Letter A

1-OCTEN-3-OL:
Compound with a very pronounced odor of wild mushroom, of undergrowth.

1-CIS-HEXEN-3-OL:
A compound with a very fresh odor, reminiscent (depending on the individual) of pistachio, freshly cut grass, very green olive oils...

2-ACETYL-1-PYRROLINE:
Compound with the smell of basmati rice.

2-ACETYLTHIAZOLE:
Compound with a popcorn smell.

2,4,6-TRIISOBUTYL-5,6-DIHYDRO-4H-1,3,5-DITHIAZINE:
Compound with a bacon odor.

AT THE HEART:
(ref nec) Synonym of "at the heart of", meaning "at the center of the product", "inside". Used for cooking (determined with a probe) or freezing, for example.

OVER LOW HEAT:
(CNRTL) Cook or melt with moderate heat.

ALGERIAN STYLE:
See Algerian

ON LOW FIRE:
Imprecise expression, but which often corresponds to the absence of boiling water.

In the Alsatian style.
See "Alsatian"

GERMAN STYLE:
See German

OLD STYLE:

AMERICAN STYLE:
See American

TO THE ADMIRAL:
See Admiral

IN THE ANDALUSIAN STYLE:
See Andalusian

ENGLISH STYLE
See English

In the Ardennes style:
See Ardennes

In the Arlesian style
See Arlesienne

In the Armorican style:
See Armoricaine

A LA BERRICHONNE:
See Berrichonne

AT THE BAKER'S 
See Baker

IN THE BOURGEOISE STYLE:
See Bourgeoisie

In the Breton style:
See Breton

A LA CANCALAISE:
See Cancalaise.

TO THE CARMELITE:
See Carmelite

A LA CARTE:
See Map

In the Cévennes style:
See Cévennes

Charolais style:
See Chaloraise

TO CLAMART: 
See Clamart

SHELL-SHAPED:
See Shell

In Creole:
See Creole

In the style of Dieppe:
See Dieppe

AT DISCRETION:
(TLFi) As much as one wants, as much as one wants.

STUFFERED:
See Stuffed

STOVED:
See Steamed

FLEMISH STYLE:
See Flemish

IN THE STYLE OF GODARD:
See "Godard".

In the style of the Jacobine:
See Jacobine

A LA LANGUEDOCIENNE:
See Languedocienne.

In the Liège style:
See Liège

TO LORRAINE:
See Lorraine

In the style of Le Mans:
See Le Mans

In the style of the Marseillaise:
See Marseillaise

In the Menton style:
See Menton

PER MINUTE:
See Minute

A LA MORVANDELLE:
See Morvandelle.

AT NANTUA:
See Nantua

In the Norman style:
See Normande

A LA PALOISE:
See Paloise

PARISIAN STYLE:
See Parisian

In the Périgord style:
See Périgord

PORTUGUESE STYLE:
See Portuguese

TO THE PRINCESS:
See Princess

PROVENCAL STYLE:
See Provençal

TO THE QUEEN:
See Queen

SARLADAISE STYLE:
See Sarladaise

SOISSON-STYLE:
See Soissonnaise

ROLLED OUT:
(P. Lacam, New Memorial of Pastry) Said of a piece of puff pastry or any dough that has been thinned. To roll out. This means taking a piece of dough and rolling it out.
(Darenne and Duval) Dough thinned by rolling on a thick wooden or hard stone table called a "tour".
Cross-sectional slices cut into a biscuit or sponge cake.
Dough that forms the bottom crust in many pastries.
Dough rolled out.

ROLL OUT:
(The butcher-caterer's companion's book) To roll out dough to give it the desired thickness and shape.

ABARI:
Provençal term meaning that the lamb is weaned. (out of danger).

ROLLED OUT:
(TLFi) Dough rolled thin

ROLL OUT:
(TLFi) To thin, spread dough (with a rolling pin). This dough is then called a sheet of dough.
The operation is commonly done with a rolling pin or a pasta machine.

ABAT FAIM:
(TLFi) Main course served at the beginning of a meal

OFFAL:
(CNRTL) Non-noble accessory parts of animals killed for consumption.
Edible parts (neither meat nor muscle) of butchered animals: heart, spleen, lungs, kidneys, brain, tongue, feet, etc.
- for red animals: liver, heart, kidneys, etc.
- for pigs and wild boar: blood, lungs, spleen, feet, ears, tail, etc.
- for veal and beef: sweetbreads, tongue, stomach, etc.
- for lamb: offal, tripe, etc.

WHITE OFFAL:
(D. Alliot, Larpepem vous louchébem?) Viscera and parts of the animal such as the head, feet, and stomach, which, once scalded, have the color of ivory.

RED OFFAL:
(D. Alliot, Larpepem vous louchébem?) Red-colored viscera of the animal, such as cheeks, tongues, lungs, heart, spleen, liver.

Offal or giblets:
(TLFi) Synonym of offal* which nowadays is preferably applied to other butchered animals. It refers to the head, neck, wings, feet, heart, liver, and gizzard of poultry, as well as the combs and kidneys of roosters. Part of poultry or game birds: wing, limb, neck, foot, gizzard, heart, liver. Head,
neck, wings, feet, gizzards, liver of poultry and game birds.

ABATTE:
(ref nec) Heavy double-edged knife, used for flattening meats.

SLAUGHTERHOUSE boy:
(D. Alliot, Larpepem vous louchébem?) nickname for the slaughterhouse boy.

SLAUGHTERHOUSE:
(CNRTL) Establishment where animals intended for consumption are slaughtered. Their purpose is to allow control over the quality of meat, to prevent the dangers of animal slaughter, and to guarantee public health by concentrating monitoring and hygiene measures in one place.

ABÉE:
(ENSMIC) Conduit that connects the intake canal or the millpond to the mill. It is closed downstream by a sluice gate which is opened to operate the wheel.

ABEGNADE or ABIGNADE:
(ref nec) goose tripe prepared with goose blood. Abignades or abegnades are a specialty of the Chalosse region in the Landes.

ABERDEEN ANGUS:
(ref nec) The Aberdeen Angus is a breed of cattle originating in Scotland, specifically in the Northwest between the counties of Aberdeenshire and Angus. It was developed from the late 18th century onwards from predominantly black, hornless breeds. Today, the Angus breed has been exported to the United States, South America, Australia, and more recently, farms have been established in France. Currently, there are two types of Angus, the Red Angus and the Black Angus, distinguished by their coat color: dark red for the former and black for the latter. It is worth noting, however, that three-quarters of the current herd are black. Furthermore, the Aberdeen Angus is a naturally hornless breed, of medium size, and with a particularly robust build.

ABLE:
Old name for the bleak.

ABLO:
(ref nec) Small cakes of Togolese origin, often made with corn, and sometimes rice (they are sometimes even combined). They are white and sweet, cooked and usually presented in banana leaves.
They are also found in other West African countries, such as Benin and Ivory Coast.

Abondance (cattle):
(ref nec) A Savoyard breed, it has a long history of grazing on high-altitude pastures thanks to its hardiness and aptitude for walking. The richness of its milk contributes to the production of several cheeses with protected designation of origin. Its meat also allows for good value in the butchering market for calves and cull cows.

Abondance (cheese): nec
(ref nec) Abondance is a semi-cooked, raw cow's milk cheese presented in a wheel weighing 6 to 12 kg, with a concave base. It is aged for at least 3 months. Located in the Haute-Savoie mountain region, the Abondance Valley is the birthplace of this AOC cheese. Even before the year 1000, the canons of the Abondance monastery developed the breeding of Abondance cows, introduced to the region by the Burgundians, and the production of a high-quality cheese. Abondance has held AOC status since 1990.

ABORDS 
(D. Alliot, Larpepem vous louchébem?) Fatty deposits located at the base of the tail of cattle.

BARKING:
(ref nec) The act of announcing orders in a loud and clear voice to the kitchen brigade during service. This role is performed at the pass by the head chef or "the barker,"
who announces the contents of the order, the dishes being sent out, the cooking times, etc.
The head chef at the pass also announces the orders to the brigade and checks the dishes being sent out.

BARKER:
(ref nec) Cook (chef or sous-chef) standing at the "pass" during service. He is responsible for its smooth running: he announces—he barks—the dishes loudly and clearly, calls for them when necessary, and checks that the orders are being carried out correctly.
(D. Alliot, Larpepem vous louchébem?) Crier, another choice to attract customers to butcher shops by extolling the virtues of the cuts.

WATERING:
(D. Alliot, Larpepem vous louchébem?) To make an animal drink before slaughtering it.

APRICOT:
(Wikipedia) The apricot is the fruit of a generally small tree called the apricot tree, belonging to the Rosaceae family. The scientific name of the apricot tree is Prunus armeniaca (Armenian plum). It belongs to the subgenus Prunus, section Armeniaca, along with the four other apricot trees in the world.

DRIED APRICOTS:
(ref nec) In France and Europe in general, dried apricots are all imported, the best from Turkey, but also from Iran, California, and Australia.
As with all dried fruits, the water loss due to drying increases their energy value (weight for weight, dried apricots provide more calories than fresh apricots).
Dried apricots can be eaten as is, but they must be rehydrated in lukewarm water for at least two hours before cooking.

APRICOTER:
(Pastry Chef's Book) To brush on a glaze or a layer of warm apricot jam.
"Apricot glaze" is a pastry technique that involves brushing a cake, fruit tart, sponge cake, or entremet with a thin layer of apricot jelly or marmalade, also known as "abricotage." This glaze is made from thick currants, puréed and boiled with varying amounts of water depending on the desired consistency.
The glaze may be flavored with liqueur. It may also serve as a first layer, preparing the surface for the fondant icing of a mille-feuille. This application results in a more visually appealing and palatable presentation, a shinier finish, and also protects and insulates the pastry from the elements.
(P. Lacam, New Memorial of Pastry) It is to heat or cook apricot and brush it onto a cake.

ABRICOTINE:
(ref nec) Apricotine is the generic term for an apricot brandy from Valais, a Swiss canton. In Switzerland, this term is used more broadly to refer to any type of apricot-based alcohol.
Apricotine is obtained by macerating whole apricots in wine brandy. Dark amber in color, apricotine tastes like apricot, but with a slight almond flavor due to the presence of the pit.
(TLFi) The modern spelling appears for the first time in dictionaries in COTGR. 1611. In the 16th century, it coexisted with the form aubercot (see etymology, history, and QUEM. 1961). From the 17th century onward (FUR. 1690), the modern spelling definitively prevailed.
For Apricotine AOP (registered in the Federal Register of Protected Designations of Origin (PDO) since 2003), it is a clear brandy made from Luizet apricots (minimum 90%), with a minimum alcohol content of 40% ABV.
The fruit is harvested at full maturity and must be clean and sound. It is then placed directly into barrels or vats to be crushed. Crushing allows the juice to be extracted from the fruit, which enables complete fermentation of the sugars. However, care must be taken not to break the pits. Indeed, contact between the kernel inside the pits and the mass of fruit causes the formation of urethane (ethyl carbamate), a carcinogenic substance, through the mixing of alcohol and prussic acid (or hydrocyanic acid) contained in the kernels. Pitting is mandatory before distillation. It can be carried out at two points: before or after fermentation. This latter method is generally preferred, however, as the kernels impart a flavor to the brandy that is sought after by connoisseurs. The addition of yeast is permitted by the PDO specifications to promote fermentation. Ideally, this takes place at a temperature of 20°C. Once fermentation is complete, the vats or barrels are filled completely before being hermetically sealed, pending distillation. Distillation is carried out as quickly as possible. The deadline is set at February 28th of the year following the fruit harvest, as stipulated by the PDO specifications. It is advisable to store the barrels or vats in a cool place (below 18°C) to ensure the inertness of the fermented fruit.
During distillation, the heads are collected separately and then redistilled. The heads (5% to 15% of the total) are discarded and destroyed due to their unpleasant taste. The tails are also collected separately and redistilled.
Once distillation is complete, the distillate is reduced to the desired strength (minimum 40% ABV) using demineralized water or low-mineral spring water. Sweetening is permitted by the PDO specifications up to a limit of 5 g/liter.The use of bonuses, however, is prohibited.

WORMSINTH
1. A bitter and aromatic plant that grows in wastelands, sandy areas, and rocky places; the same plant is cultivated.
Its Greek origin {apsinthion} is undisputed, since this plant was dedicated to the goddess Artemis. Absint, absinte in Italian absintio, Catalan absinti. 1546 “{Artemisia absinthium} L., a bitter aromatic plant.”
Rabelais writes in the Third Book, ed. A. Lefranc, page 350, that: “Other [plants] have their names by antiphrasis and contradiction: like absinthe, contrary to pynthus, because it is unpleasant to drink.” This proposition is, however, highly contested.
Other names: Green Fairy, Green Muse, or even The Blue One.
Absinthe, more commonly known as absin, grand absinthe, aluyne, aluine, alvine, aloine, St. John's wort, mugwort, holy herb, wormwood, Swiss absinthe, or bitter mugwort.
2. An alcoholic beverage made from herbs, originating in the canton of Neuchâtel. It is said to have originated as a drink made by the bonesetter Henriette Henriod. In 1797, a certain Major Dubied acquired the recipe from Henriod's mother and, with his son-in-law, Henri-Louis Pernod, opened the first absinthe distillery in Couvet, Switzerland. In 1805, Henri-Louis Pernod distanced himself from his father-in-law and established his own distillery in Pontarlier: Pernod fils, which would become the leading French spirits brand.
To express her bitterness and sorrow, Madame de Sévigné wrote, "Life is cruelly tainted with absinthe." (French Philology or Etymological Dictionary, by Noël and Carpentier, published by Le Normant Père, bookseller on Rue de Seine in 1831).
Among the famous absinthe enthusiasts, one must mention, among others, Baudelaire, Van Gogh, Musset, Toulouse-Lautrec, Rimbaud, Verlaine, and Edgar Allan Poe.
Absinthe was banned in France on May 16, 1915. It was authorized again on May 17, 2011, after a decree by Michel Rocard on November 2, 1988, authorized and regulated the presence of thujone, the main molecule of absinthe essential oil, in both grand wormwood and petite wormwood. Indeed, it was said that thujone caused madness, as Émile Zola wrote in *L'Assommoir*. It's worth noting that in the bistros of that era, an absinthe cost less than a glass of wine…    
Before the discovery of sugar cubes in 1843 by the Czech Jakob Christoph Rad, and consequently the invention of the absinthe spoon, gum syrup was used to soften the bitterness of absinthe.
The absinthe spoon is a flat spoon with a few holes pierced in it, onto which a sugar cube is placed. Very cold water is then dripped onto the sugar cube, clouding and mellowing the alcohol.

ACCOLADE:
(ref nec) method of plating two identical dishes, placed back to back.

TIE-UP
(ref nec) The operation of attaching the shoots to the trellis wires to protect them from wind buffeting and thus promote sun and heat absorption. This also facilitates the topping/pruning of the vines, which generally takes place a little later.

ACCOMMODATOR:
(CNRTL) The one who prepares what remains of the dishes.

ACCOMMODATE:
(TLFi) To prepare food for a meal according to appropriate recipes
(Favre) "This term is rarely used in modern cooking. We say rather: mark (prepare the meats ready to be cooked); make it work (set on fire); make it start (bring to a boil); prepare the garnishes and serve them."

AT THE HEART:
(ref nec) Synonym of "at the heart of", meaning "at the center of the product", "inside". Used for cooking (determined with a probe) or freezing, for example.

POINT:
The term "perfectly cooked" refers to a degree of doneness for red meat between "rare" and "well-done." This degree of doneness is determined by the cook who compares the meat's consistency to that of the palm of their hand when the thumb lightly touches the middle finger.

ABIGNADES:
(ref nec) Tripe from the Landes region, prepared with blood, eaten on bread fried in goose fat.

ABLE: 
(cnrtl) Generic term designating a variety of light-colored freshwater fish. This fish is often confused with the bleak, of which it is considered a species.
 

ABLET:
(INRA Wine Glossary) In Champagne, change in grape color indicative of the beginning of veraison.

ABRAQUER:
(INRA Wine Glossary) In the southwest, pruning of the vine.

WATERING:
(INRA Wine Glossary) The process of checking the watertightness of a barrel by filling the wooden container with water (sometimes with added sulfur dioxide). This allows the wood to regain its shape after a period of storage, preventing leaks and removing impurities.

ABRIGUER:
(INRA Wine Glossary) Bordeaux synonym for chausser, butter.

ABSORPTION:
(INRA Wine Glossary) The phenomenon of evaporation of wine or spirits during their aging in barrels. During the first year of use of a barrel, it can absorb up to 5% of the wine placed inside.

ABSTEME:
(French Academy Dictionary) One who abstains completely from the use of wine and, by extension, from any alcoholic beverage.

ACABAILLES:
(INRA Wine Glossary) In the Bordeaux, Sauternes and Southwest regions, a festival celebrating the end of the grape harvest. Synonym: Gerbaude.

