[English 101] DINNER PLANS - Talking about cooking and eating out

Teaching Material

1. They ordered a salad as an appetizer to share.
• appetizer (noun) - A small dish served before the main meal to stimulate one’s appetite
• Use ‘appetizer’ to talk about light foods you have at the beginning of a meal. Often helps set the tone for the rest of dinner.
• A: Do you want an appetizer before the main dish? B: Yes, let’s get some bruschetta to start.
• starter - Use ‘starter’ in casual or British-influenced contexts, referring to the same concept.
2. He called to make a reservation for six people at 7 PM.
• reservation (noun) - An arrangement made in advance to secure a table at a restaurant
• Use ‘reservation’ in conversation about securing a spot in a busy restaurant. Always confirm it beforehand to avoid waiting.
• A: Did you book a reservation for tonight? B: Yes, we have one under my name at the Italian place.
• booking - Use ‘booking’ in similar contexts, sometimes more common in British English or general event planning.
3. She accidentally dropped her fork and asked the waiter for a new one.
• fork (noun) - A utensil with prongs used to eat or serve food
• Use ‘fork’ to talk about essential dining utensils. In a casual setting, you might also use it to refer to small tasks like ‘forking’ some salad onto your plate.
• A: Do we have enough forks for everyone? B: Yes, I set one out for each guest.
• utensil - Use ‘utensil’ when discussing forks, spoons, or knives in general without specifying which tool.
4. He placed a napkin on his lap before starting to eat.
• napkin (noun) - A small piece of cloth or paper used while eating to wipe the mouth and fingers
• Use ‘napkin’ in any setting—home or restaurant—when referring to table manners or cleanliness.
• A: Could you pass me another napkin? B: Sure, here you go.
• serviette - Use ‘serviette’ in contexts where British English is common or to add a slightly formal touch.
5. The menu offered a wide range of vegetarian options.
• menu (noun) - A list of food and drinks available at a restaurant
• Use ‘menu’ to talk about the variety of options a restaurant offers. Useful in pre-planning or deciding what to order.
• A: Did you check the menu online? B: Yes, I already know which dish I want to try.
• bill of fare - Use ‘bill of fare’ in historical or very formal contexts, though ‘menu’ is standard.
6. The chef created a special dish for the restaurant’s anniversary.
• chef (noun) - A professional cook who supervises the preparation and cooking of meals
• Use ‘chef’ in any talk about who’s in charge of the kitchen. In casual contexts, you might just say ‘cook’ if not referring to a professional.
• A: Do you know who the head chef is here? B: Yes, Chef Ramirez has been here for five years.
• cook - Use ‘cook’ in simpler contexts, like talking about a family member making dinner at home.
7. They specialize in Japanese cuisine, offering fresh sushi and ramen.
• cuisine (noun) - A style or method of cooking, especially as characteristic of a particular country or region
• Use ‘cuisine’ to talk about specific culinary traditions or regional specialties. It’s common in both casual and formal food discussions.
• A: What cuisine do you feel like tonight? B: I’m craving Italian or maybe Thai.
• style of food - Use ‘style of food’ when explaining cooking approaches informally—like ‘We’re trying a new style of food tonight.’
8. The host asked if they had a reservation before seating them.
• host (noun) - A restaurant staff member who greets customers and shows them to their table
• Use ‘host’ in restaurants to refer to the person managing arrivals and seating. Also implies hospitality in broader event contexts.
• A: The host said we need to wait five minutes. B: That’s fine, we can stand by the entrance.
• greeter - Use ‘greeter’ if the role is more casual or store-based rather than a restaurant’s seating official.
9. She followed her grandmother’s old recipe for homemade pasta sauce.
• recipe (noun) - A set of instructions for preparing a particular dish, including ingredients and methods
• Use ‘recipe’ when discussing how to make dishes. Useful for sharing cooking details or trying new meals at home.
• A: Where did you get this recipe? B: I found it in a famous chef’s cookbook.
• instruction list - Use ‘instruction list’ for a simpler or less formal version of a recipe, focusing on basic directions.
10. Let the soup simmer for about 20 minutes to develop its flavor.
• simmer (verb) - To cook a liquid or food gently just below the boiling point
• Use ‘simmer’ when slow-cooking something in liquid. Helps intensify flavors without overcooking or scorching.
• A: Is it boiling yet? B: No, just let it simmer so it doesn’t burn.
• gentle boil - Use ‘gentle boil’ in simpler cooking instructions, meaning a soft, less vigorous bubble than a rolling boil.
11. She marinated the chicken in lemon and herbs overnight.
• marinate (verb) - To soak food (often meat) in a seasoned liquid to add flavor or tenderize
• Use ‘marinate’ when referencing preparation steps that involve soaking proteins or vegetables for extra taste. Good for grills or roasts.
• A: Did you marinate the steaks? B: Yes, they’re in a garlic-soy mixture.
• soak in spices - Use ‘soak in spices’ if you’re describing the process casually without formal cooking terminology.
12. We decided to grill some burgers in the backyard for dinner.
• grill (verb/noun) - To cook food on a metal frame over direct heat, often outdoors
• Use ‘grill’ when referencing cooking methods typically involving direct heat from below. Common in barbecue culture or summertime dinners.
• A: Are you grilling tonight? B: Yes, I’ll fire up the charcoal and get the steaks ready.
• barbecue - Use ‘barbecue’ for slower, often smokier cooking styles, or referencing an outdoor cooking event.
13. He preheated the oven to 375°F for the lasagna.
• oven (noun) - A closed, heated appliance used for baking, roasting, or warming food
• Use ‘oven’ for any conversation about baking or roasting. Essential in many dinner cooking methods, from casseroles to pastries.
• A: Should we bake the chicken? B: Sure, set the oven at 400°F for 30 minutes.
• stove - Use ‘stove’ for the upper part with burners or hotplates, though often used interchangeably with ‘oven’ in casual talk.
