| Term | Definition |
|---|
| a l'Anglais | [French] In the English style; boiled and served without a sauce. |
| a la | [French] in the manner or style of. |
| a la carte | [French] refers to a list of food items each priced separately. |
| a la creme | [French] served with cream or a cream-based sauce. |
| a la Creole | [French] dishes prepared with tomatoes, green peppers and onions as important ingredients. |
| a la Grecqua | [French] means "in the Greek manner." Term describes vegetables cooked in a mixture of oil and vinegar, or lemon juice, with seasoning added. Serve cold or chilled. |
| a la minute | [French] cooked to order. |
| a la mode | [French] served with or in the fashion of. Desserts served a la mode are served with ice cream; meats served a la mode are braised with vegetables and served with gravy. |
| Abaisse | A piece of dough rolled to a required size. |
| Abalone | A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. Also called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised. |
| Abattis | Winglets, giblets of poultry. |
| Aboyeur | [French] Expediter or announcer; a station in the brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen. |
| Absorbent paper | Paper towel. |
| Aceite de oliva | [Spanish] olive oil. |
| Aceituna | [Spanish] olive. |
| Achar | Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables. |
| Achiote | Dried brick red seeds of the annatto tree, used as a seasoning and to give food a deep red color. Achiote is used to add a yellowish-orange color to dishes, especially arroz con pollo. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable. |
| Achiote paste | Ground seeds of the large and shady annatto tree; earthy flavor with a hint of iodine; used as a coloring agent and commercially to color Cheddar cheeses and butter; used in slow-cooked sauces and stews. |
| Acid | A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include citrus juice, vinegar, and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7. |
| Acidulated water | A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. |
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Definitions and Terms
