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afters
/ˈæftɚz/
noun
a dish served as the last course of a meal
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antipasto
/ˌæntiˈpɑstoʊ/
noun
a dish of small amount eaten before the main part of a meal, originated in Italy
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aperitif
/əˌpɛɹəˈtif/
noun
a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite
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appetizer
/ˈæpəˌtaɪzɝ/
noun
a small dish that is eaten before the main part of a meal
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course
/ˈkɔɹs/
noun
one of the three parts of a meal, served separately
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crudites
/kɹˈuːdaɪts/
noun
a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack
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dessert
/dɪˈzɝt/
noun
‌sweet food eaten after the main dish
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entree
/ˈɑnˌtɹeɪ/
noun
a small appetizer or a course that comes before the main course
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fixings
/ˈfɪksɪŋz/
noun
food that is a component of a mixture in cooking
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helping
/ˈhɛɫpɪŋ/
noun
an amount of a particular food served to one person
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hors d'oeuvre
/hˈoːɹz dˈɜːvɹə/
noun
a small dish served before the main course as an appetizer
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leftovers
/ˈɫɛfˌtoʊvɝz/
noun
the part of food that has not been eaten
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main course
/mˈeɪn kˈoːɹs/
noun
the main dish of a meal
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portion
/ˈpɔɹʃən/
noun
an amount of food served to or enough for one person
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pudding
/ˈpʊdɪŋ/
noun
the sweet dish that is served after the main course
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side dish
/sˈaɪd dˈɪʃ/
noun
an extra amount of food that is served with the main course, such as salad
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side order
/sˈaɪd ˈɔːɹdɚ/
noun
a small dish which is served separately from the main course
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starter
/ˈstɑɹtɝ/
noun
a small dish served before the main course
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sweet
/ˈswit/
noun
a dish served as the last course of a meal
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dish
/ˈdɪʃ/
noun
food that is made in a special way as part of a meal
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al desko
/ˈæl dˈɛskoʊ/
adverb
having a meal, typically lunch, at one's desk or place of work
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alfresco
/ɐlfɹˈɛskoʊ/
adjective
in the open air
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celebratory
/səˈɫɛbɹəˌtɔɹi/
adjective
used for celebrating
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hearty
/ˈhɑɹti/
adjective
providing abundant nourishment
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heavy
/ˈhɛvi/
adjective
describing a meal that is large
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light
/ˈɫaɪt/
adjective
(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible
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on the side
/ɑːnðə sˈaɪd/
phrase
as an accompaniment to the main dish
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substantial
/səbˈstænʃəɫ/
adjective
having a considerable amount or quality of nourishment
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entremets
/ɛntɹˈɛmɪts/
noun
a dish that is served with, but is subordinate to, a main course
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jardiniere
/dʒˌɑːɹdɪniˈɛɹ/
noun
a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner
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macedoine
/mˈæsɪdˌɔɪn/
noun
mixed diced fruits or vegetables; hot or cold
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medaillons
/mˈeɪdeɪlənz/
noun
a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks
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