Vocab 1

Question 0

acidulated water

[a-SIHD-yoo-lay-ted]

Answer 0

Water to which a small amount of vinegar, lemon, or lime juice had been added. It’s used as a soak to prevent discoloration of some fruits and vegetables (such as apples and artichokes) that darken quickly when their cut surfaces are exposed to air. It can also be used as a cooking medium.

Question 1

achiote seed

[ah-chew-OH-tay]

Answer 1

A slightly musky-flavored seed of the annatton tree is available whole or ground in East Indian, Spanish, and Latin American markets. Buy whole seeds when they’re a rusty red color, brown seeds are old and flavorless. Achiote seed is also called “Annatto” which, in its paste and powder form, it’s used in the United States to color butter, margarine, cheese, and smoked fish.

Question 2

agneau

[an-YOH]

Answer 2

French for “lamb”

Question 3

aioli

[ay-OH-lee; i-OH-lee]

Answer 3

A strongly flavored garlic mayonnaise from the Provence region of southern France. It’s a popular accompaniment for fish, meats, and vegetables.

Question 4

A la

[ah lah]

Answer 4

A French idiom meaning “ in the manner (or style) of” ; the full phrase is “a la mode de”. In cooking, this phrase designates the style of preparation or a particular garnish. “A la bourguignonne”, for example. Would mean “as prepared in burgundy”.