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A small portion of a food or drink served before or at the beginning of a meal to stimulate the desire to eat.

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The largest or most important part of a meal in which there are different parts served separately:
"I had salmon for my main course."

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A service or product specialized in, as at a restaurant: roast beef was a speciality of the house.

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In a restaurant, an extra dish of food, for example vegetables or salad, that is served with the main dish, sometimes on a separate plate

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1- cake, pie, fruit, pudding, ice cream, etc., served as the final course of ameal.

2. British. a serving of fresh fruit after the main course of a meal.

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Catering is the activity of providing food and drink for a large number of people, for example at weddings and parties.

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A meal usually taken late in the morning that combines a late breakfast and an early lunch.

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A narrow strip of unleavened egg dough that has been rolled thin and dried, boiled, and served alone or in soups, casseroles, etc.; a ribbon-shaped pasta.

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In a hotel it includes most or all of the following: two eggs (fried or poached), sliced bacon or sausages, sliced bread or toast with jam/jelly/butter, pancakes with syrup, cornflakes or other cereal, coffee/tea, orange/grapefruit juice.

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Tray - A small, typically rectangular or round, flat, rigid object upon which things are carried.
Cold Cut - Sliced assorted cold cooked meats.

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Traditional breakfast (also called full breakfast, and served in inns or restaurants) may include cereals, porridge or stewed prunes, melon, yogurt, boiled eggs or bacon and eggs, grilled fish, sausages, grilled or fried mushrooms or tomatoes with fried bread, followed by toasted bread and marmalade and tea or coffee. Modern English breakfast (served in hotels or motels) may include cereals, bacon and eggs, toasted bread and marmalade with tea or coffee.

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Soup is liquid food made by boiling meat, fish, or vegetables in water.

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In American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat (chicken being most common but pork, beef, shrimp or tofu sometimes being substituted), onions and celery. It is often served as a specific dish at westernized Chinese restaurants. Vegetarian or vegan Chow Mein is also common.

There are two main kinds of chow meins available on the market: Steamed chow mein, and Crispy chow mein, also known as Hong Kong style chow-mein.

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1- The food served or contained in a dish.
2- An open, relatively shallow container of pottery, glass, metal, wood,etc., used for various purposes, especially for holding or serving food.

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Boar : A tusked Eurasian wild pig from which domestic pigs are descended, exterminated in Britain in the 17th century.
The flesh of the wild boar as food.

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1.a vegetable.

2.a vegetarian.

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Potatoes that have been boiled and crushed until they are smooth.

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An individual cup-shaped quick bread made with wheat flour, cornmeal,or the like, and baked in a pan (muffin pan) containing a series of cuplike forms.

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Toppings - Substance, especially a sauce or pieces of food, that is put on top of other food to give extra flavor

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1. A small mass of dough cooked by boiling or steaming

2. a usually baked dessert of fruit wrapped in dough

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1. a small, sweet, usually round cake: a cinnamon bun.

2. mainly us a small, round piece of bread, especially one that is cut horizontally and holds a burger: a hamburger bun

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1- A large, shallow dish, usually elliptical in shape, for holding and servingfood, especially meat or fish.

2. a course of a meal, usually consisting of a variety of foods served on the same plate.

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Any meat, smoked in a slow cooker until the meat pulls easily from the bone; also called pulled pork , pulled pig , pulled chicken examples fat and gristle are discarded and pulled pork is simmered in sauce before serving.

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A large piece of meat from a sheep, cow, or pig that consists of its chest and ribs.

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Food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens.

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Spare ribs (also side ribs or spareribs) are a variety of pork ribscooked and eaten in various cuisines around the world. They are cut from the lower portion of the pig specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.

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Cooked with steam from boiling water.

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Dairy - used to refer  to foods that are made from milk, such as cream, butter, and cheese.

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A dish of ground meat seasoned and baked in the form of a loaf.

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Balls of minced or chopped meat.

