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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 ...
Originating in Smyrna, Turkey, this small, pale golden-green grape was once used to make wine. Today, however, it's cultivated primarily for raisins. Its offspring in the United States is known as the Thompson seedless grape. See also raisin.
Industry:Culinary arts
This New Zealand fish (also known as slimehead) is fast becoming popular in the United States. It's low in fat, has firm white flesh and a mild flavor. Orange roughy is available in specialty fish markets and some supermarkets. It can be poached, baked, broiled or fried. See also fish.
Industry:Culinary arts
A special tool with a stainless-steel notched edge that cuts 1/4-inch-wide strips from the rind of citrus fruits as well as other fruits and vegetables. It's commonly used to make lemon or lime strips, which are used to flavor drinks or garnish dishes such as salads and desserts. The strips can be cut long or short, depending on whether the stripper is pulled from top to bottom (short strips) or in a long spiral around the fruit (long strips). A citrus stripper can also be used to cut decorative designs in vegetables such as cucumbers and zucchini.
Industry:Culinary arts
An important food fish in Africa for eons, tilapia are aquacultured around the world from Asia, to South America, to the United States and Canada. The lowfat flesh of the tilapia is white (sometimes tinged with pink), sweet and fine-textured. It's suitable for baking, broiling, grilling and steaming. The tilapia is also called St. Peter's fish and, in Hawaii, Hawaiian sun fish. See also fish.
Industry:Culinary arts
Originally from Greece, moussaka is a popular dish throughout most of the Near East. Its basic form consists of sliced eggplant and ground lamb or beef that are layered, then baked. The variations, however, are endless and the dish is often covered with a Béchamel sauce enriched with eggs and/or cheese. Other variations include the addition of onions, artichokes, tomatoes or potatoes.
Industry:Culinary arts
1. The lower portion of an animal's leg, generally corresponding to the ankle in a human. See also ham hock. 2. A term used in England for any Rhine wine.
Industry:Culinary arts
Originario della Grecia, la moussaka è un piatto tipico nella maggior parte del Vicino Oriente. La preparazione di base consiste in melanzane affettate e manzo o agnello tritato disposti a strati, poi cotti al forno. Le variazioni sono comunque infinite e il piatto viene spesso ricoperto con besciamella arricchita con uova e/o formaggio. Altre varianti comprendono aggiunta di cipolle, carciofi, pomodori o patate.
Industry:Culinary arts
Speciale utensile con una lama dentellata in acciaio inossidabile che taglia strisce larghe 1/4 di pollice (circa 6 mm) di buccia di agrumi o di altri frutti e ortaggi. Viene di solito usato per creare strisce di limone o di lime che servono ad aromatizzare bevande o guarnire piatti come insalate e dessert. Le strisce possono essere tagliate lunghe o corte, a seconda che l'attrezzo venga tirato da cima a fondo (strisce corte) oppure usato a creare una lunga spirale attorno al frutto (strisce lunghe). Uno sbuccia agrumi può essere anche usato per tagliare delle forme decorative in ortaggi come cetrioli e zucchini.
Industry:Culinary arts
This rich fresh cheese is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it's made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means "recooked," and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake. See also cheese.
Industry:Culinary arts
A water lily whose leaves, root and seeds are frequently used in Asian cooking. The huge lotus leaves have a diameter of from 11 to 15 inches. They can be found fresh and dried in Asian markets. These leaves are used both as a flavoring and to wrap sweet and savory mixtures (rice, meat, fruit, etc. ) for steaming. The underwater lotus root can be up to 4 feet long. It looks like a solid-link chain with 8-inch lengths, each about 3 inches in diameter. It has a reddish-brown skin that must be peeled before using. The lotus root's creamy-white flesh has the crisp texture of a raw potato and a flavor akin to fresh coconut. Besides the fresh form, it's also available canned, dried and candied. Lotus root is used as a vegetable as well as in sweet dishes. The oval, delicately flavored lotus seeds are eaten out of hand both in their fresh and dried forms. Dried lotus seeds are also candied and used in desserts and pastry fillings. They can be purchased canned or in bulk in Asian markets. The lotus is also called hasu and renkon.
Industry:Culinary arts
