 Aburage |
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 A la king: diced food dish mixing with a cream sauce of mushrooms, pimientos and green peppers.
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Abaisee: sheet of puff pastry rolled thinly, mainly a slice of cake or marzipan used in a dessert for decoration.
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Abats: organ meats.
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 Acidulated Water |
Abbacchio: young or baby lamb
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Aburage: Japanese food product made from soybeans and produced by cutting tofu slices very thinly to be deep fried.
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Acetomel: mix of honey and vinegar producing a sweet/sour syrup, which is mainly use to preserve fruits.
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 Acorn Squash |
Acidulated water: mix of water and lemon juice or vinegar used to preserve fruit and vegetables from oxidizing after cutting.
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Acorn: fruit of oaks, it is a nut that contains a single seed enclosed in a shell.
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Acorn squash: sweet winter squash usually dark green, very good to eat in order to help the stomach.
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 Aemono |
Advocaat: Dutch cream liqueur made from a blend of egg yolks, aromatic spirits, sugar, brandy, and vanilla.
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Aemono: Japanese term for dressed foods i.e. a salad with dressings.
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Ahi: popular Japanese dish commonly served with sashimi and poke.
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 Ahi |
Akagai: Red clam.
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Al Dente: term used to describe pasta and rice that have been cooked to be edible but it is still firm. Also it refers to vegetables that are cooked exactly at the tender crisp phase.
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Al forno: phrase to refer baked or roasted.
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 Akagai |
Alaria: sea vegetable of golden brown color added with calcium, magnesium, phosphorus, iodine, vitamin A & vitamin B3.
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Ale: ancient word referred to a fermented alcoholic beverage of malted barley.
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All purpose flour: usable flour for almost all baking goods and contains a medium protein.
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 Arrow-root Flour |
Amchoor: unripe mangoes with sour flavor that are dried and sold in slices.
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Anesone: similar flavor to an anisette, but sweeter and higher in alcohol content.
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Anjou: little dishes or appetizers.
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 Alborio Rice |
Apee: cream-based sugar and soft cookie.
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Arborio rice: Italian medium-grain rice generally used in Risotto.
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Arrowroot flour: special thickener with similar properties to cornflour.
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Au Gratin: French term referred to broiled and crisp food which have been topped with grated cheese and mixed with butter.
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