Chef's Table - A table located in or near the kitchen of many top restaurants where special guests are served a tasting menu prepared and served by the head chef. Usually a flat fee is charged per person.
Chinese Cuisine
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Black bean sauce - a sauce from fermented black beans, garlic, ginger, rice wine, etc.
Buddha's delight - a vegetarian dish consisting of many veggies cooked in soy or brown sauce served on Chinese New Year and other holidays
Clay pot - a meal baked and served in an earthenware dish with a lid
Curry - similar to Indian curry, often using curry powder, chili powder, ginger, & star anise
Dim sum - Brunch consisting of a wide variety of small dishes (appetizer size) including meats, seafood, vegetables, dumplings, and desserts that in restaurants are commonly brought to tables on rolling carts; most are steamed or fried
Pancake - a savory flatbread made with dough, not batter; ingredients like scallions or seafood are added to the batter; eaten like bread or as an appetizer
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Continental Cuisine - European, especially French
Crème Brulee - A custard sprinkled with superfine sugar and broiled until it is caramelized
Fast-Casual Restaurant - A counter-service restaurant that serves food quickly, but the quality of food and the atmosphere are much better than at a fast-food restaurant.
French
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Compote - fruit that has been slowly cooked in syrup
Confit - (cun-feet) salted meat or poultry cooked and preserved in its own fat or juices
Crème brulee - a rich baked custard with a toasted glazed topping
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Fusion Cuisine - Fusion combines two or more traditional cuisines to create a completely different and unique recipe or cuisine. Although commonplace now, Tex-Mex is an example, combining Mexican food with American tastes. A Thai burrito, an example of a particular dish, combines the flavors of Thai ingredients with the method of making a Mexican burrito.
Ganache - A rich mixture of chocolate & heavy cream used as icing or filling for various desserts
German Cuisine
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Bratwurst - German sausage
Schnitzel - butter-fried veal or pork with a thin and crisp yet puffy golden crust
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Hunan Cuisine - Hotter than Szechuan, this cuisine often entails elaborate preparation such as marinating, simmering, and cooking more than once. For example, Crispy Duck is seasoned, steamed, and then fried.
Indian Cuisine - The three regional styles are: North Indian, South Indian and Eastern. Although this cuisine is diverse, the blending of a variety of aromatic spices such as cumin, coriander, chili pepper, ginger, and fenugreek give it a distinct flavor. There is a wide use of flat breads, rice, legumes, regional vegetables, and dairy products.
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Chaat - savory snacks, sometimes spicy or tangy
Chicken Tikka Masala - roasted marinated chicken, served in a creamy tomato and yogurt curry sauce; very popular
Chutney - a condiment made of chopped fruit or vegetables, sugar, & spices
Curry - any of a variety of stew-like dishes made with a flavorful, aromatic sauce made of coriander, tumeric, cumin, chilis, and other spices; yogurt is often incorporated too
Daal - a soup-like dish prepared with lentils; also dal
Dosa - a savory, crispy wrap/crepe, usually with an exotic filling
Kheer - a rice pudding, sometimes with raisins or nuts added
Naan - a soft and fluffy round flat bread that is served hot
Paneer - a fresh, delicate and easily digested cheese similar to Ricotta and cottage cheese
Saag Paneer - a vegetarian dish of spinach and chunks of cheese in a creamy sauce, usually hot and spicy
Samosas - fried, triangular pastries filled with meat and/or veggies, usually appetizers
Tandoori - dishes cooked in a tandoor, a clay oven; also refers to a Northern Indian marinade for meats that are to be grilled or baked
Vindaloo - a spicy curry dish, usually combined with meat and served with rice
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Infusion - a beverage or food made by steeping a flavoring in a hot water such as coffee or tea, or soaked in alcohol or vinegar to bring out the flavor
Italian Cuisine and Dining
Authentic Italian cuisine is highly regional, even provincial, as well as very seasonal. In the U.S., northern Italian cuisines favor butter, white sauces, Mascarpone and
Parmigiano cheeses, risotto, and egg pasta. Southern cuisines favor tomato
sauces, firm cheeses, mozzarella, olive oil, dried pasta, and opulent desserts.
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Antipasto, antipasti - appetizer
Bruschetta - grilled/toasted bread topped with garlic, herbs, olive oil, tomato, cheese, etc.
