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:: A :: |
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Acetic Acid |
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Wine or cider, fermented
beyond the stage of alcohol. In diluted form, it is vinegar. Also,
acetic acid is used in preserving fruits to keep flesh from discoloring,
and in freezing. |
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Acid Rinse |
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A bath of acidulated water used
to prevent discoloration of peeled fruits and vegetables that brown when
exposed to air. |
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Acidulated Water |
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Cold water with vinegar, lemon
or lime juice added. |
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Aemono |
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Japanese salad served with dressing, or the dressing itself. |
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Aiguillettes |
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Thin strips of meat or fish. |
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Aïoli |
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A strongly flavored garlic
mayonnaise from the Provence region of southern France. It's a popular
accompaniment for fish, meats and vegetables. |
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à la King |
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An American dish of diced
foods, usually chicken or turkey, in a cream sauce with pimientos,
mushrooms, green peppers and sometimes sherry. |
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à la Nicoise |
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Dishes with black olives,
tomatoes, garlic, anchovies and dried cherries. |
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à la Provencale |
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A dish including garlic, olive
oil, tomatoes and often black olives. |
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Al dente |
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Italian term using for cooking
ingredients that are tender but still firm to the bite, used for pasta. |
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Albumin |
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A protein found in egg white,
milk, green plants, seeds, and animal blood. |
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Alfredo |
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Popular Italian sauce made with
butter, cream, garlic and parmesan cheese. |
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