14. She stir-fried the vegetables with soy sauce for a quick dinner.
• stir-fry (verb/noun) - To cook small pieces of food quickly in hot oil while stirring continuously
• Use ‘stir-fry’ for quick, high-heat cooking typically associated with Asian-style dishes. Great for crunchy, fresh results.
• A: Should we stir-fry or boil these veggies? B: Stir-fry; it keeps them crisp and flavorful.
• saute - Use ‘saute’ in a broader context for quick cooking, often in a shallow pan with frequent stirring.
15. They got their pizza to-go because they were in a hurry.
• to-go (adjective) - Referring to food ordered for takeout instead of dining in
• Use ‘to-go’ in American English for takeout orders. In other regions, you might say ‘takeaway.’
• A: Do you want to eat here or order to-go? B: Let’s grab it to-go and eat at home.
• takeaway - Use ‘takeaway’ especially in British English or other countries outside North America.
16. The waiter brought the breadbasket and glasses of water promptly.
• waiter (noun) - A male server in a restaurant who takes orders and serves food
• Use ‘waiter’ for male serving staff. Politely address them with ‘Excuse me’ or a friendly wave if needed.
• A: Did the waiter bring the check yet? B: Not yet, but I can flag him down.
• server - Use ‘server’ if you prefer a non-gendered title or in a more inclusive environment.
17. The waitress recommended the house special for dinner.
• waitress (noun) - A female server in a restaurant who takes orders and serves food
• Use ‘waitress’ for a female serving staff, though many prefer the neutral term ‘server.’ Polite courtesy is always recommended.
• A: Did the waitress refill our drinks? B: Yes, she did a moment ago.
• server - Use ‘server’ to avoid specifying gender, and in modern dining contexts for professionalism.
18. He served the soup first, followed by the main course.
• serve (verb) - To bring food or drink to someone, or to provide a meal
• Use ‘serve’ when referencing the act of providing or distributing food. It can also mean to host or supply in a general sense.
• A: When will dinner be served? B: In about ten minutes; I’m finishing up in the kitchen.
• dish up - Use ‘dish up’ informally at home or small gatherings, emphasizing portioning onto plates.
19. Her favorite dish is lasagna with extra cheese.
• dish (noun) - A specific type of food or recipe; also the physical plate or bowl used to serve it
• Use ‘dish’ to talk about a particular meal or recipe. Also used more literally for tableware, but context usually clarifies your meaning.
• A: Which dish should we cook tonight? B: Let’s try a spicy curry.
• plate of food - Use ‘plate of food’ when focusing on a serving size or presentation on a plate.
20. She adjusted the seasoning until the soup tasted perfect.
• seasoning (noun) - Ingredients such as salt, pepper, or herbs added to enhance flavor
• Use ‘seasoning’ when discussing how to bring out flavors in cooking. Often a key step in final touches before serving.
• A: This needs more seasoning. Maybe some garlic salt? B: Good idea, pass me the shaker.
• flavor enhancer - Use ‘flavor enhancer’ when emphasizing the role of additives or special ingredients that boost taste.
21. They shared a slice of chocolate cake for dessert.
• dessert (noun) - A sweet course usually eaten at the end of a meal
• Use ‘dessert’ when referencing sweet treats after the main course. Often a highlight of dinner for many people.
• A: Should we order dessert now or wait? B: Let’s look at the menu first; I’m craving cheesecake.
• sweet course - Use ‘sweet course’ if you prefer a more formal or older style of expression.
22. They served a three-course dinner: soup, main dish, and dessert.
• course (noun) - A separate part of a meal, such as appetizer, main dish, or dessert
• Use ‘course’ to describe structured meals, where different phases are served in sequence. Common in upscale dining.
• A: Is there a second course or do we go straight to dessert? B: We actually have a salad in between.
• meal stage - Use ‘meal stage’ when explaining each segment of dinner more casually.
23. They offered coffee and tea as a complimentary beverage.
• beverage (noun) - A drink, often non-water, served with or after a meal
• Use ‘beverage’ to talk about any drink—soft drinks, alcoholic beverages, juices—especially in formal settings or menus.
• A: Which beverage would you like? B: I’ll have a lemonade, please.
• drink - Use ‘drink’ casually in everyday conversation, covering everything from water to cocktails.
24. She used a spoon to eat her soup more comfortably.
• spoon (noun) - A round-headed utensil used for scooping or mixing food, especially liquids
• Use ‘spoon’ for soups, desserts, and other dishes that require scooping. In formal table settings, certain spoons might be designated for different courses.
• A: Could you hand me a spoon? B: Sure, it’s on the other side of the table.
• ladle - Use ‘ladle’ when referring specifically to serving liquid dishes in larger portions.
25. He placed the steak on a warm plate for the guest.
• plate (noun) - A flat dish from which food is served or eaten
• Use ‘plate’ to refer to dinnerware or to a dish’s presentation. In conversation, talk about plating or how the food is arranged on it.
• A: Can you bring extra plates for the bread? B: Absolutely, I’ll grab them now.
• dishware - Use ‘dishware’ when discussing the overall set of plates, bowls, and related items collectively.
26. The curry was so spicy that she had to drink extra water.
• spicy (adjective) - Having a strong flavor from chili or pepper that produces heat
• Use ‘spicy’ to describe foods with noticeable heat. Always clarify your tolerance if uncertain in new cuisines.
• A: Is this dish too spicy for you? B: It’s a bit hot, but I can handle it.
• hot - Use ‘hot’ in everyday speech or quick references to food with chili or other pungent flavors.
27. He ordered the mild salsa instead of the spicy one.
• mild (adjective) - Having a soft or gentle flavor, not too strong or spicy
• Use ‘mild’ to describe flavors that are soft, gentle, or not overpowering. Great for delicate dishes or if you dislike spice.
• A: Do you prefer mild or spicy wings? B: Mild for me, I’m not into too much heat.
