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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 ...
Its origins are vague, but the native Jamaican ugli fruit is believed to be a tangerine-grapefruit hybrid (though the pomelo may also have been involved). It ranges in size between that of a navel orange and a giant grapefruit. Its acid-sweet flavor suggests grapefruit with hints of orange. The extremely thick, yellow-green skin fits rather loosely over the large, juicy, yellow-orange pulp sections. Ugli fruit is available on a limited basis around the country from winter to spring. Choose fruit that's heavy for its size and that gives slightly to palm pressure. Store at room temperature and use within 5 days or refrigerate up to 3 weeks. Ugli fruit may be prepared and eaten in any way suitable for grapefruit. It's an excellent source of vitamin C.
Industry:Culinary arts
The pretzel can be traced back to the Romans, although the twisted loose knot shape is thought to have been introduced in the early part of the 7th century. The first U. S. commercial pretzel factory was established in 1861 in Lititz, Pennsylvania. There are two main types of pretzel — hard and crisp or soft and chewy (the older of the two forms). The latter is often sold hot with mustard by street vendors from their pretzel carts. Pretzels can be sprinkled with coarse salt or not, and shaped in the form of knots, sticks or rings. Crisp pretzels are available in many sizes, shapes and even flavors (such as rye) in supermarkets.
Industry:Culinary arts
This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others — usually those that are home-grown — can reach a mammoth 2 feet long by 6 inches in diameter (or more). Fresh zucchini is available year-round in most supermarkets, with a peak period during late spring. Select small zucchini, which will be younger and therefore more tender and have thinner skins. The skins should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety of methods including steaming, grilling, sautéing, deep-frying and baking. See also squash.
Industry:Culinary arts
This tender, flavorful beef steak is a boneless cut from the rib section (between the short loin and the chuck). If the bones are removed the result is the extremely tender rib-eye steak. Both should be quickly cooked by grilling, broiling or frying. See alsobeef; rib roast; .
Industry:Culinary arts
A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.
Industry:Culinary arts
A puffy, muffin-size bread with a crisp brown crust and a somewhat hollow, moist interior. Basic popovers begin with a simple batter of eggs, milk, butter and flour. The high proportion of liquid in the batter creates steam that leavens the bread. Popovers may be baked in muffin tins or special popover pans, which have extra-deep cups. The name is said to come from the fact that as the batter bakes and expands, it "pops over" the sides of the cup-shaped indentations. Popovers can be plain or variously flavored with items such as cheese, spices or herbs.
Industry:Culinary arts
A Japanese specialty of batter-dipped, deep-fried pieces of fish or vegetables. Tempura, which is usually accompanied by soy sauce, can be served as an hors D'oeuvre, first course or entrée.
Industry:Culinary arts
German for "whirlpool" or "eddy," strudel is a type of pastry made up of many layers of very thin dough spread with a filling, then rolled and baked until crisp and golden brown. It's particularly popular in Germany, Austria and much of central Europe. The paper-thin strudel dough resembles phyllo and is equally difficult to handle. Apple strudel is probably the most famous of this genre, but the filling variations are limitless and can be savory or sweet.
Industry:Culinary arts
A kitchen device used to accurately record the weight of ingredients. Kitchen scales are particularly important for consistent baking results and for weighing meats in order to estimate cooking time. Though there are many styles of kitchen scales, there are two basic types — spring and balance scales. Spring scales register weight when an item is placed in the weighing pan, which then depresses a spring attached to a recording dial. A bowl scale is a type of spring scale which uses a bowl container rather than a shallow-sided pan. As spring scales get older the spring may weaken, thereby reducing the scale's accuracy. The more accurate balance scales usually have a pan for ingredients on one side and a platform for weights on the other. The ingredient's weight is determined when it balances with the weights on the other side. The main disadvantage of a balance scale is that it usually takes up more room than a spring scale. The less popular beam balance scales use weights that slide along two bars. The correct weight of the ingredients registers when the bars balance.
Industry:Culinary arts
A Vietnamese condiment that's based on nuoc nam (fish sauce) combined with various seasonings that can include red chiles, garlic, lime juice, ginger, scallions and sugar.
Industry:Culinary arts
