- Отрасли: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 ...
Persil is the French word for "parsley" and persillade is a mixture of chopped parsley and garlic. It's usually added as a flavoring or garnish to dishes just before cooking is complete. A dish finished in this fashion is often described as a persillé. For example, lamb persillé is a lamb dish topped with persillade mixed with bread crumbs.
Industry:Culinary arts
N. Any dish of food that has been prepared by the stir-fry method. stir-fry v. To quickly fry small pieces of food in a large pan over very high heat while constantly and briskly stirring the food. This cooking technique, which is associated with Asian cooking and the wok, requires a minimum amount of fat and results in food that is crisply tender.
Industry:Culinary arts
The Italian word for "ham," prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy's parma ham is the true prosciutto, although others are also now made in the United States. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This type of Italian ham is also labeled according to its city or region of origin, for example prosciutto di Parma and prosciutto di San Daniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It's usually sold in transparently thin slices. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. It can also be added at the last minute to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it.
Industry:Culinary arts
Any of thousands of plant species that have seed pods that split along both sides when ripe. Some of the more common legumes used for human consumption are beans, lentils, peanuts, peas and soybeans. Others, such as clover and alfalfa, are used as animal fodder. When the seeds of a legume are dried, they're referred to as pulses. The high-protein legumes are a staple throughout the world. They contain some vitamin B, carbohydrates, fats and minerals. See also black-eyed pea; chickpea; english pea; field pea; soybean; winged bean; yard-long bean.
Industry:Culinary arts
The Italian word for "sparkling," as in wine. See also asti spumante.
Industry:Culinary arts
The French term for a steward or waiter in charge of wine. For hundreds of years, sommeliers were responsible for the cellaring and serving of wines for royalty. Eventually the tradition of the sommelier spread to restaurants, where such an individual is expected to have extensive knowledge of wines and their suitability with various dishes.
Industry:Culinary arts
Popular in Thailand, nam pla is a salty, fermented fish sauce with an extremely pungent odor. It's used as a condiment, sauce and seasoning ingredient. Nam pla is popular throughout Southeast Asia and is known as nuoc nam in Vietnam and as shottsuru in Japan. Ancient Romans used a nam pla counterpart called garum.
Industry:Culinary arts
Large, 2 inch-long macaroni tubes — "mustaches" — cut on the diagonal. Mostaccioli can have either a ridged or plain surface. See also macaroni; pasta.
Industry:Culinary arts
To prepare foods so that they can be kept for long periods of time without spoiling or deteriorating. Depending on the food and the length of time it's to be stored, preserving can be accomplished in a number of different ways including refrigeration, freezing, canning, salting, smoking, freeze-drying, dehydrating and pickling.
Industry:Culinary arts
This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and ghee or other fat — the dough is almost identical to that for chapati. Poori is very popular in northern India as well as in neighboring Pakistan.
Industry:Culinary arts
