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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 ...
Very simply, a vegetarian is one who eschews the consumption of meat or other animal foods. However, vegetarianism, which has been practiced since ancient times, is certainly not one-faceted. The wide-ranging custom of vegetarianism may be based on a variety of personal principles including religious (certain Hindu and Buddhist sects), ethical (cruelty to animals and more efficient use of world food resources), nutritional (the healthy benefits of reducing fat and cholesterol) and economic (nonmeat products are, on the average, less expensive). There are several types of vegetarians today. Vegans, who are the purists of the vegetarian world and who have the most limited diet, refuse to eat all animal-derivative foods including butter, cheese, eggs and milk. Ovo-lacto vegetarians consider such animal-related foods acceptable but, of course, do not eat meat. Then there are those vegetarians who will eat fish and/or poultry, but not other animal meat. Across the board, most vegetarians prefer their food organically grown and (if they eat fish and fowl) organically fed. Vegetarians get their protein from a variety of sources, such as foods from the large family of legumes.
Industry:Culinary arts
A German cooked sausage with a garlicky flavor and dark red color. It's usually sold as sandwich meat. See also sausage.
Industry:Culinary arts
A natural additive obtained from the bark of certain varieties of acacia tree. Gum arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups. See also gum tragacanth; guar gum; xantham gum.
Industry:Culinary arts
1. A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper. Fresh pimientos may be found from late summer to early fall in specialty produce markets and some supermakets. Canned and bottled pimientos (halves, strips or pieces) are available year-round. Pimientos are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. 2. Pimento is the name of the tree from which allspice comes.
Industry:Culinary arts
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
Though this is actually a type of dolphin, it shouldn't be confused with the dolphin that is a mammal. To avoid this misunderstanding, the Hawaiian name mahi mahi is becoming more widespread. Also called dolphinfish and dorado, mahi mahi is found in warm waters throughout the world. It's a moderately fat fish with firm, flavorful flesh. It ranges in weight from 3 to 45 pounds and can be purchased in steaks or fillets. Mahi mahi is best prepared simply, as in grilling or broiling. See also fish.
Industry:Culinary arts
1. A garnish so named because it resembles the yellow mimosa flower. Consisting of finely chopped, hard-cooked egg yolk, it is sprinkled over salads and vegetables. 2. A cocktail of equal parts champagne and orange juice, served icy cold but not over ice. It's a favorite with brunch.
Industry:Culinary arts
Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces, main dishes and baked goods, and for sautéing. The French term for walnut oil is huile de noix. See also fats and oils.
Industry:Culinary arts
1. Guarnizione così chiamata per la sua somiglianza con il fiore giallo di mimosa. Consiste in rosso d'uovo sodo finemente sbriciolato e cosparso sopra insalate e verdure. 2. Cocktail costituito da parti uguali di champagne e succo d'arancia servito ben freddo ma senza ghiaccio. Molto apprezzato per il brunch.
Industry:Culinary arts
A double-decker sandwich consisting of three slices of toast or bread between which are layers of chicken or turkey, bacon, lettuce, tomato and whatever else pleases the sandwich maker.
Industry:Culinary arts
