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This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Home Chef is a Chicago, Illinois-based meal kit and food delivery company that delivers pre-portioned ingredients and recipes to subscribers weekly in the United States. [2] [3] [4] According to the company it delivers three million meals monthly to its subscribers.
Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold.
The French name for a tasting menu is menu dégustation. [1] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option. Tasting menus may be offered to provide a sample of a type of cuisine, a house specialty, [ 1 ] or to take advantage of fresh seasonal ingredients.
A classic 20-facet Soviet table-glass, produced in the city of Gus-Khrustalny since 1943. Tumblers are flat-bottomed drinking glasses. Collins glass, for a tall mixed drink. [5] Dizzy cocktail glass, a glass with a wide, shallow bowl, comparable to a normal cocktail glass but without the stem; Faceted glass or granyonyi stakan
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It includes a butter spreader resting on a crystal stand; a cocktail fork, soup spoon, dessert fork, dessert spoon and an ice cream fork, as well as separate knives and forks for fish, entrée, main course and salad. A variety of eating utensils have been used by people to aid eating when dining. Most societies traditionally use bowls or dishes ...
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