ABSORPTION(Baking term) Refers to the property
of flour to absorb and hold liquid. (Frying) Refers
to fat absorption in food products as they are fried
in deep fat.
ACIDITYSourness or tartness in a food product; a
condition indicating excess fermentation in yeast
dough; with soda, generates carbon dioxide for
leavening in cakes.
AERATIONThe treatment of dough or batter by
charging with gas to produce a volume increase; to
induce air so that amass becomes lighter or fluffier.
AEROBIC BACTERIAThose that require the
presence of free oxygen, such as found in the air, for
AGINGA flavor-enhancing process usually applied
to beef. The meat is hung in a temperature-
controlled room for a specific period of time.
During this time a chemical reaction occurs in the
meat; it becomes more tender because of the partial
digestion of the connective tissue in the meat.
Aged flavor is noticeable after 21 days at chill
A LA KINGFood served with a rich cream sauce
usually containing green peppers and pimentos and
sometimes mushrooms or onions.
ALA MODEIn a fashion or the style of; for example,
desserts served with ice cream or pot roast of beef
cooked with vegetables.
ALMOND PASTEA confection ingredient made of
finely ground almonds and sugar.
AMBROSIA(Greek mythology) Descriptive term
applying to any food or drink exquisitely gratifying
in taste or scent; the name of a favorite southern
dessert made of oranges, bananas, pineapple, and
AMOEBAOne of the simplest forms of animal life;
grows in water.
ANAEROBIC BACTERIAThose that grow in an
absence of free oxygen, deriving oxygen from solid
or liquid materials and producing toxic substances.
ANGLAISE(French) English, a la anglaise means
in English style, as consommé anglaise.
ANTIPASTI(or Antipasto) (Italian) An appetizer, or
a spicy first course consisting of relishes, cold sliced
meats rolled with or without stuffings, fish, or other
hors doeuvres eaten with a fork.
ANTISEPTICAn agent that may or may not kill
microorganisms, but does inhibit their growth.
Peroxide is an example.
APPETIZERA small portion of food or drink before,
or as the first course of, a meal. These include a
wide assortment of items ranging from cocktails,
canapes, and hors doeuvres to plain fruit juices.
The function of an appetizer is to pep up the appetite.
ASPIC(French) A molded jelly made from different
The base is gelatin which sets the
mixture. Various liquids may be used, but tomato
juice is most common. Recipes may require
chopped vegetables, fish, poultry, or meats in aspic.
AU GRATIN(French) Food creamed or moistened
with eggs, milk, or stock, covered with bread
crumbs and butter or cheese, and baked until the top
AU JUS(French) With natural juice. Roast rib au jus,
for example, is beef served with unthickened gravy.
AU NATUREL(French) In a natural manner. A dish
served in a simple style.
BACILLICylindrical or rod-shaped bacteria
responsible for such diseases as botulism, typhoid
fever, and tuberculosis.
BACTERIAMicroscopic, one-celled organisms
found in soil, water, and most material throughout
nature. Some are responsible for disease and food
spoilage, others are useful in industrial
BACTERICIDEAny substance that kills bacteria
and related forms of life.
BAKETo cook by dry heat in an oven either covered
Usually called roasting when
referring to meats.