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Cooking definitions and terms beginning with

"A"


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Aspic - a jelly produced from the stock of meat fish, fowl or a liquid held together with gelatin.

Athol Brose - a Scottish drink made of whisky, oatmeal, and cream sweetened with honey.

au Gratin - a French term referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as gratiné.

au Jus - French term for roasted meats, poultry or game served with their natural, unthickened juices.

au Naturel - dishes cooked as simply as possible and served with a minimum of accompaniments.

Avocado - a tropical fruit with a single large pit, spherical to pear shape, smooth to rough-textured skin with a green to purplish color and yellow to green flesh with a buttery texture and high unsaturated fat content; generally used like a vegetable and consumed raw; also known as an alligator pear.

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