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