Eten, Drinken en Serveren van Voedsel - Delen van maaltijden

a British term for dessert or a sweet course served after the main meal

nagerecht, toetje

a dish of small amount eaten before the main part of a meal, originated in Italy

voorgerecht, antipasto

a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite

aperitief, voorgerecht drank

a small dish that is eaten before the main part of a meal

voorgerecht, hapje

one of the three parts of a meal, served separately

gang, gerecht

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, groentegarnituur

‌sweet food eaten after the main dish

nagerecht, toetje

a small appetizer or a course that comes before the main course

hapje, voorgerecht

a course of sweet or savory dishes served between the main courses during a formal meal

entremets, intermezzo's

the extra ingredients or accompaniments served with a main dish to enhance its flavor or texture

aanvullende ingrediënten, begeleidend voedsel

the amount of food served to an individual at one time, typically from a larger dish or container

portie, helping

a small dish served before the main course as an appetizer

amuse, voorgerecht

a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner

jardinière, groentengerecht

the amount of food that remains uneaten after a meal and is typically saved for later consumption

restanten, overgebleven eten

a mixture of various fruits or vegetables, typically diced and often served in a sweet syrup or dressing

macédoine, fruit- en groenteschotel

the main dish of a meal

hoofdgerecht, primaire gang

a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks

medaillons, vleesmedaillons

an amount of food served to one person

portie, hoeveelheid

the sweet dish that is served after the main course

pudding, nagerecht

an extra amount of food that is served with the main course, such as salad

bijgerecht, schotel

a small dish which is served separately from the main course

bijgerecht, zijdegerecht

a small dish served before the main course

voorgerecht, hapje

a food eaten for dessert, typically characterized by its sugary nature such as cakes, cookies, or ice cream

zoetigheid, gebak

food that is made in a special way as part of a meal

gerecht, schotel

having a meal, typically lunch, at one's desk or place of work

al desko, aan het bureau

(of activities, events, etc.) done or taking place in the open air or outdoors

buiten, in de openlucht

relating to the food or dishes specifically chosen or prepared to mark a special occasion or event

feestelijk, vierend

providing essential nutrients

voedzaam, rijk aan voedingsstoffen

describing a meal that is large

zwaar, geladen

(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible

licht, laag in calorieën

as an accompaniment to the main dish

containing a significant amount of nourishment

substantieel, voedzaam