- 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 ...
The French word for "sherbet," which Italians call sorbetto. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. It's also often a softer consistency than sherbet. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They're sometimes also referred to as ices or granitas, though both of these mixtures are generally more granular in texture than a sorbet. See also sherbet.
Industry:Culinary arts
A small confection, often consisting of fruit such as a candied cherry or dried apricot surrounded by fondant.
Industry:Culinary arts
A mixture of fruits, nuts and sugar, cooked together until thick, often used to spread on biscuits, crumpets and so on.
Industry:Culinary arts
1. Thin, lightly sweet, fan-shaped wafers usually served with ice cream, mousse and other such desserts. When baked on a special gaufrette iron (similar to a waffle iron), the wafer's surface is waffled. Before cooling and crisping, gaufrettes are sometimes curled to form an ice cream cone. 2. Gaufrettes pommes de terre are crisp, latticed potato wafers.
Industry:Culinary arts
Any of several species of plant grown for its acrid seeds and leaves, which are called mustard greens. The mustard plant belongs to the same family as broccoli, Brussels sprouts, collards, kale and kohlrabi. Down through the centuries it has been used for culinary as well as medicinal purposes; the most notable example of the latter is mustard's purported efficacy as a curative for the common cold. The name is said to come from a Roman mixture of crushed mustard seed and must (unfermented grape juice), which was called mustum ardens ("burning wine"). Likewise, the French word moutarde ("mustard") comes from a contraction of their moust ("must") and a form of ardent ("hot" or "fiery"). There are two major types of mustard seed — white (or yellow) and brown (or Asian). A third species, the black mustard seed, has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically. White mustard seeds are much larger than the brown variety but a lot less pungent. They're the main ingredient in American-style mustards. White and brown seeds are blended to make english mustard. Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. Mustard seeds are sold whole, ground into powder or processed further into prepared mustard. Powdered mustard is simply finely ground mustard seed. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months. Whole seeds are used for pickling, flavoring cooked meats and vegetables and as a source for freshly ground mustard. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. See also mustard oil; mustard, prepared; spices; herb and spice chart.
Industry:Culinary arts
A Cajun specialty of cooked rice combined with ground chicken or turkey livers and gizzards, onions, chicken broth, bacon drippings, green pepper and garlic. The name comes from the fact that the ground giblets give the rice a "dirty" look . . . but delicious flavor.
Industry:Culinary arts
A round metal sheet with a shallow, rounded raised rim, used for baking pizza. Some pans are perforated with hundreds of small holes that allow moisture to escape, which helps the dough brown evenly. Pizza pans can be found in gourmet shops and in the kitchenware section of many department stores.
Industry:Culinary arts
Una lastra di metallo tonda con un bordo rialzato superficiale, arrotondato, utilizzato per cuocere pizza. Alcune pentole sono perforati con centinaia di piccoli fori che permettono all'umidità di fuga, che aiuta l'impasto marrone uniformemente. Pentole pizza reperibile in negozi gourmet e nella sezione di molti grandi magazzini utensili da cucina.
Industry:Culinary arts
N. Very simply, a tart is a pastry crust with shallow sides, a filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or savory (like meat, cheese or savory custard). Depending on the type of tart, the pastry shell can be baked and then filled, or filled and then baked. Tarts can be bite-sized (often served as hors D'oeuvre), individual-sized (sometimes called tartlets) or full-sized. They can be used as appetizers, entrées or desserts. See also tarte tatin. tart adj. Sharp, acidic or sour.
Industry:Culinary arts
A deep-fried fritter popular in India. The batter is generally based on besan flour (ground chickpeas) and can contain most anything including vegetables, fruit, rice, fish or meat. Usually small, the crisply fried pakoras are most often served as appetizers or snacks.
Industry:Culinary arts
