Understanding Restaurant Lingo
Even a radical “health nut” can find something edible on every menu. The trick is to distinguish the good from the bad. Learning about restaurant lingo is a good start. Here are some tips to help you get around the pitfalls:
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| Avoid items described in these terms: | ||
| • Aioli | • Creme | • In cream sauce |
| • Alfredo | • Crispy | • In gravy |
| • Au gratin | • Crusted | • Mayonnaise |
| • Batter fried | • Deep fried | • Pate |
| • Battered | • Escalloped | • Refried |
| • Breaded | • French fried | • Sauteed |
| • Buttery | • Fried | • Scampi style |
| • Coconut milk | • Fritter | • Sizzling |
| • Complete meal | • Ghee | • Sir-fried |
| • Cream | • Grande | • Supersized |
| • Creamed | • Hollandaise | • Tempura |
| • Creamy | • In cheese sauce | • Value-sized |
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| Look for items described in these terms: | ||
| ♥ Baked | ♥ Junior | ♥ Single |
| ♥ Braised | ♥ Lean | ♥ Small |
| ♥ Broiled | ♥ Petite | ♥ Steamed |
| ♥ Fresh | ♥ Poached | ♥ Stewed |
| ♥ Grilled | ♥ Roasted | ♥ Whole grain |
