- 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 ...
Beer served straight from the keg by means of a spigot. Unlike the bottled or canned varieties, draft beer hasn't been subjected to the pasteurization process. Also spelled draught.
Industry:Culinary arts
Beer, bacon, onions and brown sugar flavor this thick Belgian beef stew from Flanders. Also referred to as carbonnade of beef.
Industry:Culinary arts
Before the sixteenth century, celery was used exclusively as a medicinal herb. Now it's become one of the most popular vegetables of the Western world. Celery grows in bunches that consist of leaved ribs surrounding the tender, choice heart. There are two main varieties of celery grown today. The most common is the pale green Pascal celery. Golden celery is grown under a layer of soil or paper to prevent chlorophyll from developing and turning it green. Celery is available year-round. Choose firm bunches that are tightly formed; the leaves should be green and crisp. Store celery in a plastic bag in the refrigerator up to two weeks. Leave the ribs attached to the stalk until ready to use. Celery should be well washed and trimmed of leaves and at the base. Reserve the leaves for soups and salads. Celery is usually eaten raw, but is delicious cooked in soups, stews and casseroles.
Industry:Culinary arts
Believed to have originated in either India or Thailand, the cucumber has been cultivated for thousands of years. This long, cylindrical, green-skinned fruit of the gourd family has edible seeds surrounded by a mild, crisp flesh. The thin skin, unless waxed, does not require peeling. Cucumbers are usually eaten raw, as in salads. The smaller cucumber varieties are used for pickles. As a cucumber matures, the seeds grow larger and more bitter. Therefore, the seeds of an older cucumber should be removed before it's used. The more expensive English (or hothouse) cucumber can grow up to 2 feet long and is virtually seedless. Cucumbers are available year-round, with the peak crop from May to August. Choose firm fruit with smooth, brightly colored skins; avoid those with shriveled or soft spots. Store whole cucumbers, unwashed, in a plastic bag in the refrigerator up to 10 days. Wash thoroughly just before using. Cut cucumbers can be refrigerated, tightly wrapped, for up to 5 days.
Industry:Culinary arts
Bercy is a section of Paris after which two sauces are named. Bercy butter is a sauce made with a reduction of white wine with shallots, butter, marrow, lemon juice, parsley, salt and pepper. It's served with broiled or grilled meat or fish. Bercy sauce is a fish stock-based velouté with shallots — a reduction of white wine, fish stock and seasonings. It's served with fish.
Industry:Culinary arts
Black currant-flavored liqueur; an integral ingredient in kir.
Industry:Culinary arts
Bordeaux wines take their name from their region of origin in southwest France and are known for their elegant richness and fragrance. Bordeaux is the largest fine-wine district in the world. Some of the best red Bordeaux (also known as clarets) include Médoc, Margaux Saint-Emilion, Pauillac and Pomerol; fine white Bordeaux include Sauternes, Barsac and Graves. Château is the word for a wine estate in Bordeaux; some of the best are Château Latour, Château Mouton-Rothschild, Château Lafite-Rothschild, Château Margaux and Château Haut-Brion.
Industry:Culinary arts
Both are fettuccine noodles, with fettucce the broadest, at about 1/2 inch wide; the 1/8-inch wide fettuccelle are the narrowest. See also pasta.
Industry:Culinary arts
Both are fettuccine noodles, with fettucce the broadest, at about 1/2 inch wide; the 1/8-inch wide fettuccelle are the narrowest. See also pasta.
Industry:Culinary arts
Both chocolate and cocoa powder come from cocoa beans that grow in pods on the tropical Theobroma cacao tree, which is found in Southeast Asia, Africa, Hawaii, Brazil and other South American countries. Once cocoa beans are fermented, dried, roasted and cracked, the nibs are ground to extract about 75 percent of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass is ground into the powder known as unsweetened cocoa. The richer, darker Dutch cocoa has been treated with an alkali, which helps neutralize cocoa's natural acidity. Cocoa powder is sold plain or mixed with other ingredients such as milk powder and sugar, forming an instant cocoa mix. Cocoa mixes should not be substituted for cocoa powder in recipes. Store cocoa powder airtight in a cool, dark place for up to 2 years.
Industry:Culinary arts
