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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 derivative of the African word nguba, "goober" is a southern U. S. name for peanut. It's also referred to as a "goober pea. "
Industry:Culinary arts
A round, thin, crisp bread that's also known as Armenian cracker bread. It comes in a soft version, as well as in various sizes, ranging from about 6 to 14 inches in diameter. Lahvosh is available in Middle Eastern markets and most supermarkets. It's the bread used to make the popular aram sandwich.
Industry:Culinary arts
The fact that this legume is entirely edible — including the pod — accounts for its French name, mange-tout, or "eat it all. " Its almost translucent, bright green pod is thin and crisp. The tiny seeds inside are tender and sweet. Snow peas are available year-round with peak seasons in the spring and fall. Choose crisp, brightly colored pods with small seeds. Refrigerate in a plastic bag for up to 3 days. Both tips of a snow pea should be pinched off just before using. They're an essential vegetable in Chinese cooking and may also be used raw in salads. Snow peas are also called Chinese snow peas. See also pea.
Industry:Culinary arts
1. A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving.
Industry:Culinary arts
Developed in 1890 and promoted as a health food at the 1904 St. Louis World's Fair, peanut butter is a blend of ground shelled peanuts, vegetable oil (often hydrogenated) and usually a small amount of salt. Some contain sugar and additives to improve creaminess and prevent the oil from separating. Natural peanut butter uses only peanuts and oil, usually peanut oil. Peanut butter is sold in two forms — smooth or chunky, which contains bits of peanut. It can be easily made at home in a blender or food processor. Natural peanut butter must be refrigerated after opening and can be stored in this manner up to 6 months. Most other commercial peanut butters can be stored at room temperature for up to 6 months. Peanut butter is high in fat and contains fair amounts of iron, niacin and protein. See also peanut.
Industry:Culinary arts
Bread that is quick to make because it doesn't require kneading or rising time. That's because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.
Industry:Culinary arts
Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Béarnaise. It's also an integral ingredient in various herbal combinations such as fines herbes. Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. See also herbs; herb and spice chart; A field guide to herbs.
Industry:Culinary arts
To kill bacteria by heating milk or other liquids to moderately high temperatures for a short period of time. Milk must be heated to at least 145°F for not less than 30 minutes or at least 161°F for 15 seconds, and then rapidly cooled to 40°F or lower. The process was discovered by the famous French scientist Louis Pasteur while he was researching the cause of beer and wine spoilage. Although pasteurization is used in beer processing and for some wines and fruit juices, the major beneficiary is milk. Pasteurization kills the bacteria in milk that were once responsible for transmitting diseases such as typhoid fever, tuberculosis, scarlet fever, polio and dysentery. lactic acid bacteria, which cause milk to sour, are not destroyed by pasteurization. Neither is the food value of milk greatly diminished by the process. See also homogenize.
Industry:Culinary arts
A popular beverage in Colonial days, bounce is made by combining rum or brandy with fruit, sugar and spices and allowing the mixture to ferment for 1 to 3 weeks.
Industry:Culinary arts
Of this genre, the most popular is undoubtedly the traditional pineapple upside-down cake. Any fruit can be used, however, and this dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter. During the baking process, the sugar, butter and fruit juices combine to create a caramelized glaze. Before serving, the cake is inverted onto a serving plate so the glazed fruit becomes the top of the cake.
Industry:Culinary arts
