aioli (Fr.):
Garlic mayonnaise. In Italian, allioli; in Spanish, alioli.

a L'anglais:
Foods that have been breaded and fried; foods that have been boiled.


allumette:
Vegetables, potatoes or other items cut into pieces the size and shape of matchsticks; 1/8 inch by 1/8 inch by 1 to 2 inches/3 mm by 3 mm by 25 to 50 mm is the standard.
amandine:
Garnished with almonds.

amuse-gueule (Fr.):
Chef's tasting; a small portion of something exotic, unusual or otherwise special that is served when the guests in a restaurant are seated.

antipasto (It.):
Literally "before the pasta". Typically, a platter of cold hors-d'oeuvre that includes meats, olives, cheese and vegetables.

aperitif (Fr.):
A light alcoholic beverage consumed before the meal to stimulate the appetite.

appareil:
A prepared mixture of ingredients used alone or as an ingredient in another preparation.
appetizer:
Light foods served before a meal. These may be hot or cold, plated or served as finger foods.

aromatics:
Ingredients such as herbs, spices, vegetables, citrus fruits, wines and vinegars used to enhance the flavour and fragrance of foods.

aromatized wine:
Fortified wine infused with any of a wide variety of aromatic plants or bitter herbs, roots, bark or other plant parts (for example vermouth).

aspic:
A clear jelly made from stock (or occasionally from fruit or vegetable juices) thickened with gelatine. Used to coat foods or cubed and used as a garnish.