ACCANAGE:
(INRA Wine Glossary) Winter operation. Tying the vine stocks to stakes to keep them upright, in order to guide the two vine arms along the row as they grow. Previously, this operation was carried out using willow ties.

ACCOLADE (dresser en):
(Cuis ref) Method of plating where pieces of the same origin (poultry, small game birds) are placed back to back.

TRAINING:
(INRA Wine Glossary) Fixing the vine shoots to stakes or to a wire in order to improve their exposure to the sun.

SIDE DISH:
(CNRTL) Food that accompanies the main dish.

ACCORE:
(INRA Wine Glossary) Marine carpentry term designating a piece of wood used to wedge and fix a barrel.

POT SUPPORT: 
A circle or semicircle of iron used as a base for a pot to prevent it from tipping over. An old word referring to a small piece of iron placed in the fire in front of a pot to prop it up.

STICK:
(ref nec) To stick to the bottom of a container during cooking, when referring to food.

ACID:
(TLFi) Sour and harsh to the taste.
(CNRTL) Unpleasant sensation in the mouth combining acidity and astringency.

ACESCENCE (or spoilage):
(ref nec) A wine disease and defect characterized by an excessive formation of acetic acid bacteria, giving it an odor and taste similar to vinegar. The wine is said to be spoiled.

ACETALUM:
(INRA Wine Glossary) Old unit of liquid measurement equal to 6.7 to 65.84 centiliters.

ACETOBACTER:
(INRA Wine Glossary) A type of acetic acid bacteria that transforms ethanol into acetic acid, which forms vinegar. A type of acetic acid bacteria found on grape berries affected by sour rot.

ACETO-DOLCE: 
(Dictionary of the French Language) An Italian term referring to a culinary preparation typical of Italian cuisine, eaten as an appetizer. It is a mixture of various vegetables and fruits which, after being preserved in vinegar, are kept in jars in a syrup of Muscat grape must and honey, with added mustard.

ACETOMEL: 
(cnrtl) Vinegar syrup prepared with honey. Sweet and sour syrup composed of honey and vinegar. It is used to preserve fruit wedges: quince, pears, or grapes, which are then called Aceto-dolce, or sweet and sour fruits.

ACHAR(D):
(TLFi) Bamboo shoots or palm cabbage preserved in vinegar.
Collective name for seasonings composed of vegetables, fruits, etc., marinated or preserved in vinegar, salt, or lemon mixed with chili pepper, saffron, etc., and prepared in the East Indies.

ACHETER A LA CHEVILLE :
(D. Alliot, Larpepem vous louchébem?) Acheter aux abattrois des carcasses de veaux et de moutons suspendues à des chevilles fixées au mur.

ACHETER A LA CARCASSE, AU TAS, A L'ESTIME :
(D. Alliot, Larpepem vous louchébem?) Acheter une carcasse d'animal uniquement à l'estimation.

ACHETER SUR LES PENTES :
(D. Alliot, Larpepem vous louchébem?) Aux abattoirs de Paris, les carcasses de bovins attendant les acheteurs reposent sur des poutres nommées pentes.

ACIDE :
(ref nec) Sensation donnée par des composés susceptibles de libérer des protons, ou ions H+.
A noter que la sensation d'acidité n'est pas parallèle à la teneur en protons ou en acide. Ainsi un verre de vinaigre, alors que son pH est très bas, perd son acidité en bouche quand on lui ajoute du sucre.

ACIDE AMINÉ :
(H. This et IUPAC) Ce sont des composés dont la molécule porte   :
- un groupe amine  : un des atomes de carbone C du squelette moléculaire est lié à un atome d'azote N, qui est lui-même lié à deux atomes d'hydrogène (je simplifie) ; on trouve un motif -NH2
- un groupe acide carboxylique : cette fois, un des atomes de carbone C du squelette moléculaire est lié à un atome d'oxygène O, d'un côté, et à un autre atome d'oxygène O qui est lié à un atome d'hydrogène H, soit le groupe -COOH
Un acide aminé a donc cette structure moléculaire, mais que, quand des acides aminés s'enchaînent en peptides, en polypeptides ou en protéines, alors ils sont modifiés, avec la perte de certains atomes, de sorte que cette structure n'est plus présente ; on n'a plus des "acides aminés", mais des objets que l'on peut identifier par la pensée, et qui sont des "résidus d'acides aminés".
Les acides aminés qui sont présents chez les êtres vivants, soit sous forme d'acide aminé, soit sous la forme de résidu d'acide aminé, sont au nombre de 20 (pour les plus courants)
[Kvenvolden KA. 1972. Criteria for distinguishing biogenic and abiogenic amino acids, Space Life Sciences, 4, 60-68]
Et, dans un enchaînement de résidus d'acides aminés, pour terminer, on peut trouver n'importe lequel en n'importe quelle position, de sorte que, oui, un même résidu peut se retrouver plusieurs fois présent dans une chaîne polypeptidique ou dans une protéine.

ACIDE ASCORBIQUE :
(ref nec) Encore nommé vitamine C, cet acide est utilisé dans l'alimentation comme "additif", sous le code E300.
II permet d'éviter le brunissement des fruits et légumes coupés.

CITRIC ACID:
(ref nec) An α-hydroxylated tricarboxylic acid found in abundance in lemons, hence its name. It is a weak acid that plays an important role in biochemistry as a metabolite of the Krebs cycle, a major metabolic pathway in all aerobic organisms.
More than one million tons of citric acid are produced industrially each year. It is widely used as a flavor enhancer, a food pH regulator, and a chelating agent.
It should be noted that a slight difference was found between citric acid and lemon juice in a triangular test conducted at a molecular gastronomy seminar (see the website of the International Center for Molecular Gastronomy).

Lactic acid:
(ref nec) An organic acid that forms, in particular, when milk is fermented using microorganisms called "lactic acid bacteria." These bacteria transform the milk sugar, or lactose, into lactic acid, hence the slightly tangy taste of yogurt.
Lactic acid also accumulates in muscles during prolonged exertion, causing cramps or muscle soreness.

MALIC ACID:
(ref nec) From malus , the apple. An organic acid present in many plants, notably wine, where a second fermentation transforms it into lactic acid.

Tartaric acids:
(ref nec) Acids naturally present in wines (at least in salt form), for example. The most abundant is tartaric acid (+). See https://new.societechimiquedefrance.fr/wp-content/uploads/woocommerce_uploads/2022/09/This-HD-ok2-xfsjne.pdf

Acetic acid  
(ref nec) Ethanoic acid, with the formula CH3COOH. It is obtained, in particular, by the fermentation of ethanol, or ethyl alcohol.
It should be noted that its formation by *Mycoderma acetii* is rather discouraged when the layer of microorganisms falls into the forming vinegar ("mother of vinegar"). This is why vinegar crocks must be filled with wine from the bottom.

FATTY ACIDS:
(ref nec) Fatty acids are compounds whose molecules are a chain of carbon atoms, each bonded to hydrogen atoms, except for one carbon atom that is bonded to both an oxygen atom and an oxygen atom bonded to a hydrogen atom.
It should be noted that, contrary to what many ignorant people or misleading advertisements claim, there are very few fatty acids in food: the fats in our food are primarily "triglycerides" (see this word), in which chemists can indeed identify a portion of fatty acids, but only a portion!
At worst, triglycerides can be said to contain "fatty acid residues."

There are no fatty acids in fats, but triglycerides,
according to H. This, vo Kientza.
Fatty acids: advertising talks about them constantly, and even oil bottles mention them… even though fats don't contain fatty acids, or very few. It makes you wonder why we keep using this term in cooking?
To better understand the issue, I suggest we consider a little Lego game: suppose we have an assembly of two red pieces stacked on top of each other, and a second assembly of two blue pieces stacked on top of each other. Let's take these two assemblies apart to make two new assemblies, each made of one red piece and one blue piece.
We can easily agree that there is no assembly of two blue pieces in either of the final two assemblies, right? Nor is there any assembly of two red pieces.
Similarly, while it's true that triglyceride molecules can be chemically synthesized from glycerol molecules (commonly known as "glycerin") and from fatty acid molecules, triglycerides themselves contain neither glycerol nor fatty acid molecules.
Yet fats, whether in lard, butter, or oil, are composed of triglyceride molecules. Sorry about the five-syllable name… but after all, it's not much longer than "fatty acid," and it's more accurate anyway. So
why do we incorrectly refer to them as fatty acids? Because some people, who aren't chemists, don't fully grasp the difference: for them, molecules are simply words. Because, also, when a chemist looks at a triglyceride molecule, they recognize something that resembles glycerol, and things that resemble fatty acids. The chemist will take the precaution of saying that the molecule contains a "glycerol residue" and "fatty acid residues," but the more hasty, the less knowledgeable, the more confused, will say that triglyceride molecules are made of glycerol and fatty acids… which is wrong, as we saw earlier. It's a bit like a cook confusing a frying pan with a saucepan, for example, or a béarnaise sauce with a hollandaise sauce. Not very elegant, is it?

LINOLEIC ACID:
(ref nec) A fatty acid with 18 carbon atoms, with two unsaturations.

ACIDIFY:
(ref nec) To make acidic.
In this regard, it is important to note that the acidity perceived in the mouth has nothing to do with the measured acidity (on the pH scale, for example). Thus, while vinegar, with a pH close to 2, is very acidic in the mouth, the same vinegar with a lot of added sugar is perfectly drinkable... even though its pH remains unchanged.

ACIDIMETRE :
(CNRTL) Fente longitudinale de quelques millimètres d’épaisseur pouvant se développer dans les fromages à pâte pressée cuite sous l’effet de la fermentation.

ACIDITÉ :
(ref nec) Sensation gustative donnée par les acides. Comme l'acidité de l'acide acétique diffère notablement de celle de l'acide tartrique, et d'autres acides, on aura intérêt à parler  des acidités.

ACIDITÉ VOLATILE
(ref nec) Composés acides pouvant s'évaporer. Exemple, l'acide acétique plus communément appelé vinaigre.

ACIDULÉ :
(Dic Ac fr) Légèrement acide.

ACIDULER :
Rendre légèrement acide (voir Acidifier)

ACRA (ou ACCRA, ou ACRAT)  :
(Dic Ac fr) Sorte de beignet appartenant à la cuisine créole (souvent fait de morue).

ACRE :
(TLFi)  Qui est irritant aux sens et principalement au goût et à l'odorat.

ÂCRETÉ :
(TLFi) Qualité de ce qui est âcre. Voir le mot "âpreté".

FOOD ADDITIVES:
(economie.gouv.fr) Food additives are substances intentionally added to food to perform specific technological functions, for example, to color, sweeten, or contribute to food preservation.
In the European Union (Regulation (EC) No 1333/2008), all food additives are identified by a number preceded by the letter "E".
Food additives are always included in the list of ingredients of the foods to which they are added.
The product label must state both the function of the additive in the finished product (e.g., coloring, preservative) and the specific substance used, referring to its number (e.g., E 415 or xanthan gum). The most common additives listed on labels are antioxidants (which prevent deterioration due to oxidation), colorings, emulsifiers, stabilizers, gelling and thickening agents, preservatives, and sweeteners.
Note that Europe began a toxicological re-evaluation of food additives in 2019 (https://www.efsa.europa.eu/fr/topics/topic/food-additive-re-evaluations).
Functional categories of food additives in foodstuffs and food additives in food additives and enzymes:
1. "Sweeteners" are substances used to give a sweet taste to foodstuffs or are used in tabletop sweeteners.
2. "Colors" are substances that add or restore color to foodstuffs; these may be natural constituents of foodstuffs or other natural substances that are not normally consumed as food in themselves and are not usually used as characteristic ingredients in food. Colourings, as defined in this Regulation, are preparations obtained from foodstuffs and other natural food raw materials by physical and/or chemical extraction leading to the selective extraction of pigments from nutritive or aromatic constituents.
3. “Preservatives” are substances that extend the shelf life of foodstuffs by protecting them from spoilage caused by microorganisms and/or against the growth of pathogenic microorganisms.
4. “Antioxidants” are substances that extend the shelf life of foodstuffs by protecting them from spoilage caused by oxidation, such as the rancidity of fats and changes in colour.
5. "Carriers" are substances used to dissolve, dilute, disperse, or otherwise physically modify an additive, flavoring, food enzyme, nutrient, and/or other substances added to food for nutritional or physiological purposes without altering its function (and without themselves having a technological role) in order to facilitate its handling, application, or use.
6. "Acidifiers" are substances that increase the acidity of a foodstuff and/or give it a sour taste.
7. "Acidity regulators" are substances that modify or limit the acidity or alkalinity of a foodstuff.
8. "Anti-caking agents" are substances that limit the clumping of particles in a foodstuff.
9. "Antifoaming agents" are substances that prevent or limit the formation of foam.
10. Bulking agents are substances that increase the volume of a foodstuff without significantly increasing its energy value.
11. Emulsifiers are substances that, when added to a foodstuff, enable the homogeneous mixing of two or more immiscible phases, such as oil and water, to occur or be maintained.
12. Melting salts are substances that disperse the proteins in cheese, resulting in a homogeneous distribution of fats and other components. 13. Firming agents
are substances that make or keep the tissues of fruits and vegetables firm or crisp, or that, in interaction with gelling agents, form or firm a gel.
14. Flavor enhancers are substances that enhance the taste and/or aroma of a foodstuff.
15. "Foaming agents" are substances that enable the homogeneous dispersion of a gaseous phase in a liquid or solid foodstuff.
16. "Gelding agents" are substances that, when added to a foodstuff, give it consistency by forming a gel.
17. "Coating agents" (including lubricating agents) are substances that, when applied to the surface of a foodstuff, give it a glossy appearance or form a protective layer.
18. "Humantants" are substances that prevent foodstuffs from drying out by compensating for the effects of low atmospheric humidity or that promote the dissolution of a powder in an aqueous medium.
19. "Modified starches" are substances obtained by means of one or more chemical treatments of food starches, which may have undergone physical or enzymatic treatment, and which may be liquefied by acid or alkali treatment or bleached.
20. "Packaging gases" are gases other than air, placed in a container before, during, or after the introduction of a foodstuff into that container.
21. "Propellants" are gases other than air that expel a foodstuff from a container.
22. "Raising agents" are substances or combinations of substances that, by releasing gas, increase the volume of dough.
23. "Sequestrants" are substances that form chemical complexes with metal ions.
24. "Stabilizers" are substances that, when added to a foodstuff, help maintain its physicochemical state. Stabilizers include substances that maintain the homogeneous dispersion of two or more immiscible substances in a foodstuff, substances that stabilize, preserve, or intensify the color of a foodstuff, and substances that increase the binding capacity of foodstuffs, including cross-linking between proteins to bind food particles in reconstituted foods.
25. Thickeners are substances that, when added to a foodstuff, increase its viscosity.
26. Flour treatment agents are substances, other than emulsifiers, that, when added to flour or dough, improve its baking quality.

ADELAIDE:
(INRA Wine Glossary) Large bottle of wine of 93 L, or 124 bottles. All bottles with a capacity greater than magnum are named after biblical figures except for the Adelaide, the Imperial, the Sovereign, and the Primate.

ADJUVANT:
(CNRTL) A product added to preparations to improve their properties.
(CREB) A substance of natural origin used to correct, improve, or facilitate the manufacture of a given product. The following are listed as additives in baking: gluten, malt, bean flour, soy flour, and deactivated yeast.

ADOS:
Embankment shaped to protect crops from bad weather or to prevent them from changing color (white asparagus).

SOFTEN:
(Cuis ref) To reduce the perceived acidity in the mouth, the bitterness, the acridity, the astringency of a preparation.

AGRAGANT: 
See Tragacanth gum

TO FLAW  
(ref nec) To make bland, tasteless.

TO SHARPEN:
(TLFi) To sharpen an object whose cutting edge is blunt.

AFFINAGE :
(ref nec) Traitement de maturation des fromages ou des salaisons dans des locaux à la température et l'humidité contrôlées. L'affinage est le stade où le fromage perd son qualificatif de frais. Le caillé se transforme en pâte sous l’action de la fermentation. La température, l’humidité, l’aération ont une grande influence sur la progression de l’affinage, qui modifie l’odeur et la saveur. La période de maturation dure de quelques jours à plusieurs mois, selon les variétés.
Affinage d’une assiette : attention finale donnée à la présentation.

AFFINÉ :
(ref nec) Fromage obtenu par procédé d’affinage et qui a ainsi développé des saveurs caractéristiques.

AFFINER :
(Littré) Donner un goût plus fin. Apporter une maturation, une finesse.
Affiner une poêle, c’est la préparer par un procédé particulier, afin de la rendre meilleure et plus propre.

AFFLEURIE : 
(CNRTL) La fine fleur de la farine.

AFFOGATO :
(ref nec)  Littéralement, affogato signifie noyé en italien. Il s’agit d’un expresso, voire d’un ristretto. Servi sur de la crème glacée. Au contact du café la glace fond, et on déguste ce mélange comme un dessert.

