- 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 ...
Another specialty made famous at Delmonico's (see delmonico potatoes), this tender, flavorful steak is a boneless beef cut from the short loin. Depending on the region, butcher and so on. It's also referred to as a new york steak. The Delmonico steak can be broiled, grilled or fried.
Industry:Culinary arts
Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.
Industry:Culinary arts
Any fat (such as butter, suet or lard) that comes from an animal. Because they are almost entirely saturated, animal fats are not recommended for people on lowfat or low-cholesterol diets. See also fats and oils.
Industry:Culinary arts
Any of a large and diverse family of fish, so named for the odd drumming or deep croaking noise it makes, particularly during the mating season. Drum, also known as croaker, is a firm, lowfat fish found in temperate waters. Croakers, averaging 1 pound, are the small fry of the drum family and are usually sold whole. However, many drum can weigh up to 30 pounds and are generally sold in fillets and steaks. Drum can be baked, broiled or fried. Other members of the drum family include Atlantic and black croaker, black drum, California corbina, hardhead, kingfish, redfish (red drum), kingfish, spot, weakfish and white seabass. See also fish.
Industry:Culinary arts
Any of a large variety of crustaceans (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat and are the second most popular shellfish (after shrimp) in the United States. There are fresh- and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is dungeness crab, from the North Pacific come the king crab and snow crab, along the Atlantic and Gulf coasts it's blue crab and Florida waters give us the stone crab. Hard-shell crabs are available year-round in coastal areas. They're sold whole (cooked or live), and in the form of cooked lump meat (whole pieces of the white body meat) or flaked meat (small bits of light and dark meat from the body and claws). Always sold whole, soft-shell crabs — in season from April to mid-September (with a peak in June and July) — are blue crabs that have shed their hard shells. All live crabs should be used on the day they're purchased. Refrigerate them until just before cooking. Cook raw crabmeat within 24 hours after the crab dies. Crabmeat is also available frozen, canned or pasteurized (heated in cans at a temperature high enough to kill bacteria, but lower than that used in canning). Pasteurized crabmeat should be stored unopened in the refrigerator for up to 6 months and used within 4 days of opening. Whole crabs and crabmeat can be cooked in a variety of ways including frying, steaming, broiling or in soups, gumbos or crab cakes. Crab roe, available only in the spring, is a prized addition to the South Carolina specialty, she-crab soup. For information on specific crabs, see individual listings. See also shellfish.
Industry:Culinary arts
Any of a wide variety of short, curved tubular pastas, such as macaroni.
Industry:Culinary arts
Any of a wide variety of sweet wines — sometimes fortified with brandy, all of which are compatible with dessert. Some of the more popular dessert wines are late harvest riesling, madeira, port, sauternes, sherry and some sparkling wines, such as asti spumante.
Industry:Culinary arts
