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Eten, Drinken en Serveren van Voedsel - Delen van maaltijden
Hier leert u enkele Engelse woorden die verband houden met de verschillende delen van de maaltijd, zoals "apetizer", "side dish" en "restjes".
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a British term for dessert or a sweet course served after the main meal
na
a dish of small amount eaten before the main part of a meal, originated in Italy
Italiaans voorgerecht
a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite
aperitief
a small dish that is eaten before the main part of a meal
voorgerechten
one of the three parts of a meal, served separately
cursus
a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack
rauwkost
a small appetizer or a course that comes before the main course
voorgerecht
a course of sweet or savory dishes served between the main courses during a formal meal
tussendoortjes
the extra ingredients or accompaniments served with a main dish to enhance its flavor or texture
gerei
the amount of food served to an individual at one time, typically from a larger dish or container
portie
a small dish served before the main course as an appetizer
voorspijs
a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner
jardinière
the amount of food that remains uneaten after a meal and is typically saved for later consumption
a mixture of various fruits or vegetables, typically diced and often served in a sweet syrup or dressing
Macedonië
a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks
medaillons
the sweet dish that is served after the main course
pudding
an extra amount of food that is served with the main course, such as salad
bijgerecht
a small dish which is served separately from the main course
bijgerecht
a food eaten for dessert, typically characterized by its sugary nature such as cakes, cookies, or ice cream
zoetigheid
food that is made in a special way as part of a meal
schotel
having a meal, typically lunch, at one's desk or place of work
al bureau
related to activities or settings that take place in the open air or outdoors, often associated with dining, events, or entertainment
buiten
relating to the food or dishes specifically chosen or prepared to mark a special occasion or event
feestelijk
substantial and satisfying, often with a rich and robust flavor
(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible
laag in calorieën
