This document provides information about different types of food, including meats, seafood, vegetables and fruits. It also discusses how food is cooked using methods like boiling, steaming, frying and roasting. Additionally, it defines common dishes that make up a meal like appetizers, main courses and desserts. Finally, the document includes a glossary that defines various food and dining related terminology.

1. FOOD
BY CECILIA MENDOZA GÓMEZ

2. TYPES OF FOOD
 MEAT (or "red meat")
lamb, pork or beef
 POULTRY (or "white meat")
chicken, turkey, goose, duck
 GAME ("wild" meat)
rabbit, hare, partridge, pheasant
 FISH = salt water fish /
sea fish or fresh water fish

3.  SEAFOOD
prawns, shrimps (camarón)
lobster (langosta), scallops,
mussels, crab

4.  VEGETABLES
leafy vegetables
(such as broccoli or spinach),
root vegetables (such as carrots
and onions)
 FRUIT
soft fruit (such as plums (ciruelas)
and peaches);
berry fruit (such as strawberries
or raspberries (frambuesa)), etc.

5.  You can also talk about the different food groups: fats
and oils (such as olive oil, butter etc); fruit;
vegetables;protein (such as meat); dairy (such as milk,
cheese, and yoghurt); grains (such as wheat, or corn);
and sugar
HOW FOOD IS COOKED
 BOILED – cooked in boiling water
 STEAMED – cooked over a saucepan
of boiling water
 FRIED / SAUTEED – cooked in oil in a frying pan
 STIR-FRIED – fried fast in hot oil
 PAN-FRIED – fried in a frying pan

6.  ROASTED – cooked in oil
in the oven
 GRILLED – cooked under a grill
or on a ridged pan
 BAKED – cooked in the oven
 STEWED – cooked for a long
time on a low heat
 CASSEROLED – cooked
slowly in juices

7. DISHES
Here are some of the names of dishes you can see in
restaurant menus:
 STARTER / APPETIZER
The first thing you eat as part
of a more formal meal
 MAIN COURSE
Often a meat, fish or vegetarian dish
 DESSERT / PUDDING
A sweet course
at the end of the meal.

8. VOCABULARY THROUGH PICTURES
CHERRIES GRAPEFRUIT PINEAPPLE
LIMES ARTICHOKE AVOCADO

9. BROCCOLI CABBAGE CARROTS
CAULIFLOWER CELERY CHILLI PEPPERS

10. CUCUMBERS GINSENG GREEN ONIONS
PEAS PUMPKINS RADISHES

11. RED PEPPERS SPINACH YAMS
(SWEET POTATOES)
BEEF COW GROUND BEEF
(BEEF COMES FROM A COW)

12. PORK PIG BACON
(PORK COMES FROM A PIG)
EGG YOLK SAUSAGES

13. FISH SEAFOOD SHRIMP
LOBSTER TUNA FISH

14. GENERAL DEFINITIONS
Many English words and expressions about food come
directly from French. This is why some words about food are
written with an accent. However, you may also see such
words written without accent.
 à la carte : Without a side dish
- Is it possible to get the steak à la carte? I don't eat
potatoes.
 à la mode : With ice cream
- Would you like your apple pie à la mode?
 alcohol, liquor : A distilled liquid such as rum (ron) or
whiskey
- This beer has 5% alcohol.

15.  all you can eat : Customers pay one fee and can eat as
much as they wish
- These are all you can eatfries, so let me know if you want
more.
 Appetizer : Small snack before a meal
- Would you like some garlic bread or another appetizer to
start?
 Appetizing : Looks pleasing to eat
- I'm afraid these pancakes don't look very appetizing.
 Bar : Place in an establishment where people go to get a
drink (especially alcoholic drinks)
- If you sit up at the bar you don't have to order any food.

16.  barbeque
southern style of cooking over a grill
- The barbeque wings are our specialty.
 barstool
tall seats that customers use at the bar
- The guest fell off his barstool before he even ordered a drink.
 beverage
drink
- Can I bring you some beverages while you look at the menus?
 booze
(idiom) alcohol
- You've been into the booze already, haven't you?

17.  buffet
self-serve tables of food that are set out for the customer to
pick and choose from.
- The plates and everything you need are up at the buffet.
 cash out
counting and submitting the payment of all of the customers
bills at the end of one's shift.
- Don't forget to include any coupons from tonight when
youcash out later.
 charge
to add a fee
- I will have to charge you an extra dollar to add ice cream.

18.  check on
make sure the guests are satisfied
- You should always check onyour guests about two minutes after you
serve the meal.
 complaint
a problem with service or food
- The guest brought hiscomplaint to the manager.
 complimentary
free of charge
- The desserts are complimentary because the dinner took so long.
 cut off
stop serving a customer any more alcohol.
-I cut off the man with the beard because he'd had too much to drink.

19.  debit
use bank card to pay directly from bank account
- Can we pay by debit here, or do you only take credit cards?
 delivery
food brought to the home
- Do you have delivery or do we have to come in to eat?
 dessert
sweet treat after a meal
- I think we're too full to havedessert tonight.
 doggie bag
unfinished food that is packed up for the customer to take home-
- I can't finish my steak, but I'll take a doggie bag.

