- 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 ...
Expressed from sesame seed, sesame oil comes in two basic types. One is light in color and flavor and has a deliciously nutty nuance. It's excellent for everything from salad dressings to sautéing. The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil. Its average smoke point is 420°F, making it excellent for frying. Sesame oil is particularly popular in India as well as in the Orient. See also fats and oils.
Industry:Culinary arts
Food that is cultivated and/or processed without the use of chemicals of any sort including fertilizers, insecticides, artificial coloring or flavoring and additives. Although consumers assume that foods labeled organic are as pure as possible, the truth is that — while many states have their own organic food laws — there are no consistent regulations guiding and/or governing the standards of organic food producers. This means that chemical cross-contamination (through shipping, wind, water leeching, etc. ) is, with some growers and shippers, a possibility. In 1990, Congress passed the Federal Organic Foods Production Act, which called for national organic food guidelines including certification of growers and standards for organic food production, monitoring crops for chemical contamination and livestock for living conditions and screening organic imports. At this writing, however, this Act has yet to go into effect. That same year (1990), California, long at the vanguard of the organic food movement, established the United States' toughest state food standards with its California Organic Food Act, which goes so far as to inspect produce on market shelves. Until the Federal Organic Foods Production Act is implemented, the consumer's best safeguard for reliable organic food is to buy from a reputable purveyor.
Industry:Culinary arts
A traditional Southern biscuit that dates back to the 1800s. Whereas most biscuits are soft and light, beaten biscuits are hard and crisp. The classic texture is obtained by beating the dough for 30 to 45 minutes until it becomes blistered, elastic and smooth. The beating may be done with a mallet, rolling pin, the flat side of a cleaver . . . any heavy object that will pound the dough into submission. One can also use an old-fashioned beaten-biscuit machine, a contraption with wooden or metal rollers reminiscent of an old-time clothes wringer. The dough is passed through the rollers, which are operated by a hand crank. This method takes no less time but saves on the wear and tear of the baker. After the dough is beaten, it is rolled out, cut into small circles and pricked with the tines of a fork before being baked.
Industry:Culinary arts
An extremely hot, pungent oil expressed from mustard seeds (see mustard). Mustard oil should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir-frys, salad dressings and marinades.
Industry:Culinary arts
A steak cut from the large end of the short loin containing meat from both the tenderloin (the most tender cut of meat) and the top loin muscle. This is one of the best and most expensive steaks. See also beef.
Industry:Culinary arts
A round, flattish summer squash with a scalloped edge. Tender young pattypans can be identified by their pale-green skin (which turns white as the squash matures) and small size (3 to 4 inches in diameter). The thin skin, which can be smooth to slightly bumpy, is usually not removed. Pattypan squash can be cooked in the same manner as other summer squash. See also squash.
Industry:Culinary arts
A popular Greek appetizer in which 1/2-inch-thick slices of kasseri cheese are fried in butter or olive oil. Saganaki is sprinkled with lemon juice (and sometimes fresh oregano) and served with pita bread. Some Greek restaurants have a dramatic form of presentation: the cheese is first soaked in alcohol (such as brandy), then flambéed before being doused with lemon juice. Saganaki is generally served as an appetizer or first course.
Industry:Culinary arts
1. According to Greek mythology, ambrosia (meaning "immortality") was the food of the gods on Mt. Olympus. More recently, the word designates a dessert of chilled fruit (usually oranges and bananas) mixed with coconut. Ambrosia is also sometimes served as a salad. 2. A mixed drink made by shaking cognac, brandy (usually calvados or applejack) and, depending on the bartender, cointreau or raspberry syrup with crushed ice. The shaken mixture is strained into a glass and topped off with cold champagne. It's said to have been created at New Orleans' famous Arnaud's restaurant shortly after Prohibition ended.
Industry:Culinary arts
