| A la king - Food prepared in a rich cream sauce |
| A la mode - In the manner of. For desserts it means "with ice cream" |
| Aioli or Ailloli - This French word comes from oil, meaning garlic, and defines a sauce of the consistency of mayonnaise, but with plenty of garlic in it. Aioli is usually served with boiled fish it is also good with cold meats, cooked vegetables, and salads. Aioli is a specialty of Provence, a southern province of France bordering on the Mediterranean, which is famous for its olive oil and well seasoned hearty foods made with oil. See recipe |
| Amandine - with almonds |
| Antipasto - Assortment of Italian appetizers, such as sardines, anchovies, peppery sausage, canned pimiento, tuna fish, etc |
| Aspic - Clear, savor jelly used in molds to garnish cold dishes, made with gelatin or from meat bones |
| Au beurre - French term meaning cooked in or with butter. |
| Au gratin - French term meaning a creamed dish with broiler browned or oven browned topping of buttered crumbs or crumbs and cheese |
| Au JUS - A French term that describes meat served with its own natural juices, not with a gravy |
| Au LAIT - A french term that describes a beverage, such as coffee, made or served with milk |
| AU NATUREL - In culinary French, this term describes food prepared or cooked to resemble its natural state as much as possible, or in other words, food plainly done |
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Bain-marie - French cooking utensil similar to double broiler. Consists of one utensil for heated water, in which other utensils are set to keep food warm. World Cuisine 1.5-Quart Stainless Steel Bain-Marie Double Boiler (34716) |
| Bard - To cover meat or game with sliced bacon or salt pork. |
| Baste - To drip or spoon fat or liquid of pan juices over food which is roasting, broiling, etc. |
| Beignets - French for deep fried sweet fritters and other foods. |
| Beurre manie - French term. Flour and butter worked together, formed into small balls to add to stews, etc., for thickening |
| Beurre noir - French for blackbutter, butter heated until dark brown, to be added to sauce, etc.. |
| Bind - To make a mixture hold together by adding liquid, beaten eggs, cream, etc. |
| Bisque - Thick cream soup. Also frozen cream dessert. Bisque recipes |
| Blanch - To steep nuts, fruits, vegetables, etc. in hot or boiling water to loosen skins for removing. Also to reduce strong flavor or color of foods by immersing briefly in water at boiling point. |
| Blaze - To pour warned brandy or liqueur over food and ignite. |
| Bombe - Ice cream combined with fruit, custard, or other centers in mold bombe, or melon shape, held at freezing temperature until serving time. |
| Bouquet garni - 3 - 4 sprigs parsley, 1 or 2 small stalks celery, 1 leek, 1/2 bay leaf, 1 or 2 sprigs of dry thyme tied together in small bundle adding to cooking stew, sauce and other foods. |
| Braise - To brown in fat gently, with a small amount of liquid added. Pan is covered to preserve juices. |
| Brine - Strong salt and water solution used for pickling vegetables and other foods. |
| Brioche - Sweet dough French roll, very light in texture. |
| Brochette - The skewer and the method of cooking. To cook small pieces of meat, vegetables, fish, chicken, etc., on long metal skewer under broiler heat or over barbecue grill. |
| Brûlé, Brûlée - French word meaning burnt: as for caramelized sugar, cream dessert, New Orleans coffee |
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