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- 21. Acidulated Water
- Water to which a mild acid, usually lemon juice or vinegar, has been added to prevent sliced fruits (especially apples and pears) and peeled or cut up vegetables (i.e. artichokes and salsify) from turning dark during preparation. To make acidulate water, squeeze half of a lemon into a medium bowl of water.
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- 22. Advocaat
- A thick, yellow liqueur made from egg yolks, sugar, and alcohol. It can be served before and after dinner, on desserts, or in mixed drinks.
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- 23. Affriander
- (French) To give a dish a more appetizing appearance by garnishing it.
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- 24. Affriter
- A French term used to describe the seasoning of a pan. This can be achieved by rubbing it with salt or by heating a little bit of oil in the pan and then drying it with a cloth.
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- 25. Agar-agar
- An extract of seaweed (also know as Bengal isinglass and Japanese or Ceylon moss) from the Pacific and Indian Oceans. It comes in either small transparent strips or powdered form. The Japanese use it in soups. However, its most common use is in commercial food products such as deserts, soups, ice creams, and sauces. Probably, because agar-agar dissolves in water over low heat and upon cooling sets into a jelly.
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- 26. Agave
- A Mexican plant with large, fleshy leaves. Its fermented sap is used to make tequila, pulque, and mescal.
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- 27. Aging
- A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.
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- 28. Agneau
- (French) Lamb.
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- 29. Agnes Sorel
- A garnish made of mushrooms, chicken, and pickled tongue named after the mistress of King Charles VII of France. In Agnes Sorel soup, the garnish is cut into thin strips and added to the thickened soup.
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- 30. Agnolotti
- A kind of ravioli in which the pasta is cut into small, round pieces. They are usually stuffed with meat and vegetables and then folded over like turnovers. Agnolotti are popular in the Piedmont region of Italy,where they are boiled in stock and served with butter and grated cheese.
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