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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 ...
The origin of this flaky, buttery-rich yeast roll dates back to 1686, when Austria was at war with Turkey. In the dead of night a group of bakers, hearing Turks tunneling under their kitchens, spread the alarm that subsequently led to the Turkish defeat. In turn, the vigilant bakers were awarded the privilege of creating a commemorative pastry in the shape of the crescent on the Turkish flag. Croissant is the French word for "crescent. " Originally, the croissant was made from a rich bread dough. It wasn't until the early 1900s that a creative French baker had the inspiration to make it with a dough similar to puff pastry . . . and so a classic was born. Croissants can be made with buttered layers of yeast dough or puff pastry. They're sometimes stuffed (such as with a stick of chocolate or cheese) before being rolled into a crescent shape and baked. Croissants are generally thought of as breakfast pastries but can also be used for sandwiches and meal accompaniments.
Industry:Culinary arts
The outer layer of grains (such as wheat or oats) that is removed during milling. Bran is a good source of carbohydrates, calcium, phosphorus and fiber. It's found in cereals and baked goods and can be purchased at health-food stores and most supermarkets.
Industry:Culinary arts
The pea-size berry of the evergreen pimiento tree, native to the West Indies and South America, though Jamaica provides most of the world's supply (allspice is also known as Jamaica pepper). The dried berries are dark brown and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. As with other spices, it should be stored in a cool, dark place for no more than 6 months. Allspice is used in both savory and sweet cooking. See also spices; herb and spice chart.
Industry:Culinary arts
The pride of the Pacific coast, Dungeness crab can be found all the way from Alaska to Mexico. This large crab can range from 1 to almost 4 pounds; its pink flesh is succulent and sweet. See also crab.
Industry:Culinary arts
The principal ingredient in the Jewish dish gefilte fish, carp is a freshwater fish native to Asia but found throughout the world. It ranges in size from 2 to 7 pounds and favors muddy waters, which often give a mossy flavor to the lean, white flesh. This musky nuance is least evident from November to April. Carp is best baked, fried or poached. See also fish.
Industry:Culinary arts
The prinicipal protein in milk, which coagulates with the addition of rennin and is the foundation for cheese. Casein is also used in the production of nonfood items such as adhesives, paints and plastics.
Industry:Culinary arts
The process of separating the components in a liquid by heating it to the point of vaporization, then cooling the mixture so it condenses into a purified and/or concentrated form. In the making of liquor, this distilled product is called "neutral spirits" because it has little flavor, color or aroma.
Industry:Culinary arts
The protein portion of the egg white, comprising about 70 percent of the whole. Albumin is also found in animal blood, milk, plants and seeds.
Industry:Culinary arts
The purple-black, tart fruit of the elder tree, elderberries can be eaten raw (though they are quite sour) but are better used to make jams, pies and homemade wine. The creamy white elderberry flowers can be added to salads or batter-dipped and fried like fritters.
Industry:Culinary arts
The scientific name for a group of vegetables that research has proven may provide protection against certain cancers. Cruciferous vegetables contain antioxidants (beta carotene and the compound sulforaphane). These vegetables, which are all high in fiber, vitamins and minerals, are: broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, rutabagas and turnips.
Industry:Culinary arts