• lightly seasoned - Use ‘lightly seasoned’ when emphasizing minimal use of salt, pepper, or spices in cooking.
28. He mentioned his peanut allergy to the waiter to avoid cross-contamination.
• allergy (noun) - A medical condition in which exposure to certain foods triggers adverse reactions
• Use ‘allergy’ to ensure safe dining, particularly in restaurants. Always let chefs or servers know about severe allergies in advance.
• A: Do you have any allergies we need to consider? B: Yes, I’m allergic to shellfish, so no seafood for me.
• intolerance - Use ‘intolerance’ for milder or non-life-threatening conditions, like lactose intolerance.
29. Their specialty is homemade ravioli with fresh ricotta.
• specialty (noun) - A dish or type of food that a place or person is particularly known for preparing well
• Use ‘specialty’ when highlighting a restaurant’s or individual’s signature dish. A good conversation starter for trying recommended items.
• A: What’s the chef’s specialty tonight? B: He recommended the grilled salmon.
• signature dish - Use ‘signature dish’ interchangeably with ‘specialty,’ especially for well-known or famous items.
30. They went to a French bistro for a relaxed dinner.
• bistro (noun) - A small, informal restaurant often serving simple meals or local specialties
• Use ‘bistro’ to describe a casual yet refined spot. Typically offers a warm atmosphere and moderate menu size.
• A: Looking for a cozy place? B: Let’s try that new bistro near the bookstore.
• cafe - Use ‘cafe’ for simpler dining with emphasis on coffee or quick bites, though it can overlap with some bistros.
31. They chose the buffet to sample many different foods at once.
• buffet (noun) - A style of dining where customers serve themselves from a variety of dishes laid out
• Use ‘buffet’ when referring to self-service dining setups. Common for events or restaurants offering multiple cuisine options in one spread.
• A: Should we go for a buffet or order à la carte? B: Buffet sounds great if we want to try everything.
• self-service - Use ‘self-service’ more broadly, not limited to food, though it often appears in dining contexts.
32. She took a culinary course to learn professional cooking techniques.
• culinary (adjective) - Related to cooking or the kitchen
• Use ‘culinary’ to describe anything connected to cooking or gastronomy—such as skills, institutes, or events. More formal or academic tone.
• A: Are you pursuing a culinary career? B: Yes, I love everything about professional cooking.
• food-related - Use ‘food-related’ in simpler contexts where formal language might not be necessary.
33. They opted for family-style service so everyone could try each dish.
• family-style (adjective) - A method of serving food in large communal dishes to be shared around the table
• Use ‘family-style’ when describing shared plates or big portions meant for group enjoyment. It fosters a communal meal experience.
• A: How are they serving dinner tonight? B: It’s family-style, so we can pass plates around.
• communal dining - Use ‘communal dining’ if emphasizing the social aspect of shared plates or big group gatherings.
34. She ordered a side dish of mashed potatoes with her steak.
• side dish (noun phrase) - A small portion of food served alongside the main course
• Use ‘side dish’ to specify accompanying foods that complement the main meal. Usually smaller portions but can be essential to variety.
• A: Does that entree come with any sides? B: It includes one side dish—maybe try the veggies?
• side order - Use ‘side order’ in a restaurant context, often appearing on the menu as an add-on.
35. She follows a vegan lifestyle, so she avoids all animal-derived ingredients.
• vegan (adjective/noun) - Relating to a diet with no animal products, including meat, dairy, or eggs
• Use ‘vegan’ to talk about strictly plant-based meals or persons who avoid animal products. Commonly relevant in dinner plans for dietary preferences.
• A: Is that pasta vegan? B: Yes, we used almond milk instead of cow’s milk in the sauce.
• plant-based - Use ‘plant-based’ to emphasize ingredients coming from plants without explicitly stating moral/ethical reasons.
36. She’s been a vegetarian for years, so she prefers salads and grilled veggies.
• vegetarian (adjective/noun) - Relating to a diet that excludes meat but may include dairy or eggs
• Use ‘vegetarian’ to describe or request meals free of meat. Also a common dietary preference requiring menu accommodation.
• A: Any vegetarian options on the menu? B: Yes, they have a mushroom risotto and a veggie burger.
• meat-free - Use ‘meat-free’ for simpler references or labeling, especially in quick meal descriptions.
37. Her entree was a grilled fish with lemon-butter sauce.
• entree (noun) - The main course of a meal; in some regions (like the UK), it may refer to a starter
• Use ‘entree’ for the principal dish in an American context. Be mindful of regional differences where ‘entree’ might mean a starter.
• A: Are you ready to order your entree? B: Yes, I’ll have the chicken marsala, please.
• main course - Use ‘main course’ to avoid confusion if your region interprets ‘entree’ differently.
38. They serve large portions here, so you might have leftovers.
• portion (noun) - The amount of a particular food served to one person at a single time
• Use ‘portion’ to discuss serving size. Particularly useful if you’re concerned about overeating or want to gauge cost vs. volume.
• A: Should we share one plate? B: Yes, the portion sizes are big enough for two.
• serving - Use ‘serving’ more formally or in nutritional contexts, but it overlaps with ‘portion’ in everyday talk.
39. He drizzled tomato sauce over the spaghetti for extra flavor.
• sauce (noun) - A liquid or semi-liquid substance served with food to add flavor or moisture
• Use ‘sauce’ to talk about condiments or culinary liquids that complement dishes. Common in cooking or ordering meals with specific sauce requests.
• A: Do you have a favorite sauce for pasta? B: I love Alfredo for its creamy taste.
• gravy - Use ‘gravy’ for meaty or thickened drippings, especially in comfort foods and holiday meals.
40. She asked for ranch dressing on her salad.
• dressing (noun) - A sauce, often based on oil and vinegar or cream, used to flavor salads
• Use ‘dressing’ specifically for salads or raw veggies. It can also mean any sauce drizzle, but mostly it’s about cold salads.
