Dinner Vocabulary for Kids: Dinner is the last meal of the day. Usually it is followed by supper. It is believed that one should not have much of a heavy dinner since at night people do not perform much activities and take rest, hence the digestion process becomes slow.
A dinner menu is usually elaborate and may include more than one course. The different courses in a dinner menu can include appetizers, the main course followed by a sweet dish that is called the dessert. the appetizers are also known as palette cleansers especially because oftentimes they are such dishes that help in good digestion of the next part of the meal.The main course includes important proteins and carbohydrates with the side of vegetables to add nutritional value and include minerals and vitamins into the diet.desserts are sweet items that are eaten at the end of the meal, these are usually high in calories.
however many people skip the dessert and appetizers when it comes to day-to-day dinner. In most of the culture a staple dinner diet includes a source of carbohydrate made from either rice or wheat. this is accompanied by either animal or plant protein. other than that side dishes are also included to make the dinner more appealing and tastier to consume.
Dinner also has traditional importance. many countries and their cultures mention that dinner should be consumed with the family since it increases the bonding between members also the sharing of food adds to the sentimental value within the family.Since it is the last meal of the day it is believed that having it in an environment where it is shared makes the purpose of earning a meal more fruitful.
In Indian households dinner is usually served in the presence of all the family members, important discussions are followed by the dinners at the dinner table. Thus, not only does dinner have nutritional values but it does also have cognitive and emotional values as well.
20 Dinner Vocabulary for Kids:
1.) Appetizer:
Small portions or bite sized food items that is consumed before the main meal to make it digest better or make the meals interesting
EG the appetizers looked tasty
2.) Main Course:
The main meal that includes some sort of protein carbohydrate and fat
Eg the main course was served late
3.) Side Dish:
Accompaniments, dishes that are used to enhance the taste of the main dish
Eg- two side dishes were served with the Korean BBQ.
4.) Dessert:
A sweet dish that is served at the end of all courses this is the last course of the meal
Eg- I usually skip dessert because I’m always too full.
5.) Soup:
A slow cooked broth that may vary from a liquid to semi liquid consistency. it is served as the appetizer and is prepared with either vegetables or meat and in some cases both.
Eg- I like chicken clear soup a lot
6.) Salad:
A healthy dish prepared by adding different vegetables as well as proteins and topped off with a salad dressing to add flavor
Eg- chickpea salad is a big hit in my family
7.) Plate:
A new tonsil that is flat in ship and is used to serve food such as lunch ,dinner ,etc.
Eg – the plates were very expensive.
8.) Cutlery:
Object or utensils to assist one in eating.
Eg- we were gifted a cutlery set
9.) Napkin:
A rectangular shaped cloth of paper piece that is used to wipe face and hands before and after meals.
Eg- the napkins were folded and kept on the table.
10.) Condiments:
Additional food items used to add flavour and taste to the dish
Eg- the condiments were kept on the table
11.) Gravy:
A semi liquid preparation that is accompanied with a protein source. It may or may not contain vegetables
Eg- we ordered gravy noodles.
12.) Buffet:
A system of food service where the guests go from counter to counter and choose the quantity of food to be eaten
Eg- there were a lot of item for buffet
13.) Reservation:
A special request made by a guest or a booking of seats to reserve their place at the restaurant
Eg- no reservation is required to visit that restaurant
14.) Cuisine:
A set of dishes or items cooked using the local ingredients from a specific region or culture to imitate the food cooked there.
Eg- I prefer Chinese cuisine than Japanese
15.) Chef:
A professional who is in charge of cooking meals
Eg- our chef cooks amazing chicken curry
16.) Host/ Hostess:
The staff who welcomes and greets all the guests.
Eg- the host greeted them warmly.
17.) Leftovers:
Surplus amount of food after sale for that day has been completed.
Eg- we should not throw away the leftovers
18.) Clean-Up: to tidy up and clear away all the dirt from a space.
Eg- the kitchen needs a thorough clean up
19.) Cooking Techniques:
Different processes of cooking food so that it yields different results.
Eg- different cooking techniques are taught to the trainee chefs.
20.) Utensils: objects that are used to hold or serve food items.
Eg- I have completed washing the utensils.
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