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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 ...
Thailand's most well known noodle dish, pad thai combines cooked rice noodles, tofu, shrimp, crushed peanuts, nam pla, bean sprouts, garlic, chiles and eggs, all stir-fried together.
Industry:Culinary arts
Also called a knaidel (pl. knaidlach), this small, round dumpling is made with matzo meal, eggs, chicken fat and seasonings. Matzo balls are usually cooked and served in chicken soup.
Industry:Culinary arts
This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.
Industry:Culinary arts
Peas that are completely edible, including the pod. Examples include snow peas and sugar snap peas. See also pea.
Industry:Culinary arts
A 17th century English dish, in which the heart, liver, kidney and other innards of a deer were combined with apples, currants, sugar and spices and baked as a pie. The servants ate this inexpensive but filling repast while the gentry dined on the venison. The name comes from the old-English word numble, meaning a deer's innards. "A numble pie" became "an umble pie," which eventually worked it's way to "a humble pie. "
Industry:Culinary arts
Term for the thin, pearlescent membrane found on certain cuts of meat, such as a tenderloin. Silver skin is very tough and must be removed (with a sharp knife) in order to prevent the meat from curling during cooking.
Industry:Culinary arts
A flour tortilla filled with a savory mixture, then folded in half to form a turnover shape. The filling can include shredded cheese, cooked meat, refried beans or a combination of items. After the tortilla is filled and folded, it's toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer.
Industry:Culinary arts
Native to Africa, the watermelon is one of two broad categories of melon, the other being muskmelon. It's considered the less sophisticated of the two because it lacks flavor complexity and has a watery texture. But there are those who wouldn't trade a slice of watermelon on a hot summer day for anything. There are an untold number of watermelon varieties but America's most popular is the large, elongated-oval shape with a variegated or striped, two-tone green or gray-green rind. It averages 15 to 35 pounds but may be much smaller or larger, depending on the variety. There are even relatively tiny varieties about the size of a medium cantaloupe. An abundance of shiny, black seeds dot the sweet, red, refreshingly moist flesh. Other watermelon varieties have flesh that ranges in color from white to yellow to pink. The seeds may be speckled or solid and variously colored — black, brown, green, red or white. Seedless watermelons actually do, more often than not, have a few scattered seeds. What seeds there are, however, are small, soft and edible. All parts of the watermelon can be used. Asians love the roasted seeds, and the pickled rind is a favorite in many parts of the world. Watermelons are available May to September, though they're at their peak from mid-June to late August. They're sold whole as well as in halves, quarters or by the slice. Look for symmetrical melons without any flat sides. Depending on the variety, the shape can be round or an oblong oval. Slap the side of the watermelon — if it resounds with a hollow thump, it's a good indicator that the melon is ripe. The rind should be dull (not shiny) and just barely yield to pressure. Never take home a melon with soft spots, gashes or other blemishes on the rind. Cut watermelons should display a brightly colored flesh. An abundance of small, white seeds means the melon is immature. Avoid cut melons with a grainy or dry-looking flesh. Store whole watermelon in the refrigerator if at all possible and keep no more than a week. If it's too large for your unit, keep in a cool, dark place. Cut watermelon should always be tightly wrapped, refrigerated and used within a day or so. It should be served cold, either in wedges or made into balls and served as part of a fruit cup or salad. Watermelon contains a fair amount of vitamins A and C. See also melon.
Industry:Culinary arts
1. Culinarily, this French word describes a white loaf of bread that's somewhat smaller than a baguette. 2. The term can also refer to various small, stick (baton) shaped foods — such as vegetables or pastries — that may or may not have a filling.
Industry:Culinary arts
1. A beefsteak generously sprinkled with coarsely ground black pepper, sautéed in butter and served with a sauce made from pan drippings, stock, wine and cream. Pepper steak is sometimes flamed with brandy or cognac. In French it's called steak au poivre. 2. A Chinese stir-fry dish consisting of strips of steak, green pepper and onion cooked with soy sauce and other seasonings.
Industry:Culinary arts