AFFRANCHIR :
(ref nec) Chauffer fortement un corps gras dans un récipient de cuisson pour l’empêcher de coller.

AFFRANCHIR UNE FUTAILLE :
(Ribereau-Gayon) Nettoyage à l’eau ou à la vapeur d’un fût pour retirer les gouts et odeurs étrangères, l’excès de tanins, éliminer les risques d’attaque bactérienne pour le vin et permettre une meilleure étanchéité.

AFFRIANDER :
(CNRTL) Rendre friand. Attirer par quelque chose d’agréable au goût. Mot usité, en cuisine, dans le sens de : attirer par l’aspect d’un met agréable.

AFFRIOLER  ou FRIOLER  ;
(Cuis ref)  Terme devenue désuet, signifiant frire ou sauter au beurre clarifié.

AFFRITER :
(Larousse) Rendre une poêle propre. Faire frire un peu de graisse dans un ustensile de cuisine en pôle d’acier ou en fonte pour sa mise en service initiale. (On affritait une poêle neuve avant de s’en servir pour la première fois.)

AFFÛTER :
(TLFi) Aiguiser un outil, en particulier sur une pierre posée à plat, en aviver le tranchant

AFFRITER  ou  AFFLANCHIR
Chauffer fortement un corps gras dans un récipient de cuisson (poêle) pour l’empêcher de coller.

AFTER WORK :
(ref nec) Moment de partage après la journée de travail, souvent dans un bar.

AGAPE (S) :
(TLFi) Repas du soir pris en commun par les premiers chrétiens et au cours duquel était célébré le rite eucharistique.
Repas qu'offraient aux pauvres les parents en l'honneur d'un défunt.
(par extension, familier) Repas entre convives unis par des liens de parenté, d'amitié, ou par des intérêts communs; banquet somptueux.
Le mot "agape" vient du grec agapè  signifiant l’affection, l’amour, la tendresse, le dévouement. Son équivalent latin est caritas traduit par charité.

AGAR-AGAR :
(ref nec) Un polysaccharide qui permet de faire gélifier un liquide. On l'obtient à partir d'algues rouges.

AGARIC DI PANICAUT : 
(ref nec)Pleurote de panicaut, ou encore argouane, bérigoule, ou birgoulot. Espèce de champignons basidiomycètes du genre Pleurotus de la famille des Pleuratacées.  Espèce de champignons à lames décurrentes inégales et blanches, au chapeau à marge enroulée et très polymorphe, pouvant prendre l’aspect d’une langue ou celui d’un tricholome, et au pied sans anneau et épais.

AGASSIN :
(Ribereau-Gayon) Bourgeon de vigne sans fruit situé au plus bas du sarment.

AGAVE  
(TLFi) Grande plante monocotylédone (fam. des Amaryllidacées) souvent confondue avec l'aloès, originaire d'Amérique et répandue dans toutes les contrées chaudes, caractérisée par ses feuilles très longues, gladiolées, charnues, disposées en rosette, par sa hampe gigantesque et par ses fleurs jaunes, abondantes, à l'extrémité de nombreux rameaux.  Sert à fabriquer des boissons telles que le pulque, le mezcal ou la tequila. Par ailleurs on peut utiliser le sirop d'agave pour remplacer le sucre dans un plat en cuisine.

AGENT DE TEXTURE :
(economie.gouv.fr) Les agents de texture (émulsifiants, stabilisants, épaississants, gélifiants)  améliorent la présentation et la tenue.

AGITATEUR :
(ref nec) Bâtonnet à café servant à remuer le café.

AGLIATA :
(ref nec) Condiment et  sauce  de la cuisine italienne. Contrairement à l'aïolli, qui ne contient pas de jaune d'oeuf, il s'apparente à une mayonnaise à l'ail.

AGNEAU :
(ref nec) Autrefois agnel. Jeune mouton mâle âgé de moins d’un an. Petit de la brebis et du bélier.
(D. Alliot, Larpepem vous louchébem?) Surnom des apprentis (ainsi que gosse, asticot, bouchaillon, atrappe-science)

PAUILLAC LAMB:
(Inventory of France's Culinary Heritage) Pauillac lamb is a protected designation of origin (PDO) for a lamb carcass raised exclusively in the Gironde region, specifically in a sheepfold.
Weighing between 11 and 15 kg, the lamb's flesh ranges from white to light pink, with a fine, tender texture. Optimal fat coverage ensures high quality. The lamb must be fed only its mother's milk. However, its diet is supplemented with cereals and a source of protein.

Salt Marsh Lamb:
(ref nec) Lamb with pink, meltingly tender and fragrant flesh, the intensity of whose flavor increases as the animal approaches its first year. Fed on the halophytic vegetation of the Bay of Somme, the Sée, the Sélune and Mont Saint Michel.

AGNES SOREL:
(ref nec) Soup, cream, timbale, omelette, supreme which contain scarlet tongue.

AGGRESSIVE:
(ref) Said of a wine that attacks the palate due to excessive acidity, or too high a concentration of tannins.

ORGANIC FARMING:
(economie.gouv.fr) The Organic Agriculture (AB) label is a certification controlled by the French Agency for Organic Farming (Agence Bio ) , under the supervision of the Ministry of Agriculture and Food Sovereignty .
It identifies products that are 100% organic or, for processed products, composed of 95% organic agricultural products. The AB label is based on the concept of respecting biodiversity and preserving natural resources.
Organic products are identifiable by two logos: the Euroleaf, the European organic logo, and the AB label, the French logo.
These logos guarantee, in particular: no use of synthetic chemicals (pesticides, fertilizers, herbicides, etc.), no use of GMOs, and respect for animal welfare (transport, rearing conditions, slaughter, etc.).

AGRODOLCE:
(ref nec) Italian sweet and sour, often made with vinegar and fruit or honey.

AGUEUSIA:
(TLFi) Absence of the sense of taste. We distinguish between total or partial "anosmia" (smell), total or partial asapictia (tastes), and atrigeminalia, among others.

CULINARY AID:
(ref nec) Culinary aids are food ingredients that have undergone some initial preparation, or basic products such as dehydrated court-bouillon and sauce bases, flavorings, condiments and spices, egg products, and all products presented in various packaging which aim to enhance a main ingredient during the preparation phase and facilitate its implementation.

AIGO BOULIDO
(Knowing the cuisine of the southwest. Ed. Southwest. F. Claustres) A ​​type of garlic soup, made with garlic, water, goose fat, salt, pepper, bouquet garni and bread cut into thin slices.

SOUR:
(TLFi) That which produces a sharp, unpleasant impression on the sense organs.

SWEET AND SOUR:
(French Academy Dictionary) Having a flavor that is both sweet and sour.

AIGRELET:
(TLFi) Slightly sour.

FRUIT NEEDLE:
(CNRTL) Metal rod used for dipping fruit in cooked sugar.

TRIGGING NEEDLE:
(ref nec) This metal needle is used to sew whole poultry.
It allows you to use string to keep the bird in a nice shape during cooking.

LARDING NEEDLE:
(ref nec) The larding needle, or larding tool, is about 25 cm long, hollow in part to insert a piece of lard which the needle will guide into the inside of a piece of meat.

PIERCING NEEDLE
(ref nec) Kitchen utensil intended for piercing meats to introduce thin pieces of bacon onto the surface of the product.

AIGUILLETTE:
1. Common name for the garfish, a sea fish with a pointed beak and a green backbone.
2. A piece of poultry or game cut into a point shape. Specifically, an elongated cut of meat such as the aiguillette of rump steak.
3. (The Butcher-Caterer's Companion Book) In charcuterie, a thin slice cut with a sharp knife from the fillets of poultry or game birds, along their entire length.

BARON'S TENDERLOIN:
(ref nec) In butchery, a distinction is made between the baron's tenderloin, an elongated, pyramidal cut attached to the rump steak, and the rump steak tenderloin, located on the outer edge of this cut. It is also the name for the tip of the leg of beef. The baron's tenderloin, the twin of the rump steak tenderloin, is a long, conical cut, like a large needle, hence its name. Regional names: the baron's tenderloin is called "carotte" in Lille and Douai, "fichu," "pendant de filet" or "aiguillette de cœur" in various provincial towns, and "Burehietel" in Alsace.

TURKEY STRIP:
(ref nec) Internal fillet, possibly cut into strips.

AIGUILLON: 
(Rabelais) Salted meats that cause one to drink.

SHARPEN:
(TLFi) To make sharp and cutting.

GARLIC :

GARLIC IN A SHIRT:
Garlic clove that is cooked with its skin on.

WING:
(ref nec) Another name for the wing of a chicken. Sometimes the term "breast" and "wing" are used together, in which case it is called "fillet wing."
Edible part of the skate.
(ref nec) Edge of a plate.

TURKEY WING:
(ref nec) In the case of turkey wings, the humerus, radius, and ulna may be presented separately with the surrounding muscle mass. Cuts must be made at the joints. They are presented with the skin attached.

FINE:
(CNRTL) Second segment of the wing.
Edible fin of certain fish.

TURKEY WING:
(ref nec) Second wing segment with attached skin.

AILLADE:
(TLFi) A type of vinaigrette made with garlic. Also called aillade sauce.
(ref nec) A slice of toasted bread, heavily rubbed with garlic and drizzled with olive oil.
(ref nec) Various dishes containing a lot of garlic. (A veal aillade).

AILLEE:
(CNRTL) In Touraine, a slice of bread rubbed with garlic.
(G. Gibault) In the Middle Ages, a spicy sauce called aillé or aillie.

GARLIC:
(ref nec) Season with garlic.

Garlic shoots:
(Inventory of the culinary heritage of France) Garlic shoots are young garlic shoots about 3 months old, about 20 cm tall, resembling a mini leek, with an unformed bulb, and a flavor less strong than garlic.

AIOLI (or AILLOLI):
(H. This) An emulsion made only of garlic and oil, sometimes with added salt, pepper, and lemon juice: aioli literally means garlic and oil. The dish consisting of all the vegetables, fish, shellfish, and snails served with this sauce is also called grand aioli.
It's important to emphasize that this sauce is not mayonnaise with added garlic, but rather an emulsion made by crushing garlic and adding (olive) oil.
This sauce has been around since 1742 under the name "beurre de Provence" (Provence butter).
Of course, you can change the flavor by adding egg yolk, but then it's no longer aioli.
Today, the lengthy process of using a mortar and pestle can easily be replaced by a blender: simply add drops of garlic, blend, then blend again while adding oil drop by drop.
Of course, you can substitute blanched garlic for raw garlic, once or several times: the emulsion will then form in the same way.

Aioli is not garlic mayonnaise
by H. This, vo Kientza.
Aioli? As with mayonnaise, there is a lot of confusion, with many believing it to be garlic mayonnaise. Wrong! Aioli is an ancient sauce, always made with only garlic and oil.
Historically, aioli is very old, as it already appears under the name "Beurre de Provence" (Butter of Provence) in the Suite des Dons de Comus, published in the 18th century. Garlic in a mortar, oil added drop by drop and incorporated with a pestle. Sometimes, it is said to wedge the mortar in a cloth between the knees (while seated). Sometimes, it is said that preparing the sauce takes a good fifteen minutes. Sometimes, it is said that the pestle must stand upright in the sauce, which, therefore, must be very firm.
More recently, the sauce has been altered with bread soaked in milk, or with potato, and, quite recently in the history of cuisine, egg yolk has appeared. But its presence is somewhat scandalous, as it changes the taste of the sauce. Of course, aioli can be made with blanched garlic, but shouldn't we give different names to different things?
In any case, aioli is certainly not garlic mayonnaise… otherwise it wouldn't be aioli… but garlic mayonnaise.

AIR FRYER:
(ref nec) Appliance intended to cook food in a manner similar to a deep fryer but without fat and using hot air.

Cranberry:
The cranberry (a word from the Franco-Provençal dialect, derived from the Latin "atra," feminine of "ater," meaning "black") is a red berry from a shrub native to cold, mountainous regions. With a very acidic flavor, it is rich in vitamin C and pectin.

AIS:
Masculine noun. Wooden board

AIYSH:
In Egyptian, {ayish} means life. As early as 1500 BCE, Egyptian bakers were making and selling ayish. It resembles Lebanese pitta, but smaller and thicker. It is made with whole wheat flour. It is found throughout the Middle East. Round, its diameter is between 15 and 30 cm, and oval, it can reach 35 cm in length. In Yemen, it is called saluf, in Jordan and Palestine shruk, and aiysh shami in Syria. With a soft, puffy crust that creates a central hollow, it is eaten hot straight from the oven.

AIZI:
(Inventory of gastronomic heritage) Cooked whey collected after the extraction of the curd, and then fermented. Also called recuire.

AJOWAN:
(ref nec) Ajowan is a bitter spice with a very strong flavor originating from India. It is used ground, roasted, toasted, or browned. Culinary uses of ajowan: a substitute for thyme, ideal for Indian cuisine, vegetables, curries, and chutneys. Ajowan is an ingredient in Ethiopian berbere.

AL DENTE:
(ref nec) Italian expression meaning "to the tooth": refers to cooking that retains firmness.

ALAMBIC:
(ref nec) Apparatus consisting essentially of a retort-shaped boiler surmounted by a large pipe ending in a coil placed in a vat of cold water, and which is used for distilling
(The butcher-caterer's companion's book) In charcuterie, a cone made of thick cotton canvas, sometimes padded, used as a filter for clarifying jelly (the practice is outdated, see filter).

ALBIGEOIS:
(D. Alliot, Larpepem vous louchébem?) Sheep from Larzac raised for slaughter.

ALBIGEOISE:
(L. Stengel, Hachette) garnish of stuffed tomatoes and potato croquettes accompanying cuts of meat.

ALBUFÉRA:
(anonymous) Refers to a sauce introduced by Marie-Antoine Carême, based on béchamel.
(Carême) cooking glaze, butter, scarlet tongue, mushrooms
(Journal de la cuisine, 1892) rice, foie gras, truffles, rooster kidneys, supreme sauce, cooking juices.

ALBUMINE:  
Formerly a name given to proteins. People used to speak of egg albumin (from alba, meaning white... even though egg white is yellow!). Then, in 1901, the chemist and pharmacist Geoffroy discovered "vegetable albumins."
Around 1910, it was understood that there was a whole class of different compounds, and the word "proteins" was introduced.
At that same time, the word "albumin" was reserved to designate a particular category of proteins, the albumins, which are small, globular proteins soluble in water.
Note that egg white does not contain "albumin," but albumins, the main one being ovalbumin... plus about twenty other proteins. We urge food professionals to use terms that are no more than a century old!
A term that is generally very misused because, from a chemical standpoint, the culinary world is stuck two centuries ago (see also "chlorophyll"). It is particularly incorrect to say "albumin coagulates."
Initially, the word "albumin" was introduced to describe substances that coagulated and produced ammonia during putrefaction. The word "albumin" therefore referred to solutions of what chemists call "proteins."
In 1910, the term "albumin" was given (by international agreement) to specific proteins: small, globular, etc. Thus, egg white contains several types of albumin (ovalbumin, for example), while mammalian blood contains an albumin called serum albumin.

Albumin: An Outdated Concept, by H. This, vo Kientza.
Albumin? A concept centuries out of date. Let's talk about proteins.
Albumin? We hear cooks say that "it coagulates" in various circumstances, such as pâtés, terrines, quenelles, meats cooked at low temperatures, braised fish… (I'm giving a list of what I quickly found on the internet).
Yet, it must be said, repeated, and taught that albumin does not exist; that it doesn't exist any more than "chlorophyll" does, as mentioned in a previous post.

To understand, we need to look at the history. It all began with pharmacists (who, along with chemists, developed the chemical sciences): in the eighteenth century, they observed that meat, fish, and eggs were distinct from vegetables because they decomposed, emitting an ammonia-like odor quite different from that of rotting plants. More precisely, they observed the formation of ammonia, which caused the color of "violet syrup," the ancestor of the "pH papers" used to measure acidity, to change. These papers are essentially strips of paper soaked in compounds similar to those that give color to fruits and flowers.
In short, our chemists began testing all sorts of products, and they discovered that egg white was the prototype of these coagulating animal substances, hence the name albumen for egg white, and albumin for the part of egg white responsible for both coagulation and color change.
Then, at the very beginning of the nineteenth century, the pharmacist Antoine François de Fourcroy discovered albumin in plants: in lentils and other legumes rich in what we now call proteins, there are substances that coagulate when heated, decompose by releasing ammonia, and tint syrup violet.
Then came chemical analysis and modern chemistry, which notably allowed scientists to recognize the same chemical composition in gelatin as in albumin… even though gelatin does not coagulate when heated. On the other hand, "substances" were discovered that also contained nitrogen, putrefied, and turned the syrup violet, but did not coagulate.
In short, the chemical sciences gradually understood that only certain compounds fell into a category that was named "proteins" at the beginning of the twentieth century.
The molecules of all proteins are primarily made of chains whose links are amino acid residues. Gelatin, for example, is a degraded form (through cooking) of the protein called "collagen," which is found in animal tissues; as is well known, it does not coagulate. Milk contains "caseins," along with other proteins; some caseins coagulate... when acidified or when rennet is added. Meats are muscle tissues, whose contraction is ensured by two types of proteins, called "actins" and "myosins," which coagulate, and blood contains a protein that also coagulates (hence the name "blood sausage"). Finally, the egg contains about twenty different types of proteins, and ovalbumin, in the white, is only one of them (which, as we know, coagulates).It is the homolog, although different, of the blood protein called serum albumin.
Generally speaking, the category of albumins is very broad, as it now refers to water-soluble proteins that coagulate when heated. It no longer makes sense to speak of "albumin," and depending on the context, one should speak of either proteins or albumins… but I doubt the latter term is very useful in cooking. So let's talk about proteins instead, and leave albumin to historians or scientists.

