Eating, Drinking, and Serving Food - Parts of Meals

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

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

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

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

one of the three parts of a meal, served separately

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

‌sweet food eaten after the main dish

a small dish or appetizer served before the main course

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

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

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

a small dish served before the main course as an appetizer

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

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

the main dish of a meal

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

an amount of food served to one person

the dessert course at the end of a meal

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

a small dish which is served separately from the main course

a small dish served before the main course

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

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

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

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

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

providing essential nutrients

(of food) dense and likely to cause digestive discomfort

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

as an accompaniment to the main dish

containing a significant amount of nourishment