- Industry: Printing & publishing
- Number of terms: 62402
- 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 ...
Also called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in some supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.
Industry:Culinary arts
Also called shell beans or shellouts, these beautiful beans have large, knobby beige pods splotched with red. The beans inside are cream-colored with red streaks and have a delicious nutlike flavor. Cranberry beans must be shelled before cooking, and lose their red color during the cooking process. They're available fresh in the summer and dried throughout the year. See also beans.
Industry:Culinary arts
Also called ship biscuit and sea bread, this large, hard biscuit is made with an unsalted, unleavened flour-and-water dough. After it's baked, hardtack is dried to lengthen shelf life. It's been used at least since the 1800s as a staple for sailors on long voyages.
Industry:Culinary arts
Also called sweet potato squash, the delicata squash has a pale yellow skin with medium green striations. Inside, the succulent yellow flesh tastes like a cross between sweet potatoes and butternut squash. The oblong delicata can range from 5 to 9 inches in length and 1 1/2 to 3 inches in diameter. It's in season from late summer through late fall. Choose squash that are heavy for their size; avoid those with soft spots. Delicata squash can be stored up to 3 weeks at an average room temperature. As with other winter squash, the delicata is best baked or steamed. It's a good source of potassium, iron and vitamins A and C. See also squash.
Industry:Culinary arts
Also called Tête de Moine ("monk's head"), this rich, semisoft cheese is made in Switzerland and has a flavor similar to that of gruyère. It is named after the monastery where it originated, the Abbey of Bellelay in the canton of Bern. See also cheese.
Industry:Culinary arts
Also called turtle beans, these dried beans have long been popular in Mexico, Central and South America, the Caribbean and the southern United States. They have a black skin, cream-colored flesh and a sweet flavor, and form the base for the famous black-bean soup. They are commonly available in supermarkets. See also beans.
Industry:Culinary arts
Also called whortleberry, this indigo-blue berry grows wild in Great Britain and other parts of Europe from July to September, depending on the area. Bilberries are smaller and tarter than their cousin the American blueberry, and make delicious jams, syrups and tarts.
Industry:Culinary arts
Also known as bicarbonate of soda, baking soda is used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.
Industry:Culinary arts
Also known as blood pudding and in Ireland as black pudding, this large link sausage is made of pig's blood, suet, bread crumbs and oatmeal. Almost black in color, blood sausage is generally sold precooked. It's traditionally sautéed and served with mashed potatoes. See also sausage.
Industry:Culinary arts
Also known as Japanese artichoke, knotroot and chorogi, this hairy plant is a native of China and Japan. It has small white tubers that have a sweet, nutty taste similar to a jerusalem artichoke. They can seldom be found in the United States but, if available, should be purchased when firm and white. Refrigerate in a plastic bag up to a week. Chinese artichokes can be eaten raw, or boiled, baked or steamed. See also artichoke.
Industry:Culinary arts
