- 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 ...
A semifirm cow's milk cheese from the department of Cantal in south-central France. Cantal has a smooth texture and a mellow, nutty flavor similiar to that of cheddar cheese. See also cheese.
Industry:Culinary arts
A semifirm Italian cheese with a rich, nutty flavor. It's made from whole or part-skim cow's milk and comes in small wheels with glossy rinds. The yellow interior has many small holes. Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating. See also cheese.
Industry:Culinary arts
A small, oblong, cream-filled pastry made with choux pastry (cream-puff pastry dough). Unlike cream puffs, éclairs are usually topped with a sweet icing.
Industry:Culinary arts
A soft, creamy-rich cheese made by draining all the whey from Devonshire cream, also known as clotted cream. See also cheese.
Industry:Culinary arts
Semitransparent paper with a thin coating of wax on both sides. Because of its moistureproof and nonstick characteristics, wax paper used to play a major role in the kitchen for duties such as covering food and lining baking pans. In recent years, however, wax paper has been replaced in many of its roles by aluminum foil or plastic wrap.
Industry:Culinary arts
An uncooked sauce made with fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. The ingredients can either be crushed with mortar and pestle or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy, and although used on a variety of dishes, it is a favorite with pasta. Now there are "pestos" made from myriad other ingredients from cilantro to mint.
Industry:Culinary arts
Hailing from Japan, this feathery, delicate salad green can be found in farmer's markets and specialty produce markets from spring through summer. It's often found in mesclun, a special salad-green mix. Choose mizuna by its crisp, green leaves, avoiding any wilted or browning specimens. Refrigerate in a plastic bag for up to 5 days. Wash and thoroughly dry just before using.
Industry:Culinary arts
Literally translating to "golden apple," pomodoro is Italian for "tomato" (the first tomatoes in Italy were a yellowish color). Dishes described as al pomodoro are served with a tomato sauce.
Industry:Culinary arts
Carta semitrasparente con un leggero rivestimento di cera su entrambi i lati. Per la sua caratteristica di resistenza all'umido e di non aderenza, la carta oleata aveva un ruolo molto importante in cucina per operazioni come la copertura delle vivande e per rivestire le teglie da forno. In questi ultimi anni comunque la carta oleata è stata rimpiazzata in diversi dei suoi impieghi dal foglio di alluminio o dalla pellicola in plastica.
Industry:Culinary arts
