Cooking terms
Find definitions for cooking terms, ingredients and cooking methods in our handy glossary. A handy collection of food terms and definitions.
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A
a la 
(French) "in the style of"
a la Florentine
In the style of Florence, refers to dishes served on a bed of spinach topped with mornay sauce.
abaisee
A sheet of puff pastry which has been rolled very thinly. Sometimes it refers to a thin slice of sponge cake used in a dessert.
absorption method for cooking rice (also the method electric rice cookers employ)
Rinse grains well then drain. Add rice to a pot with an equal volume of water and bring to the boil with the lid off. Allow to boil for 2 minutes then cover firmly (use foil if lid does not fit snugly). Turn to the lowest-possible heat and cook without opening the lid for 20 minutes. Remove from the heat and leave a further 10 minutes before removing the lid and fluffing up the rice.
Aged balsamic vinegar
A fragrant, sweetish vinegar from Modena, Italy, made from concentrated grape juice and aged in wooden barrels for at least 10 years.
Aioli
With 'ali' meaning garlic and 'oli' meaning oil, this Provencal classic marries well with fish, meats and vegetables.
al dente
Literally "firm to the tooth" in Italian, and refers to the consistency of cooked pasta.
All-bran
A low-fat, high-fibre bran-based breakfast cereal.
allspice
Also known as pimento or Jamaican pepper; so-named because it tastes like a combination of nutmeg, cumin, clove and cinnamon - all spices.
almond
flat, pointed ended nuts with pitted brown shell enclosing a creamy white kernel which is covered by a brown skin
BLANCHED brown skins removed
ESSENCE extract
FLAKED paper-thin slices
MEAL also known as ground almonds; nuts are powdered to a flour-like texture, for use in baking or as a thickening agent
SLIVERED lengthways-cut, small pieces
VIENNA toffee-coated nuts
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