A list of food items each priced separately.

A dish prepared with olive oil, garlic and chopped parsley.

To give a dish or liquid a slightly acidic, tart or piquant taste by adding lemon juice, vinegar or unripened fruit juice. For example, acidulate fresh cream by adding lemon juice to produce sour cream.

A synonym for sift; to pass ingredients through a fine-mesh device to break up large pieces and to incorporate air into the ingredients to make them lighter.

A process for tenderising meats by keeping them at a temperature between 00C and 20C for a period of time. This allows enzymes to break down the tough connective tissues.

Garlic mayonnaise originating from the south of France to be eaten with hot and cold boiled vegetables, fish and snails.

"To the tooth," in Italian. The pasta is cooked just enough to maintain a firm, chewy texture.

Italian term meaning "to the tooth".

A white sauce that contains egg yolk.

Garnished or prepared with almonds.

Italian cold appetiser.

In the oven.

A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven.

A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven.

Served with natural juice.

Served with milk.

Plainly cooked.

A container placed in heated water to gently warm the food within. A baine marie is traditionally used for preparing delicate items such as custards, mousses and other foods that need to be gently warmed without scorching, burning or curdling.

To cook in the oven. Food is cooked slowly with gentle heat, causing the natural moisture to evaporate slowly, concentrating the flavor.

An Italian vinegar produced from boiled grape juice which is fermented, concentrated and then aged in wooden casks. Dark brown in colour with a smooth, mild, syrupy consistency. Balsamic vinegar is usually used as a dressing for salads, vegetables and so on.

To wrap meat (particularly chicken and lean meats) with bacon or salted pork while roasting, to prevent it from drying out. The wrapper is removed towards the end of cooking, to allow the meat to brown.

To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.

A mixture of flour, fat, and liquid that is thin enough in consistency to require a pan to encase it. Used in such preparations as cakes and some cookies. A batter is different from dough, which maintains its shape.

To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.

A white sauce that is usually made with milk and cream.

A thickening agent for sauces where equal amounts of soft butter and cake flour are mixed to a paste and gradually added to a hot liquid. Sauces, soups and stews are often thickened this way. Use a wire whisk to ensure a smooth end result.

To slice a food crosswise at a 45-degree angle.

To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.

Food products produced by an advanced organic farming method. No growth hormones, drugs or chemicals (dipping or otherwise) are used and the animals are not subjected to stress.

A thick and rich creamy soup, most often made from shellfish.