- Branża: Printing & publishing
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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 ...
Swedish for "bread and butter table," smorgasbord has come to refer to a buffet consisting of a variety of foods such as various hors D'oeuvre, open-faced sandwiches, salads, cooked vegetables (which may be served hot or cold), pickled or marinated fish, sliced meats, cheeses and desserts. A smorgasbord may be simple or elaborate and can consist entirely of appetizers or make up the entire meal.
Industry:Culinary arts
Special ovenproof plates with six small indentations, designed to hold snails served in their shell in place so they don't roll around while being cooked or eaten.
Industry:Culinary arts
Native to Africa, this tiny legume is also called Congo pea and no-eyed pea. In the United States it's particularly popular in southern states where it grows in long, twisted fuzzy pods. The peas are about the size of the standard garden pea and are usually a grayish-yellow color. Pigeon peas can be eaten raw but are most often dried and split. They're available dried in many supermarkets and can often be found fresh, frozen and canned in the regions where they're grown, as well as Latin American and Indian markets. Pigeon peas are cooked like dried beans. See also beans.
Industry:Culinary arts
A classic French dish made with beef, red wine, vegetables and seasonings, all slowly braised for several hours. Every region in France has its own version of daube, sometimes made in a special, very deep, covered pottery casserole called a daubière.
Industry:Culinary arts
A cone-shaped bag with two open ends. The small end is pointed and can be fitted with decorative tips of different sizes and designs, while doughs, whipped cream, fillings, etc. are spooned into the large end. When the bag is squeezed, the contents are forced through the tip. Pastry bags have a multitude of uses including decorating cakes, forming pastries or cookies and piping decorative borders. They come in various sizes and can be made of a variety of materials, including nylon and plastic-lined cotton or canvas, polyester and plastic. Pastry bags can be found in gourmet shops, some supermarkets and the kitchenware section of most department stores.
Industry:Culinary arts
A gastropod mollusk (see both listings) found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, a broad foot by which the abalone clings to rocks. As with any muscle, the meat is tough and must be pounded to tenderize it before cooking. Abalone, used widely in Chinese and Japanese cooking, can be purchased fresh, canned, dried or salted. Fresh abalone should smell sweet, not fishy. It should also be alive — the exposed muscle should move when touched. Choose those that are relatively small and refrigerate as soon as possible. Cook abalone within a day of purchase. Fresh abalone is best sautéed and should be cooked very briefly (20 to 30 seconds per side) or the meat will quickly toughen. Abalone is known as ormer in the English Channel, awabi in Japan, muttonfish in Australia and paua in New Zealand. Its iridescent shell is a source of mother-of-pearl. See also shellfish.
Industry:Culinary arts
French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed. ) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.
Industry:Culinary arts
Pots and pans made from iron or cast iron, both known for excellent heat conductivity. Modern-day ironware is either preseasoned or coated with a thick enamel glaze. The advantage of the enamel coating is the ease with which it cleans. Old-fashioned unseasoned iron pots and pans must be seasoned before using. See also season.
Industry:Culinary arts
To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices, which is why British cooks often use the word "seal" to mean the same thing.
Industry:Culinary arts
Like its cousin macaroni, spaghetti is made from semolina and water. Sometimes eggs are added. The name of this pasta comes from the Italian word for "strings" and in general spaghetti is in the form of long, thin strands that are round and solid. Spaghettini is very thin spaghetti (but thicker than vermicelli). Some spaghettis — like fettuccine and linguine — are flat rather than round. On the other hand, fusilli is a spiral shape, rather than being straight.
Industry:Culinary arts
