A new study has shown that two thirds of diners look up food terms on a menu because they don't understand them.
The study by Bidfood, showed that 62 per cent of diners find the meaning of words like quenelle, jus and ballotine baffling.
Just 37 per cent of those surveyed knew a quenelle was an egg-shaped spoonful, yet a quarter admitted to believing it was a type of hen.
And one in 12 people thought jus, the trendy word for gravy, was something you put in your hair, according to the 2,000 diners surveyed.
As well as the words to avoid, the survey also highlights those which are most likely to sway our decision when eating out, with 'spicy', 'melting', 'marinated' and 'smoked' topping the list.
A succulent, roasted or spicy chicken followed by a creamy cheesecake have been revealed as most likely to get our mouths watering.
However, 30 per cent of diners found that 'boring' or unimaginative healthy foods stop us from eating better and 38 per cent said we should change how we describe healthy meals to encourage us towards more waist-friendly options.
This includes highlighting how meals are prepared with popular terms including 'grilled', 'roasted' and 'baked' as well as championing key flavours within ingredients such as 'aromatic' and 'herby'.
Lucy Pedrick, senior insights manager at Bidfood said: "It's fascinating to see the types of words which are impacting consumers dining habits.
"Gone are the days where meals were chosen based on how good they'll look on Instagram, or how fancy they sound with French phrases thrown in.
"Instead, Brits are looking for clear and enticing descriptions which tell them where their dish was sourced, how it was prepared and the flavours they can expect to enjoy.
"As we look to improve our health and wellbeing in everything we do, it's also not surprising that we're searching for eateries which really sell to us the enjoyment which can be had from lighter options.
"This is a huge opportunity for foodservice providers to review and refresh their menus when it comes to these types of dishes to ensure they are positioned as being as irresistible as something more indulgent."