Navigating Restaurant Menus: Understanding Culinary Terminology
Navigating a restaurant menu can be a daunting task, especially when it’s filled with unfamiliar culinary terms. As diners, we want to make informed choices when ordering our meals, but sometimes it feels like we need a degree in culinary arts just to understand the menu. However, fear not! In this article, we will break down the most common culinary terminology found on menus, so you can decipher them with ease and impress your dining companions with your newfound knowledge.
What is Culinary Terminology?
Culinary terminology refers to the vocabulary and jargon used in the culinary industry to describe cooking techniques, ingredients, and dishes. Just like in any profession, there are specific terms and phrases that are commonly used in the culinary world. And while some may seem foreign to the average diner, understanding these terms can enhance your dining experience by giving you a better understanding of the dishes being served.
Understanding the Menu
When we open a menu, we are often faced with a barrage of unfamiliar words that can make decision-making a challenge. To help ease the confusion, let’s look at some of the most commonly used culinary terms and their meanings.
Amuse-Bouche
Amuse-bouche, also known as an “amuse-gleule,” is a French term that literally translates to “mouth amuser.” It refers to a bite-sized appetizer that is served before the meal to stimulate the appetite and excite the taste buds. These can be anything from a small soup or a single bite of a flavorful dish.
Hors d’oeuvres
Hors d’oeuvres, which also has its roots in French cuisine, are small dishes usually served before a meal or at a cocktail party. They can range from simple finger foods like cheese and crackers to more intricate dishes like crostini topped with various spreads and garnishes.
Appetizers
Appetizers, also known as “starters,” are served before the main course to whet the appetite. They are typically smaller portions of dishes that are part of the main menu and vary in complexity, from simple salads to more elaborate dishes like soups or seafood.
Entrees
In the United States, entrees are used to refer to the main course of a meal. However, in French cuisine, entree means “entry” and refers to a small dish that is served before the main course, usually to cleanse the palate.
Mains
Mains, short for “main course,” are the most substantial dish in a meal. They can be anything from meat, poultry, or seafood dishes to vegetarian options like pasta or risotto. Mains are typically served with side dishes such as vegetables, rice, or potatoes.
Plats du Jour
Plats du Jour is a French term that translates to “dish of the day” and refers to a special dish that is only available on a particular day. It could be a seasonal dish or a chef’s special that changes daily.
Sous Vide
Sous Vide, which means “under vacuum” in French, is a cooking technique where food is sealed in an airtight bag and cooked in a water bath at a precise temperature. This method is known for producing perfectly cooked, tender meats with a uniform temperature throughout.
Sauté
Sauté is a cooking technique where food is cooked quickly in a small amount of fat over high heat, often in a pan. The word “sauté” translates to “jumped” in French, referring to the motion of the food being tossed in the pan.
Gratin
Gratin refers to a dish that is topped with breadcrumbs, cheese, or breadcrumbs and browned under a broiler or in the oven. The word “gratin” comes from the French word “gratter,” which means to scratch, referring to the scraping of breadcrumbs onto the dish to form a crust.
Braised
Braised refers to a cooking method where foods are cooked slowly in a small amount of liquid, usually in a pan or Dutch oven. This method is great for tougher cuts of meat, which become tender and flavorful from the slow cooking process.
Dégustation
Dégustation means “tasting” in French and refers to a multi-course meal featuring small portions of several dishes. This dining experience allows guests to sample a variety of dishes and is often accompanied by wine pairings.
Conclusion
Understanding culinary terminology can be challenging, but with this guide, you will feel confident and knowledgeable the next time you dine out. Remember, don’t be afraid to ask your server for clarification if you don’t understand a term on the menu. Embrace unfamiliar culinary terms, and you may just discover a new favorite dish or cooking technique!