‘pasta with spicy meatballs’

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Of or like cheese : a cheesy aroma; a cheesy taste.

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1.   a small slice of meat a veal cutlet

2. a flat croquette of chopped meat or fish

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1.a small particle of bread, cake, etc., that has broken off.

2.a small particle or portion of anything; fragment; bit.

3.the soft inner portion of a bread (distinguished from crust ).

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Ground, cooked beef, usually served as a main course.

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Shepherd's pie (made with minced lamb or mutton) or cottage pie (made with minced beef) is a meat pie with a crust of mashed potato, not pastry.

The dish can vary widely within its basic definition, whether as a home recipe or on a restaurant menu. The defining ingredients are ground meat mixed with vegetables, and topped with potatoes. The meat and vegetable filling may include chopped onion, and may be cooked in gravy, tomato sauce or tomato paste. Some recipes have grated cheese on the mashed potatoes, which in Britain would approach the Cumberland pie variant.

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Boule, from the French for "ball", is a traditional shape of French Bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. The name of this bread is the reason a bread baker is referred to as a "boulanger" in French, and a bread bakery a "boulangerie."

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Brisket is a cut of meat from the breast or lower chest of beef or veal.

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Refers to meat that has been rubbed with herbs and spices and then cooked quickly over high heat so that the surface of the meat chars. This also seals in the natural juices, which helps to make the meat tender.

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Flour or meal combined with water, milk, etc., in a mass for baking into bread, cake, etc.; paste of bread.

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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

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Consisting of various kinds of meat mixed together with potato slices.

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Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized for their cylindrical shape and crispy exterior. "Tater Tots" is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.

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A club sandwich, also called a clubhouse sandwich, is a sandwich of occasionally toasted bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by hors d'œuvre sticks. Modern versions frequently have two layers which are separated by an additional slice of bread, though this is not a required feature of the sandwich.

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The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Black olives are also often included.

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The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, grilled between slices of rye bread. Several variants exist

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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.

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A relish is a cooked and pickled product, made of chopped vegetable or fruit; as a food item typically used as a condiment, in particular to enhance a staple. In North America, the word relish is frequently used to describe a single variety of relish — the green, pickle or dill relish, made from finely chopped pickled cucumbers. Such relish is commonly used as a condiment, and is an important ingredient in many varieties of the U.S. version of tartar sauce

It originated in India and has since become popular throughout the world.[citation needed] Examples are jams, chutneys, and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.

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Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice,[1] and mashed potatoes.

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Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone, but is most commonly used to prepare other dishes such as soups, gravies, and sauces.

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1. the brown, hard outer portion or surface of a loaf or slice of bread.

2. a slice of bread from the end of a loaf, consisting chiefly of this

3. the pastry covering the outside of a pie or other dish.

4. a piece of stale bread

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Any of various soups made with clams, salt pork, potatoes, onions, and milk or tomatoes.

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lunch; especially :  a formal usually midday meal as part of a meeting or for entertaining a guest a company luncheon a fund-raising luncheon.

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Meat from a very young cow

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Louisiana Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

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Hash - A mixture of meat, potatoes, and vegetables cut into small pieces and bakedor fried.

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Lean flesh of any of several flatfish

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Salad with raw cabbage and carrot  thinly sliced.

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It comes from Philadelphia. The old authentic way uses Provolone Cheese.

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It comes from cows, it can be brisket, comes from the navel ( the cut next to the brisket closer to the belly), and it is smoked.

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It comes from cows, is typically brisket, is cured ( brined in a salt water solution) and it is boiled.

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Smoked salmon is a much more generic term than lox. It can be made from any part of the fish, and it starts with salt curing or brining, just as in lox.

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Lox was traditionally only made from the belly of salmon, although other parts of the fish are now also used. It is the traditional topping of bagels with cream cheese and is most often served thinly sliced.

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A herb whose seeds and thin feathery leaves are used in cooking.

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A sausage made with a large percentage of liver, especially one made with pork liver and pork meat.