Food & Beverages Terminology 1

Asparagus – American asparagus are green and growth above the ground. Dutch asparagus are white and growth below the ground.

Adobo – Philippine national dish, chicken and pork cooked with garlic vinegar and soy sauce.

Aioli Sauce – Strong cold garlic made with olive oil.

A la – A French term that has come to international fame, meaning prepared in a particular manner according to style.

A la Bordelaise – ( French ) with Bordeaux wine..

A la Bourgeois – ( French ) plain, family style.

A la King – Foods served in white cream sauce containing mushrooms green peppers and pimientos.

A la monde – ( French ) usually refers to ice cream on top of pie..

Almondine – green beans almondine, served with shaved almonds.

A la Provincial – ( French ) Provincial usually dishes with garlic and olive oil.

Al Sacienne – ( French ) Meat garnished with potatoes pickled herring and thin apple slices.

Antipasto – Italian name for hor d’oeuvres..

A-1 Sauce – Trade name for bottled condiment popularly added to meats, fish, fowl soup and stews either in cooking or at the table.

Appetizer – Assorted snacks served before a meal or along with cocktails or wines.

Aspic – Sovory jelly made from cold consommé and gelatin.

Au four – ( French ) baked in the oven.

Au Gratin – ( French ) Baked with a topping of brown bread crums and / or grated cheese.

Au Jus – ( French ) served with natural juice or gravy without thickening.

Au Naturel – ( French ) plainly cooked or served raw.

Advocado – Also known as alligator pear and calavo, large pear-shaped fruit with.

Artichoke – Is the flower head of perennial plant native to north Africa, but now cultivated in Europe and USA. It can be baked, fired, boiled, stuffed and served with various sauces and dressings, such as vinaigrette, mayonnaise and sauce Hollandaise. Young fresh artichokes may also be eaten raw.

Antipasti – Means appetizer

Asiago Cheese – An Italian cow’s milk cheese from the province of Vicenza in the north-west. There are two types ; The Asiago d’Allevio made from a mixture of skim and whole milk. Producing a fairly piquant grating cheese and the Asiago Grasso di Monte with a smoother texture and mellover flavor.