- Sektör: 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 ...
1. A canapé consisting of a slice of toast spread with pâté or forcemeat. 2. Also simply a toasted slice of bread.
Industry:Culinary arts
1. A consommé flavored with fresh tomato juice. Madrilène may be served hot or cold; in the latter instance it's usually jellied. A lemon slice or wedge is the traditional accompaniment. Canned madrilène is available in most supermarkets. It should be shaken well before being refrigerated to set. 2. À la madrilène is French for "in the manner of Madrid" and refers to many foods that are cooked or flavored with tomatoes or tomato juice.
Industry:Culinary arts
1. A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain. 2. A term also used for various thick cuts of meat including sirloin tip (see sirloin) and top round (see round).
Industry:Culinary arts
1. À la marinière is a French phrase meaning "mariner's style. " It refers to the preparation of shellfish with white wine and herbs. It can also refer to a fish dish garnished with mussels. 2. Marinière sauce is a mussel stock-based bercy sauce enriched with butter or egg yolks.
Industry:Culinary arts
1. A large, oval California table grape (also called Flame Tokay) with a thick red skin and bland-tasting flesh with seeds. Tokays are available from August through December. They're also sometimes used to make wine of the same name. 2. Tokay is also a sweet white wine from Hungary's Tokay region, which is made primarily from the Furmint grape. botrytis cinerea-infected grapes from the better vintages produce marvelous dessert wines that rival the best from France and Germany.
Industry:Culinary arts
1. A naturally sparkling mineral water from the springs located in and around central France's well-known spa city of Vichy. This famous potable is the water that is supposed to be used to prepare vichy carrots. 2. This term is sometimes also used to describe sparkling mineral water that resembles the true Vichy water.
Industry:Culinary arts
1. French for "rice as the empress likes it," riz à l'impératrice is a very rich rice pudding made with vanilla custard, whipped cream and crystallized fruit (which is often soaked in kirsch). 2. The term à l'impératrice is used to describe a variety of rich sweet or savory dishes.
Industry:Culinary arts
1. This French term literally means "push the coffee," and in France refers in general to cordials, brandies, etc. that might be served after dinner with coffee. 2. In the United States, it refers to a very elaborate, multicolored after-dinner drink made by layering various liqueurs on top of one another without disturbing the layer below. A slender liqueur glass is used and the heaviest (usually the sweetest) liqueurs are poured in first.
Industry:Culinary arts
1. The French original, hailing from the town of Neufchâtel in the region of Normandy, is a soft, white, unripened cheese. When young, its flavor is slightly salty but delicate and mild. After ripening, Neufchâtel becomes more pungent. It's made from cows' milk and the milk fat content varies widely (from 20 to 45 percent). Neufchâtel is available in a variety of shapes — square, rectangular, cylindrical and the special heart-shape variety called Coeur de Bray. 2. For information on the American version of Neufchâtel, see cream cheese. See also cheese.
Industry:Culinary arts
A 70-proof German liqueur that's a complex blend of 56 herbs, fruits and spices. Serving Jagermeister (which means "hunt master") icy cold helps tame its assertive herbal flavor.
Industry:Culinary arts
