EXPLAINING THE MENU

SWEET

especially of food or drink) having a taste similar to that of sugar; not bitter or salty

ROASTED

Roasting is a cooking method that uses dry heat where hot air covers food, cooking it evenly on all sides with temperatures of at least 150 ° C from an open flame, oven, or other heat source.

SIMMERED

Simmering is a culinary technique in which food is cooked in hot liquids kept just at or slightly below the boiling point of water, but at a higher temperature than poached.

GRILLED

I will have the grilled chicken instead of the fried chicken.

SPICY

containing strong flavours from spices

SAUCE

sauce is called a liquid mixture of hot or cold ingredients that are intended to accompany a dish.

BAKED

Baking is the process of cooking by means of dry heat that is generally carried out in an oven.

PLATTER

It is a food or dish that is served on a plate. In restaurant terminology, a platter is often a main dish served on a platter with one or more side dishes, such as a salad or potato chips.

BROILED

Grilling is a way of cooking that involves dry heat applied to the surface of food, commonly from above, below, or on the side.

STEAMED

Steam cooking is a cooking method that consists of cooking food only with steam, without immersing it in water or oil.