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