Gastronomy Terminology (A)

A’la miute :

[French] cooked to order.

Abaisse :

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

Aboyeur :

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

Aging :

A term used to describe the holding of meats at a temperature of 34 to 36 d ...

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 thebite.

Albumin :

The protein of egg whites

Allumettes :

The French word for “match,” also refers to potatoes that have been cut int ...

Almond Paste :

Blanched, ground almonds combined with sugar and glycerin; used in a variet ...

Anchovy :

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

Anglaise :

[French] The manner of simple English-style cooking, such as boiling or ste ...

Antipasto :

[Italian] cold appetizer assortment. Antipasto is the Italian word for snac ...

Aspic :

A clear jelly made from stock, fumet, wine or fruit juices used to mold dis ...

Au bleu :

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

Au jus :

[French] served in unthickened natural juices or natural meat drippings