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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 small cafe, usually serving modest, down-to-earth food and wine. This word is also sometimes used to refer to a small nightclub (the French bistrot means "pub").
Industry:Culinary arts
A classic velouté sauce thickened with egg yolks. Also called Parisienne sauce.
Industry:Culinary arts
A mixture of flour, liquid and other ingredients (often including a leavening) that's stiff but pliable enough to work with the hands. Unlike a batter, dough is too stiff to pour.
Industry:Culinary arts
A system of weights and measures that's used throughout much of the world. The basic units are the gram for weight and the meter for length. When calculating conversions, the same figure (0. 236) is used whether converting to or from metric. The only difference is that, when converting to metric (as from cups to liters), you multiply the number of cups by 0. 236 to get the equivalent in liters. When converting from metric (as from liters to cups), you divide the liters by 0. 236 to get the cup equivalency.
Industry:Culinary arts
Depending on the locale, shell steak is another name for either a boneless club steak or a new york steak. In either case a shell steak should be tender, since both the club and the New York are cut from the short loin, the most tender section of beef. See also beef.
Industry:Culinary arts
Fine strands of hardened boiled sugar that are used to decorate various desserts. Spun sugar begins by cooking sugar, water and cream of tartar to the hard-crack stage. A fork or whisk is then used to dip into the sugar syrup and draw out fine threads. These hairlike strands can be placed directly on a dessert or on a waxed paper-lined surface, then transferred later to the dish. Once the spun sugar hardens, it may also be gathered and sprinkled or arranged on top of a dessert. cotton candy is a popular form of spun sugar.
Industry:Culinary arts
1. A kitchen tool used to brown the top of foods. It consists of a long iron rod with a cast-iron disk at one end and a wooden handle at the other. The disk is heated over a burner until red-hot before being passed closely over food. In addition to quickly browning foods, salamanders are used for dishes (such as crème brûlée) that require that a surface layer of sugar be caramelized quickly so that the custard below remains cold. They can be purchased in cookware shops and the kitchenware section of most department stores. 2. A small broiler unit in a professional oven that quickly browns the tops of dishes.
Industry:Culinary arts
N. 1. Pretty Scandinavian cookies formed into a variety of fanciful shapes when the dough is forced through a cookie press. Spritz are rich and buttery. 2. A small amount of liquid, as in a "spritz" of lemon juice. The name comes from spritzen, which is German for "to squirt or spray. " spritz v. To quickly spray or squirt, as in adding a "spritz" of soda to a mixed drink.
Industry:Culinary arts
A fruit- or cheese-filled yeast-raised cake, usually served for breakfast but also enjoyed as a dessert. It originated in Germany but is now enjoyed in many variations throughout much of Europe and the United States. The word kaffeekuchen is German for "coffee cake. "
Industry:Culinary arts
This rather generic term is applied to several dried beans falling into the four categories of marrow beans, great northern beans, navy beans and pea beans.
Industry:Culinary arts
