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Almond paste – [ahl-mund payst] A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and is less sweet and slightly coarser than marzipan.. Almond extract is sometimes added to intensify the flavor. For best baking results, use an almond paste without syrup or liquid glucose. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages.
Alum– [AL-uhm] In cooking, these highly astringent crystals of potassium aluminum sulfate were once widely used as the crisping agent in canning pickles. Alum can cause digestive distress, however, and modern canning methods make its use unnecessary.
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Amaretto– [am-ah-REHT-toh] A liqueur with the flavor of almonds, though it's often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy. Many American distilleries now produce their own amaretto.
Ambrosia– [ahm-BROH-zee-ah]
1. According to Greek mythology, ambrosia (meaning
"immortality")was the food of the gods on Mt. Olympus. More
recently, the word designates a dessert of chilled fruit (usually
oranges and bananas) mixed with coconut. Ambrosia is also
sometimes served as a salad.
2. A mixed drink made by shaking cognac, brandy (usually calvados
or applejack) and cointreau or raspberry syrup with crushed
ice, then straining into a glass and topping off with cold
champagne. It's said to have been created at New Orleans'
famous Arnaud's restaurant shortly after Prohibition ended.
3. A popular Brazilian dessert of Portuguese origin. It's an
extremely rich egg custard flavored with cinnamon and cloves
and served cold.
Amuse-bouche–[ah-mewz-BOOSH (-GEURL)] A French term meaning “Amuse the mouth”. Also known as, amuse-gueule, amuse, petite amuse, and lagniappe. These are small samplings of food served before a meal to whet the appetite and stimulate the palate.
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Appetizer – [ap- e-ti-zer] Any small, bite-size food served before a meal to whet and excite the palate. Used synonymously with the term hors d'oeuvre, though this term more aptly describes finger food, whereas appetizer can also apply to a first course served at table.
Anchovy paste– [ahn-cho-vee] A mixture of ground anchovies, vinegar, and seasonings.
Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket and is convenient for many cooking purposes. It can also be used for canapés.
Antipasto – [ahn-tee-PAHS-toh; an-tee-PAST-oh] An Italian term referring to an assortment of hot or cold appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates to "before the pasta" and denotes a relatively light dish served before courses that are more substantial.
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Aperitif–[ah-pehr-uh-TEEF; ay-pehr-ee-TEEF] A French term for a light alcoholic beverage served before a meal, usually amer picon, dubonnet, kir, lillet and sherry. or champagne, to stimulate the appetite.
Aphrodisiac– [af-ruh-DEE-zee-ak] Named for Aphrodite, the Greek goddess of love, aphrodisiacs are substances (including food or drink) that are purported to arouse or increase sexual desire. Among the most widely touted aphrodisiacs are caviar, frog legs, oysters and truffles and, of course, one's imagination.
Appetizer – [ap- e-ti-zer] Any small, bite-size food served before a meal to whet and excite the palate. Used synonymously with the term hors d'oeuvre, though this term more aptly describes finger food, whereas appetizer can also apply to a first course served at table.
Applejack– Categories: Brandy A potent brandy made from apple cider and ranging in strength from 80 to 100 proof. France is famous for its apple brandy, calvados. In the United States, applejack must spend a minimum of 2 years in wooden casks before being bottled.
A Point – [pwah], a French term used to describe food cooked just to the point of perfect doneness.
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A Blanc – [ah BLAHNK] French for “in white”; usually used to describe cream sauces, or meats that are prepared without browning them.
Açai– [ah-SI-ee; ah-SAH-ee] Native to the tropical areas of Central and South America, the açai berry is being touted as the new superfood and is known by some as the "power berry." That's because it's exceedingly rich in nutrients including antioxidants, vitamins, minerals, oleic acid and potassium, to name a few. The dark purple grape-sized fruit grows on the açai palm, which is also called the cabbage palm because natives eat its young, tender leaf buds as one would cabbage. Hearts of palm is another food source harvested from this tall palm.
The açai berry contains only a small portion of pulp—about 90 percent of it is an inedible nut. The pulp, which has a flavor reminiscent of berries with a hint of chocolate, is quite delicate and deteriorates quickly. That's why consumers in North America only have access to açai in juice form (primarily as a concentrate), which can be found in the refrigerated or freezer section of natural food stores. It's also available as frozen pulp, or in a powdered form. Because of its ascribed health benefits, açai has become a favorite addition to smoothies.
Acetic acid – [a-SEE-tihk Ah-sid]Formed when airborne bacteria interacts with fermented products (beer, wine, cider,etc.). It is what makes vinegar sour to the taste.
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Ageing – [A-ging] (meat) the change that takes place when freshly slaughtered meat is allowed to rest and reach the state at which it is suitable for consumption.
(See also, dry aging); (cheese) to store in a temperature controlled environment to develop flavor and texture; (wine) either bottle or barrel aged, reds benefit more from aging than whites. To let food get older under controlled conditions in order to improve flavor or texture or both.
