- Settore: Printing & publishing
- Number of terms: 62402
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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 ...
Using a spoon to skim fat from the surface of a hot liquid, such as soup, stock or gravy. Another way to degrease is to chill the mixture until the fat becomes solid and can be easily lifted off the surface.
Industry:Culinary arts
Usually served with beef, this is a rich horseradish sauce with a base of butter, flour and cream.
Industry:Culinary arts
V. To cook food in hot fat over moderate to high heat. deep-fried food is submerged in hot, liquid fat. Frying (also called pan frying) or sautéing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods. fry n. 1. A special (usually outdoor) occasion at which fried foods are served, such as a fish fry. 2. The young of fish.
Industry:Culinary arts
V. To refresh vegetables such as celery and carrots by soaking them in ice water until they once again become crisp. Other foods, such as crackers that have lost their snap, may be heated in a moderate oven until their crispness returns.
Industry:Culinary arts
V. To rub the surface of a pan — such as a griddle, muffin pan or cake pan — with grease or shortening in order to prevent the food prepared in it from sticking. Grease and flour refers to rubbing the pan with grease or shortening before lightly dusting it with flour. The flour coating is applied by sprinkling the pan with flour, then inverting it and tapping the bottom of the pan to remove any excess flour. grease n. Any rendered animal fat, such as bacon, beef or chicken fat.
Industry:Culinary arts
Vegetable oil in which hot red chiles have been steeped to release their heat and flavor. This spicy-hot oil is red-colored (from the chiles) and is a mainstay of Chinese cookery. It will keep 6 months at room temperature, but will retain its potency longer if refrigerated.
Industry:Culinary arts
Very basically, food-related biotechnology is the process by which a specific gene or group of genes with desirable traits are removed from the dna of one plant or animal cell and spliced into that of another. Such beneficial genes might come from animals, (friendly) bacteria, fish, insects, plants and even humans. In some instances, genes that create problems (such as the natural softening of a tomato) are simply removed and not replaced. Tomatoes, for example, are generally picked green and gas-ripened later because, during shipping, they would become soft, bruised and unmarketable. A bioengineered tomato, however, can be picked ripe and shipped without softening. The objective of food biotechnology is to develop insect- and disease-resistant, shipping- and shelf-stable foods with improved appearance, texture and flavor. Additionally, biotechnology advocates say that the process will produce plants that are resistant to adverse weather conditions such as drought and frost, thereby increasing food production in previously prohibitive climate and soil conditions. They also envision increasing nutrient levels and decreasing pesticide usage through biotechnology. On the other hand, critics argue that, because biotechnology is producing new foods not previously consumed by humans, the changes and potential risks relating to such things as toxins, allergens and reduced nutrients are unpredictable. They also worry that, because genetically altered foods are not required to be labeled, people with religious or lifestyle dietary restrictions might unintentionally consume prohibited foods. In answer to such concerns, the FDA has issued the following evaluation guidelines by which a bioengineered food will be judged for approval: 1. Has the concentration of a plant's naturally occurring toxicant increased? 2. Has an allergic element not commonly found in the plant been introduced? 3. Have the levels of important nutrients changed? 4. Have accepted, established scientific practices been followed? 5. What are the effects on the environment?
Industry:Culinary arts
Very basically, food-related biotechnology is the process by which a specific gene or group of genes with desirable traits are removed from the dna of one plant or animal cell and spliced into that of another. Such beneficial genes might come from animals, (friendly) bacteria, fish, insects, plants and even humans. In some instances, genes that create problems (such as the natural softening of a tomato) are simply removed and not replaced. Tomatoes, for example, are generally picked green and gas-ripened later because, during shipping, they would become soft, bruised and unmarketable. A bioengineered tomato, however, can be picked ripe and shipped without softening. The objective of food biotechnology is to develop insect- and disease-resistant, shipping- and shelf-stable foods with improved appearance, texture and flavor. Additionally, biotechnology advocates say that the process will produce plants that are resistant to adverse weather conditions such as drought and frost, thereby increasing food production in previously prohibitive climate and soil conditions. They also envision increasing nutrient levels and decreasing pesticide usage through biotechnology. On the other hand, critics argue that, because biotechnology is producing new foods not previously consumed by humans, the changes and potential risks relating to such things as toxins, allergens and reduced nutrients are unpredictable. They also worry that, because genetically altered foods are not required to be labeled, people with religious or lifestyle dietary restrictions might unintentionally consume prohibited foods. In answer to such concerns, the FDA has issued the following evaluation guidelines by which a bioengineered food will be judged for approval: 1. Has the concentration of a plant's naturally occurring toxicant increased? 2. Has an allergic element not commonly found in the plant been introduced? 3. Have the levels of important nutrients changed? 4. Have accepted, established scientific practices been followed? 5. What are the effects on the environment?
Industry:Culinary arts
Very thin, vermicelli-type noodles. In Spain, they're often tossed with vegetables; in Mexico, they're used to make one version of sopa seca (dry soup).
Industry:Culinary arts
