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.
- Aging
- 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.
- Aiguillettes
- Strips of meat or fish.
- Allemande
- A white sauce that contains egg yolk.
- Amandine
- Garnished or prepared with almonds.
- Au Jus
- Served with natural juices.
- Au Lait
- With milk
- Au Naturel
- Plainly cooked