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Aboyeur / [a-boi-er]:
Expediter or announcer; a station in the kitchen brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaved the kitchen.
Adjust / [uh-juhst]:
In cooking, to "adjust flavoring" means to taste before serving, adding seasoning or other items of flavor if necessary.
ŕ la carte / [ah luh kahrt]:
A menu in which the patron makes individual selections from various menu categories; each item is priced separately.
a′ l’anglaise / [ŕ l'an·glaise]:
French term for food that have been prepared “in the English way”. Refers to foods that have been breaded and fried or boiled or poached.
Albumin / [al-byoo-muhn]:
A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the layer of scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock.
Allspice / [awl-spahys]: Dried, unripe berry of a small tree. It is available ground or in seed form. Allspice can be used in a variety of dishes such as pickles, casseroles, cakes, and puddings. Also known as Jamaica Pepper. It is the fruit of the evergreen pimiento tree. The flavor resembles a blend of cloves, cinnamon, and nutmeg. This spice is used in both sweet and savory cooking and can be purchased whole or ground.
Amandine / [ah-muhn-deen]:
Garnished with almonds
Antipasto / [an-ti-pah-stoh] [Italian]:
Cold appetizer assortment. Antipasto is the Italian word for snacks served before a meal. These are dishes to pique one's appetite, not quench it. This may consist of one or more dishes of all types of food. Common elements of an antipasto table are cured meats and salamis, olives, marinated vegetables and cheese.
Appareil / [app-a-rey]:
A prepared mixture of ingredients used alone or in another preparation.
Appetizer / [ap-i-tahy-zer]:
Light food served before meal or as the first course of a meal. These may be hot or cold, served plated or served s finger foods.
Arborio / [ahr-bawr-ee-oh]:
A high-starch, short-grain rice traditionally used in the preparation of risotto.
Arepas / [ah-ray-pay-rah]:
Made from precooked corn flour, it is a cornmeal patty or pancake that is considered like bread in other countries. Arepas are popular throughout South America, but especially popular in Colombia and Venezuela. It is considered the national dish of Venezuela (the local equivalent of an American hamburger). The most famous arepa is La reina pepiada, made with chopped meat, avocado and cheese. The favorite way to serve them in Venezuela is to split them open, remove some of the steaming moist corn meal, and then stuff them with your favorite ingredients. You can also find them all around Miami, Florida (the traditional arepa served in Miami has two cornmeal pancakes with a layer of cheese inside).
Aromatics / [ar-uh-mat-iks]:
Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegars, used to enhance the flavor and fragrance of food.
Au gratin / [oh graht-n]-[French]: Cooked food, covered with a sauce and sprinkled with crumbled or grated cheese, dotted with butter and browned under the grill or broiler.
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