Glossary A
Aceite is the Spanish word for any kind of edible "Oil". Among the Edible oils used for cooking are: Aceite de Oliva (Olive oil) and Aceite Girasol (sunflower oil). Whether it is derived from olives sunflower, peanuts, almonds, etc., the word Aceite is derived from the Arabic "a-zeit", which means "juice of olives" that shows the exclusive use of olive for their oil.
Acepipes is a Portuguese word that means "hors d' oeuvres".
It refers to various Portuguese starters and appetizers.
Acepipes is also known as Entradas, Petiscos
Acepipes is pronounced "uh-seh-pee-push"
Acepipes Variados is the Portuguese for "appetizers" which might include everything from fish like swordfish and tuna, olives, soups, etc.
Acerbo is the Italian word for sour; unripe; green; immature; bitter, as frutto acerbo (unripe fruit )
Acescent means turning sour; readily becoming tart or acid; slightly sour.
Acetic acid refers to a natural organic acid that is used in sugar and confectionery recipes, in pavlovas, as a stabilizer for the eggs, and in royal icing to help the icing set.