Good Cooking since 1995
Good Cooking's Food & Cooking Dictionary
(A) DefinitionsA la carte, Separately priced items on a menu, not as part of a one plate meal.
A la grecque, Served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables.
A point, Medium Rare---Cooking until the ideal degree of doneness.
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
Aerate, To 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 tenderizing.
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 preparations.
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 reducing wine.
Aubergine, French for Eggplant.
Azuki Beans, 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.