- Industrie: Printing & publishing
- Number of terms: 62402
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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 ...
Also called drawn butter, this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means that the butter won't have as rich a flavor. ghee is an East Indian form of highly clarified butter.
Industry:Culinary arts
Also called Eastern oyster, this species has a thick, elongated shell that ranges from 2 to 5 inches across. It's found along the Atlantic seaboard and the Gulf of Mexico and is considered ideal for serving on the half shell. Atlantic oysters are sold under different names depending on where they're harvested. The most well known is the bluepoint; others include Apalachicola, Cape Cod, Chesapeake, Chincoteague, Indian River, Kent Island, Malpeque and Wellfleet. See also oyster.
Industry:Culinary arts
Also called Fontina Val d'Aosta after the Italian valley from which it comes, this is one of Italy's great cheeses. Semifirm yet creamy, fontina is a cow's-milk cheese with about 45 percent milk fat. It has a dark golden brown rind with a pale yellow interior dotted with tiny holes. The mild, nutty flavor, and the fact that it melts easily and smoothly, make fontina perfect for almost any use. Besides Italy, fontinas are made in other countries including Denmark, France and the United States. Many of these fontinas, especially when young, tend to be blander and softer than the Italian original. See also cheese.
Industry:Culinary arts
Also called fruit sugar and levulose, this extremely sweet substance is a natural by-product of fruits and honey. It's more water-soluble than glucose and sweeter than sucrose (though it contains half the calories). Unlike glucose, it can be used by diabetics. Fructose comes in granulated and syrup forms. Except in the case of some liquids, such as a sauce or beverage, it should not be substituted for regular sugar (sucrose) unless a recipe gives specific substitution. When heated, fructose loses some of its sweetening power.
Industry:Culinary arts
Also called Gorgonzola dolce, this soft, mild, blue-veined cheese can be served as either an appetizer or dessert. It's difficult to find but is sometimes available in specialty cheese shops. See also cheese.
Industry:Culinary arts
Also called Hungarian cherry pepper, this small (1 to 2 inches in diameter) pepper is round and bright red in color. It has a slightly sweet flavor that can range from mild to medium-hot. Cherry peppers can be found fresh and pickled in jars. See also chile.
Industry:Culinary arts
Also called icing, this sweet, sugar-based mixture is used to fill and coat cakes, pastries, cookies, etc. In addition to sugar, frosting can contain a combination of other ingredients including butter, milk, water, eggs and various flavorings. It can be cooked (as with boiled icing) or uncooked (as with buttercream), and can range from thick to thin. The main requirement for frosting is that it be thick enough to adhere to the item being coated, yet soft enough to spread easily.
Industry:Culinary arts
Also called instant cocoa, this mixture of cocoa powder, dry milk and sugar is combined with cold or boiling water to make a cold or hot, chocolate-flavored beverage.
Industry:Culinary arts
Also called Irish moss, carrageen is a stubby, purplish seaweed found along the west coast of Ireland, as well as America's Atlantic coast. When dried, carrageen is used in cosmetics and medicines and is greatly valued as a thickening agent for foods such as puddings, ice cream and soups.
Industry:Culinary arts
Also called Irish moss, carrageen is a stubby, purplish seaweed found along the west coast of Ireland, as well as America's Atlantic coast. When dried, carrageen is used in cosmetics and medicines and is greatly valued as a thickening agent for foods such as puddings, ice cream and soups.
Industry:Culinary arts
