2. Chapter 11

3. Ch11 At the Table Learning Objectives Know common tableware at a restaurant Know different types of seasonings Learn how to set a table 1 1 2 2 3 3

4. Ch11 At the Table Common Tableware at a Restaurant

5. Ch11 At the Table Vocabulary 1. tableware n. items that you use for meals, such as plates, glasses, knives and forks 2. cutlery n. knives, etc. that are sharp 3. ladle n. a large deep spoon with a long handle, used especially for serving soup 4. crockery n. cups, plates, bowls, etc., used to serve food and drink, especially made of china 5. entrée n. main dish 6. shaker n. a container that is used for shaking things 7. ramekin n. a small dish for baking and serving food for one person A A B B C C

6. Ch11 At the Table 8. jug n. a large round container with a small opening and a handle, for holding liquids 9. glassware n. objects made of glass 10. goblet n. a cup for wine, usually made of glass or metal, with a stem and base but no handle 11. champagne n. an expensive white or pink fizzy wine made in the Champagne area of Eastern France, or any similar wine 12. sherry n. a strong yellow or brown wine, originally from southern Spain

7. Ch11 At the Table Different Types of Seasoning/Herbs/Flavoring

8. Ch11 At the Table Vocabulary 1.seasoning n. a substance used to add flavor to food, especially salt and pepper  season 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 it 3. caramel n. a type of hard sticky candy made from butter, sugar and milk 4. 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 food A A B B C C