• A: Do you want any dressing? B: Yes, balsamic vinaigrette, please.
• vinaigrette - Use ‘vinaigrette’ if you want a lighter, tangy dressing commonly used in healthy or classic salads.
41. She loved the smoky aroma of the smoked salmon on her plate.
• smoked (adjective) - Food exposed to smoke for flavor or preservation
• Use ‘smoked’ for foods like salmon, brisket, or cheeses prepared with smoke infusion. Implies a distinctive, often savory flavor.
• A: Is that smoked cheese? B: Yes, it has a rich, wood-fired taste.
• cured - Use ‘cured’ when referencing meats or fish preserved in salt or brine, not necessarily involving smoke.
42. The roasted vegetables had a sweet, caramelized taste.
• roasted (adjective) - Cooked by prolonged exposure to heat in an oven or over an open flame
• Use ‘roasted’ for foods cooked slowly at higher heat, developing crispy exteriors and deep flavors. Common with meats and veggies alike.
• A: How did you make these potatoes? B: I roasted them with olive oil and rosemary.
• baked - Use ‘baked’ for a broader range of oven-cooked foods, from bread to casseroles, though it sometimes overlaps with ‘roasted.’
43. They served steamed broccoli as a healthy side option.
• steamed (adjective) - Cooked using steam heat, often preserving moisture and nutrients
• Use ‘steamed’ to emphasize gentle cooking with minimal oil. Great for healthy meal planning and preserving original flavors.
• A: Are these veggies fried? B: No, they’re steamed to keep it light and nutritious.
• lightly cooked - Use ‘lightly cooked’ for an overall sense of minimal cooking, not specifically steaming but could be similar in effect.
44. She boiled the pasta for exactly nine minutes for al dente texture.
• boiled (adjective/verb (past tense)) - Cooked in rapidly bubbling water or liquid
• Use ‘boiled’ in contexts where water-based cooking is central, often a quick method for pasta or eggs. Keep an eye on the time to avoid overcooking.
• A: Should I boil or bake the potatoes? B: Boil them first, then mash them for the best consistency.
• parboiled - Use ‘parboiled’ for partially cooking items that will be finished by roasting or frying.
45. Poached eggs on toast made a perfect light dinner.
• poached (adjective/verb (past tense)) - Cooked gently in simmering liquid, often water or broth, without allowing it to boil vigorously
• Use ‘poached’ for delicate proteins like eggs, fish, or chicken. Helps maintain tenderness and avoid harsh direct heat.
• A: Is poached fish good for a diet? B: Yes, it’s quite healthy and retains moisture without extra fat.
• soft-cooked - Use ‘soft-cooked’ in casual contexts, though it may not fully describe the submersion method as specifically as ‘poached.’
46. He chopped the onions finely before sautéing them in oil.
• chopped (verb (past tense)/adjective) - Cut into small pieces, typically using a sharp knife
• Use ‘chopped’ in recipes or dinner prep to indicate cutting items into chunks. Often used with herbs, veggies, or nuts.
• A: Do you want the vegetables sliced or chopped? B: Chopped, please; it’ll cook faster in the stew.
• diced - Use ‘diced’ if you want even smaller, more precise pieces, common in soups or salsas.
47. She sliced the bread and arranged it in a basket for dinner.
• sliced (verb (past tense)/adjective) - Cut into thin, broad pieces with a knife
• Use ‘sliced’ to describe or request long, thin cuts. Relevant for bread, vegetables, or cheeses in meal prep.
• A: Should I slice the tomatoes for the salad? B: Yes, nice thin slices will look pretty.
• shaved - Use ‘shaved’ if referencing very thin slices, often for truffles, Parmesan cheese, or chocolate garnishes.
48. The recipe called for one tablespoon of olive oil in the dressing.
• tablespoon (noun) - A unit of measurement (Tbsp) in cooking, roughly equal to 15 ml
• Use ‘tablespoon’ for moderate ingredient measurements in recipes. Abbreviated as ‘Tbsp’ in many instructions.
• A: Do you mean a teaspoon or a tablespoon? B: It’s definitely a tablespoon—bigger measure.
• Tbsp - Use ‘Tbsp’ for brevity in written recipes, but clarify it means tablespoon for spoken instructions.
49. Add half a teaspoon of salt to season the sauce properly.
• teaspoon (noun) - A smaller unit of measurement (tsp) in cooking, roughly equal to 5 ml
• Use ‘teaspoon’ for small amounts of spices or liquids. Often abbreviated as ‘tsp’ in recipes.
• A: The recipe wants a teaspoon of sugar, right? B: Yes, that’s about 5 ml.
• tsp - Use ‘tsp’ in written recipes or short instructions, clarifying the full term if needed.
50. He carved the roast turkey for everyone at the table.
• carve (verb) - To slice meat or poultry into pieces, especially after it has been cooked
• Use ‘carve’ for large cuts of cooked meat. Typically associated with roasts at holiday dinners or formal events.
• A: Do you know how to carve a chicken properly? B: Yes, let me handle the knife.
• slice up - Use ‘slice up’ in casual contexts for smaller, everyday tasks, not necessarily focused on skillful technique.
51. They recommended a white wine pairing with the seafood dish.
• pairing (noun) - Combining two foods or a food and a drink that complement each other
• Use ‘pairing’ to discuss which flavors or drinks go best together. Commonly found in restaurants suggesting wine or side pairings.
• A: Any good wine pairing for steak? B: A robust red, like Cabernet, works well.
• combination - Use ‘combination’ for a simpler expression of two foods or flavors that go well together, outside formal contexts.
52. They used fresh parsley as a garnish on the pasta dish.
• garnish (noun/verb) - A decorative item or topping added to food to enhance its appearance or flavor
• Use ‘garnish’ for a final touch to improve presentation or taste. Commonly used with fresh herbs, citrus zest, or drizzle of sauce.
• A: Should I add a garnish? B: Sure, sprinkle some chopped basil on top.
