Common dining terms explained

Al dente

This is the term used to describe properly cooked pasta. When pasta is cooked al dente it should be tender but still firm.

Alfredo

Alfredo is a creamy sauce that is basically made up of cream, butter and parmesan cheese. Sometimes it can include garlic and can be made with egg yolks as well. It is an Italian sauce that is often served with pasta.

Aperitif or appetiser

An aperitif is an alcoholic drink or food taster that is usually served before a meal as a first course. The purpose is to stimulate the appetite. Sometimes this is a sorbet and is often served as a compliment from the chef.

Bistro or brasserie

This terminology indicates a fast, casual dining restaurant such as you may find in a pub or club. Bistros are generally family friendly and offer more affordable dining options.

Bain-marie

A bain-marie is a container filled with hot water that is used during the cooking process. A bain-marie can also be used for holding food to keep it from spoiling.

Buffet or smorgasbord

At a buffet or smorgasbord platters of food including entrees, mains and desserts are placed on display and patrons are provided with a plate and can choose their own selection of foods. This type of dining is generally available at a set price and in many places one can eat as much as one likes.

Crème fraiche

Crème Fraîche is a version of sour cream with a mildly tart flavor. Crème fraîche has a thinner consistency than sour cream and is used in deserts to balance out the sweetness.

Deglaze

To deglaze a pan involves adding liquid such as stock or wine to a pan to loosen and dissolve food particles, extracting flavour from the pan after cooking. The flavourful mixture produced by deglazing can then be used to make a sauce.

Degustation

Degustation usually consists of eight or more small sampling courses that have been specifically designed to create a true dining experience.

Digestive

A digestive is a cocktail or other alcoholic beverage that is specifically served after a meal. It is designed to aid the digestion after a meal. Traditionally this will be a port, sherry or brandy.

Emulsion

An emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. From the emulsion you can make a simple vinaigrette or a mayonnaise.

Entree

In Australia, entree is a first course or starter.

Fine dining

Fine dining restaurants are full service restaurants that are of a higher quality in both food and décor. The wait staff is usually highly trained and will often wear more formal attire. Food portions are generally smaller but visually appealing. Fine dining restaurants are generally more expensive and are often frequented for special occasions.

Gratin

The term gratin refers to a dish that is baked with a topping of breadcrumbs and cheese. Potatoes and cauliflower au gratin is a popular recipe that is prepared in this style. Fish and seafood is also sometimes prepared au gratin.

Gremolata

Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Gremolata is traditionally served with veal, but you might also see it served with seafood dishes.

High Tea

High tea is an early evening meal and is sometimes followed by a later lighter evening meal. At a High Tea you can expect to be served cold meats, cakes and sandwiches.

Jus

In the cooking world, the term au jus traditionally refers to a dish of roasted meat that that is then served with its own juices.

Roux

Roux is a mixture of an equal amount of fat and flour that is then used for thickening sauces and soups.

These are only some of the terms used by restaurants and cafes to describe eating styles, ingredients and cooking methods. Make a reservation at a local restaurant and don’t be afraid to order outside your usual food choices.