French term for foods that have been prepared “in the English way.” Refers to foods that have been breaded and fried, or boiled, or poached.

A menu from which the patron makes individual selections in various menu categories; each item is priced separately.

A mollusk with a single shell approximately 6 in/15 cm long and a large, edible adductor muscle. Abalones are generally cut and pounded into steaks before being sautéed or grilled and have a chewy texture with a mild flavor.

Expediter or announcer; a station in the kitchen brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen.

A substance that tests lower than 7 on the pH scale. Acids have a sour or sharp flavor. Acidity occurs naturally in many foods, including citrus juice, vinegar, wine, and sour milk products. Acids act as tenderizers in marinades, helping to break down connective tissues and cell walls.

Food that has been contaminated to the point that it is considered unfit for human consumption.

Bacteria that require the presence of oxygen to function.

Garlic mayonnaise, often used as a condiment with fish and meat. In Italian, allioli; in Spanish, aliolio.

Literally, “to the tooth”; refers to an item, such as pasta or vegetables, cooked until it is tender but still firm, not soft.

The egg white. Makes up about 70 percent of the egg and contains most of the protein in the egg.