Falafel: from Arabian cuisine..

Falafel is a Middle Eastern dish of spiced mashed chickpeas formed into balls and deep-fried.

falafel

poblano

Poblano is a large dark green chilli pepper of a mild-flavoured variety.

poblano

jalapeno-Anatomy of jalapeno..

Jalapeno is a very hot green chilli pepper from Mexico.

jalapeno

Anatomy of jalapeno pepper:

Danish pastry

Danish pastry is a cake of sweetened yeast pastry with toppings or fillings of icing, fruit, or nuts.

Danish pastry

muffin

Muffin is a thick, flattened spongy bread roll made from yeast dough and eaten split, toasted ,and buttered.

muffin

brioche

Brioche is a small round French roll made from a light sweet yeast bread.

brioche

 

 

 

 

 

 

tabbouleh salad: from Arabian cuisine..

Tabbouleh is a Middle Eastern salad of cracked wheat mixed with finely chopped tomatoes, onions, parsley etc.

tabbouleh salad

Madeleine: from French cuisine..

Madeleine is a small rich sponge cake, often decorated with coconut and jam.

madeleine

Named after Madeleine Paulmier, who was a pastry chef in France.

Pandowdy: from American cuisine..

Pandowdy is a kind of spiced apple pudding baked in a deep dish.

pandowdy

baklava: from Turkish cuisine..

Baklava is a middle eastern dessert made of filo pastry filled with chopped nuts and soaked in honey.

baklava

chow mein: from Chinese cuisine..

Chow mein is a Chinese dish of fried noodles with shredded meat or seafood and vegetables.

chow mein

In Chinese 'chao mian' means 'stir-fried noodles'.

Sauerkraut: from German cuisine..

Sauerkraut is a German dish of chopped pickled cabbage, that is finely chopped cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and pediococcus.It has a long shelf life and distinctive sour flavour, both of which result from the lactic acid that formsthe bacteria ferment the sugar in the cabbage.
Sauerkraut is also used as a condiment upon various foods such as meat dishes and hot dogs.

sauerkraut

In German 'saeur' means 'sour' and 'kraut' means 'vegetable'.

Pepperoni: from American cuisine..

Pepperoni, also known as pepperoni sausage, is an American variety of salami that is beef and pork sausage seasoned with pepper.

sliced pepperoni

In Italy 'peperone' means 'chilli'.

Beluga: caviar sturgeon..

Beluga is a very large sturgeon found in the inland seas and rivers of central Eurasia, from which caviar is obtained.

Scientific name of beluga is Huso huso.The name 'beluga' is derived from a Russian word 'belukha' which means 'white'.

Sambuca: Italian liqueur..

Sambuca is an Italian aniseed flavoured liqueur.

sambuca

It got it's name from a Latin word 'sambucus' which means 'elder tree'.

Chateaubriand: from French cuisine..

Chateaubriand is a thick fillet of beef steak.

It is named after the French writer and politician Francois-Rene Vicomte de Chateaubriand, whose chef is said to have created the dish.

Nacho: from Mexican and Spanish cuisine..

Nachos are small pieces of tortilla topped with melted cheese, peppers, etc.

nachos

It is believed to be evolved from a Mexican Spanish term 'Nacho', familiar form of 'Ignacio', first name of the chef credited with creating the dish.Otherwise from a Spanish word 'nacho' means 'flat nosed'.

Tortilla: Mexican pancake..

In Mexican cookery, a thin, flat maize pancake, typically eaten with savoury filling.

tortilla

In Spanish 'torta' means 'cake'.

aioli sauce: from provencal cuisine..

Aioli sauce is a provencal traditional sauce made of mayonnaise seasoned with garlic, olive oil and lemon juice.

aioli sauce

Dopiaza: from Indian cuisine..

Dopiaza is an Indian curry dish, consisting of meat cooked with onions and garnished with raw or fried onions.Onions are added at two stages during cooking, hence the name 'dopiaza'.
In Hindi language 'do' means 'two' and 'pyaza' means 'onion'.

chicken dopiaza

muesli: typical breakfast meal..

Muesli is a mixture of oats and other cereals, dried fruits and nuts, typically eaten with milk at breakfast.

muesli

It is believed to be originated in Switzerland and Germany.

Tom Collins: English cocktail

Tom Collins is a cocktail made from gin mixed with soda, sugar, and lemon or lime juice.

Tom Collins

Named after a 19th century London bartender.

Tureen: for soup service..

Tureen is a deep covered dish from which soup is served.

 

 

 

tureen

electric tureen

Trifle: English dessert..

Trifle is an English cold dessert of sponge cake and fruit covered with layers of custard, jelly and  whipped cream.

Trifle

Bubble and squeak: English classic..

Bubble and squeak is a traditional English dish of cooked cabbage fried with cooked potatoes, but other things like carrots, peas, Brussels sprouts or any left over vegetables can be added.

bubble and squeak

veronique: from French cuisine..

Veronique is a suffix word used to denote a dish, typically of fish or chicken, prepared or garnished with grapes.

sole veronique

crudites: French hors d'oeuvre..

Mixed raw vegetables served as an hors d'oeuvre(appetizer), typically with a sauce into which they may be dipped.

crudite

'crudite' is a French term which means 'rawness'.

mortadella: Italian sausage..

Mortadella is a type of smooth-textured Italian sausage containing pieces of fat, seasoned with myrtle berries.

mortadella

The term 'mortadella' is derived from a Latin word 'murtatum' which means 'irregularly formed'.

amaretti and amaretto: from Italy..

