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"Cooking Glossary"
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Term Definition
Top of the page A la mode  

Cabbage Lettucet

The Great State of Michigan

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

  
Califlower

The Great State of Michigan

Italian for "peppercorns", these are tiny peppercorn-shaped pasta.
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Broccoli

The Great State of Michigan

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

  
CosLettuce

The Great State of Michigan

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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Sweet Corn

The Great State of Michigan

A variety of tuna fish, with white meat and a high fat content.
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Tomato

The Great State of Michigan

Egg whites.
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Alfredo

  

Spinach

The Great State of Michigan

A rich sauce of butter, cream, grated parmesan cheese and black pepper most commonly served over fettuccine.
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Almond paste

  
 Carrots

The Great State of Michigan

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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Top of the page Amaranth  
Potatoes

The Great State of Michigan

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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Top of the page Anaheim chile  

Globe Artichoke

The Great State of Michigan

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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Top of the page Ancho chile  

'Romaine' variety Lettuce

The Great State of Michigan

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

  
'Romaine' variety Lettuce

The Great State of Michigan

Very thin strand-style pasta.
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Eggplant

The Great State of Michigan

A sweet herb grown in Europe. Member of the parsley family, with pale green stalks.
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Celery

The Great State of Michigan

A French term for boiled or poached food, meaning "English style." Also used for breaded and fried foods.
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Appellation

  

Squashes

The Great State of Michigan

A designated wine growing area, as defined under local laws. Somewhat standardized across many countries.
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Applejack

  
Kholerabi

The Great State of Michigan

A brandy made from apple cider.
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Cabbage

The Great State of Michigan

Short, fat, starchy rice. Usually used to make risotto.
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Asparagu

The Great State of Michigan

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

  

Marrow

The Great State of Michigan

Spanish word for rice. Arroz con pollo, for example, is a dish made with rice and chicken.
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Artichoke

  
LEEK

The Great State of Michigan

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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Top of the page Arugula  
Sweet Potato

The Great State of Michigan

A bitter and aromatic salad green. Good source of iron and vitamins A and C.
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Potato

The Great State of Michigan

A French term meaning "with milk."
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Top of the page Aurore sauce  
Radish

The Great State of Michigan

A pink sauce made by combining bechamel (white) sauce with tomato puree.
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"Cooking Glossary"
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Dundee Sportsman's Club Wild Game Cooking Glossary

 
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