• topping - Use ‘topping’ in more casual or general contexts, like pizza toppings or dessert add-ons.
53. They used fresh tomatoes from the garden for the salad.
• fresh (adjective) - Recently made, harvested, or prepared; not stale or preserved
• Use ‘fresh’ to emphasize good quality, recently sourced ingredients. Often a selling point for restaurants and home-cooked meals.
• A: Are these vegetables fresh? B: Yes, I just bought them this morning.
• newly picked - Use ‘newly picked’ if highlighting the produce’s immediate harvest, especially from local farms.
54. He preferred savory dishes like roasted meats over sweet desserts.
• savory (adjective) - Having a salty or spicy taste rather than sweet
• Use ‘savory’ for dishes emphasizing seasonings like herbs, salt, or umami. Contrasts with sweet or dessert-like flavors.
• A: Do you want something sweet or savory? B: Savory, definitely—maybe a grilled cheese sandwich.
• salty - Use ‘salty’ for a direct reference to a strong salt taste, though it’s less broad than ‘savory.’
55. The tangy lemon dressing brought the salad to life.
• tangy (adjective) - Having a sharp, piquant flavor or taste that can be slightly sour
• Use ‘tangy’ to describe flavors with a pleasant acidic bite. Common for citrusy or vinegar-based sauces and marinades.
• A: How’s that sauce? B: It’s nice and tangy from the vinegar—really brightens the dish.
• zesty - Use ‘zesty’ if you want to emphasize an energetic, lively taste—often with lemon, lime, or peppers.
56. Mushrooms and soy sauce add umami richness to the stir-fry.
• umami (noun/adjective) - A savory taste recognized as the ‘fifth flavor,’ often found in meats, mushrooms, and aged cheeses
• Use ‘umami’ when discussing deep, savory flavor profiles. Popular in describing Japanese cuisine or any dish with that ‘rich’ taste.
• A: Why does this soup taste so satisfying? B: It’s got umami from the miso and seaweed!
• savory depth - Use ‘savory depth’ if the term ‘umami’ might be unfamiliar, though it’s increasingly common knowledge.
57. He added herbs to boost the flavor of the roast chicken.
• flavor (noun) - The distinctive taste of a food or drink
• Use ‘flavor’ for describing taste qualities. Common in both casual and professional cooking discussions.
• A: What’s the flavor profile of this dish? B: It’s mostly garlic and rosemary with a hint of lemon.
• taste - Use ‘taste’ in simpler conversation about whether you like or dislike a particular food.
58. She kept the beef in a red wine marinade for hours to tenderize it.
• marinade (noun) - A mixture of oil, vinegar, spices, etc. in which meat or other food is soaked to add flavor
• Use ‘marinade’ to discuss the liquid mixture itself, while ‘marinate’ is the verb for soaking. Helps clarify the difference in cooking instructions.
• A: Did you prepare the marinade? B: Yes, it’s ready with soy sauce and ginger.
• seasoned mixture - Use ‘seasoned mixture’ if referencing a simpler marinade or a spontaneously combined set of spices.
59. Always preheat the oven to the correct temperature before baking.
• preheat (verb) - To heat an oven or appliance to a designated temperature before placing food inside
• Use ‘preheat’ in recipes or dinner plans involving baking or roasting. Ensures even cooking from the start.
• A: Did you preheat the oven yet? B: Not yet, I’ll set it to 350°F now.
• warm up the oven - Use ‘warm up the oven’ informally, though it conveys the same action as ‘preheat.’
60. They planned a weekend barbecue with friends and family.
• barbecue (verb/noun) - A cooking method that uses direct heat from charcoal, wood, or gas, often outdoors; also a social event featuring grilled foods
• Use ‘barbecue’ to talk about slow, smoky cooking or a gathering around a grill. Regional variations exist, but typically implies an outdoor social meal.
• A: Are we going to barbecue those ribs? B: Yes, we’ll grill them slowly with our homemade sauce.
• cookout - Use ‘cookout’ if focusing on the social gathering aspect more than the cooking method.
61. He decided to brew fresh coffee to serve with dessert.
• brew (verb) - To make a beverage by boiling, steeping, or fermentation, especially tea or coffee
• Use ‘brew’ when talking about making coffee, tea, or even beer. Emphasizes a process of infusing flavors into liquid.
• A: Should we brew some tea after dinner? B: That sounds perfect; green tea would be nice.
• steep - Use ‘steep’ specifically for tea or herbs, focusing on the soaking method in hot water.
62. They asked guests to RSVP for the dinner party by Friday.
• RSVP (abbreviation/phrase) - A request for a response to an invitation, from the French ‘répondez s’il vous plaît’ (please reply)
• Use ‘RSVP’ for formal or semi-formal invitations, ensuring an accurate headcount for dinner or events.
• A: Did you RSVP to the event? B: Yes, I emailed them that we’re coming.
• please respond - Use ‘please respond’ in casual invitations or if the French abbreviation might confuse some guests.
63. She found a great dessert recipe in her new cookbook.
• cookbook (noun) - A book containing recipes, instructions, and tips for preparing meals
• Use ‘cookbook’ in conversations about referencing or collecting recipes. It can also be a thoughtful gift for food enthusiasts.
• A: Which cookbook are you using tonight? B: The Italian one by Chef Rossi—her pasta recipes are amazing.
• recipe collection - Use ‘recipe collection’ for personal or digital sets of instructions not necessarily published in book form.
64. They picked a white tablecloth for a more elegant dinner setting.
• tablecloth (noun) - A large piece of fabric used to cover a dining table
• Use ‘tablecloth’ when discussing dining ambiance or formality. Different materials affect mood, from casual picnic cloths to fine linens.
• A: Should we use the fancy tablecloth tonight? B: Yes, it’ll make the dinner feel more special.
• placemat - Use ‘placemat’ for individual diners, especially in more casual or everyday table settings.
