Terms used on restaurant menus can be confusing. Many are foreign words that describe a specific cuisine or dish. If you've ever been too embarrased or intimidated to ask what an item on a menu is. Here is a list of the most commonly used terms to guide you.
ALFREDO : Rich Parmesan cheese sauce with butter and cream, usually served over fettuccine with fresh ground pepper (from Italy)
AU GRATIN : Any dish topped with bread crumbs or cheese then baked or broiled.
AU LAIT: Food or beverages served or prepared with milk.
BEEF TARTARE : Finely chopped raw lean beef, sometime served with capers, chopped parsley and onions.
BORDELAISE : Sauce made with red or white wine, beef stock or broth, shallots, parsley and herbs ( usually serived with beef)
BRIOCHE : A rich east bread made with butter and eggs. It can be baked in a large or round loaf or individual rolls.
BRUSHCHETTA: An appetizer of bread rubbed with garlic, drizzled with olive oil, heated and serve warm.
CALAMARI : Squid, known for chewy texture and mild flavor.
CAPPUCCINO : Italian coffee topped with foam from steamed milk. Sometimes sprinkled with sweetened cocoa powder or cinnamon.
CARBONNARA : Dish of spaghetti, cream, eggs, Parmesan cheese and bacon.
CHILES RELLENOS : Mexican dish of cheese-stuffed chillies that have been dipped in batter and deep-fried.
CROSTINI : An appetizer of thin slices of toasted bread, brushed with olive oil. Can also be topped with cheese, tomates and herbs.
FLAMBE : Food presentation created by sprinkling dish with liquor and igniting just befor serving.
FRITATA : Egg dish with ingredients such as cheese and vegetables, cooked over low heat on top pf the stove.
GAZPACHO : Spanish cold soup usually made from pureed tomatoes, peppers, onions, celery, cucumbers, olive oil, garlic, bread crumbs and vinegar.
HOLLANDAISE : Creamy, buttery sauce with a touch of lemon, usually served with fish and eggs.
LATTE : Espresso with lots of foamy steamed milk, usually served in a tall glass mug.
MARINARA : Italian sauce for pasta and meat, made from tomatoes, onion, garlic and oregano.
NiCOISE : Dish that usually includes tomatoes, garlic, anchovies and black olives. A salad nicoise is made with green beans, onion, tuna, eggs and herbs.
PAELLA : Spanish dish of rice, saffron, seafood, meat, garlic, onion, peas and tomatoes, usually served in a wide shallow pan.
POLENTA : A cornmeal porridge from northern Italy. Made from cornmeal that is heated with water, then cooled and cut into squares, and fried or baked. It is often mixed with Parmesan cheese and butter and served with a sauce.
PRIMAVERA : Dish that includes fresh vegetables, most well known is pasta primavera.
RAGOUT : Pronounce as ra-Goo. Frensh stew of meat, poultry or fish.
RISOTTO : Italian dish prepared with arborio rice and hot stock or broth. Unlike other rice recipes, stock is added to rice gradually and cooke and stirred constantly to produce a creamy mixture.
SATAY : Marinated cubes of meat, or poultry grilled on skewers and served with spicy peanut sauce.
SCAMPI : Description of shrimp that have been split , brushed with butter and garlc, then broiled.
STRATA : Dish layered with bread and mixture of cheese, poultry or seafood topped with an egg-milk mixture, which puffs when baked.
SUSHI : Japanese finger food consisting of slices of raw fish, or other chopped vegetables and pickles on rice.
TETRAZZINI : Italian dish of cooked spaghetti, Parmesan cheese, cream sauce and chicken. Turkey or tuna is sometimes substituted for chicken.