ALCOHOL:
(TLFi) Ethyl alcohol: flammable liquid obtained by distillation of wine or, more generally, of fermented sugary juices
. Beverages obtained by distillation. Synonyms: spirits, eau-de-vie.

ALCOHOLIC:
Used to describe a wine unbalanced by too much alcohol.

ALGERIAN (A LA)
(Lent) accompanied by poultry stuffing with crayfish butter.
(Lent) accompanied by a tomato sauce.

ALGIN (molecular cuisine):
Trade name (to be avoided) for sodium alginate.

ALGINATE (molecular gastronomy):
(ref nec) Alginic acid is a polysaccharide (a long molecule whose linked units are residues of small "sugars"), which is often associated with ions: sodium, calcium, etc.
Chefs use sodium alginate (a white powder) to dissolve in water and produce "liquid-centered pearls" (also called "spherification," but the term is inaccurate, as the result is not always spheres), with a gel-like skin around a liquid center. Indeed, when a drop of a liquid (for example, orange juice) to which sodium alginate has been added falls into a solution of calcium salts (chloride or lactate, for example), the calcium ions cause the alginate molecules to cross-link, forming a gel-like skin.
Note that it is often preferable to do a reverse gelation, by putting the sodium alginate in water, and dropping the drops of liquid with added calcium ions into it.

ALIBOFI:
(ref nec) Alibofis are offal, more specifically lamb testicles. Their name comes from the fruit that grows on a shrub called the aliboufier.

ALICUIT (or ALYCOT):
Alicuit is a rustic dish from the cuisine of Béarn (Southwest France). The word means "wing and neck." Alicuit is prepared with goose or turkey giblets, livers, and gizzards, simmered with white wine, onion, garlic, carrots, bay leaf, and seasonings. In the Béarn countryside, it simmered for many hours by the fireside and was often served at communions.
(P. Rezear) A Béarnese stew made with goose or duck giblets that must be simmered for a long time with vegetables. Meat in sauce (daube or estoufat) or, even better, poultry giblets in their own juices.

ALIGOT:
(ref nec) In Cantal, aligot is a mixture of mashed potatoes, fresh tomme cheese and garlic.

ALIGOTÉ:
(CNRTL) Produces the vineyards of Upper Burgundy. A white Burgundy Aligoté, also called biboudot or grisef.
A white Burgundy grape variety.

FOOD:
(TLFi) Any substance capable of providing living beings with the elements necessary for their growth or preservation
. That which is consumed. To be distinguished from an ingredient, or a foodstuff.

ALIZ:
(boulangerie.net) Bread made with leftover dough.

ALIZE or ALISE:
(ref nec) Small, acidic red fruit. Fruit of the service tree with a pleasant, tangy flavor.

ALKERMES:
(CNRTL) A red-colored liqueur made with Ceylon cinnamon, calamus, ambrette, cloves, mace, rose water, jasmine extract, and iris infusion, steeped in alcohol and tinted with powdered kermes. 16th century, borrowed from the Spanish alquermes, itself from the Arabic al-quirmiz, cochineal.

SIMPLE:
(https://www.economie.gouv.fr/dgccrf/controle-des-allegations-nutritionnelles-et-sante) Most often adopted for aesthetic reasons, to lose weight, but also sometimes for health reasons, "slimming" diets remain very popular with the public, especially among women and younger people. These diets involve paying close attention to the quantity of food consumed and the number of calories. Other consumers do not follow slimming diets but still try to limit their consumption of
sugars and fats and favor "light" versions of foods.
Regulations: A claim stating that the content of one or more nutrients has been reduced, or any other claim likely to have the same meaning for the consumer, may only be made if the reduction in this content is at least 30% compared to a similar product, except for micronutrients, for which a 10% difference is permissible, and salt (25%). This process for using claims is strictly regulated (see INCO regulations).

ALLELUIA:
(French Academy Dictionary) Common name for wood sorrel, which blooms around Easter.
(ref nec) Small fougasse served to children in the Lauragais region.
(CNRTL) Cake made at Easter.

ALLELUIA OF CASTELNAUDARY:
(C. Guillemard) A choux pastry filled with angelica lozenges, a specialty of Languedoc, particularly Castelnaudary. It is a small fougace that was offered on Holy Saturday evening to the begging children of Lauragais, in lower Languedoc.

GERMAN:
(ref nec) One of the four mother sauces of Lent: a velouté thickened with egg yolk.
See "German sauce"
(Vincent La Chapelle). German-style pork: cut up, sautéed with bacon, cooked with broth, white wine, bouquet garni, salt, pepper, nutmeg, oysters, flour, lemon, capers, and olives.
(Cuisine Directory) Side dish for large cuts of meat, made of sautéed noodles and mashed potatoes.

ALLIACEAE:
A family of plants, classified in the order Asparagales. The type genus is *Allium*, which includes a large number of species, among them cultivated and widely consumed in France: two vegetables: the onion, *Allium cepa*, and the leek, *Allium porrum*, and plants used primarily as condiments such as cultivated garlic, *Allium sativum*, or chives, *Allium schoenoprasum*. Among the wild species, we can mention bear's garlic, *Allium ursinum*, found in cool woodlands.

ALLO CHEF:
Expression used in the past by waiters to attract the attention of the barker.

EXTENSION:
Stainless steel utensil with a hook on one end for hanging pieces of meat and a perforated part for hanging it on a bar.

THIN:
Add liquid to a preparation that is too thick, such as stock, water, or milk.
Pastry: Synonym for thinning.
Add a neutral ingredient like water to a sauce or other preparation to extend its shelf life so that there is enough for serving.

ALLUME:
(TLFi) A small piece of burning wood used to light the inside of a baker's oven during baking; or, more generally, to light a fire (in a forge, oven, furnace), or even a candle. Syn. flambart

STRAWBERRIES:
(ref nec) Rectangles of puff pastry covered with a filling (anchovies, cheese, etc.). Usually served as an appetizer, the strawberries take their name from the ingredient with which they are filled.

ALMAS:
(Quae) Variety of caviar whose grains are transparent because they are albino sturgeon eggs.

ALMOGÉE:
(boulangerie.net) In antiquity, a large country loaf made on the farm.  

SHAD:
(CNRTL) A marine fish of the Clupeidae family, resembling herring, and whose flesh is highly prized. It grows in the cold waters of the ocean and spawns in freshwater. A specialty of the Gironde estuary.

FLATLAR, FIG LARK: 
(CNRTL) 16th century. Borrowed from the Italian *beccafico*, composed of the imperative of *beccare*, "to peck," and *fico*, "fig." Common name for some small passerine birds of southern France, fond of grapes and figs.

HEADLESS LARK:
(ref nec) Thin veal escalope stuffed with sausage meat and rolled, which cooks call paupiettes because their rounded shape is reminiscent of a lark.

Alsatian-style
(Höfler, Dubois, Bernard) accompanied by a garnish featuring sauerkraut as the main element.
(Dubois) Large foie gras pâté, with meat, truffles, and ham.
(Höfler) Sauerkraut cooked with white wine, boiled potatoes, and charcuterie (especially sausages).
(Chemin, 1891) Noodles with julienned ham, au gratin.
(Dagoulet, 1900) Knepfle (see this term) bound with grated cheese, julienned ham, butter, au gratin.
(Höfler) Snails cooked in a white wine broth, served in sealed shells with spiced butter and herbs.

CHOPIN ALVEOGRAPH:
Measuring device used in milling to determine the propensity of a flour for good breadmaking.

ALVÉOLE:
(Dic Ac fr) Small cavity (especially in the crumb of bread, cakes, leavened doughs).

AMALGAMER:
(ref nec) To mix together various substances intended to compose a mixture that will constitute the cake or ice cream

ALMOND:
(CNRTL) Fruit of the almond tree, enclosed in a green shell, oblong in shape, with a sweet or bitter taste (in wild forms).

SEA ALMOND:
(DORIS: observational data for the recognition and identification of underwater fauna and flora) Also called the poor man's oyster. A species of edible bivalve mollusc. The minimum harvest size for sea almonds in France is 4 cm, but the shell can reach 6.5 cm in length. It is thick and almost circular. The anterior hinge line curves more sharply downwards than the posterior line. The shell color varies between brown, yellow, and light purplish-red. It may be uniformly colored or display irregular concentric mottling on a cream background. The species was first scientifically described in 1758 under the name Arca glycymeris by Carl Linnaeus. It is the type species of the genus Glycymeris da Costa, 1778.

PRINCESS ALMONDS:
(IPCF) Their taste is somewhat reminiscent of pistachio. This almond is said to be the queen of table almonds.

ALMOND   
(ref nec) Almond seed, shelled and hulled.
By analogy, the kernel inside the pit of stone fruits.
In Provence, a green almond eaten with the shell still soft.

GINGERBREAD ALMONDS:
(boulangerie.net) Black and sparse teeth. The expression was used by the Duke of Grammont-Caderousse who, on the evening of the first performance of "Le Cotillon" at the Vaudeville theater, broke three of a stranger's teeth. (from "Argot des faubouriens du Dictionnaire de la langue verte" by Alfred Delvau, 1883)

AMBASSADOR:
(Höfler) Soup made with split pea purée, sorrel, lettuce, and poached rice (see soup)
(Lacam) Ground hazelnuts and almonds, sugar, vanilla, stiffly beaten egg whites, baked as a meringue. On top of these bases, hazelnut praline cream with vanilla and toasted almonds

AMBIGU:
(CNRTL) A meal, generally cold, where all the dishes are presented at the same time.

ALMOND:
(CNRTL) Fruit of the almond tree, enclosed in a green, oblong shell, with a sweet or bitter flavor (in wild varieties).
It is used in various preparations: bitter almond water, almond emulsion, almond essence, almond oil, almond milk, almond syrup; almond cake, almond paste, sweet almonds, bitter almonds, slivered almonds.

ALMOND:
Containing almonds.
For example, almond tarts:
"How to make almond tarts.
Beat, until frothy,
a few eggs;
incorporate into their froth
some choice citron juice;
pour in
some good sweet almond milk;
put some flan pastry
into the sides
of tartlet molds;
with a quick finger, apricot
the sides;
pour drop by drop
your mousse into these wells, then
let these wells
go into the oven, and, golden,
emerging in cheerful flocks,
they are the
almond tarts!"
E. ROSTAND, Cyrano de Bergerac, 1898, II, 4, p. 73.

ALMOND:
(ENSMIC) Heart of the grain which gives flour by milling after separation of the bran and the germ; also called starchy albumen.

AMARETTI:
Italian macaron that can be slightly hard or soft. A type of small biscuit made from a mixture of 300g icing sugar, 200g sweet and bitter almonds, 3 egg whites, and bitter almond extract, formed into small balls and baked at 180°C for approximately 12-15 minutes.

AMCHOOR:
Mango peel powder is acidic, sweet, and originates from India. It is used ground to add acidity to dishes at the end of cooking, such as fish, seafood, salads, marinades, and vinaigrettes.

IMPROVEMENT:
A baking term, without a legal definition, that refers to a range of products used to correct defects in flour or to facilitate bread making. Examples include: ascorbic acid, fava bean flour, soy flour, emulsifiers, deactivated yeast, corn flour, malt flour, and gluten.

AMENDMENT:
(Civa) Amendment, 's Mìschta: Organic or mineral matter intended to maintain or improve the physical properties of soils. This enriching input can be manure, compost, lime

BITTER:
A sometimes unpleasant taste. There are many different kinds of bitters. The bitterness of a burnt onion is not the same as that of quinine or beer.
(D. Alliot, Larpepem vous louchébem?) Gallbladder.

AMERICAN STYLE (A LA):
(Höfler) Cut into pieces and sautéed in oil with tomatoes, shallots, onions, garlic, white wine, and cognac.
For Prosper Montagné, the name "American style" is heresy, and one should say "Armoricaine style." In any case, the preparation is much older than the history of its name, since it already appears in the Gascon Cookbook , a work by Louis Auguste de Bourbon, in 1747.

BITTERNESS:
One of the "sapictive" sensations, that is, those transmitted by receptors in the taste buds. Labeling the cells in the taste buds that bear these receptors has shown that different compounds excite different sapictive cells, so we should speak of bitterness, rather than bitterness, as if the sensation were singular.   
We should avoid assuming that bitterness always signals toxicity, since some non-toxic amino acids are perceived as bitter.

STARCH: 
(B. Boursier, Engineering Techniques) Starch is the main carbohydrate storage substance in higher plants. It represents a significant proportion by weight in many agricultural raw materials such as cereals (30% to 70%), tubers (60% to 90%), and legumes (25% to 50%).
It takes the form of ovoid grains, made up of concentric layers of two types of compounds: amyloses (linear polymers of D-glucose) and amylopectins (branched polymers of the same D-glucose).

LIQUEFIED STARCH:
(economie.gouv.fr) starch which has undergone acid hydrolysis while in granular form.

MODIFIED STARCH:
(economie.gouv.fr) Regulatory definition: substances obtained by chemical treatment(s) of food starches, which may have been subjected to physical or enzymatic treatment, and
may be liquefied by acid or alkali treatment or bleached (Amended Order of 2.10.1997 relating to additives that may be used in the manufacture of foodstuffs intended
for human consumption)

PRE-GELATINIZED STARCH:
(economie.gouv.fr) starch which has undergone a double cooking-dehydration operation on a drum dryer.

Admiral (At the)
(Marin, 1742) Fillets of young rabbit marinated in oil and herbs, then grilled in bacon slices, lemon juice.
(Menon, 1755) Chickens stuffed with their liver, truffles, parsley, chives, served with oysters, butter, truffles.
(Lent) Veal with poultry stuffing in crayfish butter, ragout of crests and kidneys Toulouse-style, crayfish, oysters, truffles.

AMOURETTE:
(TLFi) Spinal marrow of beef, mutton, and veal, cooked, detached from the bone, and used as a garnish. After purging and then cleaning under cold running water, it is used as an additional filling for bouchées à la reine and vol-au-vent.
(D. Alliot, Larpepem vous louchébem?) Testicles of a young bull

AMPELOGRAPHY
(TLFi) description, study of the vine.

AMPHITRYON:
The Larousse dictionary defines an amphitryon as the person at whose home one eats, in other words, the host. This term is already found in Plautus, who recounts the marriage of Amphitryon and Alcmene. However, many historians believe Molière coined the term in his play Amphitryon in 1668.
Grimod de la Reynière wrote: “The renown of a true amphitryon, to be deserved, requires more care and effort than most of the dignities of this world. We will never cease to repeat that money is not enough. The most skilled cook will quickly degenerate if he is in the service of a careless master who has neither the feeling, nor the tact, nor the expression of true gourmet delights.” In *
The Physiology of Taste* (Champs-Flammarion-1990-page 20), Brillat-Savarin (1755-1826) writes in the "Aphorisms of the Professor to Serve as Prolegomena to His Work and as an Eternal Foundation for Science":
{XVIII. He who receives his friends and takes no personal care of the meal prepared for them is not worthy of having friends.
XX. To invite someone is to take responsibility for their happiness for as long as they are under our roof}
(Prolegomena: masculine plural noun; from the Greek *pro*, before, in front of, and *legein*, to say. It is a long introduction placed at the beginning of a work or the set of preliminary notions to a science. It is always used in the plural).
Among the famous historical hosts André Castelot in his L'Histoire à table (Plon-Perrin 1972) cites pages 27 & 28: Balthazar, Sardanapalus, Lucullus, Trimalcion, etc. Closer to us the Prince de Condé, Cambacérès, Talleyrand, Brillat-Savarin, GrImod de la Reynière, Alexandre Dumas, Curnonsky and Jean Valby. In conclusion, Mr. Castelot notes that the feminine form of the word amphitryon does not exist…

AMPLE:
Said of a wine that is long on the palate and fully occupies it, and has a wide retro-olfactory range.