65. We packed the leftovers for lunch the next day.
• leftovers (noun (plural)) - Food remaining after everyone has eaten, often saved for another meal
• Use ‘leftovers’ for discussing stored food after dinner. Great for reducing waste or planning quick lunches.
• A: Any leftovers from last night’s lasagna? B: Yes, there’s enough for a small portion today.
• remaining food - Use ‘remaining food’ in casual or explanatory contexts, such as ‘We’ll store the remaining food in the fridge.’
66. He did a taste test of the sauce before serving the pasta.
• taste test (noun phrase) - A quick sampling to evaluate a dish’s flavor or seasoning
• Use ‘taste test’ to confirm flavors are balanced. Helpful to avoid last-minute surprises when serving guests.
• A: Should I do a taste test? B: Yes, let’s see if we need more salt or pepper.
• sample check - Use ‘sample check’ as a more general or casual approach to verifying a meal’s quality.
67. The chicken skin turned perfectly crispy after roasting.
• crispy (adjective) - Having a firm, brittle texture that makes a snapping sound when broken
• Use ‘crispy’ for foods with a crunchy exterior, typically from frying or baking. Contrasts with soft or chewy textures.
• A: Are the fries crispy enough? B: Yes, they’re crunchy on the outside but soft inside.
• crunchy - Use ‘crunchy’ interchangeably with ‘crispy,’ though ‘crunchy’ may refer to items that are consistently firm (like carrots).
68. He used chicken broth instead of water to enhance the soup’s flavor.
• broth (noun) - A liquid made by simmering meat, fish, or vegetables in water, used as a base for soups or sauces
• Use ‘broth’ to reference a foundational cooking liquid for soups and stews. Be mindful of salt content, as store-bought broths vary in seasoning.
• A: Why is it so tasty? B: The veggie broth I made from scratch gives it depth.
• stock - Use ‘stock’ for a richer or more concentrated version of broth, typically made from bones or vegetables for depth.
69. The steak was a bit chewy, so she marinated it longer next time.
• chewy (adjective) - Requiring a lot of chewing; having a resilient, slightly elastic texture
• Use ‘chewy’ for textures that aren’t tender or crisp. It can be good or bad depending on the dish—like soft cookies vs. overcooked meat.
• A: Is the bread too chewy? B: It’s fine, but maybe next time bake it a little less.
• tough - Use ‘tough’ when the texture is too firm or unpleasant, often indicating a cooking mistake.
70. They topped the mushrooms with a savory cream sauce.
• cream sauce (noun phrase) - A rich, dairy-based sauce often used with pasta, vegetables, or meats
• Use ‘cream sauce’ when highlighting a rich, velvety texture. Great for comfort foods, though it can be heavy if overused.
• A: How do I make a simple cream sauce? B: Just combine butter, flour, and cream, then season to taste.
• white sauce - Use ‘white sauce’ for a simple reference, though it can sometimes mean a lighter version than heavy cream sauces.
71. They saved up for a fine dining experience at the famous French bistro.
• fine dining (noun phrase) - A high-end restaurant experience focusing on gourmet food, elegant ambiance, and formal service
• Use ‘fine dining’ to describe upscale restaurants with sophisticated menus and strict attention to detail. Expect higher prices and dress codes.
• A: Is it a casual spot? B: No, it’s fine dining, so let’s dress up a bit.
• upscale restaurant - Use ‘upscale restaurant’ in casual or direct references to a higher standard eatery.
72. They chose casual dining to enjoy a comfortable, low-key dinner with friends.
• casual dining (noun phrase) - A restaurant environment that is relaxed, moderately priced, and family-friendly
• Use ‘casual dining’ for places with a laid-back atmosphere and middle-range pricing. Distinguishes from fast food or fine dining.
• A: Do we need to dress up? B: It’s casual dining, so jeans and a nice shirt are fine.
• family restaurant - Use ‘family restaurant’ if the focus is on kid-friendly menus and a comfortable setting.
73. They offered a seasonal menu featuring spring vegetables and fresh herbs.
• seasonal menu (noun phrase) - A restaurant menu that changes based on ingredient availability or time of year
• Use ‘seasonal menu’ to describe or request dishes relying on fresh, in-season produce. Often indicates better taste and sustainability.
• A: Why is the dish unavailable now? B: It’s a seasonal menu, so they only serve it in summer.
• farm-to-table menu - Use ‘farm-to-table menu’ when the restaurant partners with local farms for their produce and changes items based on harvests.
74. Their signature dish is the grilled octopus with garlic sauce.
• signature dish (noun phrase) - A meal that is uniquely associated with a particular chef or restaurant
• Use ‘signature dish’ to highlight a restaurant’s or home cook’s standout meal. Good conversation starter when trying a place for the first time.
• A: What’s this place known for? B: Their signature dish is the lamb shank braised in red wine.
• house specialty - Use ‘house specialty’ if the restaurant specifically labels an item as their best or recommended.
75. The table enjoyed a complimentary bread basket with butter.
• bread basket (noun phrase) - A small basket containing various breads served before or during a meal
• Use ‘bread basket’ to talk about typical restaurant table offerings. Some places charge, so clarify if it’s complimentary or not.
• A: Do they give free bread here? B: Yes, the bread basket arrives right after you order.
• bread service - Use ‘bread service’ in more formal or modern restaurants that emphasize high-quality breads and artisanal spreads.
76. They got Chinese takeout because they didn’t feel like cooking.
• takeout (noun) - Food purchased from a restaurant to be eaten elsewhere
• Use ‘takeout’ (US) or ‘takeaway’ (UK) to discuss ordering food to bring home. Perfect for nights you don’t want to dine in.
• A: Let’s just order takeout tonight. B: Agreed, too tired to cook anything.
• carryout - Use ‘carryout’ in some regions, though it’s less common than ‘takeout.’
