30 Things You See On Menus But Are Too Embarrassed to Ask About!

30 Things You See On Menus But Are Too Embarrassed to Ask About!

30 Things You See On Menus But Are Too Embarrassed to Ask About

 

Antipasto - Italian cold appetiser
Aperitif - Small glass of alcohol served before meal to stimulate palate
Bérnaise sauce - Sauce made from butter, vinegar & egg yolk
Bisque - Creamy soup usually made by straining crustaceans
Bouquet Garnis - Bundle of herbs used to flavour
Brix Scale - Scale to determine fruit’s ripeness
Canape - Appetiser normally served on bread, crackers or pastry
Ceviche - Raw fish dish
Chapulines - Edible grasshoppers
Compote - Chunks of fruit in a sugar syrup
Edamame - A type of soybean
Empanada - Mexican filled pastry
En Cocotte - Cooked & served in individual pots
Escabeche - Fried fish in lemon & tomato marinade
Fat Back - Flavourful layer of fat along the backside of a pig
Foam - Very light, flavoured mousse
Fumet - Reduced stock to add flavour
Gazpacho - Spanish chilled soup
Ghee - Clarified butter
Iso - Sushi rice outside seaweed roll
Kobe - Japanese beef variety
Macerate - Soak food in a liquid to infuse with flavour
Mezze - Many small dishes
Nigiri - Raw fish over pressed vinegared rice
Piri Piri - Spicy chili seasoning from Central Africa
Pith - Spongy tissue found inside fruit
Roe - Eggs extracted from fish
Sashimi - Raw meat or fish sliced finely
Socarrat - Rice that forms a crust at the bottom of the pan
Veloute Sauce - White Stock thickened with flour & butter

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