Cacciatore - Meat simmered with tomatoes, herbs, onions, wine, etc. yielding a stew
Calzone - (cal-ZOH-neh) a turnover made of pizza dough stuffed with a cheese mixture, meats, vegetables, other foods commonly found on pizza; usually baked but can be fried
Cannelloni - stuffed, baked large noodles, similar to manicotti but usually with meat
Cannoli - a thick pastry shell filled with a sweet ricotta cream & chocolate or other flavor
Carpaccio - very thinly sliced foods (usually beef) served raw or seared, dressed with olive oil, lemon juice, herbs, and Parmesan cheese; eaten as an appetizer
Dolce - dessert
Fettuccine alfredo - an American name for fettuccine pasta tossed with Parmesan cheese, butter, heavy cream, and sometimes parsley and garlic
Foccacia - (fo-CAW-chee-a) a savory flat bread sprinkled with herbs, olive oil and spices before cooking
Formaggio and frutta - cheese and fruits, usually served together
Gelato - a frozen dessert similar to ice cream, full of flavor with substantially less fat
Gnocchi - dumplings traditionally made of potatoes, served with a sauce or cheese
Osso Buco - veal shanks braised with olive oil, white wine, onions, garlic, tomatoes, etc. traditionally served with risotto (rice) but sometimes, vegetables
Panini - an Italian sandwich made of foccacia bread that's grilled and served hot
Risotto - an Italian rice made by stirring hot stock into a mixture of rice & sautéed onions
Stromboli - Similar to calzones but only contains 1 cheese, mozzarella plus various fillings such as pepperoni; served with marinara sauce; usually flatter than calzones
Tiramisu - (tir-a-MEE-su) a cool, light dessert with layers of espresso or liqueur tinged lady fingers layered with mascarpone cheese and custard, then topped with grated chocolate
Trattoria - an informal eatery with inexpensive prices
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James Beard Foundation Awards - aka Beard Awards, the nation's highest honor in the culinary arts; annual awards go to chefs, restaurateurs, wine directors, journalists, cookbook authors, restaurant architects, and other professionals in the food and beverage industry.
Japanese Cuisine (see www.sushifaq.com/terminology.htm)
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California roll - a kind of sushi, usually made of rice, cucumber, crab, avocado, seaweed
Inari sushi - (ee-nah-ree) fried tofu pouches stuffed with sushi rice
Maki sushi - sushi rolled up in nori, cut into rolls
Miso soup - traditional Japanese soup made from a variety of miso pastes, ranging from white (shiromiso) to dark red (akamiso); darker is heartier and saltier; other ingredients are added to the soup depending on region, season, and personal preference
Nigiri sushi - (nih-ghee-ree) molded rice balls topped with fish, shellfish, or fish roe
Nori - edible seaweed; also refers to sushi that is rolled in paper-thin sheets of seaweed
Robata bar - a fireside grill for patrons to cook their own beef, chicken, shrimp and such
Sashimi - thinly sliced raw fish served as-is, no rice or roll, usually served with a sauce
Sushi - rice vinegar or kelp-flavored rice wrapped together with sashimi (raw fish), shellfish or vegetables (can be cooked, marinated or blanched), often wrapped in seaweed and served in bite-sized pieces with a sauce
Udon - thick noodles served in a mildly flavored broth or soup with various toppings
Wasabi - (wa-SA-bee) a green, fiery condiment; Japanese version of horseradish |
Latin Cuisine: Mexican, Puerto Rican, South American
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Antojitos - appetizers or snacks; popular corn or tortilla-based food i.e. tacos, tamales
Arepa - a Venezuelan corn patty, eaten like bread; may be stuffed with meat or cheese
Bandeja Paisa - a combination Colombian platter that commonly consists of beans, rice, ground meat, fried pork skin, chorizo, avocado, fried egg, arepa, and sweet plantains
Bienmesabe - a mixture of honey, almond cream, eggs, & sometimes rum dessert
Bunuelos - a fried yeasted dough dessert, usually coated with sugar and cinnamon
Carne asada - grilled meat that's first marinated; served in chunks; eaten with tortillas
Carnitas - shredded roast pork
Ceviche - a cold appetizer made of raw seafood marinated in lemon or lime juice with onions, cilantro, and/or other ingredients, becoming pickled therefore it tastes cooked
Chimichurri - a savory sauce from Argentina made of parsley, onion, garlic, vinegar, and other herbs and spices; it's paired with beef or chips; also used as a marinade
Chipotle - dried, smoked jalapeno peppers with a sweet, smoky flavor used in cooking
Churrasco - generally refers to grilled meat however cut of meat and thickness differs from country to country (Nicaraguan: tenderloin; Argentina: thick cut of skirt steak, etc)
Churrasco-style dining - several waiters offering a variety of grilled meats on skewers
Empanadas - a stuffed pastry often filled with beef, but may contain other fillings
Gorditas - fried tortilla dough filled with items such as meat, beans, and cheese
Horchata - A popular Salvadoran drink made of rice water, sugar & cinnamon
Huaraches - a grill pressed shoe-shaped masa cake topped with refried beans, meat, etc
Mofongo - balls of mashed fried green plantains with pork cracklings, olive oil and garlic
Pabellon - a dish made of meat, rice, black beans, and plantains
Pupusas - Fried or grilled pies made from tortilla flour filled with meats, cheese, beans
Sopes - mini corn tortillas topped with beans, meat, cheese; often eaten as an appetizer
Sopa - soup
Torta - a grilled sandwich
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Mediterranean Cuisine / Middle Eastern Cuisine
In general, this group includes Lebanese, Greek, Persian, Turkish, and Moroccan cuisines. Although we Americans often use these two terms interchangeably, there are differences in the cooking styles and some ingredients used. (There are subtle differences between Lebanese & Greek; bigger differences between Greek and Persian) There is a heavy emphasis on vegetables and legumes. The grilled meats of goats, lambs, and fish are common, as are pita bread, hummus, and falafel. Olive oil and garlic adds to the distinctive taste (and good health of those that eat it), and there is a focus on herbs and spices, rather than sauces, butter or cream.
