FOOD.
저자: david buendia
1. Menu.
1.1. Starters.
1.2. Soup.
1.3. Main courses.
1.4. Desserts.
1.5. Beverages.
2. Meals.
2.1. Meat.
2.1.1. Beef.
2.1.2. Lamb.
2.1.3. Pork.
2.1.4. Chicken.
2.1.5. Rabbit.
2.2. Fish.
2.2.1. Shellfish.
2.2.2. Salmon.
2.2.3. Tuna.
2.3. Eggs.
2.3.1. Boiled eggs.
2.3.2. Scrambled eggs.
2.3.3. Fried eggs.
2.4. Fruit.
2.4.1. Apple.
2.4.2. Banana.
2.4.3. Blackberry.
2.4.4. Cherry.
2.4.5. Grape.
2.5. Vegetables.
2.5.1. Cucumber.
2.5.2. Pepper.
2.5.3. Onion.
2.5.4. Lettuce.
2.5.5. Carrot.
3. Eating out.
3.1. Cutlery.
3.2. Waiter
3.3. Waitress.
3.4. Chef.
3.5. Menu /Dish of the day.
3.6. Candle.
3.7. Bill.
3.8. Credit card.
3.9. Tip.
4. Brunch.
5. Cutlery.
5.1. Knife.
5.2. Spoon.
5.3. Fork.
5.4. Napkin.
5.5. Plate.
5.6. Teaspoon.
5.7. Bowl.
5.8. Cup.
5.9. Saucer.
5.10. Glass.
5.11. Tablecloth.
6. Places.
6.1. Cafe.
6.2. Snack Bar.
6.3. Fast food restaurant.
6.4. Pub.
6.5. Bistro.
6.6. Restaurant.
7. Mealtimes.
7.1. Breakfast.
7.1.1. Lunch.