- 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 ...
Formulated by the Germans in the late 1960s, this noncaloric artificial sweetener (also called Ace-K) was approved in the United States by the Federal Drug Administration in 1988. It's 200 times sweeter than sugar and, unlike aspartame, retains its sweetness when heated, making it suitable for cooking and baking. When used in large amounts, however, Ace-K has a bitter aftertaste, much like that of saccharin. This sweetener is composed of carbon, nitrogen, oxygen, hydrogen, sulphur and potassium atoms. It's widely used in a broad range of commercial products including baked goods, candies and imitation dairy products. See also alitame; sucralose.
Industry:Culinary arts
Found along the Atlantic and Gulf coasts, the bluefish is nicknamed "bulldog of the ocean" because of its tenacity. It ranges from 3 to 10 pounds and has a fatty, fine-textured flesh that ranges in color from white to silver gray. Removing the dark, oily strip that runs down its center is important to prevent the flesh from absorbing a strong fishy flavor. Bluefish is best when baked or broiled. See also fish.
Industry:Culinary arts
Found along the Pacific coast of the United States, this rather ugly fish has a huge mouth and sharp teeth. There are nine greenling species but only one, the lingcod (see listing), is generally sold commercially. See also fish.
Industry:Culinary arts
Found chiefly in butter, this natural acid not only produces butter's distinctive flavor but also causes the rancid smell in spoiled butter. Butyric acid, also called butanoic acid, is also found in some fruits and is produced synthetically to be used as a flavoring agent in various food products.
Industry:Culinary arts
Found in northern climes such as New England, Canada and Scandinavia, the cloudberry looks like an amber-colored version of the raspberry to which it's related. The berries are too tart for out-of-hand eating but make excellent jam. Cloudberries are usually wild and therefore hard to find in markets. Other names for this delicious fruit include bake-apple berry, yellow berry and mountain berry.
Industry:Culinary arts
Found in powdered and granular forms, butter substitutes are made by a process that removes the fat and water from butter extract (a blend of modified butter oil and spray-dried butter). They contain no fat or cholesterol. What these "all natural" (according to the label) products do contain are such ingredients as maltodextrin (a carbohydrate derived from corn), corn syrup solids, salt, natural flavorings, buttermilk and cornstarch. As expected from the ingredients used, butter substitutes have an embarrassingly counterfeit flavor. They also have from about 8 to 12 calories per teaspoon, as opposed to butter or margarine's 33 calories per teaspoon. Butter substitutes may either be reconstituted by blending with a liquid, or sprinkled directly on to food. Because they're fat-free, they cannot be used for baking, frying or greasing pans. See also butter.
Industry:Culinary arts
Found in temperate to tropical seas, the goatfish is so named because of its two long chin barbels, which resemble a goat's whiskers. Probably the most famous member of this fish family is the superior red mullet, which is not a mullet at all. Depending on the species, goatfish can range in color from brilliant yellow to rose red. The meat is firm and lean and can be cooked in almost any manner including broiling, frying and baking. In the United States, goatfish is usually only available on the East Coast and throughout the Florida Keys. See also fish.
Industry:Culinary arts
Found in the lower stomach of fowl, this muscular pouch grinds the bird's food, often with the aid of stones or grit swallowed for this purpose. The portion that actually does the work is in the center of the pouch and is usually removed before the gizzard reaches the market. Gizzards can be very tough unless cooked slowly with moist heat, such as braising.
Industry:Culinary arts
Found mainly in the Great Lakes and Mississippi regions, crappies are large, freshwater sunfish that are about 12 inches long and range from 1 to 2 pounds. There are both black and white crappies; the latter is also called chinquapin. Crappies have lean flesh that is particularly suited to broiling or sautéing. See also fish.
Industry:Culinary arts
