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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 gourmand is one who appreciates fine food . . . often to indiscriminate excess. See also gourmet.
Industry:Culinary arts
A dark brownish gray cultivated mushroom that resembles a tightly ruffled puff edged in white. The name of this rich-flavored mushroom is said to come from the fact that its shape vaguely resembles the body of a hen. See also mushroom.
Industry:Culinary arts
Cultivated in England, this green, oval summer squash can grow to the size of a watermelon. It's closely related to the zucchini and can be cooked in any manner suitable for that vegetable. Because of its bland flavor, vegetable marrow (also called marrow squash) is often stuffed with a meat mixture. It's available in limited supplies in some specialty produce markets during the summer months. See also squash.
Industry:Culinary arts
Oils have been used for cooking since prehistoric times. In general, oils come from vegetable sources — plants, nuts, seeds, etc. An oil is extracted from its source by one of two methods. In the solvent-extraction method, the ground ingredient is soaked in a chemical solvent that is later removed by boiling. The second method produces cold pressed oils, which is somewhat a misnomer because the mixture is heated to temperatures up to 160°F before being pressed to extract the oil. After the oil is extracted, it's either left in its crude state or refined. Refined oils — those found on most supermarket shelves — have been treated until they're transparent. They have a delicate, somewhat neutral, flavor, an increased smoke point and a longer shelf life. Unrefined (or crude) oils are usually cloudy and have an intense flavor and odor that clearly signals their origin. Most oils can be stored, sealed airtight, on the kitchen shelf for up to 2 months. Oils with a high proportion of monounsaturates — such as olive oil and peanut oil — are more perishable and should be refrigerated if kept longer than a month. Because they turn rancid quickly, unrefined oils should always be refrigerated. See fats and oils listing for detailed information on hydrogenated, monounsaturated and polyunsaturated oils. See also almond oil; canola oil; chili oil; coconut oil; corn oil; grapeseed oil; hazelnut oil; mustard oil; olive oil; palm oil; peanut oil; safflower oil; sesame oil; sunflower seeds; soybean oil; trans fatty acids; vegetable oil; walnut oil.
Industry:Culinary arts
A round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake. The tube promotes even baking for the center of the cake. See also bundt pan.
Industry:Culinary arts
Ke-tsiap — a spicy pickled-fish condiment popular in 17th-century China — is said to be the origin of the name "ketchup. " British seamen brought the ke-tsiap home and throughout the years the formula was changed to contain anything from nuts to mushrooms. It wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Also called catsup and catchup, this thick, spicy sauce is a traditional American accompaniment for French-fried potatoes, hamburgers and many other foods. Ketchup usually has a tomato foundation, though gourmet markets often carry condiments with similar appellations that might have a base of anything from walnuts to mangoes to mushrooms. Vinegar gives ketchup its tang, while sugar, salt and spices contribute to the blend. In addition to being used as a condiment, ketchup is used as an ingredient in many dishes.
Industry:Culinary arts
A cocktail made with cream, crème de menthe and white crème de cacao. Because it's very sweet, a grasshopper is usually served after dinner.
Industry:Culinary arts
An alcoholic drink — usually hot — made with whiskey, rum or brandy, very hot water, sugar, spices and lemon. This drink seems to have evolved from tari, the Hindu word used for the sap or juice of a palm tree. In Asia, this sap was often fermented to create an alcoholic beverage. British sailors picked up on the idea, which eventually evolved into the toddy.
Industry:Culinary arts
A classic French dish that resembles a meat-wrapped pâté. It's made from poultry, meat or fish that is boned and stuffed with a forcemeat, which is often studded with flavor- and eye-enhancers such as pistachio nuts, olives and truffles. The stuffed meat roll is formed into a symmetrical loaf, wrapped in cheesecloth and gently cooked in stock. It's then chilled, glazed with aspic made from its own jellied stock and garnished with items (such as pistachios, olives and truffles) that have been included in the filling. Galantines are normally served cold, cut in slices.
Industry:Culinary arts
A thin, white Japanese noodle made from wheat flour. A yellowish version, called tamago somen, is made with egg yolk. Somen, which is similar to vermicelli, is often served cold during the summer months, but is also frequently served in soups. See also asian noodles.
Industry:Culinary arts