SEPARATING FUNNEL (molecular gastronomy):
A system that allows the collection of the lower phase of a liquid from which fat floats. Separating funnels used in chemistry laboratories are made of glass and have a small capacity, but there are also screw-on systems for large stainless steel containers.
These systems are very useful for skimming fat from broths.        

AMUSE-BOUCHE:      
This word does not exist in dictionaries, which instead speak of amuse-gueule.

AMUSE-BALLOT:
(French Encyclopedia) Appetizer, in the Saintongeais dialect. These are appetizers, which delight the lips (ballots).

AMUSE-GUEULE:
(CNRTL) Small sweet or more generally savory snack served outside of meals and intended to deceive hunger.

STARCH:
(The butcher's and caterer's companion's book) Applies to certain products that contain starch, flour, or floury products.

AMYL:
(ref nec) A wine fault with an aggressive flavor due to an excessive concentration of amyl alcohol, usually resulting from vinification at too low a temperature, and resembling aromas of banana, English candy or even varnish.

AMYLOIS:
(boulangerie.net) Superior bread in Greece.

PINEAPPLE:
(ref nec) The pineapple belongs to the Bromeliad family. It originated in America. In the 18th century, the Dutch were the first to cultivate it in greenhouses, but its consumption was reserved for the nobility. Pineapple cultivation spread throughout the world through travel and colonization. When ripe, the skin of a pineapple changes from green to yellow; don't rely on this, as it's not an indicator of ripeness. Choose one that is firm all over and feels heavy in your hand, without any brown spots. Its aroma should be clean and not too strong at the base. Its green leaves should be firmly attached to the fruit. It can be eaten raw, in fruit salads, or flambéed. Pineapples are delicate and don't keep well, so they should be eaten soon after purchase. Refrigeration is strongly discouraged, as pineapples don't tolerate cold well. A slightly humid place, at a temperature of 18-20°C (64-68°F), is ideal. It freezes perfectly.

ANARDANA:
(ref nec) Pomegranate seeds are sweet and sour, widely consumed in India and Pakistan. They are used whole, ground, or infused in water. Used in marinades, lamb, fish, curries, nuts, and cheeses.

ANCHE:
(ENSMIC) Conduit through which the flour flows into the bin or into a bag.

ANCHOVY SAUCE (or ANCHOYADE):
(ref nec) A sauce made with crushed anchovies and olive oil, sometimes with shallot or onion, garlic, and parsley. These are called "anchovy ollis" (see the word "ollis").
It differs from tapenades, which always contain capers (tapen, in Provençal). The term
also refers to the Provençal dish of raw vegetables served with this sauce.

ANCHOVYING:
(ref nec) Anchovy coloring is the reddening of the flesh corresponding to maturation during the salting and smoking of the fish. (The term refers to the salting of the anchovy).

OLD (à l'):
( Académie Française Dictionary of Gastronomes ) A ​​garnish composed of kidneys and rooster combs, and mushrooms, served in stews. Also the name given to blanquettes and fricassees (of lamb, veal, or poultry) garnished with pearl onions and button mushrooms.

ANCOUILLE:
(ref nec) “Ancouille” is the name given in some regions of Eastern France to andouille sausage.

ANDALOUSE (A L')
(Höfler) accompanied by a garnish including peppers, tomatoes, sometimes rice, eggplants and chipolatas.

ANDOUILLE:
The term "andouille" refers to various, very different, often smoked charcuterie preparations that reflect local traditions, sometimes very old, and with varying degrees of codification. Quite commonly, it is a charcuterie made up of: a whole pork belly (sometimes horse), large intestine (about 40%), small intestines (about 43%), stomach (about 17%), to which is generally added pork meat and other organs (lean meat, throat, belly, head, heart, rinds, etc.), and encased in a pork casing, without the addition of fat or binders, but with the addition of salt, pepper, spices, and herbs.

Aire-sur-la-Lys andouille:
The andouille from Aire-sur-la-Lys is a cylindrical charcuterie specialty. Aire-sur-la-Lys is a French commune located in the Pas-de-Calais department, in the Hauts-de-France region. This andouille measures 30 cm in length and 4.5 to 5.5 cm in diameter. It weighs an average of 500 grams. Its color is white or brown when smoked. Its sage seasoning distinguishes it from other andouilles, as does its particularly white color when unsmoked.  

Breton sausage

Cambrai andouille:
With its spicy flavor, Cambrai andouille perpetuates the ancestral tradition of a beautiful, tubular sausage, yellow-brown in color, revealing a pinkish, marbled interior. It is made exclusively from coarsely chopped chitterlings and pork, seasoned with salt, pepper, and nutmeg, and stuffed into a beef casing. It is then cooked at 90°C in a sage-infused broth. This product can be reheated in the oven, in a pan, or on the grill, and is served with French fries or steamed potatoes and a green salad.

CHARLIEU ANDOUILLE:
Charlieu andouille is a plump, pinkish-white sausage made from pork. The recipe for authentic Charlieu andouille is as follows: pork meat and offal (stomach, chitterlings, and heart) are marinated for two weeks in red wine, herbs, and spices. It is then left to dry for several weeks, losing half its weight. Once desalted, it is boiled for several hours. There is a label for Charlieu andouille: it is identified by a natural wood (ash) tag, stamped with the andouille logo and accompanied by a small cooking guide.

ANDOUILLE DE QUIENNES

GUÉMÉNÉ ANDOUILLE:
Dark brown andouille, with chitterlings threaded one on top of the other with string (ends tied), cold smoked with beech or oak wood, cooked in broth, flavored with hay, then dried for up to 9 months. Fine, often quite salty.

Jargeau Sausage

COUNTRY SAUSAGE

REVIN ANDOUILLE:
Less well-known to the public than other French andouilles, but very original, the Revin andouille (from the French commune of Revin, located in the Ardennes department of the Grand Est region, at the entrance to the Givet peninsula) has the appearance of a beige cylinder that reveals a pinkish hue when sliced. This andouille, about 20 centimeters long and 7 centimeters in diameter, is characterized by generous pieces of ham in its center, encircled by strips of chitterlings (intestines), seasoned with salt, pepper, and spices. The whole thing, shaped by hand using a string, is encased in a natural casing and then cooked in a flavored court-bouillon for at least five hours (at less than 80°C). After gradually cooling in the cooking liquid, the andouille is kept refrigerated.

RED OR SABARDIN'S ANDOUILLE

Val d'Ajol Andouille:
(Jean-Marc Toussaint, Jean-Claude Aiguier, Pierre Bonte, {Venerable Val d'Ajol Andouille: Its History, Its Brotherhood}, Haroué Publishing: G. Louis, 2007, and http://taste-andouilles-levaldajol.com/) Val-d'Ajol andouille is a pork sausage that is smoked and then boiled. This name (a registered trademark since 1994, not listed in the {Code of Practice for Charcuterie}) designates a renowned specialty of Val-d'Ajol, in the Vosges Mountains.
Authenticated by a ring, Val-d'Ajol andouille is a sausage about 30 centimeters long and 6 to 8 centimeters in diameter, brown in color. Only the five artisan butchers and charcutiers participating in the trademark registration and adhering to its requirements, all operating within the Val d'Ajol territory, have the right to use the name "Andouille du Val d'Ajol" and to affix the ring certifying its authenticity to the product.
This Vosges-style andouille is made with cooked pork stomach and large intestine (40%) to which lean pork meat (60%) is added. After being stuffed into a natural casing (a large-diameter casing), the product is smoked over beechwood.
The ingredients commonly used in its preparation are: nitrate salt, sugars, spices and herbs, and ascorbic acid; all blended with dry, non-fruity white wine (such as certain white wines from Alsace or the Loire Valley). The andouilles are then drained and smoked for an average of four to six hours.
The andouille sausage offered for sale must be consumed within one month. It must be cooked for at least twenty minutes in simmering water.
The Confrérie des Taste-Andouilles et Gandoyaux du Val-d'Ajol (Brotherhood of Andouille and Gandoyaux Tasting Clubs of Val-d'Ajol), which has registered the trademark with the INPI (French National Institute of Industrial Property), perpetuates an andouille fair in Val-d'Ajol, celebrating this local culinary specialty. The festival includes tastings, entertainment, musical performances, a classic car show, and a regional book fair.
The Brotherhood organizes a literary competition "open to all French-language writers, from schoolchildren to members of the French Academy." The required topic: "Andouille in all its aspects." The prize (among others): a superb andouille sausage.
A local fair was officially established during the reign of Louis-Philippe by royal decree of August 6, 1831, and set for the third Monday of February. The name "Foire aux andouilles" was established by the prefectural decree of October 5, 1866.

MEATY SAUSAGE

ANDOUILLE DE VIRE:
Cylindrical andouille, composed of large intestines of small intestines and stomach of pork without fat or binders, cut and packed in natural casing, cold smoked with beech wood (which gives it a natural black color) and cooked in water and court-bouillon.

ANDOUILLETTE:
Andouillette is a French charcuterie product whose definition was long inconsistent. Cylindrical in shape and of varying length, it is now predominantly made from parts of the pig's digestive tract (chills or offal) cut into strips and precooked in broth or milk. Several names and designations of origin exist, linked to the place of manufacture and the ingredients used in its composition. Andouillette does not have a Protected Geographical Indication (PGI) or an AOC, but since 2016 it has been entitled to a Label Rouge, which has rather stringent regulations.
Among the most renowned andouillettes are: the andouillette of Troyes (eastern France), the one from Arras (made with offal), the one from Rouen, the one from Alençon, the one from Cambrai, the one from Clamecy, and the one from Saint-Pourçain.

Arras Andouillette:
Since the Middle Ages, artisan butchers have perpetuated the traditional recipe for Arras andouillette (Arras is a French commune, the historical and administrative capital of the Pas-de-Calais department in northern France). Made from veal sweetbreads—though the secret of its unique preparation remains closely guarded—this andouillette is prepared exclusively by hand. Particularly thin and delicate, it literally melts in the mouth.

Burgundy Andouillette:
Burgundy andouillette is made entirely of pork, using the chitterlings of Burgundian pigs encased in the casings of the same pigs. It is flavored with white wine, shallots, garlic, and Dijon mustard. It is often served with a red wine sauce made with Burgundy wine and chopped shallots.

SAINT-POURCIN ANDOUILLETTE:
The Saint-Pourçain andouillette is tied with string. The locals proudly claim it's one of the best andouillettes in France. Plain, with Charroux or Dijon mustard, the andouillette made in Saint-Pourçain (Saint-Pourçain-sur-Sioule, Allier) is part of the departmental and national culinary heritage. Its prestige is due to its 100% artisanal production. At a time when most food products are industrially produced, the Saint-Pourçain andouillette is made with the utmost care. The artisans will never reveal their secret recipe. However, they do admit that to make a good andouillette, you first need a good quality pig! And it's from the raw casing that the famous charcuterie is born. A casing that is cleaned, washed, and degreased by hand, then scalded and cut into strips; Following this, they are also called chitterlings. The seasoning is made with pepper, salt, nutmeg, onions, and mustard. After marinating overnight, the chitterlings are inserted into the casing using sisal twine. Hence the expression "string-tied andouillettes." The twine ties each end of the product, which is then cooked and can be displayed in the shop window to delight customers. There are two versions of "string-tied" andouillettes: those tied with red twine (Dijon mustard) and those tied with green twine (Charroux mustard).

Andouillette de Troyes
(Troyes Andouillette, published by Les 4 chemins PB Lebrun) Andouillettes de Troyes are a charcuterie tradition dating back to the Middle Ages. They are made from at least 60% whole chitterlings (large intestine of the pig) and pig stomachs, which are then cut into strips and seasoned with various spices. They are then tied with string and stuffed into natural casings, then cooked for a long time in a flavored broth.

ANGELOT:
(Favre) Salted cheese that is prepared in the Norman Vexin and in the Perche.

ENGLISH 
Abbreviation for "custard" (see this term)
(Cuis ref) Mixture based on beaten eggs, oil, salt and pepper, possibly a little water.

ENGLISH (A L'):
(La Varenne) English-style pie: minced leveret or hare with fat, seasoned, with capers and sugar, in puff pastry with butter.
(Massialot, 1728) Spit-roasted sirloin, breaded, with ragout.
(Vincent la Chapelle) (sirloin): spit-roasted, breaded, with ragout.
A mixture of beaten eggs with oil, salt, and pepper, in which ingredients are dipped to be breaded and sautéed in butter, oil, or fried; cooked English-style.
(H. This, Nouvelles gastronomiques ) The practices are quite consistent, and an exploration of the history of our cuisine clearly indicates that:
- there is cooking in the English style when vegetables are cooked in water
- there is breading in the English style when the starchy element is added to the piece that has been dipped in egg
- there are cooking methods in the English style for pieces of boiled meat or fish
- there are English-style pies, for pies which contain either mutton, or various meats with bacon, or sugar.

ENGLISH:
(D. Alliot, Larpepem vous louchébem?) Animal that has been crossed with a breed of English origin.

ANGUISH: 
(Favre, 1889) sf — A bitter pear, which, due to the large quantity of tannin it contains, tightens the esophagus and causes a feeling of strangulation which earned it its name.

EEL:
(CNRTL) Freshwater fish that reproduces in the Sargasso Sea, with slimy skin, shaped like a snake, whose flesh is sought after.

ANGULAR:
( Wine glossary) Said of a wine whose acidity or astringency dominates the other characteristics.

ANILLE:
(ENSMIC) Metal piece, in the shape of an X, sealed in the eye of the running millstone to give it its movement.

ANIMAL  
Category of tastes that wine can have, and which is close to the animal kingdom (venison, musk, leather...); sometimes perceived today as a fault whereas it was once sought after in certain red wines.

ANIMELLES:
(TLFi) Most often in the plural. Testicles of animals, particularly bulls and more frequently rams.
A dish prepared with ram testicles, highly prized in Spain and Italy, as well as in France during the reign of Louis XV.
(Butchery) The genital glands of a male butchered animal, edible after the thin membrane covering them has been removed.
Synonyms: meadow oysters, mountain oysters, Villette frivolities, testicles.

ANISE:
1. The name most often given to Pimpinella anisum (green anise), a dicotyledonous aromatic plant of the Apiaceae family, with an annual stem, small white flowers, and oblong, striated, greenish seeds containing a fragrant oil.
2. A liqueur flavored with green anise.

STAR ANISE
(ref nec) Star anise is a sweet spice with a very strong flavor originating from China. It is used whole, ground, toasted, or infused. Uses of star anise in cooking: white meats, duck, fish, desserts, braised fruit.

FLAVIGNY ANISE:
Sweets made in Flavigny-sur-Ozerain in Burgundy. Each candy is made of a green anise seed coated in flavored sugar syrup, with anise, rose, mint, or licorice.

ANNATTO:
See "roucou"

VIC-BIHL RING:
(ref nec) The unique shape of the Vic-Bilh ring cheese gives it an artisanal appearance. It offers a delicate balance between saltiness and a hint of bitterness. The farm producer achieves this delicate balance. Locals prefer to enjoy it fresh. Its slightly bluish rind, dusted with charcoal, cleverly conceals a smooth, white paste.

DOUBLE RINGS:
(boulangerie.net) Master Bread

ANNOUNCING:
(ref nec) At the pass, announce the number of covers and table number and give the order slip to the barker who communicates it loudly or over the microphone to the various section chefs who respond with "yes, chef!".

ANTENAIS(E):
(D. Alliot, Larpepem vous louchébem?) Male (or female) sheep of about one year old.

ANTESITE:
(IPCF) A sugar- and alcohol-free licorice-based drink, somewhere between a syrup and a plant extract. A brown liquid concentrate, consumed diluted in water. Composed of water, gentian extract, licorice, and essential oils.

ANTHOCYANS:    
(ref nec) Phenolic compounds that give color to plant tissues (fruits, flowers...).

ANTHOGENE:
(P. Ribereau-Gayon) Substance that promotes the appearance of the wine's bouquet.

ANTHRACNOSE
(ref nec) Fungal disease of the vine resulting in necrotic spots on the aerial parts.

ANTILLAISE, A L'ANTILLAISE:
Refers to preparations of fish, shellfish, and poultry served with rice and a tomato-based vegetable stew, sometimes with banana and pineapple. Also
refers to desserts typically made with exotic fruits, rum, and vanilla.

ANTIBOIS-STYLE:
With tomatoes simmered in oil and fried anchovies. This refers to various typical preparations from the Antibes region, such as:
– baked eggs with small fried fish, crushed garlic and parsley, scrambled egg gratin, sautéed zucchini, and tomatoes.
– tomatoes stuffed with tuna or anchovy fillets, breadcrumbs and garlic, and grilled in the oven.

ANTIPASTO, plural ANTIPASTI:
( https://www.galbani.fr/comment-cuisiner-comme-les-italiens/tout-savoir-sur-les-antipasti) The term "antipasti" means "before pasta" and is central to Italian cuisine. Antipasti are served before pasta or the main course; they also serve as appetizers or starters, offering a variety of flavors.

