A la belle meuniere: (French) dredged, pan-fried, served with brown butter, lemon juice, chopped parsley and sautéed mushrooms. A la Bourgeoise: (French) The style of the family (family style). A la Broche: (French) Cooked on a skewer over a flame. A thin skewer on which meat, etc. is broiled. See Brochette. A la carte: (French), 1) cooked to order. 2) A menu on which each item is offered separately, priced separately, and selected separately by the diner. A la King: (French) A Bechemel sauce containing mushrooms, green peppers, and red peppers or pimentos. A dish of diced food (usually chicken or turkey) in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry A la mode: French for "in the manner of," which refers to the style in which a dish is prepared. The term in North America refers to pie topped with ice cream. A la Provencale: (French) Dishes prepared with garlic and olive oil. See Provencale. A la Russe: (French) The Russian way. A la: (French) The style of, such as: a la Francaise (The style of the French). Acetic acid: formed when common airborne bacteria interact with alcohol present in fermented solutions such as cider or wine. Achar: Pickle. Ackee; akee; achee: a red tropical fruit that bursts open when ripe to reveal three large black seeds and a soft, creamy white flesh. This fruit should be eaten when ripe; when not ripe, parts of the fruit are toxic. The ackee fruit is bright red. When ripe it bursts open to reveal three large black seeds and bright yellow flesh that are popular as a breakfast food. Ackee's scientific name, blighia sapida, comes from Captain Bligh, who introduced the plant to Jamaica from West Africa. Ackee is poisonous if eaten before it is fully mature and because of its toxicity, it is subject to import restrictions and may be hard to obtain in some countries. Never open an ackee pod; it will open itself when it ceases to be deadly. Ackee is sold canned in West Indian markets. Adrak: Ginger, either (fresh) Sont (dried); a rhizome, which can be used fresh, dried or powdered. Aegir sauce: Hollandaise flavored with powdered mustard. Agar; agar-agar: dried seaweed, which is used widely in Asia as a setting agent. Agar can be substituted for gelatin, but has a stronger setting property, so less can be used. It is found in blocks, powder or strands. Aging: A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness. Agneau: (French) for Lamb. Ajwain or Ajowain: Lovage. Al dente: firm to the bite, yet tender. An Italian term referring originally to pasta; now applied broadly, especially to vegetables. Albumen, Albumin: the protein portion of the egg white. Albumin is also found in animal blood, milk, plants and seeds. Ale: an alcoholic beverage brewed from malt and hops. The color can be light to dark amber. Alkenet Root, a ground Spice, comes from a wild plant with yellow flowers. No flavor used as a food coloring. Widely used in dishes, which need a deep red color. Allemande: German style. Allspice, a whole or ground spice, dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper. Pungent, sweet mixture of cinnamon, clove and nutmeg flavors. Used in breads, cakes, cookies, fruit sauce recipes Allspice: the pea-sized berry of the evergreen pimiento tree, native to the West Indies and South America. In Jamaica, it is also known as Jamaica pepper. Tastes like a combination of cinnamon, nutmeg and cloves. Allumette Potatoes: (French) Potatoes cut like large match sticks. Almond extract: a flavoring produced by combining bitter almond oil with ethyl alcohol. Almond oil: oil obtained by pressing sweet almonds. Almond paste: made of blanched ground almonds, sugar and glycerin or another liquid. Used in confections and is less sweet and slightly coarser than marzipan. Almond: the inner seed of the fruit of the almond tree. Almondine, amandine: brown butter with sliced almonds and lemon juice, used in the role of a sauce. Aloo: Potato. Alu chole: A vegetarian dish using chickpeas, potatoes and tamarind. Alur dom: A dish using whole potatoes. Am chur: Mango powder, a very hot sour flavoring agent. Am: Mango. Amandine: (French) Food that is prepared with or garnished with almonds. Amaretti: crisp, airy macaroon cookies that are made with bitter-almond paste or apricot-kernel paste. Amaretto: a liqueur with the flavor of almonds. Amb Halad: Zedoary, a root of a plant with a thin brown skin, orange interior. Blended taste of ginger, turmeric and mango. Used mainly as a pickle or in soups and chutneys. Stains. Ambrosia: 1) a dessert of chilled fruit (usually oranges and bananas) mixed with coconut. Sometimes served as a salad. 