Gastronomy Terminology (A)

A’la miute :

[French] cooked to order.

Abaisse :

1. A French term for a puff pastry sheets that have been rolled v ...

Aboyeur :

[French] Expediter or announcer; a station in the brigade system. ...

Aging :

A term used to describe the holding of meats at a temperature of ...

Aiguillettes :

Long, thin slices of poultry breast or some other meats or fish.

Al dente :

(especially of pasta) cooked so as not to be too soft; firm to th ...

Albumin :

The protein of egg whites

Allumettes :

The French word for “match,” also refers to potatoes that have be ...

Almond Paste :

Blanched, ground almonds combined with sugar and glycerin; used i ...

Anchovy :

A small fish used primarily as flavoring. It has a very salty and ...

Anglaise :

[French] The manner of simple English-style cooking, such as boil ...

Antipasto :

[Italian] cold appetizer assortment. Antipasto is the Italian wor ...

Aspic :

A clear jelly made from stock, fumet, wine or fruit juices used t ...

Au bleu :

[French] blue; fish cooked immediately after being caught will tu ...

Au jus :

[French] served in unthickened natural juices or natural meat dri ...