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1. A L' ANGLAISE

   French term for foods that have been prepared "in the English way». Refers to foods that have been b...

   Anonymous (not verified) - 17 September, 2012

2. AL DENTE

   Literally, "to the tooth", refers to an item, such as pasta or vegetables, cooked until it is tender...

   Anonymous (not verified) - 17 September, 2012

3. BRINE

   A solution of salt, water, and seasonings, used to preserve or moisten foods.

   Anonymous (not verified) - 17 September, 2012

4. ALLUMETTE

   Vegetable cut, usually referring to potatoes cut into pieces the size and shape of matchsticks,1/8 i...

   Anonymous (not verified) - 17 September, 2012

5. AMANDINE

   Garnished with almonds.

   Anonymous (not verified) - 17 September, 2012

6. AMINO ACIDS

   The building blocks of proteins. Of the 20 amino acids in the human diet, 9 are called "essential" b...

   Anonymous (not verified) - 17 September, 2012

7. AMUSE-GUEULE

   French for "appetizer". Chef’s tasting: a small portion (1 or 2 bites) of something exotic, unusual,...

   Anonymous (not verified) - 17 September, 2012

8. ANAEROBIC BACTERIA

   Bacteria that do not require oxygen to function.

   Anonymous (not verified) - 17 September, 2012

9. MINERAL

   An inorganic element that is an essential component of the diet. Provides no energy and is therefore...

   Anonymous (not verified) - 17 September, 2012

10. MAILLARD REACTION

    A complex browning reaction that results in the particular flavor and color of foods that do not con...

    Anonymous (not verified) - 17 September, 2012

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