Al dente
This is an Italian term, which describes foods, especially pasta, cooked only until soft enough to eat but not overdone. It should be firm when bitten.

A la Provencale
Food with garlic and oil

A la king
Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos

A la mode
Generally refers to ice cream served on top of pie or cake.

Aging
The term is applied to meat being stored at a temperature of 34-36 degrees F. for the purpose of making the meat more tender.

Aspic
Savory jelly, generally in a thin syrupy stage based on fish or meat stock used as a mold for meats or vegetables.

Amandine
This is a French term which refers to dishes garnished with almonds. Often spelled Almondine.

Au jus
Food served with its natural juice

Au Gratin
A dish (like casseroles) where the ingredient is covered with bread crumbs and sometimes butter and grated cheese, and then grilled to brown in colour in an oven. An example is, potatoes au gratin

B

Basting
To brush or sprinkle butter or oil a little at a time while grilling or roasting meat or chicken to make it more succulent and prevent dryness.

Blanching
It is a process in which an ingredient is briefly dipped in boiling water for a moment, then immediately transferred to cold water. It is generally used to remove the outer skin of tomatoes, almonds etc.

Barder
To cover meat or chicken with thin slices of bacon when roasting.

Bechamel
A white sauce, usually made with milk and cream.

Bercy
Sauce made of brown sauce, shallots, lemon juice and white wine. Usually served with meat or fish.

Broiling
A cooking procedure, which involves cooking food directly under or over heat source. Same as grilling.

Blinis
Russian pancakes, usually served with caviar.

Blacken
It is a method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides.

Bagel
It is a round, chewy yeast roll with a hole in the middle. Hot bagel with sour cream is a delicacy. It is cooked first in boiling water then baked.

Bouillon
It is a clear seasoned broth, a base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock.

Batter
The uncooked mixture, which is the base for most baked goods. It is usually made from a combination of flour, eggs, and liquid, and is thin enough to be stirred. Batter may also be used to dip foods in before frying or baking.

Bake Blind
To cook an empty pastry case before filling it with liquid or a creamy mixture, which would otherwise soak the bottom. When baking blind, the pastry is pricked with a fork so that it does not rise during baking.

Barquette
It is a small boat shaped tart made of shortcrust pastry, baked blind and then filled with sweet and savoury ingredients.

Braise
To brown meat or vegetables in hot fat, then cooking it slowly in a covered dish in a small amount of liquid.

Braise-Deglaze
This is a way to cook food in a small amount of liquid until liquid evaporates and the foods brown. More liquid is then added and mixture is stirred to release browned particles.

Breading
To coat with bread crumbs before cooking. Usually first the ingredient is dipped into beaten egg or other liquid and then rolled over bread crumbs so that the crumbs adhere to it.

Broth
Liquid in which meat, chicken, fish, or vegetables, or a combination of them are cooked. It is also called stock.

Beurre Manie
It is a kneaded flour and butter mixture used for thickening and adding gloss to soups, stews and gravies.

Bind
To add a liquid, egg or melted fat to dry mixture to bind it together.

Blend
To combine all ingredients thoroughly until very smooth and uniform.

Boil
To bring a liquid to boiling point and to maintain it at that temperature. Boiling occurs at a fixed temperature eg.100°C for water. Oil and other fats used for frying have higher boiling points of upto 200°C.

Brew
To cook in hot liquid until the flavour is extracted.

Brine
A strong solution of salt and water used for preserving vegetables. Small items can be pickled in brine on a domestic scale.

Buffet
A table of ready-to-eat hot and/or cold food, self-service generally with the exception of the hot food.

Broil
It is synonymous to "grilling". It refers to the cooking procedure where food is exposed directly to heat over a hot metal such as a grill. The grill should be oiled to prevent the food from sticking. Brochette
Refers to meat or other food items broiled on a skewer.

Broche
A skewer

Bouquet Garni
It refers to a bunch of herbs (sprigs or leaves) tied together, wrapped in cheesecloth or enclosed in a small cloth sack, and immersed during cooking, as in a soup or stew. Bay leaves, parsley, thyme are some of the herbs usually used.

Brown
To put a cooked dish or meringue under the grill or in the oven for a short time to give a golden colour.

Brûlée
It means "burnt". The caramelising is done by placing the food under a grill till it is browned and becomes crisp.

Brush
To coat a food with egg, milk, fat or any other substance in order to give it a glossy appearance. By way of example, a thin even coating of beaten egg or milk is applied to buns, pies etc. to give a glossy finish. Pastry brushes are used for this purpose.

Butterfly
It refers to a way of cutting a food item. A food item (generally meat) is cut down the centre, but not quite through, leaving both the halves attached. The food is then spread to resemble a butterfly.