- 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 ...
N. 1. A Japanese dish consisting of food, such as beef or chicken, that has been marinated in a mixture of soy sauce, sake (or sherry), sugar, ginger and seasonings before being grilled, broiled or fried. The sugar in the marinade gives the cooked food a slight glaze. 2. A homemade or commercially prepared sauce made with the above ingredients. teriyaki adj. A phrase describing food cooked in this manner, as in "chicken teriyaki. "
Industry:Culinary arts
This dark, coarse, unrefined sugar (sometimes referred to as palm sugar) can be made either from the sap of various palm trees or from sugar-cane juice. It is primarily used in India, where many categorize sugar made from sugar cane as jaggery and that processed from palm trees as gur. It comes in several forms, the two most popular being a soft, honeybutter texture and a solid cakelike form. The former is used to spread on breads and confections, while the solid version serves to make candies, and when crushed, to sprinkle on cereal, and so on. Jaggery has a sweet, winey fragrance and flavor that lends distinction to whatever food it embellishes. It can be purchased in East Indian markets. See also sugar.
Industry:Culinary arts
1. Any of various unleavened doughs, the basics of which include butter (or other fat), flour and water. Examples include puff pastry, pâte brisée (pie pastry) and pâte sucrée (sweet short pastry). 2. A general term for sweet baked goods such as danish pastries and napoleons.
Industry:Culinary arts
An Italian mixture of sweet peppers, tomatoes, onions and garlic cooked in olive oil. It's served hot as a condiment with meats or cold as an antipasto.
Industry:Culinary arts
1. Meaning "little toasts" in Italian, crostini are small, thin slices of toasted bread, which are usually brushed with olive oil. 2. The word also describes canapéS consisting of small slices of toast with a savory topping such as cheese, shrimp, pâté or anchovies. 3. Sometimes crostini refers to the equivalent of a crouton used for soups or salads.
Industry:Culinary arts
A term describing food that is made or cooked with parmesan cheese. For instance, veal parmigiana is a pounded veal cutlet dipped in an egg-milk solution and then into a mixture of bread crumbs, grated Paremesan cheese and seasonings. The cutlet is then sautéed and covered with a tomato sauce. Eggplant parmigiana consists of eggplant slices prepared in the same manner. Slices of mozzarella cheese are sometimes melted on top of the food prior to adding the tomato sauce.
Industry:Culinary arts
Cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and chest cavity). It's a long, flat piece of meat that's flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braised. Recently, skirt steak has become quite fashionable because of the delicious Southwestern dish, fajitas. See also beef.
Industry:Culinary arts
A double-decker sandwich consisting of three slices of toast or bread between which are layers of chicken or turkey, bacon, lettuce, tomato and whatever else pleases the sandwich maker.
Industry:Culinary arts
Used in the Middle East as a flavoring in baked goods, mahleb is ground black-cherry pits. It can be purchased in Greek or Middle Eastern markets, either prepackaged or ground to order.
Industry:Culinary arts
Japanese deep-frying technique whereby the food (meat, fish or vegetables) is lightly dusted with flour, cornstarch or kuzu before frying.
Industry:Culinary arts