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Baba ghanoush - a garlicky eggplant, tahini, and sesame dip eaten with pita bread
Baklava - a chewy dessert made from layers of pistachios or walnuts between flaky filo
Bird Nest - a dessert of crispy layers of filo filled with whole pistachios, then baked
Dolma, dolmades - stuffed grape leaves, stuffed vegetables, or other food with a filling
Falafel - chickpea croquettes
Hummus - a dip made from pureed chickpeas, tahini, garlic, olive oil, & lemon juice
Kibbi - a mixture of ground beef, Burgul, onion, & spices, served with pita bread
Kabob, Chelo – a ground beef kabob served on a bed of rice
Kabob, Chengeh – a marinated lamb kabob
Kabob, Kubideh – ground beef and onion kabob
Kabob, Shish – chunks of beef with bell pepper and onion
Mezza - a small dish, like an appetizer
Mousaka - a casserole made a variety of ways, usually with eggplant, onion & lamb (or beef)
Shawarma - marinated, spit-roasted meat, tahini, & spices rolled up in a warm pita
Stuffed Grape Leaves - beef and rice rolled in pickled, tender grape leaves
Sumac – a deep red powdered condiment giving food a sharp, tangy kick
Tabbouli - a chopped salad made of Burgul, parsley, tomato, and spices
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Prix fixe - (pree-FIX) A French phrase meaning fixed price. It refers to a complete meal served for a predetermined price. Often a menu will offer several choices for each course.
Sommelier - (suh-mel-ee-ay) A waiter who specializes in wine, and suggests a wine to accompany a particular dish or course
Sous-chef - (soo shef) The direct assistant to the executive chef, 2nd in command in the kitchen
Szechuan Cuisine - (sehch-wahn) A style of Western Chinese cooking that often uses hot spices. Foods are often fried, steamed or braised. Beef is more common than in other Chinese cuisines.
Tasting Menu - found in fine restaurants, it offers small portions of several dishes as one's meal
Thai Cuisine
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Chu-chee - a traditional curry for seafood with chili, garlic, shallots, lemongrass & spices
Curry - Thai cuisine has a variety of curries ranging from mild to very hot
Green curry - hot and sweet, made of fresh green chili peppers & other ingredients
Massaman curry - a sweet and mild red curry; often contains potatoes, peanuts, beef, coconut milk, garlic, tamarind, and other spices
Nam Sod - an appetizer of chopped chicken, lime, onions, red chili, peanuts, & ginger
Pad Thai - rice noodles stir-fried with tofu, shrimp, peanuts, bean sprouts, and seasonings
Panang curry - a red curry that is milder and sweeter than red curry; recipes also use peanuts and coconut milk
Red curry - hot, made from dried red chili peppers, plus coriander, garlic, cumin, lime, etc
Tom Kha Gai - lemongrass chicken in coconut milk soup
Yellow curry - a spicy curry made from dried yellow chili peppers, plus coriander, garlic, lemongrass, cumin, lime, shrimp paste, and other ingredients
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Trattoria - a small, informal Italian restaurant.
Vietnamese Cuisine
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Banh bot loc - chewy dumplings filled with pork and shrimp
Banh mi - baguette sandwich with contrasting flavors of meat with pickled and fresh vegetables
Bhan trang cuon tom - shrimp rolls; cooked like ceviche in lime juice with herbs
Bo luc lac - pan-seared beef tips on a bed of lettuce and tomato
Bun - thin vermicelli noodles made from rice flour
Bun bo hue - a spicy beef or pork noodle soup
Bun thit nuong - grilled marinated pork served over cold vermicelli noodles
Nuoc cham - hot sauce
Nuoc nam - fish sauce
Pho - beef noodle soup served with a variety of garnishes
Thit nuong - egg rolls filled with pork
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