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Terms in Chefs Reference

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Al Dente
(all DAN tay (adjective)) (to the tooth) Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al More…
Anglaise
Cooking style for simple cooked dishes such as boiled vegetables. 2) A Method of cooking fish - deep frying in bread crumbs accompanied by tartar sauce 3) Sauce - fresh egg custard.
Au Gratin
Describes a dish which is gratinated (browned) either in an oven or under a grill. The topping is usually made from breadcrumbs or cheese or a mixture including either or both.
Au Jus
Roasted meat served with natural pan juices that accumulate during cooking.
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