AOC
(economie.gouv.fr) The Appellation d'Origine Contrôlée (AOC) designates products that meet the criteria of the AOP and protects the designation within France. It is a step towards obtaining the European AOP label. Note that the AOC logo can no longer appear on products that have been registered as AOP, with the exception of wines.

PDO:
(economie.gouv.fr) Protected Designation of Origin (PDO) designates a product whose entire production process is carried out according to recognized expertise within a specific geographical area, which gives the product its unique characteristics. It is a European designation that protects the product name throughout the European Union. In France, nearly 500 products are registered as PDOs. These include Camembert de Normandie, Roquefort cheese, Ardèche chestnuts, Grenoble walnuts, Puy green lentils, Nîmes olives, and others.

AUGUSTED:
Said of a plant of the year, whose wood has hardened; the branch of the vine is then called a "sarment".

APANER:
(boulangerie.net) In Old French, to give bread to someone and to provide for the needs of one's daughter or son.

APERITIF:
(TLFi) Adjective: That which facilitates the secretions of the digestive system. Noun: Aperitif remedy or medicine; aperitif herbal tea, pill, plant, or root.
(TLFi) A beverage, generally alcoholic, reputed to stimulate the appetite.

GENTIAN APERITIF:
(IPCF) A spirit drink made from gentian root and aromatic plants. A clear, non-liqueur-like, yellow to amber liquid. It has the characteristic bitter taste of gentian.

APHTOPYRE:
(boulangerie.net) Bread on coals (Greece).

FLATTEN:
To hit with a bat or pound a piece of meat (ribeye, escalope, etc.) or a fish fillet to break the muscle fibers and thin it out, tenderize it and thus make it easier to cook.

TO POINT:
(ref nec) To bring to the "perfect" stage of cooking.

APONEUROSIS;
(CNRTL) White or yellowish, shiny, very resistant membrane, composed of interwoven fibers, serving either as a termination or intersection to the muscles which it fixes to the bones, or as an envelope to the muscles which it keeps in place.

APOPYRIAS (or ZYLITE):
(boulangerie.net) Fermented bread, cooked directly in the fire (Greece).

APPLIANCE:
(ref nec) Utensil
(Cuis ref) Preparation used in the making of a dish (for example, soufflé mixture).
(P. Lacam, Nouveau Mémorial de la pâtisserie) Mixture of several substances used in the making of pastries.

CONDÉ APPLIANCE:
(ref nec) Compound made of sugar, egg white and finely chopped almonds, all forming a fairly thick paste.

TO PACK:
(ref nec) Trim asparagus, green beans or salsify, before or after cooking, to present them in the form of a small bundle of vegetables.

APPELLATION
(Civa) The Appellation d'Origine Contrôlée (AOC) designates a product whose entire production process is carried out according to recognized expertise within a specific geographical area, which imparts its characteristics to the product. The AOP is its European equivalent and protects the name of a product throughout the European Union. Only wines are still authorized to use the AOC designation. Appellations are awarded by the Institut National des Appellations d'Origine (INAO).

APPENZELLER:
(ref nec) Cow's milk cheese from a canton in eastern Switzerland. Its golden-yellow rind is dotted with tiny holes. Its flavor is delicate and slightly fruity, thanks to the wine and cider used to wash it during its maturation.

Nicolas Appert
(sometimes mistakenly called François, Nicolas-François, Charles, or Charles-Nicolas), born November 17, 1749, in Châlons-sur-Marne and died June 1, 1841, in Massy, ​​was a French inventor. He was the first to develop a method of preserving food by subjecting it to heat in airtight and sterile containers (glass bottles and later tin cans). He established the world's first canning factory in France.

APPERTISATION:
(TLFi) Method of preserving food by sterilization in suitable and hermetically sealed containers

APPETITE:
(TLFi) An inclination linked to a natural function, aimed at the well-being of the organism. In particular, the desire to eat.
(H. Verneuil) A small plant (Liliaceae) with small bulbs joined by roots, whose hollow, very thin, and pointed leaves are used as a condiment. Syn. chives.
(Estienne, 1548) Smoked herring.
(Olivier de Serres, 1600) Condiment plants related to scallions.
(Dictionary of Regionalisms of France) Chives.
Appetizers or seasonings that stimulate the appetite. In particular, a word used to designate aperitif herbs (scallions, chives, etc.) used in salads or sauces to enhance their flavor.
Brillat-Savarin: "By this word, we mean the first impression of the need to eat."

APPETITS:
1. Appetizers or seasonings that stimulate the appetite.
2. Name given to certain appetizer herbs (scallions, chives, etc.) used in salads or sauces to enhance their flavor.
3. Herrings that have only undergone partial preparation, lightly salted and lightly smoked.

APPHYTOPYRE:
Bread baked on charcoal in Greece.

APPRAISER:
(D. Alliot, Larpepem vous louchébem?) Butcher who judged the carcasses at the crossbar.

PREPARATION:
(TLFi) Way of preparing a dish
Second fermentation of a leavened dough, carried out after shaping (forming the dough).

APPRETE or MOUILLETTE:
(ref nec) Small slice of bread, narrow and long, with which soft-boiled eggs are eaten.

PREPARE:
(ref nec) To carry out the necessary culinary operations (peeling, washing, cutting, turning, dressing, blanching, cooking, seasoning, garnishing, sauce, decoration, presentation, plating) to make a preparation appetizing.

HARSH:
See "harshness"

HARSHNESS:
(H. This, Gastronomic News) Harsh: we use the word, but what does it mean?
A reader of the terminology posts in Gastronomic News asks me if harshness relates to flavor, taste, or smell? I fear he is confusing the different sensations of taste, on the one hand, and, on the other hand, that he is confusing harshness and acridity.
Let's begin with the word harsh, which has a primary meaning that is not culinary: harsh is that whose unevenness produces an unpleasant impression. In matters of taste, harsh is that which produces an impression of roughness. The word comes from aspre, which means "painful," at least since the Middle Ages. For example, one would speak of a messenger who brought "aspre" news. The word has also meant "violent," "ardent," but also "greedy." It was a figurative meaning, because the primary meaning was to have rough, uneven texture. It was only later that it came to designate something that produces unpleasant sensations. Moreover, the word "âpre" (harsh) comes from the Latin "asper," meaning "rough."
Let's move on to "âcre" (acrid), which means pungent, irritating to the nose, throat, and palate. It has had this meaning since the beginning of the 17th century. The word "âcre" seems to originate from medical terminology: at that time, people spoke of "acrid urine" (doctors would taste it to make a diagnosis) when it had a taste that left a burning sensation on the tongue.
And now we can answer our reader from Nouvelles Gastronomiques: as for acridity, it's a burning sensation, therefore neither an odor nor a flavor, but a sensation that we call "trigeminal," because it results from the activation of the trigeminal nerve, as with other pungent and cool sensations. For example, chili peppers have an odor, a flavor, but they also have this burning sensation, which is a trigeminal sensation. Mint has an odor, a flavor… but also a coolness, which is a different, trigeminal sensation.
And as for harshness, essentially, the culinary world uses the word for a harsh wine: in all likelihood, this sensation is neither an odor, nor a flavor, nor a trigeminal sensation, but rather astringency, due to phenolic compounds.
And this gives me the opportunity to conclude by inviting my friends to try this experiment:
- pinching your nose, put a pinch of dried thyme in your mouth, and you only perceive a hay-like consistency, but if you release your nose, then a thyme aroma appears, proving that the taste of thyme is due to its aroma, and only to its aroma;
- pinching your nose, put salt in your mouth, and you taste saltiness, but when you release your nose, nothing more appears, proving that salt has a flavor, but no aroma
; - with vinegar, the same experiment shows that you get both a flavor and an aroma.
- and with mint, we have an odor, a flavor, and a trigeminal sensation of freshness
- for a young red wine aged in new oak barrels, we have an odor (the "bouquet"), a flavor, sometimes a light trigeminal sensation, but also astringency, this tightening of the mouth, which is another sensation
- for certain fats, we also have oleogustation
- and for products that contain calcium, we are also equipped with receptors that allow us to detect it
- not forgetting temperature, color, consistency… and probably others!

BREAD-MAKING SUITABILITY
(Roussel et al., Terminological Glossary Applied to French Breads) Bread-making suitability
is the flour's usability for bread production, also called
baking value. Determining this technological value requires implementing a
standardized protocol for a small-scale production test. In France, this is assessed for standard French bread using the AFNOR methodology and for traditional French bread using the BIPEA methodology.

APYRENE:
(ref nec) Said of a grape variety whose berries do not contain seeds.

AQUAPONICS:
(ref nec) A food production system that combines plant cultivation and fish farming, the waste from which is used as fertilizer.

WATERY:
(P. Ribereau-Gayon) Wine giving the impression of little substance and a watery liquidity

PRALINE PEANUTS:
(ref nec) Roasted peanuts coated in cooked sugar. The peanut coating is often colored and flavored.

SPIDER:
(ref nec) A kitchen utensil similar to a skimmer used to remove and drain food from its cooking liquid.
(Dic ac fr) A cut from the hindquarters of beef. (CNRTL) This part of beef is so called because the aponeuroses that connect it to the pelvic bones are indeed crisscrossed with veins resembling the pattern of a spider web. In butchery, a cut of meat corresponding to the adductor muscles of the bovine.

SEA SPIDER
(French dictionary) Sea spider, a type of large edible crab with long, slender legs (also called Maia )
(CNRTL) Decapod crustacean resembling a young weever fish.
Large crab with long, spiny legs, also called a spider crab.

For example
, the underside of a leaf blade is said to be arachnid when it is covered with a few hairs distributed like a spider web.

SPIDER:
(butchery) A very irregularly shaped piece of meat, whose muscle fibers resemble a spider's legs. It is a small muscle, weighing at most 750 g, which the butcher trims and sells as a steak.
A kitchen utensil used to handle products in a hot liquid (aqueous solution, oil).
A type of crab with long legs and a hairy body, called a Moussette when small.

ARARE:
Small rice crackers with soy sauce containing peanuts or sesame seeds. Rice cakes or rice crackers made in Japan include senbei and arare. Arare is a cracker made from boiled glutinous rice, which is crushed into a cake that is then stored at 2-5°C for two or three days to harden, then cut, dried to 20 percent moisture at 45-75°C, and baked.

CROSSBOW:
(D. Alliot, Larpepem vous louchébem?) Thin, gaunt animal with prominent bones.

ARBOLADE:
(PF La Varenne) melted butter, cream, egg yolks, pear juice, sugar, a little salt, flower water

Strawberry tree:
( Inventory of France's culinary heritage ) The strawberry tree is one of the typical species of the Corsican maquis and forest. Its fruit is used in various ways, such as jam, jelly, liqueur, and to flavor vinegar, and can be eaten as a fruit.

BREADFRUIT TREE:
(CNRTL) Common name for the jackfruit tree, a species of tree native to India, cultivated in tropical regions, particularly for its edible fruit, the jackfruit, nicknamed the "poor man's fruit".

ARCANDIER or ARICANDIER:
(D. Alliot, Larpepem vous louchébem?) Butcher of small importance, "small-time earner".

ARCHDUC:
(Lent) cooked with onion, paprika, topped with Hungarian sauce.

BENDING:
(Civa) The bending of the vine shoots is carried out from mid-February, after pruning. This operation consists of bending the vine shoot to slow the flow of sap in its lower part, in order to promote the development of the buds located at the base, as well as a harmonious distribution of the foliage. Damp weather facilitates this delicate operation, as the cane is more flexible. The bending must be completed before budbreak, the beginning of the vine's vegetative cycle.

ARDEARDI-GASNA
The true farm-made Ardi-Gasna is a cheese made from raw whole milk from Pyrenean sheep. A touch of bitterness in its refined flavors. The rind is orange-yellow with hints of mold. Its Basque name means sheep's cheese (ardi, sheep, and gasna, cheese, pronounced gachna). It is primarily produced in the Nive Valley. The nutty flavor of the wheels becomes more pronounced after 5 months of aging. It is a cheese that can be enjoyed year-round, but the one made with spring and summer grass is undoubtedly the best. Finally, it is primarily a cheese for a cheese board. It can also be enjoyed, according to Basque tradition, with black cherry jam.

ARDENNAISE (A L')
(Höfler) Thrushes prepared with juniper berries.
(ref nec) Refers to preparations of feathered or furred game to which juniper is added in brandy or in the form of berries.

ARENI:
(Ribereau-Gayon) Armenian red grape variety adapted to poor soils located at an altitude of about 1000 meters and able to withstand the large temperature variations of a continental climate.

SILVERWARE:
(ref nec) To be considered silverware or sterling silver flatware, the silver content must be between 80% and 95% of the silver-copper alloy. This is defined as 800, 925, or 950 sterling silver depending on the proportion of precious metal. You can identify the composition by the hallmark on the flatware. In France, it is generally made of 92.5% silver, or 925 silver since 1973. Previously, the most common standard was 950, for 95% silver.
To determine if flatware is sterling silver and not silver-plated, simply check if it bears one or more hallmarks and which ones. You can consult the list in the silversmith's guide. Several elements should be considered:   
The different hallmarks
   – The silversmith's hallmark: lozenge-shaped on sterling silver and square on silver-plated metal.
   –The hallmark: a numbered square on silver-plated metal and various symbols on sterling silver such as Minerva, the Rooster, the profile of an old man's head, all within a rectangle that may be octagonal.
   –The guarantee hallmark: obsolete since 1838, it generally depicts a person's head within a circle.

ARGENTEUIL (A L')
(H. This, Nouvelles gastronomiques ) Pretentious terminology to indicate that the garnish is asparagus.

ARICOT (EN)
(La Varenne) mutton breast in aricot sauce: sautéed, broth, turnips, bacon, flour, onion, vinegar, bouquet

ARIEGEOISE (A L')
(sr) Applies to various preparations inspired by the cuisine of the Southwest and including as a garnish green cabbage, salt pork and sometimes white beans.

HARLEQUIN:
(CNRTL) Leftovers from high-end restaurants, sold at a discount.
(D. Alliot, Larpepem vous louchébem?) Remains of a piece of meat that is still edible, but not marketable.

Arlesienne (A L')
(Ac gast, CNRTL) A garnish composed mainly of eggplant, onions and tomatoes, rice, olives and new potatoes.
See also "scrambled eggs Arlesienne style"

ARLETTE:
(ref nec) Thin sheet of puff pastry caramelized with icing sugar.

ARMAGNAC:
(IPCF) Brandy from Gascony. Wine brandy. The permitted alcohol content is 40%. 15th-century documents attest to the presence of stills in the region. It was only from the 16th century onward that brandy production experienced a real boom, driven by the Dutch who sought spirits to enhance the sweet wines they enjoyed. The age of an Armagnac only takes into account the time spent aging in oak barrels. Once bottled, the aging process stops.

ARMAILLI:
The armailli (from the Gruyère dialect {armaye}, cow) is the typical shepherd of the Fribourg and Vaud Alps, and the maître-armailli is the head of the cheese dairy (the fruitier) on the alpine pasture where the herds of cows spend the summer months, from May for the ascent (the alpée or Poya) to the descent in September/October (the désalpe or rindya). Armally is the word used in Savoy.

ARMORICAINE:
(ref nec) (for a sauce) Synonymous with "American" (see that word).
(breed of cow) It originated in Brittany in the 19th century, around 1840. A Breton farmer bought a bull of the British Durham breed (current name: Shorthorn) from the Maisons-Alfort Veterinary School. He was quickly imitated by many farmers in northern Brittany, attracted by the increased size of the calves resulting from the crossbreeding of Froment du Léon and Durham. The trend for these crossbreeds then spread inland, where the breed was crossbred with the Pie Rouge de Carhaix or Breton Pie Rouge. The advantages included early maturity, fattening ability, and a decent milk production for the time.

AROMATE:  
An odorous substance generally belonging to the plant kingdom, used in medicine, perfumery and especially in cooking.

FLAVORING:
According to the correct definition of the word "aroma" (see this word), flavoring a dish consists of adding aromatics.

AROMA:
(H. This) The (antenasal or retronasal) odor of a flavoring, an aromatic plant.
This word should therefore not be used indiscriminately, particularly to refer to fragrant preparations produced by the perfume industry. It has been proposed to rename these preparations "fragrant compositions" or "fragrant extracts."
It should be noted that the word is sometimes incorrectly used (since no truly representative body has ruled on this) to refer specifically to retronasal odors, or to the sum of retronasal odors and flavors (which is meaningless), for example.
Similarly, H. This proposes to combat the use of the word "aroma" for these fragrant compositions or extracts from the perfume industry, because the confusion this (currently legal) usage creates is detrimental to fair trade.

