Glossary A

Aplatir French term that means to beat and flatten a small piece of meat, a steak or a fish the purpose of which is for tenderising it.

Read more …

Aromate is a French word for any aromatic herb, vegetable or flavouring.

Read more …

Arroser is a French term meaning to baste, to sprinkle or to lightly moisten a dish by spooning the melted fat or juices over it periodically during cooking.

Read more …

Asperges (Asparagus officinalis) is a French word for asparagus.

Read more …

Assaisonner is a French term which means to season, to flavor, to dress, all referring to food.

Read more …

Arroz con pollo chapina refers to a chicken-rice dish flavoured with onion, garlic, tomatoes, peppers and seasonal vegetables.

Read more …