20.  dressing
liquid topping for salads
- Would you like Italian or French dressing?
 dry
no sauce
-I'll have dry toast with two eggs.
 entrée, main course
the largest part of a meal (after appetizer, before dessert)
- The entrées are after the lunch specials on page 6 of the menu.
 fast-food
an eatery that offers quick inexpensive food
- We don't provide table service. This is a fast-food restaurant.
 fine dining
a very expensive eating establishment
- The waiters wear bowties because it's a fine dining restaurant.

21.  free refills
beverages that can be filled again without any cost
- Have all of the soda you want; it's free refills here.
 gratuity/tip
extra money given as a thank you for service
- When we have a large party we're allowed to add a
15%gratuity to the bill.
 happy hour
short amount of time when alcoholic drinks are on sale
- We're expecting a rush because it's almost happy hour.
 last call
the last chance for a person to get an alcoholic drink before the
establishment closes
- We'll have two more screwdrivers for last call.

22.  lemon, lime wedge
a small segment of lemon or lime put on the rim of a glass
- I'd like a lemon wedge for my ice water please.
 liqueur
alcohol that has a syrupy/sweet taste
- Can I offer you a coffeeliqueur to go with your dessert?
 mild
not spicy
- I'd like a half dozen mildchicken wings.
 notepad
paper that a server uses to write down orders
- Just let me grab my notepad and I'll take your order.

23.  on the rocks
on ice
- I'll take a whiskey on the rocks.
 over charge
give a customer a bill that is too high (by mistake)
- I think you over charged us for our drinks; we only had one
each.
 pack up
put in a take-out container for the customer to bring home
- Would you like me to pack upthe rest of that pizza?
 party
group of people at or waiting for a table
-A party of twelve just walked in without a reservation.

24.  rare
cooked meat that is pink inside
- This steak is too rare for me to eat.
 regulars
people who come into an establishment often
- You can give the regulars a complimentary drink from time to
time.
 roll-up
a set of cutlery wrapped in a napkin
- Before we punch out we have to prepare enough roll-ups for
the night shift.
 rush
a large amount of customers arriving at the same time
- We always have a rush after church on Sundays.

25.  separate cheques
a different bill for each member/group sitting at a table
- We asked for separate cheques but it all came on one bill.
 shade
place outside that is not in the sun
- We'd like to sit on the patio if there is any shade.
 sour
acid or fermented taste
- I think the milk has gone sourfrom sitting out of the fridge too long.
 specials
items that were prepared particularly for a certain day and are usually
at a reduced price
- Would you like to hear thespecials before you decide on lunch.

26.  specialty
food item that a restaurant is popular for
- Homemade fish and chips is our specialty.
 spicy
hot flavor
-Any item with three chilies beside it means that the dish is very
spicy.
 substitute
replace one item for another
- Can I substitute the carrots for corn?
 take-out
food that is packed up and eaten at home
- You can either eat in or order food to take-out.

27.  terminal
computer system for punching in food orders
- There's one terminal in the kitchen and one on the bar.
 to go
to take out of the restaurant
- We're just going to order a pizza to go.
 toppings
food items that go on top of other food items to add flavor
- What type of toppings would you like to have on your pizza?
 warm up
heat food to an enjoyable temperature for eating
- Would you mind warming up the baby's bottle for me?

28.  well- done
cooked for longer than average
-The meat was so well-done it had no flavour.
 appetizer
This is food, served in small portions, that you have the option to order
before you get your main dish
-Let’s get the chicken wings as an appetizer
 Main Course
This is the main plate which usually consists of a meat, vegetable and
a starch
- On my birth day I go to my favorite restaurant and I get the T-bone
steak for my main course

29.  Dish
Sometimes the main course will be called a “dish”.
The waiter may say:
- This dish is served with steamed vegetables
 Medium Rare
Ordering your meat medium rare will get you meat that is
just a little bit red in the center, but no to well done.
- I like my steak medium rare. I like it to be a little red in the
middle, but not so red that it is juicy

30.  Blackened
If you order your meat blackened the chef will cook the
meat at high heat in a lot of pepper and other spices. The
meat, whether it is chicken or fish will have a black color
when it is served.
-I asked for the blackened fish. The fried fish is good, but it is
not as healthy
 Sautéed
Usually means cooked in butter and some kind of sauce.
Many restaurants will sautee food in a wine sauce.
- The chicken sautéed in white wine sauce is fantastic

31.  The Works
If a waiter asks if you want “the works” he wants to know if
you want all of the options that come with the meal on it. If
you order a hamburger and you have the option of getting
ketchup, pickles, tomatoes, and lettuce on it you could say,
“I would like a hamburger with the works.” The waiter would
know that you want all possible options on the hamburger.
 Side Items/Sides
These are food items like vegetables and potatoes that
come with the main course that you order.
- With that dish you can choose two side items to go with it

32.  Do you have room for…?
A waiter may ask you this question to see if you still have an
appetite for dessert or another menu item.
- Do you have any room for dessert? We have apple pie
and chocolate ice cream.