words about restaurants and food.

1. EATING OUT FLASHCARDS
Name: Juan Pimentel (8-961-1237)
Subject: Business English II
Instructors: Prof. Fatima Rosas
II semester, 2020
Panama University
Business Administration College
School of Logistics

2. • appetizer/stars: a small amount
of food eaten before a meal.
• bill: account in which the services
received are detailed, along with
their quantity and amount.
• bistro: a small informal
restaurant or bar, especially one
in France or one in a French style.
• blacken: It is a cooking technique
used in the preparation of fish
and other foods.

3. • booking: action of requesting the
separation of one place or
several, for example going to
dinner at a restaurant.
• booster seat: a seat for a young
child, used in a restaurant, at a
table, etc. that raises him or her to
a higher level.
• buffet: a meal where people serve
themselves different types of food.
• busboy: a person who works in a
restaurant removing dirty dishes
and bringing clean ones.

4. • chip shop: a shop that sells fried
fish, potatoes, and other foods, to
take away to eat.
• cocktail: a drink, usually an
alcoholic one, made by mixing
two or more drinks together.
• complementary: different but
useful or attractive when used
together.
• combo meal: is a type of meal
that typically includes food items
and a beverage.

5. • course: a set of classes or a plan of
study on a particular subject,
usually leading to an exam or
qualification.
• cutlery: knives, forks, and spoons
used for eating food.
• deli: a small shop that sells high-
quality foods, such as types of
cheese and cold cooked meat, often
from other countries.
• dessert: sweet food eaten at the
end of a meal.

6. • dine: eat the main meal of the day,
usually in the evening.
• dish: a container, flatter than a bowl
and sometimes with a lid, from which
food can be served or which can be
used for cooking.
• doggie bag: a small bag that a
restaurant provides so that you can
take home any food you have not
finished.
• dressing: a liquid mixture, often
containing oil, vinegar, and herbs,
added to food, especially salads.

7. • entrée: the main dish of a
meal.
• fine dining: a style of eating
that usually takes place in
expensive restaurants,
where especially good food
is served to people, often in
a formal way.
• free refills: a free drink is
served again.
• garnish: to decorate food
with a small amount of
different food.

8. • main course: central dish in a
meal, which generally follows an
entree and is followed by a
dessert.
• meal: solid substance that is eaten
and served as food.
• medium rare: cooked meat but still
slightly red in the middle.
• on the side: served on another
plate, or on the side of the plate.

9. • overdone: cooked too long.
• senior’s discount: discount or
reduction of money for
people over 58 years old.
• set meal: a small number of
meals to choose from, at a
fixed price.
• take out: to buy food in a
restaurant and eat it
somewhere else.

10. • tip: giving someone who has
rendered you a service an extra
amount of money to thank them.
• server: a person who serves
food in a restaurant.
• side dish: a plate in which a
small portion of food is served.

11. Thank You!