Aromas, by H. This, vo Kientza.
Aroma? The word is used indiscriminately, and even the regulations are completely wrong. The word "aroma," in proper French, refers to the scent of a flavoring, an aromatic plant. Better yet, etymologically, it is a pleasant smell.
A few decades ago, when technologists in the perfume industry learned to isolate fragrant compounds, they produced mixtures of such compounds, which the food industry (primarily) learned to use to flavor its products. What name should be given to these mixtures of compounds? Industry and state institutions decided to use the word "aroma," confusing a scent with a product that can produce it. This was a serious error, even a mistake, because the public understood perfectly well that the distortion of words was accompanied by deception. In a yogurt labeled "strawberry flavored," there are no strawberries, and regulations should never have allowed these terminological deviations.
Because when a word is misused, everything falls apart. This is how we started talking about the aroma of meat or wine, when we already had the word "smell" or "bouquet" for wine. Some scientists have, quite idiosyncratically, taken to using the term "aroma" to refer to the retronasal odor caused by odor molecules that travel up the back of the mouth into the canal connecting it to the nose (what we perceive when we swallow a mouthful of water). Yet these are precisely the odor molecules we smell when we bring food to our nose. Admittedly, we perceive them differently, because chewing releases more of them, and because food is warmed by the mouth, which increases the release of odor compounds, but they are the same compounds.
This is why I suggest we speak of odor when we smell through the nose, and retronasal odor when we smell through the back of the nose.
It's quite simple, isn't it? So let's reserve the word "aroma" for the scents of aromatic plants, herbs!

SECONDARY AROME OF FERMENTATION:
(Practical Guide to Wine, P. Ribereau-Gayon) Odors that develop during fermentation.

UPROACHING:
(Civa) Uprooting, uprooting: Uprooting a plot of vines or vines is necessary following an attack of infectious disease or when the average yield is so low that it is no longer economically viable. It may also be decided upon with a view to changing the grape variety, although this is now also achieved by grafting.

Hindquarter (beef):
This section consists of all the cuts intended for grilling, pan-frying, roasting, and fondue. Professionals know it as ARTB.

TO WATER:
To pour a liquid (aqueous solution, fat) over food that is cooking.
To pour hot jelly over pasta as soon as it comes out of the oven (another term: "to drizzle").
(Ribereau-Gayon) To water the harvest: To take the fermenting grape juice from the bottom of the vat and pour it over the boiling grapes.

ARROW-ROOT:
Tropical plant, cultivated for its rhizomes which are very rich in starch
(Culinary art. At Lent): Root starch of tropical plant used in soups and thickening.

ARS or ORS:
(ref nec) Burnt bread.

ART8:
(School of Trades) The rear quarter, treated with 8 ribs. This part is composed of the sirloin, the fillet, the heart of the rump steak, the rump cap, the rump fillet, the silverside, the round of the rump, the sirloin tip, the rib end, the bone-in rib, the flank steak, the flank steak, the top round, the hanger steak, the fat cap, the hind shank and various cuts for bourguignon.

ARTICHOKE:
(TLFi) Vegetable plant of the Asteraceae family having the shape of a large thistle, cultivated for its capitula or artichoke heads
(ref nec) Renaissance bread having the shape of an artichoke.

ARTICHOKE A LA BARIGOULE:
see "barigoule"

ARTICHOKE PROVENÇALE
see "provençale".

ARTIFICIAL:
(TLFi) That which is due to art, that which is manufactured.
It should be noted that all dishes are therefore "artificial," since they are the product of culinary art. It is absurd to speak of "natural cuisine."
See:
https://nouvellesgastronomiques.com/cuisine-falsifiee-cuisine-artificielle-ou-cuisine-de-synthese/
https://nouvellesgastronomiques.com/sophistique-cest-pas-joli-joli/
https://hervethis.blogspot.com/2015/08/le-naturel.html
https://hervethis.blogspot.com/2013/07/vive-la-loyaute.html
https://hervethis.blogspot.com/2014/08/naturel-du-commerce.html
https://hervethis.blogspot.com/search?q=naturel

ARTISAN: 
(TLFi) A person practicing, on their own account, a mechanical art or a manual trade requiring a certain professional qualification.
(TLFi) The head or statutory manager of a company registered in the trade register who possesses a certain professional qualification and personally participates in the execution of the work. (...) The title of artisan or master artisan (...) is conferred by the Chamber of Trades upon a decision by a qualification commission or the National Trades Commission.

ARTISAN BAKER: 
(Roussel et al.) A person who practices the trade of baker within a registered artisan business. This recognition is granted to individuals who demonstrate, through diplomas, the skills required to practice this trade. The CAP (Vocational Proficiency Certificate) and the BP (Vocational Diploma) attest to this competence, particularly within a conventional framework where fermentation is primarily carried out using baker's yeast.

ARTISON:
Artison cheese (or artisous cheese) is a French cheese made in the Puy-en-Velay basin, as well as in the Brivadois and Livradois regions. Its name comes from "artison," "artisou," or "artaison" (words derived from "artisan," meaning craftsman), which is the vernacular name given to certain mites (cattle mites, {Acarus siro}) that develop on its rind. These mites contribute to the cheese's ripening process.
It is exclusively a farmstead cheese made from raw cow's milk and has a pressed, uncooked paste. It is cylindrical in shape, approximately 10 cm in diameter and 5 cm in height.
To make artison cheese, two types of milk are used: the previous day's milk, which has been partially skimmed, and the current day's milk, to which rennet is added to curdle it. It is then molded and salted by hand.
It is then left to dry for 2 to 5 days and stored on poplar wood racks or trays. The mites are then poured onto its rind, where they will develop and shape the cheese, ensuring its maturation. The maturation period can last from three weeks to two months; the older the cheese, the more tiny mites, or "artisons," will have on its rind. These mites impart a very distinctive acidic flavor, with notes of lemon and verbena. In 1993, some of the producers of this cheese (23) formed an association. One of their first tasks was to find a name for their future collective brand: they chose "Le Velay."
Other cheeses that use "artisons" include:
Tomme Noire des Pyrénées from the Aspe Valley (made with sheep's milk)
, Tomme de Savoie
, and Mimolette.
(Ref: https://www.reussir.fr/lait/node/839 and https://fr.wikipedia.org/wiki/Fromage_aux_artisons)

ARTOCALANE:
(boulangerie.net) In Greece, luxury bread intended for banquets, kneaded in the shape of a bunch of grapes with wine.

ATRAMENTAIRE:
(P. Ribereau Gayon) Describes the harsh taste of old inks in wine.

AS:
It's table number 1, in a restaurant.  

ASAFOETIDA:
Asafoetida is the dried exudation (gum oleoresin) from the rhizome of several species of Ferula foetida , a tall herb of the Umbelliferae family.

ASPARAGUS:
(TLFi) A vegetable plant of the lily family, whose young shoots, or spears, are edible and highly prized by gourmets.
(J.-M. Jeudy) Asparagus comes in several colors: white, white-violet, purple, and green. Star-of-Bethlehem, also called wild asparagus, is harvested by hand in the forests of the Vosges, the Massif Central, or the Pyrenees.
The edible part of the asparagus is called the spear, which grows from an underground stem and ends in a bud.
Asparagus is often harvested using a tool called a gouge, which resembles an elongated spoon about fifty centimeters long. White asparagus is not cut to separate the spear from the fibrous, or even woody, part; it snaps off, and the break occurs automatically at the right spot.

ASPARAGUS FLAMINGA:
(IPCF) Hot asparagus served with crushed hard-boiled egg mixed with butter and parsley. Traditional recipe from northern France of Flemish origin.

ASPIC:
(TLFi) A cold dish made with meat, poultry, game, or fish, more rarely with vegetables or fruit, variously decorated and covered with a jelly set in a mold (in the shape of a coiled snake).
It is also a large sauce (ref missing).

ASPIQUER:
(Jules Gouffé, {Le livre de cuisine}, 1867) Put lemon juice or reduced vinegar into jelly, sauce and juice.

SEASONING:
To enhance a dish with ingredients that improve its flavor. (salt, pepper, spices, herbs, etc.)

SEASONING:
(TLFi) The act of seasoning, the manner of seasoning.
An ingredient or spice used to enhance the flavor of a dish.

ASSAMARE:
A term not to be used, because it is obsolete, by Hervé This.
J. Favre said of it, following the chemists:
"Assamare (from assare, to roast, and amarus, bitter): a yellow, transparent substance that gives over-grilled foods a particular bitter taste. It is this substance that makes burnt butter bitter; but it is also this substance that, when properly developed, gives roasts that highly sought-after aromatic flavor. Thus, assamare is a principle that can be guided from a sweet aroma to the worst bitterness."
What he didn't know, in particular, was that the chemists who had introduced the term had almost immediately rejected it, as the Journal de Pharmacie points out:
The name assamare has been given to two different substances: Voelkel's assamare and Reichenbach's assamare. Voelkel's assamaran is a distilled product, which he extracts from sugar tars using ether, and has nothing in common with the products, all insoluble in ether, that form in the initial stages of heat acting on sugars. Therefore, there is no reason why Voelkel's assamaran, which is derived from sugar only in a very distant lineage, should not retain its assigned formula. Gerhardt only proposed changing this formula because he was unaware of the difference in origin between the two products. As for Reichenbach's assamaran, which can be obtained from a multitude of roasted substances, and especially from raw caramel by treating the latter with alcohol, Mr. Gélis demonstrated that it was a mixture (J. Pharmacie, XXXII, 424).
In short, like osmazome, like the original names of "albumin", "chlorophyll", "lecithins", someone who spoke of assamare would actually be referring to... anything, and would be two centuries behind the times!
So, we repeat: do not use such meaningless terminology.

ASSATION:
(ref nec) dry cooking of food in its own juices, without the addition of fats.

BLENDING:
(viticulture, oenology) Blending is the process of mixing several grape varieties to create a wine. Each grape variety is generally vinified separately and then blended with others according to percentages chosen by the winemaker based on the desired result and within the limits of the appellation regulations. This should not be confused with blending (see that word).
(Civa) In Alsace, blended wines are made from a mixture of several grape varieties and adhere to very precise specifications. There are two blended wines in the Alsace AOC: Edelzwicker and Gentil. There are also blended wines in the Alsace Grand Cru AOCs, such as Altenberg de Bergheim and Kaefferkopf.

PLATE
(TLFi) Serving in a meal (1378)
(TFi) A flat-bottomed piece of tableware in which each person places or receives their food at the table.
From the Latin verb {assedere}, to seat, which gave rise to {assedita} (to be placed, to be "seated"). A plate is a piece of tableware used to hold and present culinary preparations.
(Decorative Arts Dictionary) A table utensil, circular in shape like a disc with slightly raised edges. The center of the plate is sometimes called the navel. The rim is the inner edge of the band that forms around the indentation: this word has also been used to mean the outer edge of the plate. The band surrounding the indentation is also called the talus.

Before the Plate (Jean-Michel Jeudy)
In the Middle Ages, for dishes eaten with a spoon, bowls, earthenware dishes, and other pottery were used. Only nobles and the wealthy had access to materials like gold, silver, etc.
At that time, a bowl served two people, as it was used by two diners.
Instead of a plate, a trencher, also called a slicing board, was placed on the table. A slice of bread, more or less stale, was placed on top of this bread. These slices of bread were called toasted bread, and they were prepared by the carving servant, who answered to the First Panetier (First Baker).
During the meal, the dishes, served by the carving squires, were placed on this toasted bread. By metonymy, the toasted bread came to be called trencher bread or slicing boards.
The bowl and trencher were generally shared by two diners, which, in French, gave rise to two new words: compagnon (companion) and copain (friend). In the romance (chronicle) of Perceforest, around 1340 (anonymous author), the historian André Castelot notes the expression "Avoir dame ou pucelle à son écuelle" (To have a lady or maiden at one's bowl).
Trenchers were made of wood and could be round, rectangular, or square, but the powerful could have trenchers of precious metals in various shapes.
Diners did not eat the toasted bread (the "tranchoir"), which was given to the poor or to animals.
It is worth noting that the trencher is still used in its original form, particularly in certain regions where food, especially charcuterie and cheeses, is served on a wooden board (Black Forest, Tyrol, Ticino, Savoy, etc.).
Traditionally
, the plate is round and flat. It consists of a more or less hollow element: the center, basin, or base, technically called the "umbilicus." The umbilicus is itself surrounded by a more or less curved rim: the "descending rim," and bordered by a horizontal or oblique peripheral ring called the "wing," of varying width, whose outer edge is called the "marli" and can be painted, scalloped, lobed, or cut out, plain or decorated with friezes or motifs. Finally, the marli can sometimes be decorated with a "fil" (gilded with fine gold, for example).
There are also soup plates, called "assiettes profondes" in Belgium. Personal soup plates appeared in the 17th century, after dinner plates. They replaced bowls and were sometimes called "Italian-style plates." Legend has it that Cardinal Mazarin brought them back from Italy in 1653, hence their name, "Mazarine."
André Castelot notes that Nicolas de Bonnefons, valet de chambre to King Louis XIV, wrote in 1653:
"The plates will be deep so that people can serve themselves soup and take as much as they want, eating without taking spoonfuls from the dish because of the disgust one might feel towards another at the sight of a spoon dipping into the dish without first wiping it."
Historians note that in France, the plate and the two-pronged fork appeared during the Renaissance, but it wasn't until the reign of Louis XIV that the use of cutlery became truly individualized.

Materials used for plates
: Wood, used to make objects such as logs, bowls, dishes, or plates made of hardwoods (olive, ash, beech, maple, cherry, walnut, apple, pear, etc.).
Minerals: earth and sand, clay, kaolin, sandstone, flagstone, or slate.
Pyrex and Duralex glass for canteens, etc. Not forgetting, for example, crystal, such as the Mille Nuits plate by Baccarat, created by the designer Mathias.
Metals: gold, silver, tin, vermeil, historically reserved for the nobility or wealthy bourgeoisie. Today, for example, stainless steel is used.
Other materials: disposable plates for picnics and other occasions are made of polystyrene, cardboard, or plastic.
Earthenware or porcelain plates belong to the ceramic family. These plates are most often made from terracotta fired at high temperatures (800 to 1400°C).
Beyond its use as tableware, the ceramic plate retains, both historically and today, the status of a work of art. In contemporary tableware, the plate is reimagined by designers, painters, and Michelin-starred chefs in collaboration with the creators of major porcelain houses. Thus, tableware evolves, combining expertise and innovation. Through its shape, size, decoration, and color, the plate is brought up to date. It is "modernized."
"Contemporary art breathes new life into the art of dining and encourages our contemporaries to take a fresh look at our traditional craft," says Frédéric Bernardaud, creative director of the renowned porcelain manufacturer, which launched twelve artist collections in 2013 to celebrate the brand's 150th anniversary. (M magazine 12-11-2014 Véronique Lorelle).

The term "Porcelain": the legend (Jean-Michel Jeudy)
Legend has it that porcelain, or porcellena, was the name given by Marco Polo (1254-1324) to a seashell brought back from China. Indeed, as Henry Havard indicates in his Dictionary of Arts and Furnishings (formerly Quantin, circa 1890), "The Italians called it poca, and by diminutive, porcellena (a shell whose shape resembles the vulva of a sow, in Italian, porcella). It is known that the intimate parts of this shell, whose shape is so characteristic, are milky in color and highly iridescent. The Middle Ages, accepting this analogy, quickly adopted the practice of designating all mother-of-pearl shells as porcelain."
Thus, the Italians christened Chinese ceramics porcellana, simply because, due to its appearance, they believed it was extracted from the Cypraea shell. However, the Anglo-Saxons, more down-to-earth, chose to call these Chinese products: China and Bone China

Earthenware and the Two Types of Porcelain:
In Faenza, Emilia-Romagna, plates were made from glazed terracotta. This is how earthenware was born. Under Henry IV, the magnificent Nevers earthenware was created thanks to Italian potters who came to France at the invitation of the Duke of Nevers.
The most famous of these potters, born near Agen, was undoubtedly Bernard Palissy (1510-1589).
The best-known French earthenware comes from Lunéville, Moustiers-Sainte-Marie, Saint-Clément, Rouen, and Strasbourg, with the works of Charles-François Hannong.
As for porcelain, there are two types: hard-paste porcelain, known as German porcelain or "China" in English, and soft-paste porcelain, known as Italian or French porcelain, or "Bone China" in English.
As early as 1708, the city of Meissen in Saxony (Germany) was the first to manufacture true hard-paste porcelain.
In 1740, the Vincennes Manufactory was founded with the support of Louis XV and Madame de Pompadour to compete with the productions of Chantilly and Meissen. In 1756, the manufactory was moved to Sèvres, to a building constructed at the initiative of Madame de Pompadour. Initially, the manufactory produced soft-paste porcelain.
Among the most famous soft-paste porcelains are those from Saint-Cloud, Chantilly, and Vincennes.
In 1752, Paul-Antoine Hannong was the first Frenchman to successfully manufacture hard-paste porcelain, thanks to the formulas of the chemist Johann Jakob Ringler and kaolin imported from Germany. However, due to the royal monopoly granted first to Vincennes and then to Sèvres, he was forced to establish himself outside of France. In 1755, he founded his porcelain factory in Frankenthal, Rhineland-Palatinate.
However, in 1768, the Bordeaux pharmacist Vilaris and his friend Jean-Baptiste Darnet discovered the first kaolin deposit in Saint-Yrieix-la-Perche, south of Limoges. Since kaolin was essential in the manufacture of hard-paste porcelain, this marked the beginning of its development in France.
On February 14, 1776, Count de Thy de Milly was admitted to the Royal Academy of Sciences in Paris. It should be noted that in 1771, upon his return from Germany (during the Seven Years' War), he had presented a paper to the Royal Academy of Sciences on the composition of hard-paste porcelain, particularly that of Saxony (Meissen), made using kaolin from the Aue mines.
The "basic recipe" for porcelain is a mixture of kaolin, feldspar, and quartz fired in two stages. The first firing (800 to 1000°C) produces the "bisque," which receives a feldspathic coating before being fired again at a high temperature (1200 to 1400°C).
(archaic) Said of small appetizers or hors d'oeuvres, the quantity of which does not exceed what can be held on a small plate.
(old-fashioned) In restaurant terms, one says to make a plate of fruit, cheese, petits fours, sweets and other items that make up a dessert.

