Fast food restaurants are not typically considered fine dining due to their focus on quick and inexpensive meals rather than elaborate culinary experiences.

Amuse-bouche, hors d'oeuvre, and canapé are all terms used to describe small, individual servings of food served in fine dining restaurants.

Deep frying is not a common cooking technique used in fine dining restaurants due to its association with fast food and unhealthy eating.

Prix fixe is the term used to describe a set menu with a limited number of courses offered at a fixed price in fine dining restaurants.

Budweiser is a type of American lager beer and is not typically served in fine dining restaurants, which focus on serving high-quality wines.

Wine pairing is the practice of selecting and serving specific wines to complement and enhance the flavors of different courses of a meal in fine dining restaurants.

Ice cream sundae is a common dessert served in casual dining restaurants and is not typically found on the menu of fine dining restaurants.

Mignardise, petit four, and bonbon are all terms used to describe small, individual servings of dessert served at the end of a meal in fine dining restaurants.

Cheddar is a common cheese served in casual dining restaurants and is not typically found on the menu of fine dining restaurants.

Tasting menu is the term used to describe the practice of serving small, individual portions of food on multiple plates in fine dining restaurants.

Wonder Bread is a mass-produced, commercial bread and is not typically served in fine dining restaurants.

Plating, presentation, and garnishing are all terms used to describe the practice of serving food in a visually appealing and artistic manner in fine dining restaurants.

Buffet is a type of service style where food is displayed on a table and guests serve themselves. It is not typically used in fine dining restaurants, which focus on providing a more personalized and attentive dining experience.

Sommelier, wine steward, and wine expert are all terms used to describe the person responsible for selecting and serving wines in a fine dining restaurant.

While American cuisine can be found in fine dining restaurants, it is not as common as French, Italian, and Japanese cuisine, which have a long history and tradition of fine dining.