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al dente
/ˈæl dˈɛnt/
adjective
describing food, particularly pasta, that is firm when bitten
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au poivre
/ˌoʊ pˈɔɪvɚ/
adjective
referring to a dish that is coated or served with a generous amount of freshly ground black or mixed peppercorns
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au lait
/ˌoʊ lˈeɪt/
adjective
referring to a dish or beverage that is made or served with milk as an ingredient
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a la king
/æ lˌæ kˈɪŋ/
adjective
referring to a dish made with diced meat, cooked in a cream sauce with mushrooms and peppers
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au gratin
/ˌoʊ ɡɹˈætɪn/
adjective
cooked while covered with browned breadcrumbs (and sometimes cheese)
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au jus
/ˌoʊ dʒˈʌs/
adjective
served in its natural juices or gravy
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au naturel
/ˌoʊ nˈeɪtʃɚɹəl/
adjective
referring to a dish that is prepared simply and without additional seasonings or flavorings
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en papillote
/ˈɛn pˈæpɪlˌoʊt/
adjective
referring to a cooking technique where food is placed inside a folded pouch made of parchment paper or aluminum foil, then baked
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en vessie
/ˈɛn vˈɛsi/
adjective
referring to a cooking technique where meat or fish is cooked inside a bladder
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en croute
/ˈɛn kɹˈɑːuːt/
adjective
a French term used in cooking that refers to a dish that is baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough
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en brochette
/ˈɛn bɹətʃˈɛt/
adjective
referring to food items that are skewered and cooked on a broiler or grill
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a la mode
/æ lˌæ mˈoʊd/
adverb
referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation
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breaded
/bɹɛdɪd/
adjective
coated with bread crumbs
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to cook-chill
/kˈʊktʃˈɪl/
verb
to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use
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deep-fried
/dˈiːpfɹˈaɪd/
adjective
describing food that has been cooked by submerging it completely in hot oil
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devilled
/dˈɛvəld/
adjective
referring to a cooking method or flavor profile where a dish is made spicy
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done
/ˈdən/
adjective
cooked until ready to serve
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dry-roasted
/dɹaɪɹoʊstᵻd/
adjective
referring to a cooking method where food, usually nuts or seeds, is roasted in a dry pan or oven without the addition of any fats or oils
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flambe
/flæmbˈeɪ/
adjective
referring to a cooking technique where alcohol, typically liquor or liqueur, is poured over food that is being cooked in a pan
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fried
/ˈfɹaɪd/, /ˈfɹid/
adjective
cooked in very hot oil
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frosted
/ˈfɹɔstəd/, /ˈfɹɔstɪd/
adjective
(of glass) having a textured surface that diffuses light for privacy while still letting light through
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gentle
/ˈdʒɛnəɫ/, /ˈdʒɛntəɫ/
adjective
mild or soft; not strong or violent
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hard-boiled
/hˈɑːɹdbˈɔɪld/
adjective
(eggs) cooked until the yolk is solid
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jointed
/ˈdʒɔɪnɪd/, /ˈdʒɔɪntəd/, /ˈdʒɔɪntɪd/
adjective
having joints or jointed segments
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oven-ready
/ˈʌvənɹˈɛdi/
adjective
prepared before sale and ready to be cooked
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overdone
/ˈoʊvɝˈdən/
adjective
cooked too long but still edible
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piping hot
/pˈaɪpɪŋ hˈɑːt/
adjective
very hot, often to the point of steaming or emitting heat
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precooked
/pɹiˈkʊkt/
adjective
cooked partially or completely beforehand
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rare
/ˈɹɛɹ/
adjective
(of meat) cooked for a short time in a way that the flesh is still red inside
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roast
/ˈɹoʊst/
adjective
(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside
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scalloped
/ˈskɑɫəpt/
adjective
prepared by being baked with a creamy sauce or milk
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smoked
/ˈsmoʊkt/
adjective
(used especially of meats and fish) dried and cured by hanging in wood smoke
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soft-boiled
/sˈɔftbˈɔɪld/
adjective
(eggs) having the yolk still liquid
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stewed
/ˈstud/
adjective
cooked slowly in a liquid until it becomes tender and flavorful
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sunny-side up
/sˈʌnisˈaɪd ˈʌp/
adjective
a dish made from an egg that is fried on one side until the white is set and the yolk is still runny
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uncooked
/ʌnkˈʊkt/
adjective
(of food) not heated, remaining in its raw or natural state
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underdone
/ˌʌndɚdˈʌn/
adjective
insufficiently cooked
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well-done
/wˈɛldˈʌn/
adjective
(of meat) completely cooked in a way that there isn't any pink flesh inside
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julienne
/dʒˌuːlɪˈɛn/
adjective
(of vegetables) cut into short narrow strips
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chasseur
/ʃæsˈʊɹ/
adjective
cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce
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cured
/ˈkjʊɹd/
adjective
(used especially of meat) cured in brine
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farci
/fˈɑːɹsaɪ/
adjective
referring to food items that are stuffed or filled with a mixture of ingredients
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lyonnaise
/ˌɫaɪəˈneɪz/
adjective
cooked with onions
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marengo
/mæɹˈɛŋɡoʊ/
adjective
referring to a style of cooking that uses tomatoes, onions, garlic, wine, and often includes chicken or veal as main ingredients
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newburgh
/ˈnubɝɡ/
noun
referring to a dish made with cooked shellfish, served in a creamy sauce
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parmentier
/ˈpɑɹməntiɝ/
adjective
referring to a dish made with potatoes, often mashed or sliced, as a key ingredient or featured element
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provencale
/pɹˈuːvnseɪl/
adjective
referring to a style of cooking or a dish that is characteristic of the cuisine of Provence in southeastern France
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undressed
/ənˈdɹɛst/
adjective
referring to food that is not seasoned, garnished, or otherwise prepared with additional ingredients or sauces
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almondine
/ɑːlməndiːn/
noun
a culinary term used to describe a dish, typically fish, that is coated or garnished with almonds or almond flakes
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