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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 name used for any of several smaller species of shark, although the reference isn't confined to one species. Dogfish genera include Squalus acanthias (known as spur dog), Masterias (smooth hound), Mustelus canis (sand shark) and Scyliorhinus stellaris (nursehound). The name refers to the small size and shape of the fish, the offspring of some of which are even referred to as "pups. " Dogfish, which are found in the North and South Pacific, both sides of the Atlantic Ocean and the Mediterranean, have generally been considered trash fish in the United States. That concept is gradually changing, however, and this moderately lean fish is gaining wider favor. Dogfish has a firm flesh and fairly strong flavor that lends itself to full-flavored sauces. It's best baked or fried and is, in fact, the fish widely used in Great Britain for fish and chips. See also fish.
Industry:Culinary arts
There are two basic versions of this Austrian dumpling. The heartier, flour-based, savory rendition is served in soups and stews. The sweet version, known as Salzburger nokerl, contains very little flour and is made fluffy by the addition of stiffly beaten egg whites. It's generally used as an addition to fruit soups or served for dessert accompanied by fruit.
Industry:Culinary arts
The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Midsized scallions with long white stems are the best. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.
Industry:Culinary arts
Also called Rocky Mountain oysters and prairie oysters, these are the testicles of an animal such as a calf, sheep or boar. Those from a younger animal are best. Mountain oysters can be special-ordered through most meat markets. They should be used as soon as possible, preferably within a day of purchase. Though they're not terribly popular in the United States, testicles are considered a delicacy in Italy and France. They can be sautéed, deep-fried, braised and poached.
Industry:Culinary arts
1. A small, crescent-shaped yeast pastry with a filling of chopped nuts and brown sugar. Also known as rugalach. 2. A crescent-shaped, butter-rich cookie with either a jam filling or a filling similar to that of the pastry.
Industry:Culinary arts
A fat-soluble pigment, ranging in color from yellow to orange, found in many fruits and vegetables (carrots, for one). It converts to vitamin A in the liver and is essential for normal human growth and eyesight.
Industry:Culinary arts
1. A small, thin round of ground or finely chopped food such as meat (as with a hamburger patty), fish or vegetables. 2. A round, flat piece of candy, one of the most popular being the peppermint patty.
Industry:Culinary arts
1. A sweet yeast bread formed by arranging small clumps of dough (which are usually dipped in melted butter) in 3 or 4 overlapping layers in a pan. The pan can be round, oblong or tube-shape. After baking, the clumps cling together to form a solid loaf. Monkey bread can be sweet (flavored with raisins, nuts, cinnamon and sugar) or savory (often made with grated cheese). 2. A gourdlike fruit of the baobab, a thick-trunked tree native to Africa. The extremely high-starch fruit is generally only eaten by monkeys.
Industry:Culinary arts
A Spanish term referring to a handstrung rope of foods, primarily chiles or heads of garlic. Though ristras are used for decoration, many people let the chiles dry and use them in cooking, pulling them off one-by-one from the bottom. Dried garlic ristras are used strictly for decoration.
Industry:Culinary arts
A starchy substance extracted from the root of the cassava plant. It's available in several forms including granules, flakes, pellets (called pearl tapioca) and flour or starch. The most widely available forms are tapioca flour (also called cassava flour) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc. , much like cornstarch. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in health-food stores and Asian markets. If stored in a cool, dark place, all types of tapioca will keep indefinitely.
Industry:Culinary arts
