Depending on where you're located, in just one day you could eat Cuban for breakfast, Thai for lunch and Peruvian for dinner without having to drive more than 10 miles total. We live in a global food world and it is glorious. But, it also means that there's a lot of new food terminology to learn, and that has left some diners glassy-eyed.
OpenTable conducted a poll and identified the 25 most confusing food terms found on restaurant menus for diners today -- all of them involved another country's cuisine. Luckily, they also defined them for us with the help of illustrations.
Below you can find the 10 most confusing food terms found on restaurant menus. Then head on over to OpenTable's food menu glossary to find the rest.
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BRIANNA HARDEN
[o-konomi-yaki]
Japanese savory pancake containing a variety of ingredients.
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HARRISON FREEMAN
[go-choo-jang]
A savory, spicy and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Often served with bibimbap.
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EDDIE PERROTE
[pir-ree-pir-ree]
Portuguese term for hot chilies, or the hot sauce made from them.
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KEITH SHORE
[yoo-zoo]
A round, yellowish citrus fruit with fragrant, acidic juice, used chiefly as a flavoring.
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PING ZHU
[bi-bim-bop]
A Korean dish consisting of rice topped with sautéed vegetables, chili paste and beef or other meat, sometimes with the addition of a raw or fried egg.
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BRIANNA HARDEN
[ɡo͞oˈZHer]
A puff of choux pastry flavored with cheese, usually Gruyère, and sometimes stuffed with a savory filling.
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HARRISON FREEMAN
[gwan-cha-lay]
A type of Italian cured pork made from the cheeks of a pig.
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EDDIE PERROTE
[SHēsō]
An Asian plant of the mint family used as a culinary herb.
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KEITH SHORE
[en BROH/doh]
Means in broth.
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PING ZHU
[bal- -teen]
A piece of roasted meat which has first been boned, stuffed and folded or rolled into an egg-like shape.
