Glossary A

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Anglaise sauce is a French term literally means "English sauce".

Aplatir French term that means to beat and flatten a small piece of meat, a steak or a fish the purpose of which is for tenderising it.

Aromate is a French word for any aromatic herb, vegetable or flavouring.

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted fat or juices over it periodically during cooking.

Asperges (Asparagus officinalis) is a French word for asparagus.

Assaisonner is a French term which means to season, to flavor, to dress, all referring to food.

  1. Arroz con pollo chapina
  2. Alu chole
  3. Appalam
  4. Amuse bouche