A LA French for the style of, such as “a la Francaise” meaning “in the style of the French”.

 A LA BOURGEOISE French for in “the style of the family”.

A LA BROCHE French for cooked on a skewer over a flame.

 A LA CARTE A list of food items each priced and served separately.

 A LA FLORENTINE Literally French for “in the style of Florence”. In Italian, “alla Florentine”. It refers to dishes served with spinach and topped with a Mornay sauce.

A LA KING An American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, onions, mushrooms, green peppers and sometimes sherry.

A LA MODE Meaning “In the fashion”.

A LA PROVENÇAL French for dishes prepared with garlic and olive oil.

ACETIC ACID Wine or cider that fermented beyond the stage of alcohol. In a diluted form acetic acid is vinegar. Acetic acid is also used in preserving fruits to keep them from discoloring.

ACID RINSE Discoloration of peeled fruits and vegetables are prevented from browning when exposed to air by a bath of acidulated water.

ACIDULATE To give a dish or liquid a slightly acidic, tart or piquant taste by adding some lemon juice, vinegar, or unripened fruit juice.

ACIDULATED WATER Cold water with vinegar, lemon or lime juice added

ADZUKI BEAN A small reddish-brown bush bean (they grow on bushes rather than vines) cultivated in China and Japan. Extremely versatile, adzukis can be eaten fresh or dried, or ground into flour and used to make cakes or other confections such as Yokan. The skin of the adzuki bean is quite thick, requiring long soaking and a cooking time of about two hours.

AERATE To sift ingredients through a fine-mesh screen to break up lumps and to add air to make them lighter.

AFTERTASTE Term used to describe the impression that remains after food or beverages are swallowed. Wine is evaluated on the character and length of aftertaste.

AGAR-AGAR An extract of seaweed used as a thickening agent. The Japanese use it in soups.

AGNEAU French term for lamb.

AGNOLINI Small stuffed pasta similar to ravioli.

 AGNOLOTTI Round or crescent-shaped stuffed pasta, usually filled with meat. AIL French term for garlic.

AIOLI Sauce of southern France made with garlic, olive oil, egg yolks, and other seasonings. Aioli is used with potatoes, poached fish, snails, salt cod, and added to bouillabaisse. It is similar in consistency to mayonnaise.

AGING A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to tenderize.

 AÏOLI A strong garlic mayonnaise from the Provence region of southern France. It is a favorite addition for fish, meats and vegetables.

 AL CARBON In Italian and Mexican cooking, foods grilled over charcoal.

AL FORNO Italian term for food baked in an oven.

AL FRESCO Italian term for an outdoor meal or social event held outside.

AL PASTOR Italian term for food cooked over an open fire on a long spit. ALAMBRE Spanish or Mexican shish kebab.

AL DENTE Italian meaning “to the tooth”. Used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone.

ALBUMEN 1. Egg white. 2. An important type of protein found in egg whites, rare beef, milk and some vegetables. It is a vital component of human blood serum.

ALFALFA SPROUTS A popular choice for salads and sandwiches, alfalfa sprouts are best eaten raw. They also may be stir-fried or sautéed, but should only be cooked for 30 seconds or less to avoid wilting. Alfalfa sprouts are widely available in supermarkets. Look for crisp sprouts with buds attached, and avoid mustysmelling or slimy-looking sprouts. Once purchased, they should be refrigerated in the ventilated plastic container in which they are usually sold and kept for no more than two days.

ALL-PURPOSE FLOUR White wheat flour blended to contain a moderate amount of protein and used for a wide range of general baking and cooking.

 ALLSPICE A member of the pimento family and native to tropical regions. It’s brown berries have a flavor similar to a mixture of cinnamon, clove, nutmeg, ginger and pepper. Allspice is also known as Jamaican pepper.

ALLUMETTES The French word for “match,” also refers to potatoes that have been cut into thin “matchsticks”.

ALMOND EXTRACT A concentrated flavoring made from alcohol and bitter-almond oil, primarily used for baking.

ALMOND PASTE Blanched, ground almonds combined with sugar and glycerin; used in a variety of confections including amaretti cookies; similar to marzipan but is less delicate and not as sweet. Ground kernels of peaches or apricots are often added to enhance the almonds. After opening, wrap tightly and refrigerate. Heating for two or three seconds in a microwave oven can soften hardened almond paste. It should be firm but pliable before using.

ALMONDS Commonly grown in the Mediterranean, California and other warm climates, almond varieties are classified as either sweet or bitter. Sweet varieties are used as edible nuts. They are highly nutritious and can be used raw, roasted or toasted.

ALUMINUM FOIL A thin pliable sheet of aluminum which can be folded, molded and sealed. It conducts heat well and can withstand extremely high and low temperatures. AMANDINE This French term refers to dishes garnished with almonds. Often spelled Almondine.

AMBROSIA A dessert of chilled fruits combined with coconut. Bananas and citrus fruit like oranges are common ingredients. Ambrosia may also be served as a salad.

AMERICAN CHEESE, PROCESSED Any of the group of US cheeses made with emulsifiers to increase smoothness and pasteurized milk to increase storage life; 51% of the final weight must be cheese.

AMORI Hollow, rigid pasta spirals.

ANAHEIM CHILIES Mild, long green chilies named for the area near Los Angeles where they were once cultivated. They are available canned (whole or chopped) and fresh.