ETYM Old Eng. chere face, welcome, cheer, Old Fren. chiere, French chère, from Late Lat. cara face, Greek kara head; akin to Skr. çiras, Latin cerebrum brain, German hirn, and Eng. cranium.
A cry or shout of approval.

1. Adjustable jaws center workpiece in a lathe or center tool in a drill.
2. The part of a forequarter from the neck to the ribs and including the shoulder blade.

ETYM French cours, course, Latin cursus, from currere to run. Related to Current.
(Homonym: coarse).
1. A mode of action.
2. General line of orientation; SYN. trend.
3. Part of a meal served at one time.
4. Education imparted in a series of lessons or class meetings; SYN. course of study, course of instruction, class.
5. A layer of masonry; SYN. row.
6. A connected series of events or actions or developments; or; SYN. line.

ETYM AS. disc, Latin discus dish, disc, quoit, from Greek diskos quoit, from dikein to throw. Related to Dais, Desk, Disc, Discus.
1. A piece of dishware normally used for holding or serving food.
2. A particular item of prepared food.
3. The quantity that a dish will hold; SYN. dishful.

The act of consuming food; SYN. feeding.

ETYM AS. faru journey, from faran. Related to Fare.
(Homonym: fair).
1. A paying (taxi) passenger.
2. The food and drink that are regularly consumed.
3. The sum charged for riding in a public conveyance.

Food for domestic livestock; SYN. provender.
See news feed.

A stew (or thick soup) made with meat and vegetables.

1. Coarsely ground foodstuff; especially seeds of various cereal grasses or pulse.
2. The food served and eaten at one time; SYN. repast.

ETYM Old Eng. mete, AS. mete; akin to OS. mat, meti, Dutch met hashed meat, German mettwurst sausage, Old High Germ. maz food, Icel. matr, Swed. mat, Dan. mad, Goth. mats. Related to Mast fruit, Mush.
(Homonym: mete).
Flesh of animals taken as food, in Western countries chiefly from domesticated herds of cattle, sheep, pigs, and poultry. Major exporters include Argentina, Australia, New Zealand, Canada, the US, and Denmark (chiefly bacon). The practice of cooking meat is at least 600,000 years old. More than 40% of the world's grain is now fed to animals.
Animals have been hunted for meat since the beginnings of human society. The domestication of animals for meat began during the Neolithic era in the Middle East about 10,000 BC.
Meat is wasteful in production (the same area of grazing land would produce far greater food value in cereal crops). The consumption of meat in 1989 was 111 kg/244 lb per person in the US, 68 kg/150 lb in the UK, 30 kg/66 lb in Japan, 6 kg/13 lb in Nigeria, and 1 kg/2.2 lb in India. Research suggests that, in a healthy diet, consumption of meat (especially with a high fat content) should not exceed the Japanese level.
Meat substitutes are textured vegetable protein (TVP), usually soy-based and extruded in fibers in the same way as plastics.
Grazing lands take up more than 1.4 billion acres/3,000 million hectares and produce about 140 million tons of meat per year.
The flesh of animals (including fishes and birds and snails) used as food.

ETYM as. masc, max, maescre; akin to Dutch maas, masche, Old High Germ. masca, Icel. möskvi; cf. Lith. mazgas a knot, megsti to weave nets, to knot.
1. The act of interlocking or meshing; SYN. meshing, interlock, interlocking.
2. The number of opening per inch of a screen; measures size of particles; or.

ETYM Old Eng. mes, Old Fren. mets, Late Lat. missum, p. p. of mittere to put, place (e.g., on the table), Latin mittere to send. Related to Mission, Mass religious service.
(Irregular plural: messes).
1. A state of confusion and disorderliness; SYN. messiness, muss, mussiness.
2. A (large) military dining room where service personnel eat or relax; SYN. mess hall.
3. A meal eaten by service personnel.
4. Soft semiliquid food.

ETYM French, from Latin tabula a board, tablet, a painting. Related to Tabular, Taffrail, Tavern.
1. A piece of furniture having a smooth flat top supported by one or more vertical legs.
2. A piece of furniture with tableware for a meal laid out on it.
3. A set of data arranged in rows and columns; SYN. tabular array.
4. A company of people assembled at a table for a meal or game.

ETYM French viande meat, food, Late Lat. vianda, vivanda, vivenda, properly, things to live on, from Latin vivere to live; akin to vivus living. Related to Vivid, Victualis.
A choice or delicious dish.

ETYM French See Compost.
Dessert of stewed or baked fruit; SYN. fruit compote.
(French) mixed fruit with syrup; mixed savory dish.

(Homonym: serial).
1. A breakfast food prepared from grain.
2. Grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet; SYN. cereal grass.
Grass grown for its edible, nutrient-rich, starchy seeds. The term refers primarily to wheat, oats, rye, and barley, but may also refer to corn, millet, and rice. Cereals contain about 75% complex carbohydrates and 10% protein, plus fats and fiber (roughage). They store well. If all the world's cereal crop were consumed as whole-grain products directly by humans, everyone could obtain adequate protein and carbohydrate; however, a large proportion of cereal production in affluent nations is used as animal feed to boost the production of meat, dairy products, and eggs.
The term also refers to breakfast foods prepared from the seeds of cereal crops. Some cereals require cooking (porridge oats), but most are ready to eat. Mass-marketed cereals include refined and sweetened varieties as well as whole cereals such as muesli. Whole cereals are more nutritious and provide more fiber than the refined cereals, which often have vitamins and flavorings added to replace those lost in the refining process.

Potatoes and cabbage boiled and mashed together with butter and seasoning.

Cubes of meat (as lamb or beef) marinated and cooked with vegetables usually on a skewer

(French) A dish that is featured by a restaurant on a particular day.

ETYM Old Eng. del, deel, part, AS. dael; akin to OS. dêl, Dutch and Dan. deel, German theil, teil, Icel. deild, Swed. del, Goth. dails. Related to Dole.
1. (Card game) The act of distributing playing cards.
2. A particular instance of buying or selling; SYN. trade, business deal.
3. A plank of softwood (fir or pine board).
4. The act of apportioning or distributing something.
5. The type of treatment received (especially as the result of an agreement).

ETYM Old Eng. del, deel, part, AS. dael; akin to OS. dêl, Dutch and Dan. deel, German theil, teil, Icel. deild, Swed. del, Goth. dails. Related to Dole.
1. (Card game) The act of distributing playing cards.
2. A particular instance of buying or selling; SYN. trade, business deal.
3. A plank of softwood (fir or pine board).
4. The act of apportioning or distributing something.
5. The type of treatment received (especially as the result of an agreement).

1. Menu
2. Program.

ETYM French, slender, thin, minute. Related to Minute.
1. A list of dishes available at a restaurant; SYN. bill of fare, card, carte du jour, carte.
2. The dishes making up a meal.
3. An agenda of things to do; SYN. fare.
SYN. computer menu.