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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 technique used to gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture (such as whipped cream or custard). The lighter mixture is placed on top of the heavier one in a large bowl. Starting at the back of the bowl, a rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side. The bowl is rotated a quarter turn with each series of strokes. This down-across-up-and-over motion gently turns the mixtures over on top of each other, combining them in the process.
Industry:Culinary arts
The fruit of various members of the gourd family native to the Western Hemisphere. There is evidence of squash being eaten in Mexico as far back as 5500 B. C. , and in South America over 2,000 years ago. Squash varies widely in size, shape and color. Generally, they're divided into two categories — summer squash and winter squash. Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content, a mild flavor and doesn't require long cooking. The most widely available varieties of summer squash are crookneck, pattypan and zucchini. Summer squash is best from early through late summer, although some varieties are available year-round in certain regions. Select the smaller specimens with bright-colored skin free of spots and bruises. Summer squash is very perishable and should be refrigerated in a plastic bag for no more than 5 days. It can be prepared by a variety of methods including steaming, baking, sautéing and deep-frying. Summer squash are high in vitamins A and C as well as niacin. Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer than that of summer squash and therefore requires longer cooking. Winter squash varieties include acorn, buttercup, butternut, hubbard, spaghetti and turban. Though most varieties are available year-round, winter squash is best from early fall through the winter. Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. It does not require refrigeration and can be kept in a cool, dark place for a month or more, depending on the variety. Once the seeds are removed, winter squash can be baked, steamed or simmered. They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C. See also calabaza; cushaw; delicata; golden nugget; kabocha; pumpkin; vegetable marrow; squash blossoms.
Industry:Culinary arts
This large food and sport fish is found in temperate waters throughout the world. Swordfish average between 200 to 600 pounds, though some specimens caught weigh over 1,000 pounds. They have a distinctive saillike dorsal fin and a striking swordlike projection extending from the upper jaw. Their mild-flavored, moderately fat flesh is firm, dense and meatlike, making swordfish one of the most popular fish in the United States. Fresh swordfish is available from late spring to early fall, whereas it's available frozen year-round. Both forms are sold in steaks and chunks. Because it's so firm, swordfish can be prepared in almost any manner including sautéing, grilling, broiling, baking and poaching. See also fish.
Industry:Culinary arts
Long a popular soul food, turnip greens are slightly sweet when young but, as with aging turnips, can become quite tough and strong-tasting as they age. Fresh greens are available year-round, with the peak season from October through February. Choose those that are crisp-looking with a good even color. Avoid greens that are wilted or off-colored. Refrigerate in a plastic bag for up to 3 days. Thoroughly wash and remove any thick ribs before preparing. Turnip greens may be cooked in a variety of ways including boiling, sautéing, steaming and stir-frying. They can be served alone as a vegetable or cooked and served with other greens. Canned and frozen turnip greens are also available in some regions. Turnip greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron.
Industry:Culinary arts
An acronym for "to insure prompt service," tips are gratuities given to someone (such as a server, bellhop, etc. ) for performing a service.
Industry:Culinary arts
A distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. Rose water has been a popular flavoring for centuries in the cuisines of the Middle East, India and China. In addition to culinary uses, rose water is also used in religious ceremonies and as a fragrance in some cosmetics.
Industry:Culinary arts
The reddish-orange oil extracted from the pulp of the fruit of the African palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in West African and Brazilian cooking. Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as "palm oil. " See also fats and oils.
Industry:Culinary arts
A classic English preparation that begins with cut pieces of hare that are soaked in a red wine-juniper berry marinade for at least a day. The marinated meat is well browned, then combined in a casserole (traditionally a heatproof crock or jug) with vegetables, seasonings and stock, and baked. When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. The strained sauce is served over the "jugged" hare and vegetables.
Industry:Culinary arts
A New England specialty made by frying chopped cooked beets, potatoes, onions and crisp bacon together until crusty and brown. Traditional recipes state that about 85 percent of the volume should be beets. Red flannel hash is usually served with cornbread.
Industry:Culinary arts
A sweet, pale-green, brandy-based liqueur flavored with sloes (wild plums).
Industry:Culinary arts
