General Culinary Terms

Aioli

A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made.

Acidulated water

A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.

Agnolotti

A small half-moon shaped ravioli.

Al Pastor

A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit.

Achar

Achar - Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits an//d vegetables.

Ail

French word for "garlic"

Al Dente

Italian for "to the tooth." It describes pasta that is cooked until it offers a slight resistance when bitten into, rather than cooked until soft.

Al Forno

Italian term describing a dish cooked in the oven.

Aiguillette

Long, thin slices of poultry breast or some other meats.

Albumen

The protein of egg whites