- Sektör: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 term for "green string bean," haricot meaning "bean" and vert translating as "green. "
Industry:Culinary arts
The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.
Industry:Culinary arts
The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.
Industry:Culinary arts
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both sides. In the United States, this cut is known as "scallop. "
Industry:Culinary arts
The French term for food served in its natural state — not cooked or altered in any way.
Industry:Culinary arts
The French term for the combined flavors of sour (aigre) and sweet (doux). An aigre-doux sauce might contain both vinegar and sugar.
Industry:Culinary arts
The French term for the cooking equipment and utensils necessary to equip a kitchen.
Industry:Culinary arts
The French term for the method of preparing fish the instant after it's killed. Used especially for trout, as in truite au bleu, where the freshly killed fish is plunged into a boiling court-bouillon, which turns the skin a metallic blue color.
Industry:Culinary arts
The French term meaning "garnished with almonds. " It's often misspelled "almondine. "
Industry:Culinary arts
The French term meaning "white wine from red grapes. " This phrase is used for champagnes and other sparkling wines that are made entirely from pinot noir grapes. Occasionally the term blanc de noirs refers to still (nonsparkling) wines made from cabernet sauvignon, Pinot Noir or zinfandel. The color of blanc de noirs wines varies in hue from pale pink to apricot to salmon. See also blanc de blancs.
Industry:Culinary arts
