Acerola --  This is the fruit from a shrub. It comes from the West Indies and is high in vitamin C.

Acrid -- "deeply or violently bitter" - Webster's Ninth Collegiate 

Aerate -- A sifting process to put air into ingredients (see: sifting and sieves)

Aioli -- Garlic mayonnaise made with olive oil, egg yolk and garlic (now if I could find the recipe for it)


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B is for:



Bard -- Tying fat around meat or poultry. This prevents drying when cooking.

Baste -- Brushing and pouring the cooking juices on the food. This prevents drying when cooking.

Butterfly -- Cutting the food down the center, without cutting all the way through. Butterfly shrimp.





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C is for:



Chop -- Cutting food into small chunks (about an inch). Not diced or minced.

Cure -- This is any of a number of preserving techniques (salting, picking, smoking)



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D is for:



Devein -- Removing the intestinal tract of shrimp.

Dice -- Cutting food into small chunks (smaller than chopped).









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