- Branża: 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 ...
Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.
Industry:Culinary arts
Created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba, this sauce is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It's classically used to adorn the dessert peach melba but can also top ice cream, fruit, pound cakes and puddings.
Industry:Culinary arts
Cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section from the larger top loin. The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin. See also beef.
Industry:Culinary arts
A tangy yet mild chèvre (goat cheese) that is usually soft and spreadable. Bûcheron comes in logs either with white rinds or covered with black ash. See also cheese.
Industry:Culinary arts
A temperature scale (also called centigrade) in which 0° represents freezing and 100° represents the boiling point. The scale was devised by the Swedish astronomer Anders Celsius. To convert Celsius temperatures to fahrenheit, multiply the Celsius figure by 9, divide by 5 and add 32.
Industry:Culinary arts
A temperature scale in which 32° represents freezing and 212° represents the steam point. The scale was devised by Gabriel Daniel Fahrenheit, an 18th-century German physicist. To convert Fahrenheit temperatures to celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9.
Industry:Culinary arts
A term describing a dish featuring asparagus, named after the French town that is world renowned for its asparagus.
Industry:Culinary arts
A term referring to cooking "in the style of Alsace," a province in northeastern France whose French and German heritage is reflected in its famous cuisine. It usually refers to preparations of meat braised with sauerkraut, potatoes and sausage.
Industry:Culinary arts
A traditional New Orleans flaming brew consisting of coffee blended with spices, orange and lemon peel and brandy. Café brûlot is generally made in a flameproof bowl and ladled into cups. In French, brûlot means "burnt brandy. "
Industry:Culinary arts
