| Term | Definition / Meaning / Stand for |
| A.A.C. |
Amino Acid Content |
| A.B.V. |
Alcohol By Volume |
| A.C.E. |
American Culinary Federation |
| A.D.A. |
American Dietetic Association |
| A.F.A. |
American Food Association |
| A.F.S. |
American Food Safety |
| A.I. |
Artificial Ingredients |
| A.L.A. |
Alpha-Linolenic Acid (a type of Omega-3 fatty acid) |
| A.L.C. |
Alcohol Content |
| A.M.P. |
Advanced Meal Prep |
| A.N.F. |
Anti-Nutritional Factors |
| A.O.F. |
Avocado Oil Fat |
| A.Q. |
As Quoted (used in restaurant pricing) |
| A.R. |
As Required |
| A.R.T. |
Advanced Recipe Techniques |
| A.S.A. |
American Spice Association |
| A.S.C. |
Aquaculture Stewardship Council |
| A.T.C. |
At The Chef's Discretion |
| A.T.O. |
After Taste Observed |
| A.V.O. |
Avocado |
| A.W. |
Active Water (Water Activity in food science) |
| A.Y.C.E. |
All You Can Eat |
| A2M |
Aged Two Months (cheese aging) |
| AA |
American Agriculture |
| AAF |
Advanced Artisan Food |
| AAS |
All-American Selections (food awards) |
| AAS |
Amino Acid Score |
| ABA |
Automated Baking Analysis |
| AC |
All-Clad (high-quality cookware brand) |
| ACV |
Apple Cider Vinegar |
| AFO |
Air-Fried Oil |
| AFT |
Ambient Food Temperature |
| AHO |
Animal-Harvested Oil |
| AHU |
Aroma & Heat Units (spice rating) |
| AIP |
Autoimmune Protocol (diet) |
| AOV |
Apple or Vinegar (used in recipes) |
| AS |
Asian Sauce |
| ASH |
Ash Content (baking & food science) |
| ASP |
Added Salt Percentage |
| AWM |
Advanced Water Management (in cooking) |
| BBQ |
Barbecue |
| BFP |
Butter Fat Percentage |
| BME |
Basic Meal Equivalent |
| BMS |
Bakery Moisture System |
| BOD |
Biochemical Oxygen Demand (food waste impact) |
| BOL |
Bolognese Sauce |
| BRDs |
Bycatch Reduction Devices |
| BRI |
Brining Index |
| BRS |
Brine Solution |
| BTM |
Brewed Tea Measurement |
| BTO |
Butter Type Oil |
| BVA |
Beverage Viscosity Analysis |
| BWB |
Boiling Water Bath |
| CAM |
Complementary and Alternative Medicine (diet-related) |
| CBD |
Cannabidiol (used in food & drinks) |
| CCT |
Continuous Cooking Time |
| CFM |
Cubic Feet per Minute (kitchen ventilation) |
| CFS |
Cooking Fire Safety |
| CLD |
Cooking Loss Determination |
| CPG |
Consumer Packaged Goods |
| CSA |
Community Supported Agriculture |
| CTP |
Cooking Time Prediction |
| CTU |
Culinary Texture Unit |
| CVD |
Cardiovascular Disease (linked to diet) |
| CWF |
Cold Water Filtration |
| CWP |
Cold Water Pressing (oil extraction) |
| DCS |
Dry Cooking System |
| DFD |
Dark, Firm, and Dry (meat quality) |
| DFF |
Deep-Fried Food |
| DHA |
Docosahexaenoic Acid (Omega-3 fatty acid) |