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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 .
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. Examples include veal ( calf ), calamari ( squid ), and sweetbreads ( pancreas or thymus gland ).
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Condiments – spice, sauce or other food preparation that is added to foods to impart a particular flavor, enhance its flavor, [41] or in some cultures, to complement the dish. See List of condiments. Leftovers – Fast food – a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service.
A greasy spoon is a colloquial term for a British cafe, American diner or other small eatery which tends to serve food at a low cost. Generally fried foods are served, and in the United Kingdom, such places frequently serve all-day breakfasts and strong builder's tea. They are commonly found in working-class areas.
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A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva pudding: Southern Africa: A sweet pudding of Afrikaner origin, usually served hot with custard or ice-cream. It is made with apricot jam and has a spongy caramelized texture. It is often found on the dessert menu of South African ...