This is a gelatin that is made from meat stock. A variety of ingredients like meats, vegetables, eggs and more can be set in the gelatin and eaten all together.

This means "to cook (fry or grill) food on an iron plate". In Japanese tradition, the cooking station is located in the middle of the table. All the food is cooked on this large iron plate and chefs even introduce some fun tossing of food, or use of fire, as entertainment for guests. Diners sit around the table and food is given to them as it is cooked.

This is a dipping sauce used often for garnish and popular with fried dishes. The sauce contains garlic, egg, olive oil and often, lemon.

Ceviche is a seafood dish from South American/ Latin American nations. It is made with raw fish and citrus juices, typically lemon and lime. Other ingredients like spices, root crops, vegetables and herbs are often added. In austronesian culture, ceviche is achieved by using vinegar.

This is a technique of coating food in a shallow dish with cheese and butter, sometimes with breadcrumbs, so that it becomes crunchy once browned.

A charcuterie board is a mixture of different meats, from cold cuts, salami, ham to pâté and spreads.

This literally means "on the grill". 

These are appetisers before the main meal. They are often small pass around bites that you will commonly see at cocktail parties.

When you see the word tartare next to a certain protein, that means that it is served raw. A popular dish in France is, steak tartare, for example.

A pâté is a spread made with a mixture of different ingredients. It could be a spread of foie gras, which is pâté de foie gras, or a pâtê of different meats, fish or vegetables for example.

Think fried risotto. Arancini is a fried Italian rice flavored with various ingredients. It is then shaped into a ball, covered with breadcrumbs then fried to perfection.

This is an Italian dish that consists of very thinly sliced pieces of raw meat. It is usually drizzled with olive oil, a little lemon and with some cheese or other garnishes.

This word comes from the Old French word confire, which means "to preserve". A dish that has the word "confit" means that it has been preserved. This is typically a meat (like goose or duck) that has been cooked and preserved in its own fat.

This is a clear soup made from meats, like pork or beef for example. This uses stock and vegetables to create its flavour.

A coulis is a thick sauce made from either fruit or vegetable.

Crostini are small pieces of sliced bread that can be used as a vehicle to carry appetisers or bite-sized snacks.

This is a condiment made from thinly chopped parsley, garlic and lemon juice.

This is one of the key sauces in French cuisine. It is made with egg, butter, lemon, salt and pepper.

This is another key sauce in French cuisine. It is also made with egg and butter but now includes vinegar and herbs.

A velouté is a thick white sauce that uses stock, egg, cream, and it often uses roux.

This is a Japanese word which means the restaurant is offering you the option of having all your dishes selected by the chef.

This is a citrus fruit that is used a lot in Japanese cuisine.