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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Image | Term | Definition |
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1 tbsp | This abbreviation refers to 1 teaspoon.[...] Learn more |
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1 tsp | This abbreviation refers to 1 teaspoon.[...] Learn more |
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A la nage | Is a technique for poaching food, primarily seafood, in court bouillon. The leftover court bouillon and its attendant vegetables are then served on[...] |
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A.P. Weight | Stands for “as purchased weight,” and refers to the weight of ingredients typically used for baking and cooking, and is a contrast to edible po[...] |
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Aburage | This term refers to deep fried tofu.[...] Learn more |
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Acidic | Refers to the tart flavor of foods such as un-ripened mangoes, oranges, tomatoes, and rhubarb, among others, which all contain natural acids. [...]Learn more |
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Acidulated Water | Water with acid added in, such as lemon juice or vinegar, which prevents discoloration of ingredients, particularly fruits or vegetables. The proporti[...] Learn more |
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Adobo Sauce | A thick, dark red sauce native to Mexico. It's made from ground chilies mixed with spices and vinegar. Canned chipotles (smoked-dried jalapenos) are u[...] Learn more |
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Al Dente | An Italian cooking term for ingredients that are cooked until tender, but that are still firm in texture, usually applies to pasta, although green veg[...] Learn more |
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Albumin | A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this[...] Learn more |
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Allumette | A small cut, 3 mm x 3 mm x 5 to 6 cm (1/8 in. x 1/8 in. x 2 to 2½ in.) long, used for potatoes or hard-skinned vegetables. Some consider this ter[...] |
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Alsacienne ( l') | Applies to preparations based on Foie Gras, which also bear this name. Refers also of food speciality of Alsace region.[...] Learn more |
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Americaine (A l') | French culinary term for a sauce prepared mainly for lobster and other shellfish dishes, using olive oil and tomatoes for a base; onions, shallots, ga[...] Learn more |
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Amphitryon | This word means, a host, the provider of dinner; however, through the centuries it has come to mean something more. Grimod de la Reyniere, a French au[...] Learn more |
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Ancienne (A l') | A French culinary term for garnishes and sauces prepared in an "old style". Such garnishes are always mixed; dishes cooked in this manner include chic[...] Learn more |
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Andalouse (A l' ) | This is the French name given to dishes served with tomatoes, sweet peppers, eggplants, chipolata sausages and a rice pilaf.[...] Learn more |
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Anglaise (A l' ) | Not specific to any particular garnish, it simply indicates that any dish bearing the name has been either plain, roasted, boiled or cooked accordi[...] |
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Anna potatoes | An aesthetically pleasing way to prepare potatoes, neither complicated nor especially difficult. They should be cooked in a special pan, which is simi[...] Learn more |
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Antipasto or antipasti (in plural) | This is the Italian name for hors d'oeuvre or appetizers. Depending on the region, the recipes for antipasti can vary tremendously from the elegant[...] Learn more |
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Appetizer | Food or beverage served before the first course of luncheon or dinner.[...] Learn more |