Definitions "A"

Terms used often, that you might not now. Easy reference. "A"

A la carte - A menu on which each food and beverage is listed and priced separarely.
Aging - The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate.
Al dente - Italian for 'to the tooth' used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when bitten into.
Allemande - A sauce made by adding lemon juice and a liaison to a veloute made from veal stock.
Allumette - A matchstick cut 3mm x 3mm x 5-6 cm, usually used for potatoes.
Angus beef, Certified - A brand created in 1978 to distinguish the highest quality beef produced from descendants of the black hornless Angus cattle of scotland.
Appetizers - Also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow.
Aromatic - A food added to enhance the natural aromas of another food. Included, most flavourings such as herbs and spices, as well as some vegetables.
Aspic: aspic jelly - a clear jelly usually made from a clarified stock thickened with gelatine; used to coat foods, especially charcuterie items, and for garnish.
Au gratin - Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander.
Au jus - Roasted meats, poultry or game served with their natural, unthickened juices.
Au sec - Cooked until nearly dry.