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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 ...
A bread with a slightly sour, tangy flavor created by using a special yeast starter as the leavener. San Francisco is known for its superior sourdough bread and many food stores in the area sell packages of dry sourdough starter for home bread bakers. Though most sourdoughs are made from all-purpose flour, there are many delicious variations including those made from whole-wheat or rye flour.
Industry:Culinary arts
Dating back to Biblical times, mead is a beverage made by fermenting honey, water and yeast with flavorings such as herbs, spices or flowers. Mead was popular in early England and, though not widely distributed today, is still bottled.
Industry:Culinary arts
An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Only very fresh fish should be used for this dish. pompano, red snapper and sole are the fish most often selected for seviche (which is also spelled ceviche and cebiche).
Industry:Culinary arts
A soft, snowy rind surrounds this rich triple-cream cheese that has the consistency of thick sour cream. It comes in small paper-wrapped cylinders; avoid any with discolored paper. See also cheese.
Industry:Culinary arts
In the Middle Ages this hearty hot drink was considered a remedy for colds. It consists of hot milk, wine or ale, sugar and spices. Some versions add beaten egg, making it even richer.
Industry:Culinary arts
Named for its pearlike shape and size, this fruit comes from any of several varieties of cactus. Its prickly skin can range in color from green to purplish-red; its soft, porous flesh (scattered with black seeds) from light yellow-green to deep golden. Also called cactus pear, the prickly pear has a melonlike aroma and a sweet but rather bland flavor. It's extremely popular in Mexico, Central and South America, the Mediterranean countries and southern Africa, and is slowly gaining favor in the United States. Prickly pears are available in Mexican markets and some specialty produce markets from fall through spring. Choose fruit that gives slightly to palm pressure. It should have a deep, even color. Ripen firm prickly pears at room temperature until soft. Store ripe fruit in the refrigerator for up to a week. Prickly pears are usually served cold, peeled and sectioned with the seeds removed.
Industry:Culinary arts
A short-legged (or otherwise raised) stand used to support hot dishes and protect the surface of a table.
Industry:Culinary arts
A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. There are three basic kinds of baking powder. The most common is double-acting, which releases some gas when it becomes wet and the rest when exposed to oven heat. Single-acting tartrate and phosphate baking powders (hard to find in most American markets because of the popularity of double-acting baking powder) release their gases as soon as they're moistened. Because it's perishable, baking powder should be kept in a cool, dry place. Always check the date on the bottom of a baking-powder can before purchasing it. To test if a baking powder still packs a punch, combine 1 teaspoon of it with 1/3 cup hot water. If it bubbles enthusiastically, it's fine.
Industry:Culinary arts
White wine that has been fortified and flavored with various herbs and spices. The name "vermouth" comes from the German wermut ("wormwood") which, before it was declared poisonous, was once the principal flavoring ingredient. There are several types of this wine, the most popular being white dry vermouth, commonly thought of as French (although it's made in other countries including the U. S. ). It's drunk as an apéritif and used in non-sweet cocktails like the martini. Sweet vermouth is reddish brown (colored with caramel) and is also used as an apéritif as well as in slightly sweet cocktails such as the manhattan. A third style — not as popular as the other two — is white and slightly sweet. It's called Bianco by Italians.
Industry:Culinary arts
1. The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola. 2. The term roulade also refers to a soufflé-type mixture that's spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.
Industry:Culinary arts