77. She asked the waiter for a doggie bag since she couldn’t finish her pasta.
• doggie bag (noun phrase) - A container given by a restaurant for leftover food to take home
• Use ‘doggie bag’ in casual American contexts referring to leftover packaging. Modern restaurants often just say ‘box’ or ‘container.’
• A: Should we request a doggie bag for your leftover steak? B: Yes, I’ll have it for lunch tomorrow.
• takeaway box - Use ‘takeaway box’ if you want a more neutral or universal term for leftover packaging.
78. They decided to cater the dinner party to save time on cooking.
• cater (verb) - To provide food and service for an event or gathering
• Use ‘cater’ for situations where an outside service handles food for an event. Also implies potential staff or arrangement of buffet lines.
• A: Who’s going to cater the wedding reception? B: We hired a local gourmet service.
• provide food service - Use ‘provide food service’ if referencing a broader scope, possibly including bartending or table settings.
79. She bought new serveware for the holiday dinner to look more elegant.
• serveware (noun) - Dishes, platters, and utensils used to present or serve food
• Use ‘serveware’ when discussing items like platters, tureens, or large bowls for presenting or dishing out meals. Different from individual place settings.
• A: Where’s the large platter? B: Check the serveware cabinet in the dining room.
• serving dishes - Use ‘serving dishes’ interchangeably, focusing on the practical function of holding food for the table.
80. The chef’s special tonight is a seared tuna served with mango salsa.
• chef’s special (noun phrase) - A featured dish chosen by the chef, often for a limited time or daily highlight
• Use ‘chef’s special’ in restaurants to find out if there’s a new or recommended dish. Usually something the chef wants to showcase.
• A: Should we ask about the chef’s special? B: Definitely, it might be something unique today.
• featured item - Use ‘featured item’ in broader contexts, not necessarily related to the chef, but a promotional or seasonal highlight.
81. They decided to split the bill since everyone ordered similarly priced meals.
• split the bill (verb phrase) - To share the cost of a meal equally or proportionally among diners
• Use ‘split the bill’ in group dinners where each person pays for their portion or divides costs equally. Helps avoid confusion at payment time.
• A: How do you want to handle the payment? B: Let’s split the bill evenly to keep it simple.
• go Dutch - Use ‘go Dutch’ for a casual scenario where each person covers their own meal’s cost or equally shares total expense.
82. They left a 20% tip because the waitress was very attentive.
• tip (noun/verb) - An extra sum of money given to servers or delivery people for their service
• Use ‘tip’ when discussing gratuities in restaurants or for delivery. Amounts vary by country or local custom, so check norms.
• A: Should we leave a tip in cash or on the card? B: Cash might be better for the server.
• gratuity - Use ‘gratuity’ in official or legal contexts (like bills) referencing an added or expected payment for service.
83. She gave a compliment to the chef for the exquisite dessert.
• compliment (noun/verb) - An expression of praise or admiration, often directed at the chef or meal
• Use ‘compliment’ to show appreciation for a meal or service. Common to say ‘Compliments to the chef’ if you’re especially pleased.
• A: Should I say something about how good it was? B: Definitely, chefs appreciate compliments from guests.
• praise - Use ‘praise’ in general contexts, though it’s less specifically tied to food or dining than ‘compliment.’
84. The hostess led them to a cozy table by the window.
• hostess (noun) - A female host or staff member who welcomes guests and manages seating
• Use ‘hostess’ for a female staff role in restaurants, though many places use gender-neutral ‘host’ or ‘greeter’ nowadays.
• A: Did the hostess mention how long the wait is? B: She said about 10 more minutes.
• front-of-house staff - Use ‘front-of-house staff’ if you want to group hosts, hostesses, and other welcoming personnel.
85. They put their names on the waitlist since it was a busy Friday night.
• waitlist (noun) - A queue of people waiting for a table when the restaurant is full
• Use ‘waitlist’ if a restaurant can’t seat you immediately. Often they provide an estimate or a buzzer system for convenience.
• A: How long is the waitlist now? B: About 20 minutes, and they’ll text us when the table’s ready.
• waiting list - Use ‘waiting list’ interchangeably in more general or non-restaurant contexts, e.g., events or admissions.
86. They visited each buffet station to sample different cuisines.
• buffet station (noun phrase) - A designated area in a buffet setup where particular dishes are placed
• Use ‘buffet station’ to navigate or describe sections in a buffet line. Often grouped by theme: salads, desserts, hot entrees, etc.
• A: Where’s the salad buffet station? B: It’s right by the entrance, next to the drinks.
• food station - Use ‘food station’ if referencing multiple kiosk-like setups, not strictly buffets but events or self-serve counters.
87. They used gold charger plates to decorate the wedding reception tables.
• charger plate (noun phrase) - A large decorative base plate used to hold other plates during formal dinner
• Use ‘charger plate’ in formal table settings. It remains on the table until the main course is served for an upscale feel.
• A: Do we need charger plates for a fancy dinner at home? B: Only if you want an elegant look—they’re mostly decorative.
• underplate - Use ‘underplate’ if referencing the same item in event planning or older etiquette guides.
88. The sommelier recommended a crisp white wine to go with the seafood.
• sommelier (noun) - A wine steward or expert in charge of wine service and pairings in a restaurant
• Use ‘sommelier’ in fine dining contexts focusing on wine expertise. They assist with selecting the right bottle or pairing for your meal.
• A: Should we ask the sommelier for advice? B: Yes, I’m not sure which wine pairs best with lamb.
• wine expert - Use ‘wine expert’ if the setting is less formal or you’re unsure if the restaurant has an official sommelier.
89. They offered a light aperitif of dry sherry before the main course.
• aperitif (noun) - A drink taken before a meal to stimulate the appetite, often alcoholic
• Use ‘aperitif’ when discussing pre-meal drinks. Common in European-style dining or more formal dinners to open the palate.
• A: Would you like an aperitif? B: Sure, maybe a small glass of vermouth.
• pre-dinner drink - Use ‘pre-dinner drink’ if wanting a more casual or direct explanation without foreign terminology.