OFFICIAL PLATES
(Mr. Jeudy) The official plate of the French Republic, the one used at the Élysée Palace, belongs to the Sèvres service known as Capraire. It is blue with gold decorations, set with scattered florets and a garland of foliage and flowers. It measures 25 cm in diameter; the bread plate, which is placed above and to the left of the plate, has a diameter of 13.5 cm.
On the table, each plate is spaced 45 cm apart, meaning that each guest of the Republic has 70 cm of space at the table.
The Palace plates are not dishwasher-safe, as the official tableware of the Presidency of the Republic is washed by hand by the cashiers (interview of October 12, 2018, with Mr. Stéphane Guénaud, cashier of the Élysée Palace).

PLATE WITH A FOOT
(ref nec) A plate with a foot, garnished with petits fours and other sweets.

DEAD PLATE: 
(Hotel and Restaurant Industry) This is a dish that cannot be served because it was sent back or failed. Sometimes, the team shares it.

POTATO PLATE  
(ref nec) A type of bain-marie plate (in Saint Petersburg, at the Summer Palace of Tsar Peter the Great, one could admire them on the dining room table), in fact it is a double-bottomed plate filled with very hot water to keep the poached or food at the ideal temperature.

ENGLISH PLATTER:
Assortment of cold cuts and/or cold meats served with condiments.

ASSIETTE AU BEURRE  
An old-fashioned expression that evokes corruption (bribes and other fraudulent misappropriations) in the political world.

POTATO PLATE:
(ref nec) A type of bain-marie plate (in Saint Petersburg, at the Summer Palace of Tsar Peter the Great, one could admire them on the dining room table), in fact it is a plate with a double bottom.

PLATE WITH A FOOT:
(ref nec) A plate with a foot, garnished with petits fours and other sweets.

DEAD PLATE:
(ref nec) Dish not served, either because a customer sent it back, or because it was poorly prepared.

OFFICIAL PLATE:
(ref nec) The official plate of the French Republic, the one used at the Élysée Palace, belongs to the Sèvres service known as Capraire. It is blue with gold decoration and a sprinkling pattern.

SOFTEN:
To make a fat or butter supple and malleable by tapping it with a rolling pin or by kneading it with your fingers.
This is said of sugar paste or marzipan that is worked to make it more pliable.
It is also said of a fat or butter that is pounded with a rolling pin.

Crayfish farming:
Crayfish farming in ponds.

ASTRINGENCE:
A sensation of tightness and dryness in the mouth. It is caused by various compounds, ranging from tannins to certain metallic salts. Note that there are different types of astringency.

ASTURIANAS DE LOS VALLES:
This breed of cattle originates from Asturias, in northwestern Spain, and takes its name from the region. Its other name, Casina, comes from the town of Caso. Like its cousin, the Asturiana de los Valles, it belongs to the Cantabrian branch. The ethnologist Dechambre suggests it descended from Celtic cattle. This breed was long raised to work the local land and export as draft oxen. In the area around Caso, breeders selected for the milk production of their cows. A breeders' association existed from the late 19th century. Starting in the 1910s, it organized cattle shows and then implemented milk yield monitoring. Between the 1940s and 1980s, foreign breeds were introduced to develop production. Asturianas were crossbred, and purebred animals were relegated to the most remote areas, with the breed being geared towards beef production.

SCIENCE CATCHER:
(D. Alliot, Larpepem vous louchébem?) Refers to an apprentice.

ATRIAU, or ATTRIAU:
Attriaux are a type of crépinette (a type of sausage) prepared particularly in Savoy and French-speaking Switzerland.
They are made of minced pork, pork liver, parsley, and spices, all shaped into balls and wrapped in pork caul fat.
Attriaux are pan-fried and served with a white wine sauce. They have been known in Geneva since the 17th century. In the Swiss canton of Jura, they are an integral part of the traditional Saint Martin's Day menu.
The inventory of France's culinary heritage, in an article devoted to the attriaux of the Chablais and Faucigny regions of Savoy, makes the following connection: "Modern attriaux are reminiscent of the 'hastereaux' made of pork jowl or veal liver wrapped in caul fat, as described by Cotgrave in 1611." The Dictionnaire suisse romand (Dictionary of French-speaking Switzerland) confirms this connection between attriaux and "hastereaux" based on an etymological analysis. The singular "un atriau" is rare" (Historical Dictionary of the French Language).
In Switzerland, the oldest known mention dates back to the 17th century: it appears in the Genevan Franco-Provençal dialect in the epic poem "Cé qu'è lainô", which celebrates the victory of the Genevans over the troops of the Duke of Savoy on December 12, 1602.
Recipes from the 18th century are known: in the Bernerisches Koch-Büchlein of 1749, there is a recipe "Adriolen zu machen". A detailed recipe is also found in {La cuisinière genevoise} from 1798: "Pound the pig's or calf's liver, pass it through a sieve, add pepper, salt and a sprig of marjoram; spinach, scallions, pig fat, cooked and chopped bacon, and bread cooked in rich broth: mix everything together well, fold it into pig's cloths, and brown them over low heat in fat or butter; when you want to eat them, reheat them, and make the sauce with good broth and egg yolks." Another slightly later recipe is found in the collection of Elizabeth de Gottrau (1832); Here is the transcription given by Marie-Thérèse Torche Julmy: "We take liver and kidneys with a little bacon; after chopping everything very finely, we season it with a pinch of cloves and nutmeg, pepper and salt; we mix everything together to make a well-bound paste, we cut some caul fat – or pig's gauze – we take a spoonful of this paste and wrap it with the gauze, until it is all used; cook in a pie dish with butter or fat."
According to the Swiss Romand Dictionary, the area where the term "attriaux" was used in the 19th century was French-speaking Switzerland, Burgundy, Lorraine, Franche-Comté, and Savoy. This specialty seems to have already been well-known there, but this is not necessarily its exclusive origin. Standard French has the term "crépinette" to designate a similar specialty found in other regions. Adrio is also frequently mentioned in cookbooks and Alemannic publications, especially in the canton of Bern, during the 19th century. Surveys conducted for the Atlas of Swiss Folklore in the 1930s show that the making of attriaux was particularly well-established in farming households on the shores of Lake Geneva and in the surrounding countryside.

ATTACHMENT or ATTACK: 
Pivot of the windmill.

ATTACH:
Lightly brown one or more products in a fatty substance.

ATTACK:
The first taste felt when putting food or drink in your mouth.

ATELET or HÂTELET:
(Tlfi) Small roasting spit.
Small metal rod used to hold a decoration on a dessert cake or a cooking dish; one end, the visible one, is often decorated with an allegorical figure. Formerly called "hattelet," from hasta, roasting spit.

ÂTRE:
(CNRTL) Part of the fireplace where the fire is made.

SOFTEN:
To make more tender.

MEAT TENDER:
A utensil used to tenderize pieces of meat before cooking. There are three main types:
- A kind of mallet made of wood or metal, with a short handle and a head with two sides, one flat and the other equipped with tenderizing spikes.
- Shaped like a potato masher with a short handle and a large metal surface that can be smooth or equipped with spikes.
- A tenderizer with blades designed to penetrate the muscle and chop the muscle fibers.

Pending:
An amuse-bouche offered between courses to keep the customer occupied.
To put something on hold means to set aside a preparation for later use.

Offal skewers:
(Carême, The Art of French Cuisine in the 19th Century ) Skewers made of breaded and fried offal, served at the beginning of meals, accompanied by sauce. In a more recent version, these skewers contain various items such as sweetbreads, brains, shellfish, kidneys, poultry liver, vegetables, or even fruit, cut into small pieces and placed on skewers.
The term "atteraux" also refers to the skewer used for these preparations.

ATTIEKE:
Semolina made from African cassava.

ATTRIAU:
(ref nec) An attriau is a crépinette in the shape of a flattened ball, made from a mixture of minced pork liver, veal, herbs, and onion.
(Jeudy JM, Les mots pour dire la Savoie , La fontaine de Siloé, Montmélian) Savoy, Switzerland, and Burgundy each have a traditional recipe called "atriaux." This word is said to derive from "cœur" (hearth) and "trier" (to sort): sorted offal, cooked in front of the hearth after the pig has been slaughtered. Atriaux are made with pork, minced pork liver, parsley, and spices, all shaped into balls and wrapped in pork caul fat. Atriaux are pan-fried and served with a white wine sauce. They are eaten hot or, if desired, cold.

WHITE WINE:
(Massialot, 1730) (for one eel) Blanched in boiling water, strained, white butter, salt, pepper, clove, lemon or white wine.

AUBE:
(ref nec) Blade or vane of the hydraulic wheel.

AUBRAC:
(ref nec) The Aubrac is a French cattle breed originating from the Aubrac plateau in the southern Massif Central. It is a medium-sized cow with a fawn coat, black mucous membranes, tail tuft, lyre-shaped horn tips, and ear rims. Formerly used for work, milk, and meat, today it is a beef breed raised for meat and leather. Beekeepers particularly appreciate its hardiness and maternal qualities, which allow it to easily raise its calves. It is often crossbred with bulls to improve their conformation.

AUBUN:
(Ribereau-Gayon) Red grape variety grown mainly in the south of France.

AUGERONNE:
(D. Alliot, Larpepem vous louchébem?) Norman cow originating from the Auge valley, distinguished from the Cotentin breed by its white coat with red spots called "truitures," scattered all over its body.

AUGET
(ENSMIC) A small, edged wooden board, attached to the hopper, whose inclination promotes the flow of grain towards the millstones.

AUMÔNIERE:
– a presentation based on a soft crepe containing a filling.
– (archaic) a dessert recipe with apricots, based on shortcrust pastry, with points joined and edges sealed.

AURIOL:
(technomitron) Tub of water in which the swab is immersed.

AURORE:
(Vincent La Chapelle) Stuffed chickens with butter, chives, and Italian-style sauce

AUSTERE  
(Ribereau-Gayon) Said of a wine with little aroma, high in tannins or acidity.

ALTAR:
(ref nec) At the entrance of the oven, the place where the shovel is placed which will receive the dough pieces for scoring and putting into the oven.

AUTOCLAVE:
(rTLFi) Thick-walled, hermetically sealed pressure vessel for sterilization, pasteurization or sous vide cooking.  

PRESSURE COOKER  
(CNRTL) A type of autoclave that allows food to be cooked by steaming.

AUTOLYSIS (of yeasts):
(Feuillat, 1998) Natural autolysis corresponds to a set of processes, induced by cell death, that take place when yeasts, after their fermentative activity, have lost their ability to multiply. It is accepted that the autolytic phenomenon is preceded by an activation phase, which corresponds to a disorganization of the cellular endostructures (cytoplasmic membrane and lysosome) and the subsequent release of lytic enzymes, the inhibition of which is simultaneously lifted. These enzymatic actions act on intracellular constituents (proteins, nucleic acids, lipids, etc.), leading to an accumulation of catabolic products in the periplasmic space defined by the yeast cell wall. The decreasing molecular mass, associated with the degradation of cell wall constituents, thus leads to the diffusion of autolytic products into the surrounding extracellular environment. Proteolysis, cell wall degradation, and the formation of volatile substances characterize yeast autolysis from an oenological perspective.
In the yellow wines of the Jura or in Champagne, for example, this yeast autolysis leads to the release of, among other things, sotolon, a small furanone that contributes to the yellow or brioche-like taste, respectively.

AUTOLYSIS (of bread dough)
(Roussel et al.) Resting the dough at the end of the mixing process or after a few minutes of kneading. The resting time is at least ten minutes before resuming kneading. This rest facilitates the formation of the gluten structure, resulting in increased extensibility and smoothness of the dough during kneading. When using baker's yeast, this ingredient must be incorporated after the autolysis time. If the autolysis is too long, the enzymatic hydrolysis activities, imperceptible over short periods, may cause the dough to break down, becoming less extensible and stickier.

AUTOPYROS:
(boulangerie.net) Unmilled rye bread from Greece.

AUVERGNAT:
(boulangerie.net) Round bread topped with a bonnet.

TECHNOLOGICAL AUXILIARY: 
(Anses) Technological auxiliaries are substances, not consumed as food ingredients in themselves, but used during the processing or transformation of raw materials, foodstuffs or their ingredients in order to meet a given technological objective.

DOWNSTREAM or DOWNSTREAM:
(ENSMIC) This term means the side through which the water escapes from the mill.

ADVANCE:
(D. Alliot, Larpepem vous louchébem?) Term used mainly in butchery and delicatessen which designates a wooden table on which meats are cut and prepared.

FORE (BEEF)
This consists of all the cuts used for pot-au-feu, beef bourguignon, and minced meat. For professionals, it is better known as AV5, EPBC, or AVANT CAPA.

BEFORE CAPA:
Consists of the EPBC and the pieces with bones, i.e. the short rib with bone, the large end of the brisket and the flank.

FRONT 5:
Part of the front of the beef cut at the 5th rib.

HAZZLE:
CNRTL:
1. Fruit of the hazel tree, resembling a large, almost round hazelnut, whose kernel has a purplish hue, and from which a fine oil is extracted.
2. Little devils of hazelnut blancmange. Grind six ounces of blanched hazelnut kernels; dilute them with three glasses of cream that you have boiled.

AVEYRONNAIS:
Aveyronnais is a cheese made in the Causses massif. Its soft, creamy texture gives off a floral flavor derived from the rich soil and terroir. It is produced by only one producer.

AVINER:
To soak a new barrel to remove the taste of wood.
To aviner a vat means to crush grapes as it is being filled.

HAVING GOOD CRUMB:
(D. Alliot, Larpepem vous louchébem?) animal with a good yield of consumable muscle.

AVOIR LE CHAPEAU SUR L'OREILLE:
(Ribereau-Gayon) To be too old for a wine.

TO HAVE THE ROYAL PALACE:
(D. Alliot, Larpepem vous louchébem?) Said of a calf whose golden yellow palate color designates the superior quality of the animal.

AXOA:
(IPCF) A traditional dish from the Labourd region of the Basque Country.
A stew of diced veal, served with peppers, onions, tomatoes, and Espelette pepper. The origins of axoa date back to the 13th century; it was prepared with beef in the Middle Ages, and it was in Espelette that this veal version became popular.

AYSE:
(Ribereau-Gayon) Sparkling white wine produced in the Ayse area.

AZYME:
(TLFi) That which is unleavened, unfermented

AZIMINU:
Aziminu, a soup-dish made with rockfish, resembles bouillabaisse. The choice and freshness of the fish determine the final success: sea bream, whiting, mullet, conger eel, grayling, scorpionfish, red mullet, John Dory, gurnard, turbot… which, once prepared, are cooked in a broth rich in herbs and spices (fennel, bay leaf, thyme, parsley, saffron, salt, pepper), drizzled with olive oil and finished with a splash of pastis. Lobster may be added among the fish, or, more modestly, large prawns, as well as small crabs and cuttlefish, or even mussels for garnish.

LIQUID NITROGEN (molecular gastronomy):
A clear, water-like liquid that boils at room temperature (since its evaporation point is -196°C).
Proper training is essential for its proper use. It is stored in Dewar flasks (or Thermoses) which must not be hermetically sealed (the stopper should be in place, or sealed with an opening to allow the gas to escape). Otherwise, the evaporation that occurs regardless (the flask is kept at room temperature, as even in a freezer, the temperature remains above -196°C and evaporation still occurs) leads to pressurization and explosion. It is imperative to handle it with gloves and safety glasses. Naturally, its continuous evaporation reduces the amount available at the time of use, and losses depend on the quality of the storage containers.
When added to a culinary preparation, it causes almost immediate freezing, forming very small crystals.
Liquid nitrogen can be used to make sorbets, ice cream, but also "frosted flakes", powdered oil, powders of various plants...