Saturday, August 7, 2010

Food Terms Glossary Letter A

À la carte
- Menu items portioned and priced separately from entrées.

À la mode
- Dessert accompanied by ice cream.

Al dente
- Italian term translated "to the tooth," meaning cooked through but firm.

- A one-bite appetizer served at restaurants; meant to amuse the mouth.

- Italian term for medley of small salad and meat dishes served as an appetizer.

- Small portions of food often eaten with fingers; served prior to a meal or on their own as a meal.

Au jus
- Meat dishes served with their natural pan juices as the sauce.

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