ACIDULATE
To give a dish or liquid a slightly acidic, tart, or piquant taste by adding lemon
juice, vinegar or unripened fruit juice. For example, acidulate fresh cream by adding
lemon juice to produce sour cream.
AERATE
To pass dry ingredients through a fine-mesh sifter so large pieces can be removed.
The process also incorporates air to make ingredients like flour, lighter. Use a
sifter or sieve to aerate.
AGING
A process for tenderizing meats by keeping them at a temperature between 00C and
20C for a period of time. This allows enzymes to break down the tough connective
tissues.
AIOLI
Garlic mayonnaise originating from the south of France to be eaten with hot and
cold boiled vegetables, fish and snails.
AL DENTE
Italian term meaning "to the tooth."
ALLEMANDE
A white sauce that contains egg yolk.
AMANDINE
Garnished or prepared with almonds.
AU GRATIN
A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in
the oven.
AU JUS
Served with natural juice.
AU LAIT
Served with milk.