Glossary A

Au gratin refers to dishes that are covered with a sauce, sprinkled with cheese or bread crumbs, or both, and then baked to a golden brown

Au jus refers to a food that is served with its natural juice

Au lait is an Italian term which means "with milk"

Au naturel is a French term which means plainly cooked, or served raw.

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Aubergine is a German word for eggplant.

- Aubergines a la provencale : Aubergines a la provencale literally means "aubergines or eggplants in the style of Provence", where the aubergines are split lengthways, then flesh is removed, chopped and mixed with onions, tomatoes and garlic, returned to the skins and baked au gratin.

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auf de Tageskarte is a German term which means "on today's menu"

aufkochen is a German term which means "to let come to the boil" or "to boil up".

• neu aufkochen means "to reboil" or to boil again
• aufkochen (lassen) means "to bring to the boil"

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English: Casserole / Español: Cazuela o gratinado / Português: Suflê ou assado / Français: Gratin ou casserole / Italiano: Sformato

Auflauf is a German term for a baked dish, similar to a casserole or gratin. It can be sweet or savory, often made with ingredients like potatoes, pasta, vegetables, cheese, or meat, all baked in a dish with eggs, cream, or sauce. Sweet versions, such as Quarkauflauf (curd cheese casserole), are popular as desserts, while savory variations include Kartoffelauflauf (potato casserole) or Nudelauflauf (pasta bake).

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Auflaufform is a German term which means "ovenproof dish", used to make dishes using the oven