- Industry: 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 ...
Germany's traditional Christmas yeast bread, stollen is a rich, dried fruit-filled loaf that's often topped with a confectioners' sugar icing and decorated with candied cherries. It's shaped like a folded oval and somewhat resembles a giant parker house roll.
Industry:Culinary arts
Very simply, a meringue is a mixture of stiffly beaten egg whites and granulated sugar. In order for the sugar to dissolve completely (and therefore produce an absolutely smooth meringue), it must be beaten into the whites a tablespoon at a time. Soft meringue is used as a swirled topping for pies, puddings and other desserts such as baked alaska. It's baked only until the peaks are nicely browned and the valleys golden. Hard meringues begin by being piped onto a parchment-lined baking sheet. They're usually round and may be large or small. They're then baked at a very low temperature (about 200°F) for as long as 2 hours and left in the turned-off oven until completely dry. Hard meringues often have a center depression that is filled with ice cream, custard, whipped cream and fruit, etc. Tiny, one- or two-bite size, mound-shape meringues are called kisses and are eaten as a confection. Kisses often contain chopped nuts, cherries or coconut. They may be baked until completely dry or just until crisp on the outside and chewy inside. An Italian meringue is made by gradually pouring hot sugar syrup over stiffly beaten egg whites, then beating constantly until the mixture is smooth and satiny. This versatile mixture may be used to create either soft or hard meringues.
Industry:Culinary arts
A frothy type of sherbet made with a light sugar syrup mixed with a liquid such as fruit juice, champagne or sauternes. Halfway through the freezing process, the mixture is combined with uncooked meringue, which gives spoom its airy texture. The Italians call this frozen specialty spuma, which means "foam" or "froth. "
Industry:Culinary arts
The vitamin-rich liquid left after cooking greens, vegetables, meat, etc. This broth is particularly popular in the southern United States and is traditionally served separately with cornbread or corn pone.
Industry:Culinary arts
The Hawaiian term for any hot or cold appetizer, which can include a wide range of items such as macadamia nuts, won tons, chunks of fresh pineapple or coconut and barbecued meats.
Industry:Culinary arts
A dark, strong coffee made by forcing steam (or hot water) through finely ground, Italian-roast coffee especially blended for making espresso. This form of brewing produces a thin layer of creamy, dark beige froth on the coffee's surface. Espresso is served in a tiny espresso (or demitasse) cup. An espresso doppio is simply a double espresso.
Industry:Culinary arts
A cereal (usually oatmeal) cooked with water or milk and generally of a very thin consistency.
Industry:Culinary arts
A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, sausage and herbs. Sweet omelets can be filled with jelly, custard or fruit, sprinkled with confectioners' sugar or flamed with various liquors or liqueurs. For fluffy omelets, the whites and yolks can be beaten separately and folded together. They can also be served flat or folded. See also frittata.
Industry:Culinary arts
Originally this term referred to a very fine beer brewed in Pilsen, in the Czech Republic. Today, however, it more commonly refers to any pale, light lager beer.
Industry:Culinary arts
The American Indian name for the East Coast hard-shell clam. The term "quahog" is also sometimes used to describe the largest of these hard-shell clams. Also known as chowder (or large) clam.
Industry:Culinary arts
