a la Bourgeoise, à la Bourgeoise Prepared in the family style.
a la Broche, à la Broche Prepared on a skewer over a flame.
a la Carte, à la Carte Priced separately on the menu, as opposed to an entire meal set at one price, or prix fixe.
a la King, à la King Prepared with a Béchamel sauce containing mushrooms, green peppers, and red or pimento peppers.
a la Mâitre d'Hôtel, à la Mâitre d'Hôtel Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.
a la Mode, à la Mode Prepared with ice cream on top; used specifically for pie.
a la Provencale,à la Provencale Prepared with garlic, parsley, and olive oil.
a la Royale,à la Royale Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.
a la Russe,à la Russe Prepared in the Russian style.
a la, à la In the style of; often used to describe the way a dish has been prepared. See common variations below.
A.P. As Purchased.
Abaisée The French term describing puff pastry that has been rolled very thin, or sponge cake that has been cut very thin, for dessert preparation.
Aboukir A Swiss dessert made of sponge cake and chestnut alcohol-flavored cream.
Aboukir almonds A petit-four made with whole blanched and roasted almonds set in green-colored marzipan, and dipped in sugar syrup.
Acetic acid A natural organic acid better known as vinegar.
Acetomel A mixture of honey and vinegar that produces a sweet-sour syrup. Traditionally used to preserve fruits.
Acidity Level of free fatty acids. In olive oil, measured by free oleic acid content.
Acidulated water A mild acid solution tyically prepared by adding lemon juice or vinegar to water. Prevents sliced fruits such as apples and pears, and vegetables such as artichokes from turning dark during preparation.
Additive Substance added to a food to preserve a fresh appearance, taste, or texture, or to improve nutritional value. May be natural or synthetic.
Aging The process of storing raw meat at a temperature of 34 to 36 degrees Fahrenheit for a period of time to activate certain enzymes that break down tough connective tissues and increase tenderness.
