The Basics
Meat
Foie gras: Fattened liver of a duck or a goose. It has a buttery flavor and a smooth texture. Often put in pate and served cold.
Seviche: Raw fish or seafood marinated in a citrus (usually lime) juice. The acid in the juice "cooks" the fish.
Osso buco: Veal shanks braised in white wine with vegetables.
Confit: Usually preserved meat, but this can mean anything that's preserved.
Carpaccio: Thinly sliced raw beef, often drizzled with olive oil and lemon juice. The term is occasionally used as a poetic way to describe thinly sliced raw vegetables, such as "fennel carpaccio."
Quenelle: A poached oval dumpling, often made of veal or chicken.
Cassoulet: A French casserole with white beans and meat.
Vegetables
Pico de Gallo: A combination of finely diced fresh ingredients - typically tomatoes, onions, chilies and cilantro.
Emulsion: The result of slowly mixing two liquids that don't easily combine.
Succotash: A dish of cooked corn, lima beans, and butter.
Daikon: A popular Japanese root vegetable.
Edamame: Whole soybeans. Often served at sushi restaurants as an appetizer.
Harissa: A spicy red chili paste from North Africa. It's a mixture of chilies, garlic, and spices.
Sauces
Beurre Blanc: A basic French sauce made from white wine, vinegar, shallots, and butter.
Au jus: Served with natural juices.
Bechamel sauce: A French white wine sauce made of flour, butter, and milk.
Soups/Stews
Vichyssoise: A cold potato and leek soup.
Coq au vin: A French stew made with chicken, mushrooms, red wine, onions, and bacon.
Methods
Seared: Quickly browned over high heat, typically in a skillet, and often with butter. This seals in the juices and flavor and results in a crisp, browned crust.
Reduction: The result of rapidly boiling a liquid until it becomes a thick, intensely falvored sauce or syrup.
Caramelized: Cooked over moderate heat until the natural sugars break down. The result is a sweet flavor and a dark color.
Gratinee: Sprinkled with bread crumbs or cheese and heated until golden.
Poached: Cooked while submerged in a barely simmering liquid. A delicate flavor results.
Wilted: Gently sauteed until the leaves soften.
Julienne: Anything cut into thin, matchstick-size strips.
Dessert
Granita: Frozen liquid and sugar that is stirred frequently during freezing to create a granular consistency.
Creme Anglaise: A custard sauce that can be served hot or cold.
Ganache: An icing made from chocolate and heavy cream.
Coulis: A thick sauce often made from pureed fruit.
Panna cotta: An eggless custard served chilled. (my favorite!)
Essence: A distillate or extract.
Napoleon: Layers of puff pastry and cream filling, but the term can also refer to anything that comes stacked.
Gaufrette: A delicate, fan-shaped wafer cookie made on an oblong iron. Typically served as a garnish on ice cream.
Frappe: A simple sugar syrup mixed with fruit or other flavorings and frozen.
Other
Bouquet garni: Bay leaf, thyme, parsley, and often other herbs tied together.
Canape: A small piece of bread topped with a savory spread, usually served as an appetizer.
Gnocchi: Italian dumplings usually served with a sauce.
Quinoa: A grain from the Andes.
Sabayon (or zabaglione): A foamy sauce made from egg yolks, sweetened or flavored with wine or liqueur. Served warm.
Spaetzle: A dish of small noodles made of flour, eggs, water or milk, and salt.
Veloute: A meat, fish, or vegetable stock made with flour and fat.
If you call yourself a foodie, you should know about half of these. If not, then you need to get to studying. Haha.
Tips on menus: The top and bottom items on the menus are usually things restaurants want to sell a lot of (they're getting a good cost-to-price ratio on them); the specials often include savory items the chef has plucked at the farmers' market or fish store and is eager to cook with; signature dishes are what the chef is known for (they are usually marked as such on the menu); and tasting menus (which generally consist of 6-7 mini dishes and matching wines) are the best way to enjoy the full range of a chef's work. That said, if you're still clueless, ask for the waiter's recommendation, but avoid questions like "Is the trout good?" Instead, give the waiter a framework: "I'm in the mood for fish. Any suggestions?" or "The pasta looks amazing. Can you recommend 2 or 3?"
Happy eating!
=)
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