Cooking terms: A

36 terms beginning with A.

• À l'anglaiseA French term for food cooked plainly in boiling salted water or stock, or coated in flour, egg and breadcrumbs before frying.
• À l'étoufféeA French method of cooking food slowly in a tightly closed pot with very little added liquid, so it cooks in its own steam and juices.
• À la carteA way of ordering in which each dish on the menu is chosen and priced separately, rather than as part of a set meal.
• À la grecqueA French method of cooking vegetables in a seasoned mixture of water, olive oil, lemon juice and spices, then serving them cold in the liquid.
• À la minuteA kitchen term for food cooked to order at the last moment, rather than prepared in advance and held or reheated.
• À la nageA French way of serving shellfish or fish poached in an aromatic court-bouillon and presented in a little of the cooking liquid.
• À la provençaleA French description for dishes cooked in the style of Provence, typically with tomatoes, garlic, olive oil and herbs, sometimes with olives or anchovies.
• À la vapeurA French term for food cooked by steaming, using the heat of steam from simmering water rather than direct contact with liquid.
• À pointA French term for food cooked exactly right, and for steak, a level of doneness roughly between medium-rare and medium, still pink in the centre.
• À secA French term for reducing a liquid until almost all of it has evaporated, leaving a thick, syrupy glaze in the pan.
• AbaisserTo roll out pastry or dough with a rolling pin until it is a flat sheet of even thickness.
• AbaloneA large sea snail with an ear-shaped shell lined with mother-of-pearl, prized for its firm, sweet, meaty flesh.
• AbatsThe French term for offal, the edible internal organs and extremities of an animal, such as liver, kidneys, heart, tongue and sweetbreads.
• AbsorptionThe method of cooking rice or grains in a measured amount of liquid that is fully soaked up, so nothing needs draining.
• AchioteThe red seeds of the annatto tree, or a paste made from them, used for their earthy, peppery flavour and deep orange-red colour.
• AcidA sour-tasting ingredient, such as lemon juice, vinegar, wine or yoghurt, used to brighten flavour, balance richness and change texture.
• AcidificationThe process of making a food more acidic, either by adding acid or by letting bacteria produce it, as in cheesemaking, yoghurt and pickling.
• AcidityThe sour, sharp quality in food or drink that comes from acids, used to balance richness, sweetness and saltiness.
• AcidulateTo add a little acid, such as lemon juice or vinegar, to water or food to make it slightly sour or to stop it browning.
• Acidulated waterA bowl of cold water with a little lemon juice or vinegar added, used to stop cut fruit and vegetables turning brown.
• Acini di pepeA tiny bead-shaped pasta, similar in size to a peppercorn, used mainly in soups and pasta salads.
• AdoboA name for several dishes and seasonings, best known as the Filipino dish of meat braised in vinegar, soy sauce, garlic and bay leaves.
• Adzuki beansSmall, reddish-brown beans with a white ridge, a sweet nutty flavour and a soft texture, widely used in East Asian sweets.
• AiguilletteA long, thin slice of meat, especially from duck breast, or the slender inner fillet that sits beneath a poultry breast.
• AlbuminA type of water-soluble protein found in egg white, milk, blood and some plants, which sets when heated.
• AleA type of beer made with top-fermenting yeast at warmer temperatures, giving fuller, fruitier flavours than lager.
• Almond mealA coarsely ground almond powder, often made from whole almonds with their skins on, giving a rustic texture and speckled look.
• Amuse-boucheA tiny, bite-sized dish served free of charge before a meal, chosen by the chef to welcome guests and show off the kitchen's style.
• Apple peelerA tool for removing apple skin, from a simple hand-held peeler to a crank-operated machine that peels, cores and spiral-slices the fruit.
• Apple sauceA soft purée of cooked apples, usually lightly sweetened, served with roast pork in Britain and used as a side, snack or baking ingredient elsewhere.
• Apple strudelAn Austrian pastry of very thin stretched dough rolled around a filling of apples, sugar, cinnamon, raisins and buttered breadcrumbs, then baked until crisp.
• AranciniSicilian balls or cones of cooked risotto rice, filled with ragù, cheese or other fillings, coated in breadcrumbs and deep-fried until golden.
• Arrowroot powderThe fine, white powdered starch sold as arrowroot, mixed with cold liquid and added to hot dishes as a quick, clear thickener.
• AssaisonnementThe French culinary term for seasoning, meaning both the act of seasoning food and the salt, pepper, acids, herbs and spices used to do it.
• Au gratinA French term for dishes topped with grated cheese, breadcrumbs or butter and browned under a grill or in the oven to form a golden crust.
• AubergineA large, glossy, deep purple vegetable with soft, spongy flesh that becomes silky and rich when cooked, known in the US as eggplant.