- المجال: Printing & publishing
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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 cocktail made with rum, lime juice and sugar. Some daiquiris are made with fruit, the mixture being pureed in a blender. Frozen daiquiris are made either with crushed ice or frozen fruit chunks, all processed until smooth in a blender.
Industry:Culinary arts
A pumpkinlike squash popular throughout the Caribbean as well as Central and South America. The calabaza, which is also called West Indian pumpkin, is round in shape and can range in size from as large as a watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange. Calabaza has a sweet flavor akin to that of butternut squash; its texture is firm and succulent. It can be found in chunks throughout the year in Latin markets. Choose cut pieces with fresh, moist, tightly grained flesh with no signs of soft or wet spots. If you can find whole calabaza, look for those that are unblemished and heavy for their size; the stem should still be attached. Whole calabaza can be stored in a cool, dark place for up to 6 weeks. Cut calabaza should be wrapped tightly and refrigerated for no more than a week. Calabaza may be used in any way suitable for winter squashes like acorn squash and butternut.
Industry:Culinary arts
A cold dish in which lump crabmeat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings. The crab can be garnished with a quartered tomato and hard-cooked egg. Credit for the origin of crab Louis depends on to whom you talk. Some attribute this dish to the chef at Seattle's Olympic Club, while others say it was created in San Francisco — either by the chef at Solari's restaurant or the one at the St. Francis Hotel. Whatever the case, today there are about as many versions of this favorite as there are cooks.
Industry:Culinary arts
1. A basic brown sauce with the addition of wine, vinegar, shallots and red or black pepper. It's usually served with broiled meat or poultry. 2. À la diable refers to a French method of preparing poultry by grilling a split bird, which is then sprinkled with bread crumbs and broiled until brown. The bird is served with diable sauce.
Industry:Culinary arts
A freshwater drum that inhabits deep rivers and lakes throughout the United States. Also known as goo or gou, this fish has a white, lean flesh with a succulently sweet flavor. Gaspergoo is most commonly available in the spring and summer months. It's suitable for frying, grilling, pan-frying or steaming. See also fish.
Industry:Culinary arts
A special flat, customarily rimless pan designed to cook food (such as pancakes) with a minimal amount of fat or oil. Griddles are usually made of thick, heavy metals that are good heat conductors, such as cast aluminum or cast iron. Some griddles have a nonstick coating. Like a frying pan, they usually have a long handle; some have handgrips on opposite sides.
Industry:Culinary arts
A narrow-necked, stoppered container — usually made of glass — used to hold wine, liqueur or other spirits.
Industry:Culinary arts
A test for sugar syrup desribing the point at which a drop of boiling syrup immersed in cold water forms a rigid ball. Though the ball is hard, it will still be somewhat pliable. On a candy thermometer, the hard-ball stage is between 250° and 265°F.
Industry:Culinary arts
A celebrated seafood stew from Provence, made with an assortment of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. The stew is ladled over thick slices of French bread.
Industry:Culinary arts
A combination of breakfast and lunch, usually eaten sometime between 11 a. M. and 3 p. M. Sunday brunch has become quite popular both for home entertaining and in restaurants. Though brunch is thought of as an American tradition, H. L. Mencken tells us that it was popular in England around 1900 . . . long before it reached the United States.
Industry:Culinary arts
