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At the TableChapter 11

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Learning ObjectivesKnow common tableware at a restaurantKnow different types of seasoningsLearn how to set a table123

Ch11 At the TableCommon Tableware at a Restaurant

Part ACh11 At the TableVocabulary 1. tableware n. items that you use for meals, such as plates, glasses, knives and forks2. cutlery n. knives, etc. that are sharp3. ladle n. a large deep spoon with a long handle, used especially for serving soup4. crockery n. cups , plates , bowls , etc., used to serve food and drink, especially made of china5. entre n. main dish6. shaker n. a container that is used for shaking things7. ramekin n. a small dish for baking and serving food for one personABC

Ch11 At the Table8. jug n. a large round container with a small opening and a handle, for holding liquids9. glassware n. objects made of glass10. goblet n. a cup for wine, usually made of glass or metal, with a stem and base but no handle11. champagne n. an expensive white or pink fizzy wine made in the Champagne area of Eastern France, or any similar wine12. sherry n. a strong yellow or brown wine, originally from southern Spain

Ch11 At the TableDifferent Types of Seasoning/Herbs/FlavoringPart B

Ch11 At the TableVocabulary 1.seasoning n. a substance used to add flavor to food, especially salt and pepperseason v. to add salt, pepper, etc. to food in order to give it more flavor David seasoned the steak with pepper.2. vinegar n. a liquid with a bitter taste made from malt or wine, used to add flavor to food or to preserve it3. caramel n. a type of hard sticky candy made from butter, sugar and milk4. chili n. the small green or red fruit of a type of pepper plant that is used in cooking to give a hot taste to foodABC

Ch11 At the Table