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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 ...
Any of hundreds of varieties of plant-bearing fruits called peppers, all of which belong to the nightshade family. Capsicums fall into two categories — chiles and sweet peppers.
Industry:Culinary arts
Any of many species of large, web-footed, wild or domestic birds. Geese are much larger than ducks, weighing from 5 to 18 pounds, compared to 3 to 5 1/2 pounds for a duck. The female of the species is simply known as a goose, a male as a gander, and a young goose — of whichever sex — as a gosling. Geese were bred in ancient Egypt, China and India. The Romans revered them because it was a noisy gaggle of geese that alerted 4th-century b. C. Romans that the enemy Gauls were about to attack. Geese are immensely popular in Europe, where they're traditional Christmas holiday fare in many countries. They're also renowned for two French specialties — foie gras, the creamy-rich enlarged liver from force-fed geese, and confit, goose cooked and preserved in its own fat. Because geese are so fatty, they have not achieved the same popularity in America and therefore, though they're domesticated, have never been mass-marketed. The U. S. government grades the quality of geese with USDA classifications A, B and C. The highest grade is A, and is generally what is found in markets. Grade B geese are less meaty and well finished; those that are grade C are not usually available to the consumer. The grade stamp can usually be found within a shield on the package wrapping. Most geese marketed in the United States are frozen and can be purchased throughout the year. A frozen bird's packaging should be tight and unbroken. The goose should be thawed in the refrigerator and can take up to 2 days to defrost, depending on the size of the bird. Do not refreeze goose once it's been thawed. Fresh geese can be found in some specialty markets and are available from early summer through December. When available, buy goslings (the smaller the better) because they are the most tender. One way to determine age is to check the goose's bill; if it's pliable, the bird is still young. Choose a goose that is plump, with a good fatty layer and skin that is clean and unblemished. Store loosely covered in the coldest section of the refrigerator 2 to 3 days. Remove and store separately any giblets in the body cavity. Because geese have so much fat, they are best roasted. Larger, older birds are tougher and therefore should be cooked using a moist-heat method, such as braising. The fat derived from roasting a goose is prized by many cooks as a cooking fat. Goose benefits from being served with a tart fruit sauce, which helps offset any fatty taste. Geese are high in calories but are a good source of protein and iron. See also game birds.
Industry:Culinary arts
Any of many species of wild or domestic web-footed birds that live in or near water. As with so many things culinary, the Chinese are credited with being the first to raise ducks for food. Today's domestic ducks are all descendants of either of two species — the mallard or the muscovy duck. Comprising about half the domesticated ducks in the United States are the white-feathered, full-breasted Long Island ducks, known for their dark, succulent flesh. These direct descendents of the Peking duck (a variety of mallard) are all the progeny of three ducks and a drake brought from Peking on a clipper ship in 1873. Besides Long Island, the locations most widely known for the cultivation of superior ducks are Peking (now known as Beijing) and Rouen, France. Since most ducks are marketed while still quite young and tender, the words "duck" and "duckling" are interchangeable. Broilers and fryers are less than 8 weeks old, roasters no more than 16 weeks old. Domestic ducks can weigh between 3 and 5 1/2 pounds; the older ducks are generally larger. Fresh duck is available from late spring through early winter, but generally only in regions where ducks are raised. Almost 90 percent of ducks that reach market are frozen and available year-round. The government grades duck quality with USDA classifications A, B and C. The highest grade is A, and is usually what is found in markets. Grade B ducks are less meaty and well finished; grade C ducks are usually used for commercial purposes. The grade stamp can be found within a shield on the package wrapping or sometimes on a tag attached to the bird's wing. When buying fresh duck, choose one with a broad, fairly plump breast; the skin should be elastic, not saggy. For frozen birds, make sure the packaging is tight and unbroken. Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2 to 3 days. Remove any giblets from the body cavity and store separately. Frozen duck should be thawed in the refrigerator; it can take from 24 to 36 hours, depending on the size of the bird. Do not refreeze duck once it's been thawed. Duck can be prepared in a variety of manners including roasting, braising, broiling, and so on. Though higher in fat than other domestic birds, it is a good source of protein and iron. For information about wild duck, see game birds.
Industry:Culinary arts
Any of many species of wild or domestic web-footed birds that live in or near water. As with so many things culinary, the Chinese are credited with being the first to raise ducks for food. Today's domestic ducks are all descendants of either of two species — the mallard or the muscovy duck. Comprising about half the domesticated ducks in the United States are the white-feathered, full-breasted Long Island ducks, known for their dark, succulent flesh. These direct descendents of the Peking duck (a variety of mallard) are all the progeny of three ducks and a drake brought from Peking on a clipper ship in 1873. Besides Long Island, the locations most widely known for the cultivation of superior ducks are Peking (now known as Beijing) and Rouen, France. Since most ducks are marketed while still quite young and tender, the words "duck" and "duckling" are interchangeable. Broilers and fryers are less than 8 weeks old, roasters no more than 16 weeks old. Domestic ducks can weigh between 3 and 5 1/2 pounds; the older ducks are generally larger. Fresh duck is available from late spring through early winter, but generally only in regions where ducks are raised. Almost 90 percent of ducks that reach market are frozen and available year-round. The government grades duck quality with USDA classifications A, B and C. The highest grade is A, and is usually what is found in markets. Grade B ducks are less meaty and well finished; grade C ducks are usually used for commercial purposes. The grade stamp can be found within a shield on the package wrapping or sometimes on a tag attached to the bird's wing. When buying fresh duck, choose one with a broad, fairly plump breast; the skin should be elastic, not saggy. For frozen birds, make sure the packaging is tight and unbroken. Fresh duck can be stored, loosely covered, in the coldest section of the refrigerator for 2 to 3 days. Remove any giblets from the body cavity and store separately. Frozen duck should be thawed in the refrigerator; it can take from 24 to 36 hours, depending on the size of the bird. Do not refreeze duck once it's been thawed. Duck can be prepared in a variety of manners including roasting, braising, broiling, and so on. Though higher in fat than other domestic birds, it is a good source of protein and iron. For information about wild duck, see game birds.
Industry:Culinary arts
Any of several fine, sweet German wines made from superior, slightly overripe grapes that have been individually picked or cut from their bunches. Some Beerenausleses are made from grapes that have been infected with botrytis cinerea (noble rot). Because of their special selection and picking, these wines are very choice and expensive. See also auslese; spätlese; trockenbeerenauslese.
Industry:Culinary arts
Any of several notable wines from the region of Graves, an important wine-producing area in France's bordeaux region. Although the name Graves is generally associated with several fine, dry white wines, the reds are also quite distinctive. They are, however, generally bottled under the name of their château of origin, though the Graves designation is usually in fine print somewhere on the label.
Industry:Culinary arts
Any of several types of crookneck squash, popular in cajun and creole cooking. See also squash.
Industry:Culinary arts
Any of several varieties of flounder, the dab is a small flatfish with a sweet, lean, firm flesh. It can be prepared in any manner suitable for flounder. See also fish; plaice.
Industry:Culinary arts
Any of several varieties of summer squash with a long, curved neck that is slightly more slender than the bulbous base. Crookneck squash have a light to deep yellow skin that can range in texture from almost smooth when quite young to slightly bumpy as the squash matures. The creamy-yellow flesh has a mild, delicate flavor. Crooknecks average from 8 to 10 inches long, but are best when a youthful 6 inches. Choose firm squash with no sign of shriveling; the skin should be easily pierced with a fingernail. See also squash.
Industry:Culinary arts
Any of several varieties of the trailing-vine form of the blackberry.
Industry:Culinary arts
