As the idea of being "foodie" continues to seep into the mainstream, so have an array of perfectly legitimate yet lesser known menu items and descriptions of foreign origin that may confuse the uninitiated diner. A new survey conducted by the Harris Poll, on behalf of OpenTable, reveals the most misunderstood items on menus in the country. From specific dishes (okonomiyaki, patatas bravas) to various preparations (en brodo, a la plancha), the poll compiled the top 25 terms that are befuddling eaters today. Though it may seem silly, the poll also included some additional findings that could help business owners: for example, 56 percent of diners are worried that ordering something with an unfamiliar ingredient might affect their meal negatively, and 37 percent of diners pick a restaurant based on whether or not they know the items of the menu.
Check out the full list below, with the corresponding percentages of respondents who did not know what the term meant, to see how many of these little-known food items you may already know.
- Okonomiyaki (o-konomi-yaki) — 69%
- Gochujang (go-choo-jang) — 67%
- Piri piri (pir-ree-pir-ree) — 64%
- Yuzu (yoo-zoo) — 64%
- Bibimbap (bi-bim-bop) — 64%
- Gougère (ɡo͞oˈZHer) — 63%
- Guanciale (gwan-cha-lay) — 62%
- Shiso (SHēsō) — 62%
- En brodo (en BROH/doh) — 61%
- Ballotine (bal- -teen) — 61%
- Harissa (hah-ree-suh) — 60%
- Patatas bravas (pəˌtɑːtəs ˈbrɑːvəs) –58%
- Meuniere (muh n-yair) — 58%
- En papillote (ahn pa-pee-yawt) — 57%
- A la plancha (ä lə ˈplän(t)SHə) — 55%
- Lardo (lar-do) — 55%
- Romesco (ruˈmesku) — 55%
- Amuse bouche (ah-mooz-boosh) — 55%
- Primi (pri-mi) — 54%
- Pavlova (pav-luh-vuh) — 54%
- Crudo (kruːdo) — 54%
- Croustade (kroo-stahd) — 52%
- Semifreddo (semi – freddo) — 51%
- Terrine (tuh-reen) — 51%
- Cremeux (kʀemø, øz) — 50%
h/t OpenTable
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