Menu Translations

Always study the menu before going out to eat.  Planning will help ensure you make good decisions while at a restaurant.  Here are some translations about menu items.  You'll want to stay away from these!  These are high calorie and high fat.

Au Gratin --> With Cheese
Basted --> To moisten meat with fat or drippings
Battered --> A fat, flour and water mixture to coat meat
Bearnaise --> Cream sauce of egg yolks, vinegar and butter
Bechamel --> Cream sauce of milk, butter and flour
Bisque --> Shellfish puree of wine, cognac and fresh cream
Breaded --> Coated with mixture of breadcrumbs, egg and butter
Buttered --> ......Butter
Creamy --> Cream added to the dish
Crisp (savory) --> Fried in butter and oil
Crisp (sweet) --> Topping of butter and sugar
Croquette --> Mixture of meat or grains bound with heavy sauce and deep fried
Custard --> Sweet sauce of eggs, cream, milk, butter and sugar
Foie Gras --> Duck or goose liver
Fried, Fitters, Frite --> Anything fried in oil
Hollandaise --> Sauce of egg yolks and butter
Scalloped --> Layered dish of veggies and sauce made or milk, butter and flour
Tempura --> Batter coating of ice water, flour and eggs, then fried