1. Aged meat has been stored 3 to 6 weeks at an optimal
temperature of 34°F to 38°F and in low humidity. During this time
it undergoes an enzymatic change that intensifies flavor, deepens
color and tenderizes by softening some of the nnective tissue.
The longer meat is aged, the more quickly it will cook. The
cryovac method of aging involves vacuum packing the meat with a
vapor- and moistureproof film so the so-called aging takes place in transit from slaughterhouse to the consumer's home.
2. Aging cheese refers to storing it in a temperature-controlled area
until it develops the desired texture and flavor. See ripening for
more information.
3. Aging spirits and wines produces a smoother, more complex,
and less harsh and tannic (see tannin) result. Whiskeys,
cognacs, armagnacs, as well as some better brandies and rums,
all benefit from aging, with many spirits governed by laws
regarding minimum aging periods. Spirits that aren't aged
include gin, vodka, neutral spirits and certain brandies and
rums. Aging is also beneficial to most fine red and white wines,
whereas rosé, light red wines and most whites are at their best
soon after bottling and don't require further aging.
Al Dente – [al-DEN-tay] An Italian term literally meaning "to the tooth". Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft; Italian for "to the tooth." It describes pasta that is cooked until it offers a slight resistance when bitten into, rather than cooked until soft.
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Al Forno – [ahl FOHR-noh] An Italian term used to describe baked or roasted foods.
Alfredo sauce–[al-FRAY-doh] An exceedingly rich sauce created in the early 1920s by Roman restaurateur Alfredo di Lello for his famous dish fettuccine alfredo. Alfredo sauce is classically made with heavy cream, butter, grated parmesan, salt and pepper. Today's renditions can include additions such as egg yolks, flour and garlic. Although this sauce was created for pasta, it's now also used to dress everything from chicken to vegetables.
Alkali – [ahl-ks-li] Baking soda is one of the more common alkalis used in cooking. Alkalis neutralize acids.
A La – [ah lah] A French term meaning “in the style/manner of” A la bourguignonne, for example, would mean "as prepared in Burgundy."
A La Carte – [al-lah-kart] A menu term referring to items priced individually. (See also, prix fixe) “in the style of independent dishes.
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Appellation – [ap-puh-LAY-shuhn] The designated growing areas of wineries governed by local or federal rules and regulations. Although these rules vary from country to country, the basic principles of producing quality wines remains the same. For wine, this includes such matters as which grape varieties do best in particular climates and soils, viticultural and winemaking practices, allowable yields per acre, alcohol content of the wine, and so on.
For food products—cheese, for example—the regulations might dictate which breed of cattlethe milk must come from, what type of feed the animals must eat and the minimum fat content for the cheese. Such rules vary from country to country but are analogous in their attempt to stimulate the production of quality wines and foods. Countries with their own appellation systems include France (Appellation d'origine Contrôlée—AOC), Italy (Denominazione di Origine Controllata—DOC), Portugal (Denominação de Origen—DO) and Spain (Denominación de Origen—DO). However, the appellation systems of individual countries are being replaced slowly by those of the European Union (EU). The two most widely used criteria are protected designation of origin and protected geographical indication—sets of standards that apply to all EU-member countries. In the United States, foodstuffs are not yet regulated by such "protected name" regulations, but rather only by USDA rules and regulations that apply to how a product is produced. Wine regions in the United States are governed by american viticultural area regulations, which are not as restrictive as those for most European appellations.
Aquaculture– [AH-kwah-kuhl-tcher] The cultivation of fish, shellfish or aquatic plants (such as seaweed) in natural or controlled marine or freshwater environments. Though aquaculture began eons ago with the ancient Greeks, it wasn't until the 1980s that the practice began to expand rapidly. Aquaculture "farms" take on a variety of forms including huge tanks, freshwater ponds, and shallow- or deep-water marine environments. Today, the farming and harvesting of fish and shellfish is a multimillion-dollar business. Among the most popular denizens of the deep that are farmed are bivalves like oysters, clams and mussels; crustaceanslike crayfish, lobsters and shrimp; and fish like catfish, salmon, trout and tilapia. See also hydroponics.
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Aquaponics – [AH-kwah-pon-niks] Symbiotic farming between the raising of fish and the growing of food plants. Fish providing the nutrients and CO2 while plants provide the O2.
Aromatic – [ER-o-mah-tik] Any herb (such as bay leaf, ginger or parsley), spice, liquids (such as wine or vinegar) or plant that gives foods and drinks a distinct flavor or aroma.
Artificial sweeteners– A category of sugar substitutes that have no nutritional value because they have unique attributes. They should not be substituted for other sweeteners unless a recipe calls for them specifically.
Arugula – [ah-ROO-guh-lah] A brightly-colored salad green with a slightly bitter, peppery mustard flavor. Also known as Italian cress, rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in most supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in aplastic bag and refrigerated for no more than two days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition tosalads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.
Assation – [ah-say-zoh] A French term for cooking foods in their own natural juices without adding extra liquids.
