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B1.1.16

  • Game Code: 2147615
  •  English    18     Public
    Food and cooking
  •   Study   Slideshow
  • Hors d’oeuvres
    Small, bite-sized dishes served before a meal, usually eaten with fingers or toothpicks.
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  • Starter
    The first course of a meal, typically smaller in portion size and served before the main course.
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  • Appetizer
    Similar to a starter, an appetizer is a small dish served before the main course to stimulate the appetite.
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  • Side dish
    A smaller dish served alongside the main course to complement or enhance its flavors, such as vegetables, rice, or potatoes.
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  • Dessert
    The sweet course served at the end of a meal, typically consisting of pastries, fruits, cakes, or ice cream.
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  • Boiled
    Food cooked in hot water or liquid at a high temperature until it is fully cooked and tender.
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  • Baked
    Food cooked in an oven using dry heat, often resulting in a crispy or caramelized exterior and a moist interior.
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  • Fried
    Food cooked in hot oil or fat, resulting in a crispy texture and rich flavor.
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  • Roasted
    Food cooked in an oven or over an open flame, typically with dry heat, resulting in a caramelized exterior and tender interior.
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  • Barbecued
    Food cooked over an open flame or grill, often with the addition of barbecue sauce or seasoning for flavor.
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  • Raw
    Food that is not cooked and consumed in its natural state, such as fruits, vegetables, or sushi.
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  • Well-done
    Describes food, especially meat, that is cooked thoroughly and completely, often with no pink or redness remaining.
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  • Medium
    Describes food, especially meat, that is cooked to a moderate level of doneness, typically with a slightly pink or red center.
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  • Rare
    Describes food, especially meat, that is cooked very lightly, leaving the center red or pink and the interior still cool.
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  • Buffet
    A meal where guests serve themselves from a variety of dishes laid out on a table or buffet line.
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  • Family-style
    A serving method where large dishes of food are placed on the table and guests serve themselves.
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