Gourmet terms
A casserole (French: diminutive of casse, from Provençal cassa, meaning 'pan') is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel.
Dining room
Tableware
pitcher (N.): a container with a handle and a lip, for holding and pouring liquids
pitcher: in baseball
A porch (from Old French porche, from Latin porticus "colonnade", from porta "passage") is a room or gallery located in front of an entrance of a building. A porch is placed in front of the façade of a building it commands, and forms a low front. Alternatively, it may be a vestibule, or a projecting building that houses the entrance door of a building.
A frying pan, frypan, or skillet (chảo rán, chảo chiên) is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid.
drape (N.): a long thick curtain
grape: a small green or purple fruit that grows in bunches on a climbing plant (called a vine). Wine is made from grapes.
curtain, shade, blind
A cofferdam is an enclosure built within a body of water to allow the enclosed area to be pumped out or drained. This pumping creates a dry working environment so that the work can be carried out safely. Cofferdams are commonly used for construction or repair of permanent dams, oil platforms, bridge piers, etc., built within water. They also form an integral part of naval architecture.
cupboard (tủ đựng chè, chén)
A pier, in architecture, is an upright support for a structure or superstructure such as an arch or bridge. Sections of structural walls between openings (bays) can function as piers. External or free-standing walls may have piers at the ends or on corners.
pier at the shore
A suite in a hotel or other public accommodation (e.g. a cruise ship) denotes, according to most dictionary definitions, connected rooms under one room number. Hotels may refer to suites as a class of accommodations with more space than a typical hotel room, but technically speaking there should be more than one room to constitute a true suite.
settee: a long comfortable seat with a back and arms, for two or more people to sit on
pantry: a cupboard or small room in a house, used for storing food
A window blind is a type of window covering. There are many different kinds of window blinds which use a variety of control systems. A typical window blind is made up of several long horizontal or vertical slats of various types of hard material, including wood, plastic or metal which are held together by cords that run through the blind slats.
parlour (or parlor): (old-fashioned) a room in a private house for sitting in, entertaining visitors, etc.
fire iron (or poker)
footstool (đồ kê chân)
A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal.
A settle is a wooden bench, usually with arms and a high back, long enough to accommodate three or four sitters.
A tankard is a form of drinkware consisting of a large, roughly cylindrical, drinking cup with a single handle. Tankards are usually made of silver or pewter, but can be made of other materials, for example wood, ceramic, or leather.
flagon (N.): a large bottle or similar container, often with a handle, in which wine, etc. is sold or served
beer stein (N.): a large decorated cup for drinking beer, usually made of earthenware and often with a lid (= cover)
tumbler: a glass for drinking out of, with a flat bottom and no handle or stem
candle wick (tim đèn cầy, bấc)
candle stick
Distinguish: wicked
In woodworking, a trestle table is a table consisting of two or three trestle supports, often linked by a stretcher (longitudinal cross-member), over which a board or tabletop is placed.
A bailey or ward in a fortification is a leveled courtyard, typically enclosed by a curtain wall. In particular, a medieval type of European castle is known as a motte-and-bailey.
A louver (American English) or louvre (British English; see spelling differences) is a window blind or shutter with horizontal slats that are angled to admit light and air, but to keep out rain and direct sunshine.
The Louvre art museum in Paris.
A mandoline (or mandolin), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.
Beef
Beef tenderloin (thăn nõn hay phi lê bò) là phần thịt ngon nhất của bò. Chiếm 2.1% trọng lượng con bò.
appetizer/apéritif -> entrée -> dessert
Wine
A flagon (bình nước) is a large leather, metal, glass, plastic or ceramic vessel, used for drink, whether this be water, ale, or another liquid.
wagon or waggon (N.): a vehicle with four wheels, pulled by horses or oxen and used for carrying heavy loads
stein (Noun): a large decorated cup for drinking beer, usually made of earthenware and often with a lid (= cover)
flask (N.): a small flat bottle made of metal or glass and often covered with leather, used for carrying alcohol with you
Titles
A sommelier, or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
a tastevin around his neck
chauffeur (N.): a person whose job is to drive a car, especially for somebody rich or important
A connoisseur (Người sành sỏi, French traditional, pre-1835, spelling of connaisseur, from Middle-French connoistre, then connaître meaning 'to be acquainted with' or 'to know somebody/something') is a person who has a great deal of knowledge about the fine arts; who is a keen appreciator of cuisines, fine wines, and other gourmet products; or who is an expert judge in matters of taste.
An hors d'oeuvre (French: hors-d'œuvre), appetiser or starter[2] is a small dish served before a meal[3] in European cuisine.