- Settore: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 French term for "in the manner of Lyons," a city in central France known for its excellent food. It refers to dishes prepared or garnished with onions, such as pommes lyonnaise, which are sliced potatoes fried with onions.
Industry:Culinary arts
A French term for "short pastry," a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches and barquettes.
Industry:Culinary arts
A French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies.
Industry:Culinary arts
A fresh, cow's-milk cheese from Italy's Lombardy region. Stracchino contains about 50 percent milk fat. Its flavor is mild and delicate — similar to but slightly more acidic than cream cheese. Stracchino Crescenza has a somewhat higher milk fat content, which results in a slightly creamier texture.
Industry:Culinary arts
A generic term for cheeses that have a pale yellow, slightly nutty-flavored flesh with large holes. American Swiss cheeses were patterned after Switzerland's world-famous emmentaler and gruyère cheeses. These Swiss-style cheeses are good for sandwiches and salads and have excellent melting properties. See also cheese.
Industry:Culinary arts
A German white-wine punch flavored with woodruff. Also called Maibowle, May wine is sold bottled and can be found in some gourmet liquor and wine stores.
Industry:Culinary arts
A golden-colored Italian liqueur made from herbs and flowers, Strega has a sweet, mildy flowery flavor.
Industry:Culinary arts
A hard grating cheese that originated in the central mountains of Switzerland. It's made from whole cow's milk and contains 45 to 50 percent milk fat. Aged from 2 to 3 years, Sbrinz has a dark yellow interior with a brownish-yellow rind. If aged less than this, it is called Spalen. The rich mellow flavor of Sbrinz makes it ideal for both cooking and as a table cheese. See also cheese.
Industry:Culinary arts
A hard-cooked egg that is coated with sausage, dipped into beaten egg, rolled in bread crumbs and deep-fried. Scotch eggs are halved or quartered lengthwise and may be served hot or cold, usually as an appetizer.
Industry:Culinary arts
A headwaiter or house steward, sometimes informally referred to simply as maître d'.
Industry:Culinary arts
