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A table used as a heating device for foods that are waiting to be served. The bottom of the table contains boiling or simmering water that produces steam to keep the food hot.

A refined, fine-grained salt containing additives, which make it flow freely. It does not stick to food very well and when added to solutions it is slow at dissolving.

A complete meal, with one set price, consisting of several different courses, which are preselected by the restaurant.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

In the United States, a term referring to a non-sparkling white or red wine with a minimum of 7 percent alcohol and a maximum of 14 percent alcohol.