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Eating, Drinking and Serving

Eating, Drinking and Serving - Parts of Meals

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17 min
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afters
noun
a dish served as the last course of a meal
1
antipasto
noun
a dish of small amount eaten before the main part of a meal, originated in Italy
2
aperitif
noun
a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite
3
appetizer
noun
a small dish that is eaten before the main part of a meal
4
course
noun
one of the three parts of a meal, served separately
5
crudites
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
6
dessert
noun
‌sweet food eaten after the main dish
7
entree
noun
a small appetizer or a course that comes before the main course
8
fixings
noun
food that is a component of a mixture in cooking
9
helping
noun
an amount of a particular food served to one person
10
hors d'oeuvre
noun
a small dish served before the main course as an appetizer
11
leftovers
noun
the part of food that has not been eaten
12
main course
noun
the main dish of a meal
13
portion
noun
an amount of food served to or enough for one person
14
pudding
noun
the sweet dish that is served after the main course
15
side dish
noun
an extra amount of food that is served with the main course, such as salad
16
side order
noun
a small dish which is served separately from the main course
17
starter
noun
a small dish served before the main course
18
sweet
noun
a dish served as the last course of a meal
19
dish
noun
food that is made in a special way as part of a meal
20
al desko
adverb
having a meal, typically lunch, at one's desk or place of work
21
alfresco
adjective
in the open air
22
celebratory
adjective
used for celebrating
23
hearty
adjective
providing abundant nourishment
24
heavy
adjective
describing a meal that is large
25
light
adjective
(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible
26
on the side
phrase
as an accompaniment to the main dish
27
substantial
adjective
having a considerable amount or quality of nourishment
28
entremets
noun
a dish that is served with, but is subordinate to, a main course
29
jardiniere
noun
a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner
30
macedoine
noun
mixed diced fruits or vegetables; hot or cold
31
medaillons
noun
a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks
32
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