à point
medium rare (steaks)

abaisser
roll out with a rolling pin

aceto
vinegar (Italian), eg Balsamico

achar
Indian pickle

agrodolce
sweet and sour

aiguillette
strips of meat or poultry

aïoli
garlic mayonnaise from Provence

ajo blanco
purée sauce of garlic and almonds (Spanish)

al dente
cooked until firm and crunchy (pasta/vegetables)

alloro
bay leaf (Italian)

allumette
cut into matchstick shapes

allumettes
matchstick shapes, e.g. baked puff pastry strips with a sweet or savoury filling or garnish

amaretti
macaroons (Italian)

amuse-bouche * amuse-gorge * appetizer
small savoury snacks serve pre-hors d’oeuvres

anchoide
Provencal paste-sauce of garlic, anchovy and olive oil

anguille
eel

antipasti
starters (Italian)

arborio rice
short-fat-grained Italian rice used for risotto

arroser
to baste

arrosto
roast

arugula
salad leaf similar to rocket

aspic
clear jelly made from meat stock and gelatine

assiette
platter

assiette anglaise
platter of cooked meats

au gratin
topped with breadcrumbs and grated cheese and browned under the grill

au jus
text

au sec
until dry