkish pulp; the Kadota, a small, thick-skinned, yellow-green fruit; the Magnolia (also called Brunswick), large, with a pinkish-yellow flesh and amber skin; and the purple-black Mission (or Black Mission), with its extremely small seeds. Fresh figs are available from June through October. They're extremely perishable and should be used soon after they're purchased. Figs may be stored in the refrigerator for 2 to 3 days. They're also sold candied, dried or canned in sugar syrup or water. Fig concentrate is a thick, syrupy, seedless puree of figs. It's used to flavor cakes and other desserts, as well as for a topping over ice cream, fruit, cake and so on. Fig concentrate can be found in health food stores and some supermarkets. All figs are a good source of iron, calcium and phosphorus.
Industry:Culinary arts
Originally made by the Carthusian monks in France's La Grande Chartreuse monastery, this aromatic liqueur comes in green and yellow varieties. The yellow, colored with saffron, is lighter and sweeter in flavor. Green Chartreuse — colored with chlorophyll — is drier, has a sharper, more aromatic flavor and is higher in alcohol (110 proof).
Industry:Culinary arts
Originally the trademark name of a tube pan with fluted sides, "Bundt pan" is now the general name of any of that style of cake pan. To prevent a cake from sticking to this pan, it's extremely important that all the creases of the fluted sides are well greased before pouring in a batter.
Industry:Culinary arts
