- Industry: Printing & publishing
- Number of terms: 62403
- Number of blossaries: 0
- Company Profile:
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 ...
French for "in the manner (or mode) ," referring to the style in which a dish is prepared. The term has been Americanized to also mean pie topped with ice cream.
Industry:Culinary arts
French for "in the old style," describing a traditional preparation method (usually for beef) of braising, then simmering.
Industry:Culinary arts
French for "in the style of Florence (Italy)," and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with mornay sauce. A "Florentine" dish is sometimes sprinkled with cheese and browned lightly in the oven. The Italian term is alla Fiorentina.
Industry:Culinary arts
French for "kneaded butter," beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces.
Industry:Culinary arts
French for "leg of mutton. " The term is also used to refer to a leg of lamb, in which case the French call it gigot d'agneau.
Industry:Culinary arts
French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. It's used to add flavor and color to sauces.
Industry:Culinary arts
French for "meatless, lean or lowfat cooking. " Strict vegetarian cooking is referred to as cuisine vegetarienne.
Industry:Culinary arts
French for "middle-class cooking," referring to plain but good, down-to-earth cooking.
Industry:Culinary arts
