Cuisine Glossary

Cuisine Glossary

We’ve provided a basic cuisine glossary guide with sample food photos of some of the most popular dishes, served in restaurants throughout the world…The effort for providing this glossary is two-fold.

  1. If there was a particular dish that wasn’t on the menu that a customer would like to special order. They can immediately inform us, so we can facilitate their request.

  2. We’re hoping the basic cuisine glossary may help most people to have a better understanding of what’s expected, and as a guide while making exceptional cuisine choices.

African

Rice, grains, vegetables, milk, and all kinds of meat. Fruit is a valuable part of many meals. Maize and peanuts are widely used as well as chilies and sweet potatoes.

Arabian

Couscous, shish kebab, hummus, baklava, and falafel. Dates, garlic, yogurt, rice, and lots of spices like cinnamon, Safran, cumin, and saffron make up the Arabian cuisine. Salad is often served as a side dish.

Australian

Australian cuisine is severely influenced by globalization, but barbequed meats of all varieties including kangaroo and emu are often associated with Australia. Other dishes include roast meats, vegetables, casseroles, pasta, risotto, and curries.

Caribbean

Rice, chicken, and seafood are everywhere in Caribbean cuisine. Vegetables and fruits like papaya, lime and mango are parts of many dishes as well as coconut, ginger, nutmeg, and cinnamon

 

Chinese

Most meals are served in bite-sized pieces ready to be picked up by chopsticks. Basics include rice and noodles. Meat includes every variety known to man. Vegetables including chilies are always a part of the dishes as well as fish sauce.

English

Fish and chips, pies and stews are the foods often associated with The British Isles. English breakfast consisting of white beans, bacon, tomatoes, scrambled eggs, sausages, and hash browns are also widely known worldwide.

Filipino

Popular Filipino dishes include: lechón, a whole roasted pig, longganisa, these are Philippine sausages, tapa (cured beef), torta (omelet), adobo chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry, dinuguan is pork cooked in a blood stew, and kaldereta is meat stewed in tomato sauce.

French

Home of the gourmet meal and the Michelin Guide, French cooking is known for its class and superb ingredients. Onions, foie gras, truffles, seafood, croissants, and the baguette, everything arranged with exceptional attention to detail and served with a glass of wine. The drink is optional or can be omitted altogether, where alcoholic beverages are not permitted or served.

German

Potatoes, pork, beef, and poultry – often pot-roasted – provide the meals for many Germans. Sausages, sauerkraut, and strudel are also widely eaten. Served with a mug of beer. The drink is optional or can be omitted altogether, where alcoholic beverages are not permitted or served.

Greek

Lamb, seafood, olives, tomatoes, and Feta cheese. Greek food consist of pita, gyros, tzatziki, and souvlaki often served with Retsina or Ouzo. Garlic, mint, thyme, oregano, and honey are often used as flavor makers

Indian

Hot curries with lots of chilies and a side of raita to cool down. Dishes are based on rice and often vegetarian or with seafood. Coriander, ginger, cumin, cardamom, saffron, and nutmeg favored flavor makers.

Italian

Home of the pasta and the pizza, Italian food is simple dishes with only a few ingredients but of extraordinary quality. Tomatoes and basil, olive oil, and Prosciutto de Parma are typical Italian products. Full Italian meals have been known to contain ten different courses from Aperitivo to Caffe. Italians are also known for their fondness of desserts like cheese, cake, ice cream, fruit, sweets, and cookies.

Japanese

You cannot avoid the sushi, but Japanese cooking is so much more. Based on noodles or rice the Japanese meals are usually made of seafood, tofu, or vegetables. Ingredients are grilled, simmered, deep-fried, steamed, dressed or raw (sashimi).

Korean

Typical Korean meals consist of a bowl of rice, a bowl of soup or stew, and some side dishes as accompaniments. But within that basic structure, there is a deliciously wide variation of dishes for every season and palate

Lebanese

Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish, and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice, olive oil, herbs, garlic, and lemon are typical flavors found in the Lebanese diet.

Mexican

Chicken, tamales, tortillas, gorditas, corn, rice, and beans are the basics of Mexican food. Spiced up with lots of chilies, cinnamon, cumin, garlic, and onions. Sweet potatoes, peanuts, avocado, guava, tomato, and chocolate also find their way into Mexican meals.

Middle Eastern

Based on vegetables, beans, nuts, fruit, meat, and the sesame paste tahini. Dishes include the meze – a collection of many small tapas-like dishes served together – falafel, hummus, kofta, and Baba Ghanoush.

North American

Hot dogs, burgers, hot wings, french fries, and spareribs are commonly identified with the North American barbeque food style. Soup, seafood, chicken, and a good steak are also commonly eaten, but like most other things in North America, the cuisine is a melting pot of different tastes brought in from all over the world.

Russian

Fish, game, mushrooms, and root vegetables form the basics of Russian cuisine. Soups like the Borsch made out of beets and tomatoes are widely recognized. Meat is usually boiled or baked. Blini and pirozhki also originate from Russia. Meals are often served with a drink of vodka. The drink is optional or can be omitted altogether, where alcoholic beverages are not permitted or served.

Scandinavian

Potatoes and minced meat often in a thick butter-based brown gravy. Fish and porridge made of rye or rice is part of many meals. New gourmet cuisines are dawning in Scandinavia and Danish restaurants.

South American

Potatoes, rice, maize, quinoa, seafood, lamb, venison, cassava, fruits, and vegetables. Empanadas, sandwiches, schnitzels, pasta, and beef steaks are also enjoyed although with large regional differences.

Spanish

Paella and tapas, stews, chorizo, serrano ham, beans, and seafood. Spanish food is also potato tortillas and Gazpacho soup.

Thai

Stir-fried rice and noodle dishes with lots of vegetables and curry-sauces. Chili is widely used as well as Thai basil, lemongrass, and coconut.

Turkish

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish cuisine has, in turn, influenced those and other neighboring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties – many with strong regional associations.