Unit 4 Lesson 35

Question 0

Assuage

Answer 0

To satisfy and slake; to lesson (pain or distress); allay; calm (passion); relieve

Question 1

A la carte

Answer 1

By the card or by the bill of fare

• used to describe a meal that is ordered dish by dish, with each dish having a separate price
• Table d’ hote - a complete meal of several courses offered at a fixed price

Question 2

Comestible

Answer 2

Suitable to be eaten

Question 3

Condiment

Answer 3

Season or relish for food, such as pepper, mustard or sauce

Question 4

Cuisine

Answer 4

Style of cooking or preparing food;’the food prepared, as at a restaurant

Question 5

Culinary

Answer 5

Of the kitchen or cooking; suitable for use in cooking

Question 6

Gastronomic

Answer 6

pertaining to the art and science of good eating; Epicurian; pertaining to the enjoyment of food with a discriminating taste

Question 7

Gourmand

Answer 7

A glutton; a person with a hearty liking for good food and drink and a tendency to indulge in them to excess; a luxurious eater or epicure

Question 8

Manna

Answer 8

Food miraculously provided for the Israelites in the wilderness; divine and spiritual sustenance; anything badly needed that comes unexpectedly

Question 9

Palatable

Answer 9

Pleasing or acceptable to the taste; acceptable to the mind

Question 10

Piquant

Answer 10

Agreeably pungent or stimulating to the taste; pleasantly sharp or bitter; exciting agreeable interest or curiosity; stimulating

Question 11

Refection

Answer 11

Refreshment, especially with food or drink

Question 12

Repast

Answer 12

A meal; mealtime

Question 13

Subsistence

Answer 13

Existence; means of support or livelihood, often the barest

Question 14

Viands

Answer 14

Foods of various kinds; especially choice dishes