25 of the most confusing food terms, defined
We’ve all been there — you’re at a restaurant, unsure what to order because you have no idea what a particular menu item is.
Thankfully, restaurant reservation site OpenTable has made it easy to navigate these tricky terms. Together with Harris Poll, OpenTable surveyed more than 2,000 diners to find out their perspectives on confusing jargon on menus.
While 29% of surveyed diners said that menus are more complicated than they need to be, another 56% responded that they worried ordering a menu item with an unfamiliar ingredient would ruin their meal.
The surveyors also presented diners with a list of menu terms, asking them if they knew the meaning behind each one. OpenTable then defined the 25 most-misunderstood menu terms, which we’ve recreated here.
Feel free to impress your friends and order away, knowing exactly what to expect from the kitchen.
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25. Cremeux — “Dense, soft, classic pudding.”
24. Terrine — “A French meat loaf dish, similar to pâté, made with more coarsely chopped ingredients.”
23. Semifreddo — “A partially frozen Italian dessert.”
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