90. He enjoyed a small glass of brandy as a digestif post-dinner.
• digestif (noun) - A drink taken after a meal to aid digestion, often liqueur or spirit
• Use ‘digestif’ in formal or European dining contexts. Examples include brandy, grappa, or sweet liqueurs. Offers a relaxing finish to a meal.
• A: Would you like coffee or a digestif? B: A digestif would be perfect—maybe amaretto.
• after-dinner drink - Use ‘after-dinner drink’ if you’re describing the concept simply without specialized terminology.
91. They served small savory pastries filled with mushrooms as appetizers.
• savory pastry (noun phrase) - A baked item with flavorful, non-sweet filling, such as spinach pie or cheese puff
• Use ‘savory pastry’ to differentiate from sweet pastries. Perfect for brunch or as a starter.
• A: Is that a dessert pastry? B: No, it’s a savory pastry with spinach and feta cheese.
• filled pastry - Use ‘filled pastry’ if the focus is simply on the fact it has a stuffing, not specifically sweet or savory.
92. They brought a carafe of house wine to share.
• carafe (noun) - A container, usually glass, for serving wine or water at the table
• Use ‘carafe’ in restaurants or formal dinners when referencing a decanter-like vessel. Typically for wine or water, sometimes with a more casual presentation than a full bottle.
• A: Should we order a carafe or a bottle? B: A carafe might be enough for both of us tonight.
• pitcher - Use ‘pitcher’ mostly for water, juice, or sangria, especially in more casual or family-style meals.
93. She filled the water pitcher with ice before bringing it out to guests.
• water pitcher (noun phrase) - A container from which water is poured, typically placed on dining tables
• Use ‘water pitcher’ when discussing how guests can self-serve drinks at a dinner. Common in both casual and formal setups.
• A: Can you pass the water pitcher? B: Sure, I’ll top off your glass.
• jug of water - Use ‘jug of water’ interchangeably, especially in British English or informal contexts.
94. He used a sharp chef’s knife to chop vegetables quickly.
• chef’s knife (noun phrase) - A versatile, large-bladed knife used for most kitchen tasks
• Use ‘chef’s knife’ when referencing the main multi-purpose knife in the kitchen. Often 8 to 10 inches long with a curved blade.
• A: Which knife should I use for slicing onions? B: A chef’s knife is perfect for that job.
• all-purpose knife - Use ‘all-purpose knife’ if you’re not focusing on professional or brand specifics, but still want a universal kitchen blade.
95. She decided to bake some homemade bread for dinner.
• bake (verb) - To cook food by using dry heat in an oven
• Use ‘bake’ for items that cook through consistent dry heat, like breads, cakes, casseroles. Vital for many dinner recipes, especially in Western cuisine.
• A: Are you going to bake the lasagna or grill it? B: Definitely bake it; it needs even heat all around.
• oven-cook - Use ‘oven-cook’ if clarifying that it’s specifically done in an oven, but ‘bake’ is standard.
96. The recipe’s cook time is about 45 minutes for the casserole.
• cook time (noun phrase) - The duration required to prepare or heat a dish until it’s fully cooked
• Use ‘cook time’ to plan how long dinner preparation takes. Essential for scheduling or combining multiple dishes.
• A: What’s the cook time for these ribs? B: Around two hours in the oven at low heat.
• cooking duration - Use ‘cooking duration’ in formal or detailed recipes emphasizing exact timing.
97. They opted for the chef’s tasting menu to experience a variety of specialties.
• tasting menu (noun phrase) - A selection of small, diverse dishes allowing customers to sample multiple items in one meal
• Use ‘tasting menu’ in upscale or gourmet restaurants offering curated multi-course meals. Often a fixed price with set courses.
• A: Should we try the tasting menu? B: Yes, it’s perfect if we want a little of everything.
• degustation menu - Use ‘degustation menu’ in high-end dining contexts or French-influenced restaurants. Similar concept, more formal phrasing.
98. He used the microwave to quickly reheat leftover soup.
• microwave (noun/verb) - A kitchen appliance that cooks or heats food using microwave radiation
• Use ‘microwave’ for quick reheating or short cooking tasks. Always check if items are microwave-safe and be mindful of uneven heating.
• A: Is it okay to microwave this container? B: Yes, it’s microwave-safe plastic.
• nuke (slang) - Use ‘nuke’ in casual contexts but avoid in formal or polite conversation about cooking.
99. They decided to fry the chicken for a crunchy coating.
• fry (verb) - To cook in hot fat or oil, often creating a crispy exterior
• Use ‘fry’ to talk about cooking in oil, whether shallow or deep frying. Typically yields a crunchy, golden crust but watch for high calorie intake.
• A: Should we bake or fry the fish fillets? B: Let’s fry them for extra crispness.
• pan-fry - Use ‘pan-fry’ if clarifying it’s a shallow method, flipping items occasionally for even browning.
100. She used a slow cooker to make a tender beef stew overnight.
• slow cooker (noun) - An electric countertop appliance that cooks food at low temperatures over a long time
• Use ‘slow cooker’ if discussing convenient, set-it-and-forget-it meal prep. Great for soups, stews, and braised dishes.
• A: Any idea for a hassle-free dinner? B: Throw everything in the slow cooker and let it simmer all day.
• crockpot - Use ‘crockpot’ interchangeably in casual American households, though it’s actually a trademarked name.
101. She grated lemon zest into the pasta sauce for a bright taste.
• zest (noun/verb) - The outer colored part of citrus fruit used for added flavor or garnish; also can mean lively flavor
• Use ‘zest’ for adding a citrusy aroma or taste. Typically from lemons, limes, or oranges; a little goes a long way.
• A: Do we have any lemon zest left? B: I’ll grate some fresh peel right now.
• citrus peel - Use ‘citrus peel’ if you’re describing the ingredient plainly, though it might be less refined than ‘zest.’