This document contains flashcards defining various food and dining related terms for a Business English course. There are over 30 terms defined, ranging from types of restaurants ("bistro", "deli"), dishes ("appetizer", "entree"), cooking methods ("blacken", "medium rare"), parts of a meal ("main course", "dessert"), and other dining related words ("booking", "tip", "take out"). The flashcards are intended to help students in their Business English course learn vocabulary related to the food service industry.

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!