2) A mixed drink made by shaking cognac, brandy, cointreau or raspberry syrup with crushed ice. The mixture is strained into a glass and topped off with cold champagne. Amchoor, a ground spice: Made from sour, green mangoes, which have been sliced and dried in the sun. Also called Green Mango Powder. Sour, pungent flavor used as a souring agent in Indian food. Anasphal: Star Anise is the fruit of a tree in the magnolia family. Dried or ground. Same intense flavor of aniseed but even more so. Dark brown in color. Used by the Chinese with chicken dishes. The Indians use this spice with rice dishes and meat curries. Anchovy: a small salted fish. Anise: a whole or ground spice, a small, annual plant that is a member of the parsley family. The leaves and seed have a distinctive, sweet licorice flavor. The anise seed perfumes and flavors a variety of confections, savory dishes and drinks. Also used in breads, cakes, candies, cookies, fruit sauces. Whole anise seed is used for cooking in Southeast Asia. Aniseed: Tiny oval seeds of the anise plant. Strong licorice flavor, that fades if ground and then stored. Used in curries, fried and tossed over vegetables or lentils. Best if purchased as whole seed. Annatto: This slightly musky-flavored reddish yellow spice, ground from the seeds of a flowering tree, is native to the West Indies and the Latin tropics. Islanders store their annatto seeds in oil--giving the oil a beautiful color. Saffron or turmeric can be substituted. Antipasto: a small plate or tray of flavorful, bite-sized cold foods such as olives, marinated vegetables, smoked oysters, spicy cold meats, fish, shellfish, and cheese. Aperitif: a French term referring to a light, alcoholic drink taken before a meal to stimulate the appetite. Aphrodisiac: named after Aphrodite, the Greek goddess of love. Substances (including food and drink) that are used to arouse or increase sexual desire. Appalam: (Pappadam) is the great Indian wafer consumed all over the world. Would be in similar size to small corn tortilla but made of variety of products. Very light and very good. Appetizer: a bit-sized piece or small portion of food used to stimulate the appetite. Apple butter: a thick, dark brown preserve made by slowly cooking apples, sugar, cider, and spices together. Used as a spread for bread. Areca: Betel nut. Argenteuil: served with asparagus. Aromatic: any of various plants, herbs and spices that impart a lively fragrance and flavor to food and drink. Arrowroot: Neutral tasting starch extracted from the root of tropical tubers, used as a last-minute thickening agent for sauces. Arroz con pollo: rice with chicken (a Spanish dish). Artichoke: the bud of a large plant from the thistle family with tough, petal-shaped leaves. Arugula: a bitterish, aromatic salad green with a peppery mustard flavor. Asafoetida, Hing: Asafoetida is the dried sap or latex of the giant fennel. White when fresh, begins to turn brownish-red when exposed to air. Very pungent, and very unpleasant smell, much like rotten eggs. When used in soups or Indian stews, the flavor softens and enriches the flavor. Ascorbic acid: the scientific name for vitamin C. Sold for home use to prevent browning of fruit and vegetables. Aserio: Aniseed. Asiago cheese: a semi firm Italian cheese with a rich, nutty flavor. Aspic: (English) Clear meat, poultry, or fish jelly. 1) Powdered meat-flavored gelatin. 2) Plain or colored jellied aspic, often used in decorating cold foods. 3) A cold dish consisting of ingredients bound in jellied aspic. Ata or Atta: Chupatti flour. Fine whole meal flour used in most Indian breads. English whole meal is a suitable alternative. Au bleu: method of poaching a freshly killed and cleaned trout in court bouillon. Au four: baked in an oven. Au Gratin: (French) To top food with cheese or bread crumbs, then baked, having a glazed or crusty surface, especially a sauced food topped with bread crumbs or cheese and baked in a hot oven or glazed under the broiler Au jus: (French) Served with natural juices, usually mixed with stock and enriched by simmering with a mirepoix. Au Lait: (French) With milk. Au maigre: without meat. Aubergine: French for "eggplant." Avocado: Tropical fruit, green to purple in color. A large seed in the center that is removed. Sliced on salads, used for everything from soups to desserts. Baba: a rich, light currant or raisin-studded yeast cake soaked in rum or kirsch syrup. Back bacon: see Canadian bacon. Bacon: smoked and cured pork from the side of a pig. Badai: Aniseed stars. Badam: Almond. Bagel: a doughnut-shaped yeast roll with a dense, chewy texture and shiny crust.