Á point (Medium / Medium Rare): Punto de cocción que alcanzan las carnes rojas cuando la temperatura interna llega a 60–65°C (140–149°F) en el centro.

Ablandar (To Soften): To cook slowly until the food is soft but not browned.

Abrillantar (To Glaze / To Shine): To brush with egg, butter, or glaze before plating or serving.

Acanalar (To Channel / To Flute): 1- To form channels or grooves on the exterior of a raw ingredient before using it. 2- Pastry bases are called fluted when cut with a tool designed for this purpose. 3- A fluted piping nozzle is serrated.

Acaramelar (To Caramelize / To Coat with Caramel): To coat a cake or line a mold with caramel.

Aceitar (To Oil): To brush the interior parts of a mold or tray with a thin layer of oil to prevent food from sticking.

Aceite neutro (Neutral Oil): Oil that does not impart flavor to preparations; for example, sunflower oil.

Acidelar (To Add Acidity / To Acidulate): To add lemon juice or vinegar to the water for poaching eggs or to the water for cooking artichoke hearts or mushrooms.

Acidular (To Acidify): To make a food slightly acidic by adding lemon, vinegar, etc.

Agua acidulada (Acidulated Water): Cold water to which lemon juice or vinegar has been added; it prevents some fruits and vegetables from browning or discoloring.

Aclarar (To Clarify / To Clear): The action of cleaning (clearing) a broth or cooking stock.

Adobar (To Marinate / To Pickle): To place a raw ingredient in a marinade (adobo) to preserve it, soften it, or give it a special aroma.

Ahumar (To Smoke): To expose to smoke for drying and preservation. To smoke hams, salmon, etc.

Al dente (Al Dente): The optimal cooking point for pasta when it still remains slightly firm (to the bite).

Alambique (Still): Apparatus used for distilling.

Albardillar (To Bard): Lean meat can be wrapped in pork fat (bacon or larding fat) to keep it juicy while retaining its shape. The fat disappears during cooking; any remaining residue must be discarded before serving the meat.

Amalgamar (To Amalgamate / To Combine): To combine/to mix thoroughly.

Aparato (Base Mixture / Preparation): A mixture that serves as the base for various culinary preparations.

Aparato a bomba (Pâte à bombe / Bomb Base): A mixture of whipped egg yolks and sugar syrup that serves as the base for desserts (e.g., mousses, semifreddo).

Arenar (To Crumble / To Rub In): 1- To achieve a crumbly texture when mixing the ingredients for a shortcrust pastry. 2- To knead cooked sugar by turning it with a spatula until a mixture with a granular and sandy structure is obtained.

Aromatizar (To Flavor / To Aromatize): To incorporate an aromatic substance into a preparation.

Asado (Roast / Roasted): All foods that are roasted.

Asador (Grill Master / Roasting Spit): In Argentina, it refers to the person in charge of making the barbecue (asado), but it also refers to the spike or rod with a pointed end that is stuck into the ground near the fire to roast various meats.

Asar a la parrilla (To Grill / To Barbecue): A cooking method in which a grill heated by charcoal, gas, or electricity is used.

Azúcar hilado o caramelo hilado (Spun Sugar): Spun sugar is a pastry preparation used as a decorative element. Since everything placed on a plate must be edible, it is very important to do it well, forming very fine threads that practically melt upon contact with the moisture in the mouth.