Basic Culinary Terms
CULINARY TERMS 1. Abats (ah bah) Offal; internal organs of butchered animals sold mainly by stores called triperies that specialize in this. White offal are sweet breads, feet, brains. Red offal are heart, lungs, liver. 2. Allumettes (al loo met) Very thin French fries; pommes allumettes. 3. Anglaise (on glez) A mixture of whole eggs, oil, water, salt, and pepper, used to help coat food with flour and bread crumbs. 4. Al Dente Firm, not soft or mushy, to the bite. Used for the doneness of vegetables and pasta. 5. Arborio Rice A variety of short-grain rice from Italy. 6. Au Gratin (oh gra tan) Having a browned or crusted top, often made by topping with bread crumbs, cheese, and/or a rich sauce and passing under the broiler or salamander....
