| A | B |
|---|
| al dente | to the bite, soft, not overdone |
| au gratin | a dish prepared with cheese, bread crumbs and cream |
| basting | to moisten food during cooking |
| ala carte | each menu item is priced separately |
| au jus | meat served with it's own natural juices |
| batonnet | a knife cut measuring 1/4x1/4x2 1/2 |
| alfredo | cheese flavored cheese sauce |
| bechamel | a mother suace made with milk and roux |
| bain marie | a water bath or steam table insert |
| aromatic | plants, herbs and spices that add a pleasant aroma and flavor to food |
| soup base | a paste like concentrated form of soup base |
| blanch | to par-cook an item briefly in water or oil |
