Glos­sary of culi­nary terms

Singapore Tatler Regional Best Restaurants - - Contents -

Ar­char A veg­etable pickle (In­dian) Ak­a­gai Cockle (Ja­panese) Al dente Term to de­scribe cooked pasta that is soft but firm to the bite (Ital­ian) Aloo gobi Potato and cau­li­flower dish (In­dian) Amer­i­can lob­ster Also called Bos­ton lob­ster, it is iden­ti­fi­able by a pres­ence of front claws Amuse bouche A tasty start­ing tid­bit sent by the chef (French) Anago Con­ger eel (Ja­panese) An­tipasto A course of hors d’oeu­vres [plu­ral: an­tipasti] (Ital­ian) Aoy­aki Round clam (Ja­panese) Ar­magnac The old­est brandy from France, named af­ter the re­gion in which it is made Aspic Savoury meat jelly used as a gar­nish or to con­tain game, eggs, etc Au gratin Dish cov­ered with bread­crumbs, but­ter and/or grated cheese and baked un­til brown (French) Au jus “In its own juice,” used to re­fer to the serv­ing of meat (French) Awabi Abalone (Ja­panese)

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