Glossary A
Assiette is the French for plateF or platter, also in common English use it means a selection of the same ingredient prepared different ways, such as an assiette of pork.
Agneau de Lait is the French term for "young milk-fed lamb" which are 2 to 3 months old.
In France, "milk-fed lambs" are slaughtered before they are weaned at an age of 30 to 40 days when they weigh between 8 to 10 kilograms (18 to 22 pounds).
Agneau de Lait also refers to suckling lamb or baby lamb.
baby lamb or milk-fed lamb.
Advocaatenborrel is the Dutch name of Advocaat which refers to a liqueur traditionally served in the Netherlands that is made from egg yolks and brandy. It has a thick creamy consistency, similar to egg nog with a sweet flavor.
Moreover, Advocaat is described as a thick drink, made with Brandewijn, egg, sugar and vanilla. It is so thick that a spoon is often needed to consume (drink/eat) it. Advocaat is usually between 15° and 18° proof.
Ankerstock refers to a typ of spice bread, or gingerbread from Scotland. Ankerstock is known to have been made as early as the1800's. It is typically prepared with rye flour and flavored with dried currants.
Anthocyanin refers to the pigment found in both red grapes and beets that gives them their red color. Anthocyanin is the same element that is responsible for most of the color in red, purple, and blue fruits and flowers. When foods containing Anthocyanin are combined with a substance that is too alkaline, the color will change from red to purple and begin to fade. Adding an acid will prevent this and will even reverse the effect after it has occurred, changing the purple color back to red.