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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 vegetable spaghetti, this creamy-yellow, watermelon-shaped winter squash was so named because of its flesh, which, when cooked, separates into yellow-gold spaghettilike strands. Averaging from 4 to 8 pounds, spaghetti squash are available year-round with a peak season from early fall through winter. Choose squash that are hard and smooth with an even pale yellow color. Avoid greenish squash (a sign of immaturity) and those with bruised or damaged spots. Store uncut spaghetti squash at room temperature for up to 3 weeks. After the whole squash is baked, the rather bland-tasting strands can be removed from the shell and served with sauce, like pasta. They can also be served as part of a casserole or cold as a salad ingredient. See also squash.
Industry:Culinary arts
1. This semitropical citrus fruit looks like a huge (6 to 9 inches long), yellow-green, lumpy lemon. Citron pulp is very sour and not suitable for eating raw. This fruit is grown instead for its extremely thick peel, which is candied and used in baking. Before candying, the peel is processed in brine and pressed to extract citron oil, used to flavor liqueurs and to scent cosmetics. Candied citron can be purchased fresh in specialty markets, or with preservatives (necessary for the expected long shelf life) in supermarkets. Either should be stored in the freezer for maximum freshness. Candied citron halves are sometimes available, but it will more likely be found chopped or in strips. 2. Citron (pronounced see-trawn) is also the French word for "lemon"; citron vert (vehr) is "lime. "
Industry:Culinary arts
A compressed, flavor-concentrated cube of dehydrated beef, chicken or vegetable stock. Bouillon granules are the granular form of the dehydrated concentrate. Both the cubes and granules must be dissolved in a hot liquid before using.
Industry:Culinary arts
Long stainless-steel needles threaded with twine and used to truss food. They vary in size, usually somewhere from 4 to 10 inches in length.
Industry:Culinary arts
Using heat to convert food (such as butter or chocolate) from a solid to a liquid or semiliquid.
Industry:Culinary arts
This cut of beef lies between the very tender short loin and the much tougher round. As would be expected, the meat cuts from the portion near the short loin are more tender than those closer to the round. Sirloin is usually cut into steaks or roasts. Bone removed, the cuts are referred to by the names of the three main muscles. Top sirloin is a continuation of the tender top loin muscle of the short loin. The tenderloin is part of the tenderest muscle (which also continues from the short loin) and the bottom sirloin, which is part of the same (less tender) sirloin tip muscle found in the round. The best-known bone-in sirloin steaks (in order of tenderness) are pinbone, flat bone, round bone and wedge bone. See also beef.
Industry:Culinary arts
This large Florida-grown orange has a rather flattened shape and loose rough skin. It has a juicy, sweetly tart flesh and is in season from December to April. See also orange.
Industry:Culinary arts
A Chinese specialty prepared by hard-cooking eggs, crushing (but not peeling) the shells, then simmering the eggs in strong tea for about an hour. The tea seeps through the cracked shell, thereby flavoring the egg and giving it a marbleized appearance. Tea eggs are usually served as an appetizer.
Industry:Culinary arts
A classic dessert of sweetened, pureed chestnuts subtly flavored with vanilla. The mixture is riced and mounded into a high, fluffy mountain on a platter. This sweet alp is capped with whipped cream or crème chantilly. Mont Blanc ("white mountain") is a peak in the French Alps near the Italian border.
Industry:Culinary arts
1. Commonly referred to as a grill, a barbecue is generally a brazier fitted with a grill and sometimes a spit. The brazier can range anywhere from a simple firebowl, which uses hot coals as heat, to an elaborate electric barbecue. 2. Food (usually meat) that has been cooked using a barbecue method. 3. A term used in the United States for an informal style of outdoor entertaining where barbecued food is served. barbecue v. A method of cooking by which meat, poultry or fish (either whole or in pieces) or other food is covered and slowly cooked in a pit or on a spit, using hot coals or hardwood as a heat source. The food is basted, usually with a highly seasoned sauce, to keep it moist. South Carolina and Texas boast two of the most famous American regional barbecue styles.
Industry:Culinary arts
