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

‌sweet food eaten after the main dish

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

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

the main dish of a meal

an amount of food served to one person

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

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

providing essential nutrients

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

containing a significant amount of nourishment