Comer, beber e servir comida - Partes das refeições

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

sobremesa

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

antipasto

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

aperitivo

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

aperitivo

one of the three parts of a meal, served separately

prato

a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack

crudités

‌sweet food eaten after the main dish

sobremesa

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

entrada

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

entremet

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

acompanhamentos

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

porção

a small dish served before the main course as an appetizer

entrada

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

jardineira

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

sobras

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

macedônia

the main dish of a meal

prato principal

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

medalhões

an amount of food served to one person

porção

the sweet dish that is served after the main course

pudim

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

acompanhamento

a small dish which is served separately from the main course

acompanhamento

a small dish served before the main course

entrada

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

doces

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

prato

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

na mesa

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

ao ar livre

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

celebrativo

substantial and satisfying, often with a rich and robust flavor

substancial

describing a meal that is large

farto

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

leve

as an accompaniment to the main dish

containing a significant amount of nourishment

substancial