Dim sum, al dente and other common menu terms we misunderstand
Do you know your menu?
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Semifreddo
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En croute
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En papillote
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À la Florentine
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Amuse-bouche
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Al dente
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Hors d’oeuvres
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En brodo
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Al forno
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À la carte
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Dry-aged
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Crudités
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Reduction
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Blanched
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Jus
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Julienne
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Compote
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Microfoam
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Dim sum
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Confit
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A la plancha
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Roux
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Meze
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Terrine
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Emulsion
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Soufflé
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Unleavened
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Tartare
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Ballotine
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Black and blue
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Cold-pressed
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Sous vide
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Sauté
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Aperitif
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Gratin
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Antipasti, primi, secondi, contorni and dolci
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