- 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 wine-tasting cup, usually worn on a chain or ribbon around the neck of a sommelier.
Industry:Culinary arts
Piccola ciotola per assaggiare il vino, di solito portata al collo dal sommelier con una catenella o un nastro.
Industry:Culinary arts
Any of several varieties of a hardy perennial herb belonging to the buckwheat family, all with some degree of acidity and sourness resulting from the presence of oxalic acid. Sorrel has grown wild for centuries throughout Asia, Europe and North America. The most strongly flavored of the sorrels is the garden or belleville sorrel, also called sour dock and sour grass. The mildest variety is dock sorrel, also called spinach dock and herb patience dock. As all sorrel matures it becomes more acidic. Sorrel leaves are shaped much like those of spinach and range from pale to dark green in color and from 2 to 12 inches in length. Fresh sorrel is available in limited supply year-round with a peak season in the spring. It should be chosen for its bright green, crisp leaves. Sorrel with woody-looking stems or leaves that are yellow or wilted should be avoided. Refrigerate fresh sorrel in a plastic bag for up to 3 days. Gourmet food stores sometimes carry cooked sorrel in jars and cans. The more acidic sorrels are used to flavor cream soups, pureed as accompaniments for meats and vegetables or used in omelets and breads. In the spring, when at its youngest and mildest, sorrel is used in salads or cooked as a vegetable. It's high in vitamin A and contains some calcium, phosphorus, potassium, magnesium and vitamin C.
Industry:Culinary arts
The leaves of a member of the agave family, used in Polynesia to wrap foods to be cooked. The leaves are removed before the food is eaten. Dried ti leaves, which can be found in some ethnic markets, must be soaked to soften before using. A Hawaiian liquor called okolehao is made from a mash of the ti plant.
Industry:Culinary arts
Japanese "new rice" that's harvested in the early fall. It's sweeter and more tender than regular rice and therefore requires less water and a shorter cooking time. This highly regarded rice is also spelled shinmei.
Industry:Culinary arts
A heavy, thick, round or rectangular plate of light brown stone used to duplicate the baking qualities of the brick floors of some commercial bread and pizza ovens. A baking stone should be placed on the lowest oven shelf and preheated with the oven. The item to be baked is then placed directly on the baking stone in the oven. Dough-filled pans or baking sheets may be placed on the stone for a crisper, browner crust. When not in use, the stone can be left in the oven. Baking tiles, which are usually less expensive than baking stones, are thick, unglazed quarry tiles 8 to 12 inches square. Look for high-fired tiles, which do not crack as readily as low-fired tiles. Also available are sets of eight small, 8- by 4-inch clay tiles that come on an aluminum tray for ease in handling.
Industry:Culinary arts
Un dessert classico con purè dolce di castagne leggermente aromatizzata con vaniglia. L'impasto viene passato al setaccio e raccolto a formare un mucchio alto e soffice sopra un vassoio. Questa montagna dolce viene incappucciata con panna montata o crema chantilly. Il Mont Blanc ("montagna bianca") è una cima delle Alpi francesi vicino al confine con l'Italia.
Industry:Culinary arts
A Chinese specialty similar to an Italian ravioli. These bite-size dumplings consist of paper-thin dough pillows filled with a minced mixture of meat, seafood and/or vegetables. The dough comes prepackaged as won ton skins. Won tons may be boiled, steamed or deep-fried and served as an appetizer, snack or side dish, usually with several sauces. They are, of course, intrinsic to won ton soup.
Industry:Culinary arts
A compact, hand-operated machine with various adjustable blades for thin to thick slicing and for julienne and french-fry cutting. Mandolines have folding legs and come in both wood- or stainless steel-frame models. They're used to cut firm vegetables and fruits (such as potatoes and apples) with uniformity and precision. On most machines, the food is held in a metal carriage on guides so that fingers aren't in danger.
Industry:Culinary arts
