A la carte, Separately priced items on a menu, not as part of a one
A la grecque, Served in the Greek style of cooking, with
olive oil, lemon juice, and several seasonings, often referring to
A point, Medium Rare---Cooking until the ideal degree of
Achiote, The seed of the annatto tree, pounded into a
powder and mixed with garlic, vinegar and spices. It's used in Southwestern,
Mexican and Caribbean Cuisines.
Acidulate, the process of making
something acid or sour with lemon or lime juice
incorporate air to make ingredients lighter. Sifting flour is an example of
the process. Whipped butter is another. Air is whipped in, thus making the
butter lighter and increase in volume.
Aging, Keeping meats and a or
cheese in a controlled environment for a specific amount of time in a
controlled and ventilated atmosphere to permit natural flavoring and
Al dente, "To the tooth," in Italian. Pasta is cooked
just to a firm and chewy texture.
Albaricoque, Spanish for Apricot.
Allemande, In French Cooking it means in the German style. Sauce
Allemande is made from veal stock, cream, egg yolks and lemon juice.
Allium cepa, The Latin name for onions.
Annuals, Plants that grow
from seeds and complete their lifecycle in less than 12 months.
Apfel, German for Apple.
Aromatics, Seasonings to enhance the flavor
and aroma usually herbs and spices and some vegetables.
Artischocken, German for Artichoke.
Aspartame, An artificial
sweetener known as Nutra-Sweet.
Asperge, French for Asparagus.
Aspic, A transparent meat flavored jelly/Jell-O that is firm when cold.
Used to flavor and add moisture to pate, charcuterie and cold food
Au gratin, Sprinkled with breadcrumbs and cheese, or
both, and browned.
Au Jus, This is the natural pan drippings or juice
that comes from a roasting pan after deglazing.
Au poivre, Coated
with loosely cracked peppercorns and then cooked, often referring to steak
au Poivre flambe.
Au sec, The descriptor for a liquid which has been
reduced until it is nearly dry, a process often used in sauce making when
Aubergine, French for Eggplant.
Small red beans frequently used in Japanese Cooking.
Special thanks to my late mother Julia Rauscher
Vyhnanek for her food knowledge which was the
source for many of the definitions. She was a
retired school teacher who was a real "Foodie"!
If it were not for her, I many not have become a Chef.