-
a la carte
food prepared to order, each dish priced separately
-
a la mode
usually refers to ice cream on top of pie
-
al dente
firm to the bite, referring to the cooking of pasta and vegetables
-
amandine
with almonds added
-
-
amuse
small, one-bite appetizer item
-
antipasto
Italian appetizer which always includes raw vegetables, fish, meat and salami
-
appetizer
a savory food item served before a meal to stimulate appetite
-
arm service
service of foods and beverages on plates without the use of trays
-
-
au gratin
with a crust, covered with sauce, usually cheese, sprinkled with crumbs and baked
-
au jus
with un-thickened natural juices
-
-
bernaise
in America, a sauce similar to Hallandaise with a tarragon reduction
-
-
bisque
thick, rich cream soup, usually of shellfish
-
-
blintzes
thin pancakes rolled around a filling of cream cheese, chopped meat or fruit
-
bordelaise
sauce of Bordeaux wine, or red wine, bone marrow and mushroom garnish
-
bouillabaise
several varieties of fish fixed as a stew
-
bourguignonne
with onions and burgundy wine
-
-
bouquetiere
with an array of vegetables
-
braise
a food, usually meat, browned then cooked in liquid under cover
-
brioche
type of yeast roll
-
brochette
meat broiled on a skewer
-
broil
a method of cooking by exposing food to direct intense heat, from above
-
buffet
a display of food from which patrons serve themselves
|
|
