- 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 ...
A puddinglike bread usually based on cornmeal and baked in a casserole dish. Spoon bread is generally served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork.
Industry:Culinary arts
A Mexican-style "sandwich" consisting of a folded corn tortilla filled with various ingredients such as beef, pork, chicken, chorizo sausage, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa. Most tacos in the United States are made with crisp (fried) tortilla shells, but there are also "soft" (pliable) versions. The latter are more likely to be found in the Southwest and California. Tacos may be eaten as an entrée or snack.
Industry:Culinary arts
Yogurt salads popular in India, raitas are a combination of thick, whole-milk yogurt and various chopped vegetables like cucumbers, eggplant, potatoes or spinach, or fruits such as bananas or tomatoes. These salads are variously seasoned with black mustard seeds, garam masala and herbs such as chervil, coriander, cumin, dill, mint, parsley or tarragon. Raitas are designed to be a cooling counterbalance for many spicy Indian dishes.
Industry:Culinary arts
Said to have been created by the famous French chef Carême, a vol-au-vent is a puff pastry shell that resembles a pot with a lid. It can be small (individual-size) or large (6 to 8 inches in diameter). The pastry is classically filled with a cream sauce-based mixture, usually of chicken, fish, meat or vegetables. The puff-pastry lid is set on top of the filling. This dish may be served as an appetizer or an entrée. The term vol-au-vent, "flying in the wind," refers to the pastry's incredible lightness.
Industry:Culinary arts
A soft yeast roll with a characteristic floury finish. Baps are popular in Scotland as hot breakfast rolls.
Industry:Culinary arts
A utensil used to remove ice cream from a carton or other container while forming the ice cream into a ball or oval shape. Ice-cream scoops come in several styles and sizes. The simplest is a plain metal scoop- or spade-shaped utensil. Next comes one shaped like a half-globe or oval with a spring-action lever in the handle. When squeezed, the lever moves an arc-shaped blade across the scoop's interior and ejects the ice-cream ball. The nonstick-style scoop has antifreeze sealed inside. This model is especially helpful for extremely hard ice cream. Scoops come in many sizes, from tiny to large (about 1 to almost 3 inches in diameter).
Industry:Culinary arts
A generic term applied broadly to any of various small, soft-boned, saltwater fish such as sprat and young pilchard and herring. These tiny fish are iridescent and silvery and swim in huge schools, usually near the water's surface. Fresh sardines are available on a limited basis during the summer months, usually only along the coast where they're caught. In general, their fatty flesh is best when grilled, broiled or fried. In the United States, sardines are more commonly found salted, smoked or canned, either in oil, tomato sauce or mustard sauce. Some are packed as is, while others are skinned, boned and sold as fillets. The name is thought to have come from the young pilchards caught off the coast of Sardinia, which were one of the first fish packed in oil. See also fish.
Industry:Culinary arts
Ancient Romans used the flowers and fruit of the quince tree for everything from perfume to honey. It was also considered a symbol of love and given to one's intended as a sign of commitment. Though the quince has been around for over 4,000 years throughout Asia and the Mediterranean countries, it's not particularly popular with Americans. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. The hard, yellowish-white flesh is quite dry and has an astringent, tart flavor. Its texture and flavor make it better cooked than raw, and because of its high pectin content it's particularly popular for use in jams, jellies and preserves. Quinces are available in supermarkets from October through December. Select those that are large, firm and yellow with little or no sign of green. Wrap quinces in a plastic bag and refrigerate for up to 2 months. Peel before using in jams, preserves, desserts and savory dishes.
Industry:Culinary arts
Pink flakes of dried bonito (tuna), which are used in Japanese cooking as a garnish and in some cooked preparations, principally dashi. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.
Industry:Culinary arts
