7 common but atas terms on the menu demystified

Now you know what you're going to eat.

Mandy How | January 23, 2017, 04:59 PM

If you're no stranger to dining out, then you would also know that the menu is filled with words that you think you agar agar know, but actually will struggle to explain to someone else.

Hence this list:

1. Vinaigrette (Pronounced as "Vee-Nuh-Gret", not vinegar-ette)

Salad dressing/marinade

vinaigrette Source: Randalfino/Flickr

What we think it is: A fancy term for vinegar.

What it actually is: While it does include vinegar, the dressing is also mixed with oil and seasoning such as salt, herbs, or spices. Not all vinaigrette contain vinegar; others may use lemon juice or other acidic liquids instead.

 

 2. Carpaccio (Pronounced as "Car-Pa-Chio")

Appetizer

Source: Franzconde Source: Franzconde/Flickr

What we think it is: ??? Can't tell, can't pronounce.

What it actually is: Raw meat or fish, thinly sliced or pounded thinly. Usually as an appetizer.

 

3. Confit (Pronounced as "Con-Fee" not "Con-Fit")

Cooking/preservation method

Source: Jeremy Keith/Flickr Source: Jeremy Keith/Flickr

What we think it is: Something that goes really well with duck.

What it actually is: Translates literally to "to preserve", confit is one of the oldest methods of food preservation. Used in today's context, however, it simply means that the dish is slow cooked in oil or fat.

 

4. Omakase (Pronounced as "O-ma-ka-say", not "O-ma-case")

Type of meal (Japanese)

Source: City Foodsters/Flickr Source: City Foodsters/Flickr

What we think it is: Another Japanese greeting for meal times.

What it actually is: Meaning "I'll leave it up to you" or "chef's selection", Omakase is a Japanese meal where the chef selects the ingredients and presents a series of dishes, starting from the lightest palate to the heaviest.

 

5. Compote (Pronounced as "Com-Pot")

Dessert

Source: Saaleha Bamjee/Flickr Source: Saaleha Bamjee/Flickr

What we think it is: Something all hipster cafes serve with berries.

What it actually is: Fruit stewed in sugar syrup, sometimes seasoned with vanilla, lemon/orange peel, spices, etc.

 

6. Sous-vide (Pronounced as "Soo-Vid". Not "Soos-Vide".)

Cooking method

Source: Neil Conway/Flickr Source: Neil Conway/Flickr

What we think it is: We don't. We just check out the meat on the menu.

What it actually is: A cooking process which retains the moisture and aroma of proteins.

Food is first put in a vacuum-sealed plastic bag before being placed in a water bath or temperature-controlled steam environment for at least one hour. Some proteins can be sous-vide for more than 48 hours.

 

7. À la Mode (Pronounced as it looks. Yay)

Dessert

Source: Krista/Flickr Source: Krista/Flickr

What we think it is: Simi mode? We only know stand-by mode.

What is actually is: "Served with a scoop of ice-cream" (i.e. pie à la mode).

 

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