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United
States -Canada Cooking Glossary
Education
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Brought to you By Dundee
Sportsman's Club Inc. |
Click the first letter of the word you want to find to view glossary page. |
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A la mode |
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A French term meaning "in the mode of",
describing how a dish is prepared. Americanized to mean
ice cream with your pie. |
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Acini de pepe
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Italian for "peppercorns", these are
tiny peppercorn-shaped pasta. |
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Aioli |
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A strongly flavored garlic mayonnaise,
often with other herbs added, from the Province region
of southern France. It often accompanies meat, fish or
vegetables. |
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Al dente
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An Italian term, usually referring to
pasta, used to describe the texture of slight resistance
when bitten. The meaning of the phrase is "to the
tooth." Dentists, perhaps, mean something else. |
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Albacore |
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A variety of tuna fish, with white meat
and a high fat content. |
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Albumen |
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Egg whites. |
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Alfredo
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A rich sauce of butter, cream, grated
parmesan cheese and black pepper most commonly served
over fettuccine. |
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Almond paste
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Made of ground blanched almonds, sugar and
glycerin or other liquid. Almond extract is sometimes added for more intense
almond flavor. Almond paste is less sweet and slightly coarser than marzipan.
Used in a variety of confections, it is available in most supermarkets. |
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Amaranth |
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An annual plant. Greens have a slightly
sweet flavor and can be cooked or served in salads.
Seeds can be ground into flour or used as cereal. Found
in Caribbean and Asian markets. Considered nutritious
and high-protein. |
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Anaheim chile |
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One of the most common fresh chiles
available in the U.S. Long, narrow, green, and usually
mild. Named after Anaheim, California. No further
relation to the Angels. |
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Ancho chile |
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Dried poblano chile. Deep reddish brown
color, 3 to 4 inches long. Considered the sweetest of
dried chiles. |
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Angel hair pasta
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Very thin strand-style pasta. |
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Angelica |
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A sweet herb grown in Europe. Member of
the parsley family, with pale green stalks. |
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Anglaise |
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A French term for boiled or poached
food, meaning "English style." Also used for breaded and
fried foods. |
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Appellation
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A designated wine growing area, as
defined under local laws. Somewhat standardized across
many countries. |
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Applejack
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A brandy made from apple cider. |
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Arborio rice |
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Short, fat, starchy rice. Usually used
to make risotto. |
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Armagnac |
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A fine French brandy which, like
cognac, is aged in oak for up to 40 years. It is from
the town of Gascony near Bordeaux. |
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Arroz
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Spanish word for rice. Arroz con pollo,
for example, is a dish made with rice and chicken. |
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Artichoke
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The globe artichoke is the bud of a
large plant in the thistle family with tough petal
shaped leaves. When properly cooked, break off the
leaves one by one, dip in butter or sauce, and draw the
base of the leaf through your teeth scraping off the
pulp and discarding the rest of the leaf. At the center,
scrape off the tiny leaves and fuzz and then continue to
dip the heart of the choke in sauce and eat. The
Jerusalem artichoke is not a true artichoke but a tuber
resembling a ginger root. These may be used peeled or
unpeeled, raw as an addition to salads, or steamed or
boiled as a side dish. |
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Arugula |
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A bitter and aromatic salad green. Good
source of iron and vitamins A and C. |
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Au lait |
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A French term meaning "with milk." |
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Aurore sauce |
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A pink sauce made by combining bechamel
(white) sauce with tomato puree. |
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Click the first letter of the word you want to find to view glossary page. |
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