- Industry: Printing & publishing
- Number of terms: 62403
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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 ...
Water from which all minerals and other impurities have been removed by the process of distillation.
Industry:Culinary arts
Water to which a small amount of vinegar, lemon or lime juice has been added. It's used as a soak to prevent discoloration of some fruits and vegetables (such as apples and artichokes) that darken quickly when their cut surfaces are exposed to air. It can also be used as a cooking medium.
Industry:Culinary arts
Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten. Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent (see leavener). Gas contained within a dough or batter helps a bread or other baked good rise, creating a light structure. Most (but not all) flours contain gluten in varying amounts. Bread (or hard wheat) flour has a high gluten content and is therefore good for yeast breads, which require an elastic framework. On the other hand, low-protein (and therefore low-gluten) cake flour has a softer, less elastic quality and is better suited for cakes. See also bread; flour; seitan.
Industry:Culinary arts
When cut crosswise, this showy fruit has a striking star shape, which is why it's also called star fruit. It favors tropical climates and thrives in the Caribbean countries, Hawaii, Central and South America and parts of Asia. The carambola ranges from 3 to 5 inches long and is easy to identify by the five definitive ribs that traverse its length. Its thin skin is a glossy golden-yellow, its matching flesh beautifully translucent and dotted occasionally with a dark seed. When ripe, the carambola is exceedingly juicy and fragrant. Its flavor, depending on the variety, can range from exotically sweet to refreshingly tart. In general, the broader set the ribs, the sweeter the fruit. Carambolas are available from summer's end to midwinter. Choose firm fruit that has a bright, even color. Those with greening on the ribs may be ripened at room temperature. Use ripe carambolas within a few days or store, wrapped tightly in a plastic bag, in the refrigerator for up to a week. Carambolas, which do not require peeling, are delicious eaten out of hand, or used in salads, desserts or as a garnish.
Industry:Culinary arts
White and smooth with a buttery texture, this triple-cream cheese is often flavored with herbs, garlic or cracked pepper. It's wonderful with dry white and fruity red wines. See also cheese.
Industry:Culinary arts
Whole-wheat flour that is slightly coarser than regular grind. It was developed by Rev. Sylvester Graham, a Connecticut cleric, who was one of the early leaders in health food advocacy. See also flour.
Industry:Culinary arts
Widely used in Chinese cooking, this paste is made of fermented fava beans, flour, red chiles and sometimes garlic. It's available in Chinese markets and many large supermarkets.
Industry:Culinary arts
Wines from the French province of Alsace made from grapes grown in the foothill vineyards of the Vosges Mountains. These wines are known for their delicate flavor and dryness. The Alsace appellation is one of the few in France that uses varietal labeling, similar to that in the United States (versus the geographic labeling used throughout most of France). The principal Alsatian wines are made from gewürztraminer, pinot blanc, riesling and sylvaner grapes.
Industry:Culinary arts
With a history stretching back over 5,000 years, this venerable fruit grows in thick clusters on the giant date palm, native to the Middle East. The name is thought to come from the Greek daktulos, meaning "finger," after the shape of the fruit. Dates require a hot, dry climate and — besides Africa and the Middle East — flourish in California and Arizona. Most varieties range from 1 to 2 inches long and are oval in shape (though some are so chunky they're almost round). All dates have a single, long, narrow seed. The skin is thin and papery, the flesh cloyingly sweet. Dates are green when unripe and turn yellow, golden brown, black or mahogany red — depending on the variety — as they ripen. They're generally picked green and ripened off the tree before drying. When fresh, dates contain about 55 percent sugar, a percentage that increases dramatically as the date dries and the sugar becomes concentrated. Fresh dates are available in some specialty markets from late summer through midfall. Dried dates are available year-round and are sold packaged — pitted and unpitted — and in bulk, unpitted. Chopped dried dates are also available in packages. Choose plump, soft dates with a smooth, shiny skin. Avoid very shriveled dates or those with mold or sugar crystals on the skin. Store fresh dates, wrapped in a plastic bag, in the refrigerator up to 2 weeks. Dried dates can be stored, airtight, at room temperature in a cool, dry place for up to 6 months or up to a year in the refrigerator. Dates are a good source of protein and iron.
Industry:Culinary arts
