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:: A :: |
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Almond Extract |
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A concentrated flavoring made
from bitter-almond oil and alcohol, widely used in pastries and baked
goods. |
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Aluminum Foil |
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A thin pliable sheet of
aluminum; easily molded, conducts heat well, can withstand temperature
extremes and is impervious to odors, moisture and air; used to cover
foods for cooking and storage. |
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Almond Paste |
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A mixture of sugar, almonds,
and rose water traditional among Christmas foods in Europe. Used to make
marzipan and for decorations. |
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Anchovy |
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A small fish usually stored in olive oil or salt. Anchovy is sold
for flavoring. |
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Andouille |
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French term, for a sausage made
from the intestines or stomach of the pork . |
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Angel Food Cake |
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A light, airy cake made without
egg yolks or other fats; its structure is based on the air whipped into
the egg whites; traditionally baked in a tube pan. |
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Anise |
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A small annual member of the
parsley family native to the eastern Mediterranean region; has bright
green leaves with a mild licorice flavor that are sometimes used as an
herb or in salads. |
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Appetizer |
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A small serving of food or
beverage served before or as the first course of a meal. |
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Arare |
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Crispy rice crackers, seasoned
with soy sauce. |
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Arborio Rice |
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An ovoid, short-grain rice with
a hard core, white color and mild flavor; it becomes creamy when cooked
and is used for risotto. |
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Areca Nut |
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Betel nut, East India pepper
plant. It is chewed in Asia to aid digestion. |
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Artichoke |
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The large flowerhead of a plant
of the thistle family; has tough gray-green petal-shaped leaves with
soft flesh (which is eaten) underneath, a furry choke (that is
discarded) and a tender center (called the heart which is also eaten);
also known as globe artichoke. |
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