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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 ...
Thin pasta strands that are slightly thicker than capelli D'angelo.
Industry:Culinary arts
Thin wheat-flour noodles generally served cold either as part of various Japanese dishes or by themselves with a soy-based dipping sauce. Hiyamugi comes in various colors and can be found dried in Asian markets.
Industry:Culinary arts
Thin, tapered eating utensils used throughout Asia. They normally range from 10 to 12 inches long (as short as 5 inches for children) and can be made from a variety of materials, including wood, bamboo and plastic. Chopsticks used for cooking or serving can be up to 20 inches long. Japanese chopsticks are pointed at the eating end, whereas Chinese chopsticks are blunt. To use chopsticks for eating, hold them about two-thirds of the distance from the pointed end, with the upper stick between your index finger and the tip of your thumb, much as you would a pencil. The bottom chopstick should remain stationary while the upper stick is moved in an up-and-down, pincerlike motion. Always keep the tips of the chopsticks even.
Industry:Culinary arts
Thinly sliced or shredded fresh ginger pickled in a sweet vinegar marinade. Amazu shoga is beige or pink in color, as compared to the bright red beni shoga. It's used as a garnish for many Japanese dishes, particularly sushi. Amazu shoga can be found in Asian markets.
Industry:Culinary arts
This ancient herb (one of the five bitter herbs of the Jewish Passover festival) is a native of eastern Europe but now grows in other parts of Europe as well as the United States. Though it has spiky green leaves that can be used in salads, horseradish is grown mainly for its large, white, pungently spicy roots. Fresh horseradish is available in many supermarkets. Choose roots that are firm with no sign of blemishes or withering. Horseradish should be refrigerated, wrapped in a plastic bag, and peeled before using. It's most often grated and used in sauces or as a condiment with fish or meat. Bottled horseradish is available white (preserved in vinegar), and red (in beet juice). Also available is dried horseradish, which must be reconstituted before using. See also wasabi.
Industry:Culinary arts
This British specialty is the lower portion of a pig's cheeks, which are cured somewhat like bacon. Chaps must come from a long-jawed pig rather than the flat-headed species. Though quite fatty, Bath chaps are served cold in the same way as ham, often with eggs. They can also be referred to simply as chaps. The name is assumed to have come from the original reputation of the chaps made in Bath, England.
Industry:Culinary arts
This British tradition is a late-afternoon or early evening meal, usually quite substantial. It originated in the 19th century as a simple, early workingman's supper. High tea can be served buffet-style or set on a table. It includes a variety of dishes such as cornish pasties, welsh rabbit, scotch woodcock and various other meat and fish dishes. Also included are plenty of buns, crumpets, biscuits and jams, as well as an elaborate array of cakes and pastries and, of course, steaming pots of hot tea. See also tea; tea infuser.
Industry:Culinary arts
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.
Industry:Culinary arts
This buff-colored, delicately sweet nut comes from the center of the inedible fruit of the maidenhair tree, a native of China. Fresh ginkgo nuts are available during fall and winter and can be found in many Asian and gourmet markets. Their hard shells must be removed with a nutcracker and the nutmeats soaked in hot water to loosen their skins. Ginkgo nuts are also available dried or canned in brine. The canned nuts must be rinsed of brine before using. Ginkgo nuts, which turn bright green when cooked, are particularly popular in Japanese cooking. See also nuts.
Industry:Culinary arts
This butter-rich pastry begins as a yeast dough that is rolled out, dotted with butter, then folded and rolled again several times, as for puff pastry. The dough may be lightly sweetened and is usually flavored with vanilla or cardamom. Baked Danish pastries (often referred to simply as "Danish") contain a variety of fillings including fruit, cream cheese, almond paste and spiced nuts.
Industry:Culinary arts