Amaretti is the Italian almond-flavoured biscuits.

amaretti

While amaretto is a brown almond-flavoured liqueur produced in Italy.

amaretto

In Italy 'amaro' means 'bitter'(with referred to bitter almonds).

Bellini: Italian cocktail..

Bellini is a cocktail consisting of peach juice mixed with champagne.

Bellini

Named after the Venetian painter Giovanni Bellini(1430-1516).The cocktail is said to have been invented in Venice during an exhibition of his works.

Amuse-bouche or amuse gueule

A small savoury item of food served as an appetizer.

amuse-bouche

It's a French term and the meaning is 'amuse mouth'.

Zarzuela: from Spanish cuisine..

Zarzuela is a Spanish dish of seafood cooked in a rich sauce.

zarzuela

Pastrami: from Jewish cuisine..

Pastrami is a highly seasoned smoked meat usually beef sometimes pork, mutton or turkey, typically served in thin slices.

pastrami

The raw meat is brined, partially dried, seasoned with various herbs and spices, then smoked and steamed.

Umami: The fifth taste..

We all know about the four basic tastes, such as sweet, sour, bitter and salty, but the existence of a fifth taste is stated by a Japanese professor, Kikunae Ikeda. The name of that taste is "umami" can be translated as "pleasant savoury taste".In Japanese language 'umai' means 'delicious' and 'mi' means 'taste'.

ripe tomatoes, which are rich in umami components

'Umami' is a category of taste in food corresponding to the flavour of glutamates, especially 'monosodium glutamate'(MSG).

monosodium glutamate

Vichyssoise: soup from central France..

Vichyssoise is a thick soup made of pureed leeks, onions, potatoes, cream and chicken stock, typically served chilled but can be eaten hot.

vichyssoise

of 'Vichy', a town in central France.

Meursault: wine from eastern France

Meursault is a burgundy wine, typically white produced near Beaune in eastern France.

Meursault

named after a commune in the cote d'or region of France.

Zabaglione: from Italian cuisine..

Zabaglione is an Italian dessert made of whipped egg yolks, sugar and Marsala wine.

zabaglione

Prairie oyster cocktail : cure for hangover..

A prairie oyster is a drink consisting of raw egg, worcestershire sauce, hot sauce, salt and black pepper. The egg is broken into a glass so as not to break the yolk, which causes the drink to bear a similarity to the texture of an actual oyster, drunk as a cure for a hangover.

prairie oyster

But in some North american countries there is a dish known as prairie oyster or rocky mountains oyster, which is the testicles of a calf cooked and served as food.

rocky mountains oyster or prairie oyster dish

Doner kebab : from Turkish cuisine..

Doner kebab is a Turkish dish consisting of spiced lamb cooked on a spit and served in slices, typically in pitta bread.

doner kebab

Literal meaning of 'doner kebab'- 'doner' means 'rotating', 'kebap' means 'roast meat'.

Mezzaluna: herb chopper..

Mezzaluna is a utensil for chopping herbs, vegetables etc, having a semicircular blade and a handle at each end.

mezzaluna

The term 'mezzaluna' is an Italian word having the meaning 'half moon'.

Menu and it's types- a la carte, table d'hote and others..

Basically the menus can be classified into two types
1.table d'hote menu
2.a la carte menu

• TABLE D'HOTE MENU

Table d'hote is a 'fixed menu'.May be defined by the following points.

1. The menu has a fixed number of courses.
2. There may or may not be a choice within each course.
3. The selling price of menu is fixed, that is price is charged for the whole menu.Therefor whether customer eat all items or not, he/she has to pay full charge of the menu.
4. Since the dishes are already fixed and known then it can be cooked ready at the set time .Therefor less waiting time is required for the service of each dishes.

Example for table d'hote menu is buffet.

table d'hote menu

• A LA CARTE MENU

A la carte is an 'unfixed menu'.A la carte menu can be defined as "(of a menu) listing food that can be ordered as separate items, rather than part of a set meal".Literal meaning of a la carte is 'according to the menu card'.A la carte can be defined by the following points.

1. It gives a full list of all the dishes that may be prepared by the establishment.These dishes may be grouped under separate headings, such as appetizers, soups, fish, chicken, mutton, beef, vegetables, sweets etc.
2. It offers more choice within each course.
3. Each dish is priced separately.Therefor the customers is charged only for those items that he/she ordered.
4. The dishes are cooked according to the order.Therefor a certain waiting time will be required for the service of each dish.

   

   a la carte menu

                  All other types of menus are variants of either a la carte or table d'hote menus.

• PLATE DU JOUR (speciality of the day or house)

This menu consists of the speciality dishes prepared by the establishment.Normally the dishes are main course items, and may be individually priced.These speciality dishes may be changed from day to day or remain for a certain period of time.This menu is usually offered with a table d'hote or limited a la carte menu.

plate du jour

• CARTE DU JOUR (menu of the day)

This is a menu made separately for each day and sometimes one for lunch and one for dinner.It may be table d'hote menu or an a la carte menu.This menu may include dishes of different courses prepared on that day.

                  A hotel may have several menus, such as banquet menu, room service menu, children's menu, dessert menu, health menu, barbecue menu, breakfast menu, afternoon tea menu etc.

Cuba libre : American long drink..

Cuba libre is a long drink containing lime juice and rum.

Cuba libre

Literal meaning of 'cuba libre' is 'free cuba'.

Delicatessen

Delicatessen is a shop selling cooked meats, cheeses, and unusual or foreign prepared foods.

delicatessen