glossary

Arborio Rice:  An oval shaped, short-grain rice with a hard core, white colour and mild flavour, Arborio rice is the mainstay of risotto.

Accompaniment:  A side dish or a sauce served with the main dish.

Aioli:   A thick garlic mayonnaise cream.

Al fresco: A common pub and café term, which means 'to dine outdoors'.

Allspice: A popular Asian and African spice. Allspice is the dried fruit of the Pimento tree which possesses a versatile flavour that can range from nutmeg to cinnamon and cloves. Allspice may also be called pimento.

Allow to stand: Means to put baked goods aside for 5 minutes to let them cool slightly.

Almond:  A brown skinned nut with cream-coloured flesh, almonds are high in dietary fibre, vitamin E and certain minerals. A versatile ingredient for baking, almonds are available whole, crushed, sliced, slivered, flaked, ground or nibbled.

Almond paste:  A blend of blanched and ground almonds, mixed with sugar and glycerine.  Also known as marzipan.

Amaretto:  An Italian almond flavoured liqueur.

Anchovy:  A strong-flavoured, small, salt-cured fish.

Angel Cake:  A dry, light and airy cake. Originally from the USA, angel cakes are made from flour, egg whites and caster sugar.

Angelica:  A herb with bright green leaves, often used in salads when young and tender. Angelica has a hollow stem with a texture similar to celery. Every part of this herb can be used in cooking.

Angostura bitters:  Aromatic bitters made in Trinidad using orange peel and gentian as its main ingredients.

Anise:  A member of the parsley family, this herb has bright green leaves and a mild liquorice flavour.

Antioxidants:  Chemical compounds that assist in the preservation of food deterioration by preventing the food from combining with oxygen.

Antipasto:  A term that describes a dish 'before the pasta', or 'food served as an entrée' or 'before the main course. Antipasto comprises a selection of pickled and marinated vegetables, cheeses and meats.

Apple sauce:  A classic sauce of pureed cooked apples spiced with cinnamon, and used to accompany roast pork dishes.

Arrowroot:  A fine, white flour that is used as a thickening agent for juices or sweet syrups where the sauce needs to be clear.

Artichoke:  A vegetable available in two varieties - Globe and Jerusalem.

Au Gratin: White sauce is spooned over a dish, sprinkled with breadcrumbs, dotted with butter and or grated tasty cheese and is baked or grilled until golden brown.