Menus and Courses
The first dish served in a dinner service
appetizer or starter
animals of the sea
fish or seafood
verb for to put another ingredient into a recipe
to add
a round, deep container used for cooking
a pot
the second meal of the day
lunch
the second dish served during dinner, usually includes meat, fish, fish, or poultry
main course or entrée
plants or parts of plants that served as food and are extremely healthy for you
vegetables
verb that means to cook something for too long or at too high a temperature
to burn
a shallow or flat container with a long handle used to cook food with oil, butter, or water.
a pan
a round, deep dish often used for soups
a bowl
an extra dish of food served with the main course-- usually consisting of salads, vegetables, potatoes etc,
side dish
the flesh from the muscles of an animal that is consumed as food
meat
to cut something into small pieces
to chop
a cooking appliance that has electric elements and gas burners to cook food
a stove
the man or woman who takes your order at the table
waiter or waitress
the last dish served, usually sweet
dessert
poultry
to turn a solid substance into a liquid substance
to melt
these are the tools we used to eat
utensils
the arrangement of the plate, fork, spoon and napkin on the table
place setting
dishes of food only served today or on a specific day
the specials
tough and dry fruit that are full of healthy oils and protein
nuts
to remove the skins on a vegetable or a fruit
to peel
a kitchen tool used like a spoon to move food around in a pan
a spatula
the style or type of food from a specific country or region
cuisine