Glossary of Basic Cooking Terms

AL DENTE: Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly crisp.

ASPIC:  A jelly made from clarified meat, poultry, fish, or vegetable stock.

AU JUS:  Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.

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