- Industry: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
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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 ...
The reddish-orange oil extracted from the pulp of the fruit of the African palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in West African and Brazilian cooking. Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as "palm oil. " See also fats and oils.
Industry:Culinary arts
A derivative of achiote seed, commercial annatto paste and powder is used to color butter, margarine, cheese and smoked fish.
Industry:Culinary arts
1. To cut food (such as meat or cheese) into 1/2-inch cubes. Cubes of food are larger than diced or mirepoix. 2. A term also used to describe tenderizing meat with an instrument that leaves cube-shaped imprints on the surface (see cube steak).
Industry:Culinary arts
Known in France as biscotte and in Germany as zwieback, a rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp and golden brown. Some breads used for this purpose are slightly sweetened. Rusks, plain or flavored, are available in most supermarkets.
Industry:Culinary arts
1. Narrow strips of fat used to lard meats. 2. The French also use the term lardon to refer to bacon that has been diced, blanched and fried.
Industry:Culinary arts
This Japanese version of horseradish comes from the root of an Asian plant. It's used to make into a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with a condiment of wasabi mixed with soy sauce.
Industry:Culinary arts
A fish stock-based velouté sauce enriched with cream, brandy, lobster butter and truffles. It's generally served with fish and shellfish.
Industry:Culinary arts
The German word for "cutlet," usually describing meat that is dipped in egg, breaded and fried. Wiener Schnitzel is a veal cutlet prepared in this manner.
Industry:Culinary arts
Although sauerkraut — German for "sour cabbage" — is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous reuben sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.
Industry:Culinary arts
A bright red, extremely hot, pungent chile that ranges from 2 to 5 inches long and about 1/2 an inch in diameter. Cayennes are generally sold dried and used in soups and sauces. The majority of these chiles are used to make cayenne pepper.
Industry:Culinary arts
