1. Menu Terms

2. Vinaigrette Sauce commonly used on salad greens or other vegetables Comprised of oil and acid, such as vinegar or citrus juice

3. Lettuce Romaine (Usually used in Caesar Salads) Ice berg Boston Leaf

4. Scallions Also known as green onions. Tend to be milder than other onions. Used in many Asian recipes. Diced scallions are often used in soups and seafood dishes.

5. Croissant The French word for crescent. A rich, flaky breakfast roll, Shaped as a crescent with a crisp texture on the outside, flaky and layered in the center.

6. A yeast roll that is used for sandwiches Kaiser Roll

7. Filet A piece of meat, fish or poultry which is boneless or has had all the bones removed

8. NY Strip One of the highest quality beef steaks on the market. Cut off of the back of the cow from the strip loin. Consists of a muscle that does little work, so it is particularly tender.

9. Prime Rib Cut of beef taken from the loin area of cattle. Such tender cuts usually come from the least used muscles. Richly marbled with fat.

10. Rib Eye Rib-eye steak is a boneless cut from the rib section. The eye in its name refers to the round cross-section of a muscle that is not well exercised, so rib-eye steak is very tender.

11. Sirloin The front part of the loin of beef. This cut is near the hip, thus a little less tender but still excellent for roasting

12. Cuts of Beef

13. Meat Temperature

14. Alfredo Pasta Sauce Originally consisting of butter, cream and parmesan cheese. Modern versions add garlic, peas.

15. Marinara Sauce for pasta. Contains tomatoes, garlic and herbs

16. Pastas ZITI Penne Fettuccini Tortellini

17. Hot Brown Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. The band played late, taking a break around midnight. People would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, created the Hot Brown.

18. Cheese Blue Cheese semi-soft cow's milk cheese characterized by blue veins of mold and a very strong aroma. Feta Cheese A classic Greek cheese, usually made with sheep's milk. It's crumbly, and has a tangy flavor.

19. Quesadilla Flour tortilla turnover. Usually stuffed with cheese, then toasted, fried or baked.

20. Wasabi Japanese green horseradish powder. Made into Wasabi Paste by stirring in water. Used for dipping sauce with soy sauce when eating sushi

21. Sushi Rice rolled with vegetables, fish, or pickles. Wrapped in nori (thin sheets of dried seaweed) and sliced into rounds.

22. Shrimp Cocktail Usually eaten as an appetizer. Shrimp is cooked, peeled and cooled. Served with sauce.

23. Mahi Mahi Also known as dolphin-fish Not related to the dolphin mammals.

24. Surf and Turf Main course which combines seafood and meat. Usually lobster tail and steak.

25. Wines White Zinfandel "Blush" wine Usually from California Simple and often slightly sweet Chardonnay World's most well-known white wine grapes. "Chardonnay" has become almost synonymous in the mass market with a generic “ glass of white wine. ” Chablis Excellent dry, full-flavored, white wine made from Chardonnay grapes Merlot Very good red-wine grape. Smooth and mellow red wine.