A Dictionary of Cooking, Food, and Beverage Terms  

(ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish. There is no difference betwee [..]

(ah-la-an-glaz) – It is a French term for English.  It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.

(boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions.  “Boulangere” is French for “baker.”  In history in France, many homes did not have an oven, so anything to be baked was taken [..]

Prepared on a skewer over a flame.  Also called Brochettes.

(KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu.  Today the term means according to the menu and that which is written down as availabl [..]

Dishes prepared with tomatoes, green peppers and onions as the main ingredients.

(ah-la-dee-abla) – “Diable” is French for the devil or satan.  The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning.

Prepared with a Bechamel sauce containing mushrooms, green peppers, and red or pimento peppers.

(ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze.