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Anyone who has ever stumbled over edamame or mumbled their way through prosciutto, we’ve compiled the ultimate cheat sheet to help you master the dialects of the food alphabet.
Amuse Bouche [A-myz-boosh]
A small appetiser meant to tease the palate before the meal.
An appetiser usually consisting of an assortment of foods, such as smoked meats, cheese, fish and vegetables.
Al dente [Alden-tey]
Italian for “to the tooth”, it refers to pasta that is slightly undercooked.
Foie Gras [Fwa-gra]
It is a luxury food product made of the liver of a duck or goose that has been specially fattened.
It refers to the main course of a dinner, while in French and in British usage, entrée refers to a dish served before the main course.
Sashimi is simply thinly sliced raw seafood that is fresh like Salmon or Tuna. Mostly saltwater fish is used because freshwater fish tend to have parasites that can cause intestinal distress.
It is a thin, flat pancake made from maize flour, eaten hot or cold, typically with a savoury filling.
A large edible fish that is a popular sporting fish, much prized for its pink flesh. Salmon mature in the sea but migrate to freshwater streams to spawn.
Sugar or syrup heated until it turns brown, used as a flavouring or colouring for food or drink.
Toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes.
Any plant with leaves, seeds or flowers used for flavouring, food, medicine or perfume.
An edible oval nut with a hard shell.
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