- 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 ...
Native to the tropics and subtropics, this rich fruit is known for its lush, buttery texture and mild, faintly nutlike flavor. The fruit's name comes from ahuacatl, the Nahuatl word for "testicle," which is assumed to be a reference to the avocado's shape. Florida was the site of the first U. S. avocado trees in the 1830s but almost 80 percent of today's crop comes from California. Known early on as alligator pear, the many varieties of today's avocado can range from round to pear-shaped. The skin can be thick to thin, green to purplish black and smooth to corrugated. The flesh is generally a pale yellow-green and softly succulent. The two most widely marketed avocado varieties are the pebbly textured, almost black Haas and the green Fuerte, which has a thin, smooth skin. Depending on the variety, an avocado can weigh as little as 3 ounces and as much as 4 pounds. There are even tiny Fuerte cocktail avocados (also called avocaditos) that are the size of a small gherkin and weigh about 1 ounce. Like many fruits, avocados ripen best off the tree. Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for 2 to 4 days. Ripe avocados can be stored in the refrigerator several days. Once avocado flesh is cut and exposed to the air it tends to discolor rapidly. To minimize this effect it is always advisable to add cubed or sliced avocado to a dish at the last moment. When a dish containing mashed avocado, such as guacamole, is being prepared, the addition of lemon or lime juice helps to prevent discoloration. (It is not true that burying the avocado pit in the guacamole helps maintain good color. ) Though avocados are high in unsaturated fat, the California Avocado Advisory Board states that half of an 8-ounce avocado contains only 138 calories. In addition, avocados contain a fair amount of vitamin C, thiamine and riboflavin.
Industry:Culinary arts
Natural food enzymes that, when taken with gassy foods, help reduce flatulence — sometimes even stopping it before it begins. Gas-producing foods like beans, broccoli, cabbage, cauliflower, grains and onions cause trouble because they contain hard- or impossible-to-digest complex sugars (see carbohydrate) that ferment in the large intestine. Digestive enzymes help break down these complex sugars into simple sugars that are more easily digestible. They generally come in tablet form and are commonly available in health-food stores. Some, like the popular Beano, also come in a liquid form and can be found in supermarkets and drugstores.
Industry:Culinary arts
Not a bun in the sense of bread, the Scottish black bun is a spicy mixture of nuts with dried and candied fruit enclosed in a rich pastry crust. Traditionally, Scots serve it at Hogmanay (the New Year). It's best prepared several weeks in advance so the fruit mixture can ripen and develop flavor.
Industry:Culinary arts
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête — "cheese of head. " See also sausage.
Industry:Culinary arts
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It's usually eaten at room temperature. Head cheese can be purchased in delicatessens and many supermarkets. In England this sausage is referred to as brawn, and in France it's called fromage de tête — "cheese of head. " See also sausage.
Industry:Culinary arts
Not a duck at all, this pungent, flavorful food is actually dried salted fish. It can be found in East Indian markets and some specialty markets. Bombay duck is most often used to flavor curried dishes. When cooked until crisp, it can also be eaten as a snack.
Industry:Culinary arts
Not a pie at all, this dessert consists of two layers of sponge cake with a thick custard filling, topped either by a dusting of confectioners' sugar or chocolate glaze.
Industry:Culinary arts
Now an American classic, country captain is said to have taken its name from a British army officer who brought the recipe back from his station in India. It consists of chicken, onion, tomatoes, green pepper, celery, currants, parsley, curry powder and other seasonings, all slowly cooked together over low heat in a covered skillet. The finished dish is sprinkled with toasted almonds and usually served with rice.
Industry:Culinary arts
Of Central European origin, cholent is a traditional Jewish food served on the Sabbath. It varies greatly from family to family, but generally consists of some kind of meat (such as brisket, short ribs or chuck), lima or navy beans, potatoes, barley, onions, garlic and other seasonings. The ingredients are combined in one pot and simmered on stovetop or baked at a very low heat for many hours. Since cooking is forbidden on the Sabbath, many Jewish families prepare and combine the ingredients and place the cholent in a low oven at sundown on Friday, to be ready the following day, which is the Sabbath.
Industry:Culinary arts
Of Chinese origin, this cylindrical (6 to 10 inches long, 2 to 3 inches thick) melon has a medium green skin covered with fine, hairlike fuzz. Its creamy-colored, medium-firm flesh is mildly flavored and has a tendency to take on the flavor of whatever food it's cooked with. Fuzzy melons — also called hairy melons and fuzzy squash — can be purchased in Asian markets and some specialty produce markets. Choose those that are fairly heavy for their size with wrinkle-free skins. Store ripe melons in a plastic bag in the refrigerator for up to 10 days. Fuzzy melons must be peeled before using. They're a popular addition to Chinese soups and stir-fries.
Industry:Culinary arts
