 Glossary
of Food and Cooking Terms - A
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Adobo
A sauce or paste made from a variety of ingredients
that may include chiles, salt, vinegar, garlic, and
herbs.
Agar-Agar
A seaweed based vegetarian alternative to gelatine,
used as a stabiliser or thickener.
Aioli
A simple mixture of garlic and maynaise.
à la carte
Items listed on a menu that are priced separately
Alla Carbonara
A pasta sauce that consists eggs, cheese, and cream.
Allspice
A spice, berry used as a flavouring.
All-purpouse flour
An all-around flour that comes either "bleached"
or "unbleached". The texture is fine
Allspice
Native to the Caribbean and South America, these berries
are usually sold dry either ground or whole. This spice
is similar in taste to a combination of nutmeg, cinnamon,
and cloves.
Almonds
A type of nut sweet and bitter, available blanched,
whole, halved, flaked, chopped or ground, used in both
sweet and savoury dishes.
Amaretti
Small almond macaroon biscuits. used as a base for trifles
and other desserts.
Amontillado
Spanish sherry, in the Montilla style, usually darker
and older than a fino.
Anchovy
An oily fish, anchovy fillets often preserved in salt.
Anchovy essence is also available. both used as flavourings.
Angelica
A herb, often candied used in dessert cooking. Can also
be steamed and eaten as a vegetable.
Andouille Sausage
A smoked, spicy pork sausage that is popular in Cajun
recipes such as gumbo and jambalaya.
Anise
A licorice-flavored plant whose seeds and leaves are
used to flavor a variety of dishes.
Aperitif
An alcoholic drink, taken before the meal to stimulate
the appetite.
Arbroath Smokie
Smoked haddock with the backbone still in. Serve grilled,
poached, in kedgeree and soup.
Arrowroot
A fine white powder used for thickening sauces, similar
to cornflower. Arrowroot, gives a clear gloss. It is
best mixed with a little water before adding to liquids.
Artichoke
A tall flowering plant related to the thistle family
of plants that is native to Mediterranean regions and
grown in a variety of locations throughout the world.
Referred to as a "carciofo" in Italy, the
artichoke is actually a flowering bud growing from a
stem attached to the artichoke plant.
Asafoetida
A spice used in Roman, Indian and Middle Eastern cooking
in very small amounts.
Aspic
A clear jelly made from the juices of cooked fish or
meat, used to garnish or mould savoury dishes.
Aubergine
An elongated oval, purple in colour vegetable. Also
known as eggplant.
Au Gratin
A dish covered with a sauce or breadcrumbs or both,
then browned under a grill or in the oven.
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