A.Q. – Meaning, “As quoted”. Listed on menus denoting items that are generally seasonal or whose market price tends to fluctuate.
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Au Bleu–[oh-BLEUH] A French term for the method of preparing fish the instant after it is killed, especially for trout, the fish is plunged into a boiling court bouillon, which turns the skin a metallic blue color.
Au Gratin – [oh-GRAH-tn; oh-grah-TAN] A French term for a dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner. Special round or oval gratin pans and dishes are ovenproof and shallow, which increases a dish's surface area, thereby insuring a larger crispy portion for each serving.
Au Jus – [oh-ZHOO] A French term for meats served in their natural juices.
Au Poivre – [oh- PWAHV-r ] A French term meaning “with pepper”, typically describing meats either prepared by coating in coarse ground peppercorns before cooking or accompanied by a peppercorn sauce.
Avgolemono– [ahv-goh-LEH-moh-noh] A Greek soup as well as a sauce, both of which are made from chicken broth, egg yolks and lemon juice. The main difference is that the soup has rice added to it. The sauce is thicker than the soup.
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Appellation – [ap-puh-LAY-shuhn] The designated growing areas of wineries governed by local or federal rules and regulations. Although these rules vary from country to country, the basic principles of producing quality wines remains the same. For wine, this includes such matters as which grape varieties do best in particular climates and soils, viticultural and winemaking practices, allowable yields per acre, alcohol content of the wine, and so on.
For food products—cheese, for example—the regulations might dictate which breed of cattlethe milk must come from, what type of feed the animals must eat and the minimum fat content for the cheese. Such rules vary from country to country but are analogous in their attempt to stimulate the production of quality wines and foods. Countries with their own appellation systems include France (Appellation d'origine Contrôlée—AOC), Italy (Denominazione di Origine Controllata—DOC), Portugal (Denominação de Origen—DO) and Spain (Denominación de Origen—DO). However, the appellation systems of individual countries are being replaced slowly by those of the European Union (EU). The two most widely used criteria are protected designation of origin and protected geographical indication—sets of standards that apply to all EU-member countries. In the United States, foodstuffs are not yet regulated by such "protected name" regulations, but rather only by USDA rules and regulations that apply to how a product is produced. Wine regions in the United States are governed by american viticultural area regulations, which are not as restrictive as those for most European appellations.
Aquaculture– [AH-kwah-kuhl-tcher] The cultivation of fish, shellfish or aquatic plants (such as seaweed) in natural or controlled marine or freshwater environments. Though aquaculture began eons ago with the ancient Greeks, it wasn't until the 1980s that the practice began to expand rapidly. Aquaculture "farms" take on a variety of forms including huge tanks, freshwater ponds, and shallow- or deep-water marine environments. Today, the farming and harvesting of fish and shellfish is a multimillion-dollar business. Among the most popular denizens of the deep that are farmed are bivalves like oysters, clams and mussels; crustaceanslike crayfish, lobsters and shrimp; and fish like catfish, salmon, trout and tilapia. See also hydroponics.
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Aquaponics – [AH-kwah-pon-niks] Symbiotic farming between the raising of fish and the growing of food plants. Fish providing the nutrients and CO2 while plants provide the O2.
Aromatic – [ER-o-mah-tik] Any herb (such as bay leaf, ginger or parsley), spice, liquids (such as wine or vinegar) or plant that gives foods and drinks a distinct flavor or aroma.
Artificial sweeteners– A category of sugar substitutes that have no nutritional value because they have unique attributes. They should not be substituted for other sweeteners unless a recipe calls for them specifically.
Arugula – [ah-ROO-guh-lah] A brightly-colored salad green with a slightly bitter, peppery mustard flavor. Also known as Italian cress, rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in most supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in aplastic bag and refrigerated for no more than two days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition tosalads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.
Assation – [ah-say-zoh] A French term for cooking foods in their own natural juices without adding extra liquids.
A.Q. – Meaning, “As quoted”. Listed on menus denoting items that are generally seasonal or whose market price tends to fluctuate.
​
Au Bleu–[oh-BLEUH] A French term for the method of preparing fish the instant after it is killed, especially for trout, the fish is plunged into a boiling court bouillon, which turns the skin a metallic blue color.
Au Gratin – [oh-GRAH-tn; oh-grah-TAN] A French term for a dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner. Special round or oval gratin pans and dishes are ovenproof and shallow, which increases a dish's surface area, thereby insuring a larger crispy portion for each serving.
Au Jus – [oh-ZHOO] A French term for meats served in their natural juices.
Au Poivre – [oh- PWAHV-r ] A French term meaning “with pepper”, typically describing meats either prepared by coating in coarse ground peppercorns before cooking or accompanied by a peppercorn sauce.
Avgolemono– [ahv-goh-LEH-moh-noh] A Greek soup as well as a sauce, both of which are made from chicken broth, egg yolks and lemon juice. The main difference is that the soup has rice added to it. The sauce is thicker than the soup.
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