Cooking Glossary

A la Broche
Cooked over a flame on a skewer.
A la Provencale
A dish prepared with olive oil and garlic.
Acidulated water
Water containing a small quantity of lemon juice or vinegar, used to prevent discoloration in vegetables or meat.
A process for tenderizing meats, by keeping them at a temperature between 0 and 2 degrees Celsius for a period of time, which allows enzymes to break down the tough connective tissues.
Strips of meat or fish.
A white sauce that contains egg yolk.
Garnished or prepared with almonds.
Au Jus
Served with natural juices.
Au Lait
With milk
Au Naturel
Plainly cooked