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1) "Caviar" -- As to caviar serving caviar
Variant(s): also caviare /'ka-vE-"är also 'kä-/
Function: noun
Etymology: earlier cavery, caviarie, from obsolete Italian caviari, plural of caviaro, from Turkish havyar
1 : processed salted roe of large fish (as sturgeon)
2 : something considered too delicate or lofty for mass appreciation -- usually used in the phrase caviar to the general
3 : something considered the best of its kind <the caviar of porcelain> Pronunciation Symbols
A tin of black Iranian caviar Russian salmon caviar on buttered bread Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is principally eaten as either a garnish or a spread; for example, with hors d'œuvres. The word caviar entered English from Turkish,[1] but there are various purported etymologies of the word. While some claim that it was the Turkish who first generated the word khavyar, some say it derives from the Persian word خاگآور (Khāg-āvar), meaning "the roe-generator"; others say chav-jar, which means "cake of power", a reference to the ancient Persian practice of eating caviar in stick form as a kind of elixir.[2] In Persian, the word refers to both the sturgeon and its roe; in Russian, the word икра (ikra), "roe", is used. The Russian word "malossol" ("little salt") sometimes appears on caviar tins to show that the caviar is minimally salted; typically, caviar is 4–8 per cent salt, with the better-brand varieties generally being less salted. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea, by Azerbaijan, Iran, and Russia. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. (The large-grained Beluga caviar is from the Beluga sturgeon, which is a fish and is unrelated to the Beluga whale, a mammal.) The rare, golden Sterlet caviar once was the favorite of czars, shahs, and emperors, but now that species is nearly extinct. Current, dwindling fishing yields, consequent to overfishing and pollution, have resulted in the creation of less costly, yet popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon. In the early 1900s, Canada and the United States..."
2) "Serving" -- As to caviar serving 1serve
Pronunciation: 's&rv
Function: verb
Inflected Form(s): served; serving
Etymology: Middle English, from Anglo-French servir, from Latin servire to be a slave, serve, from servus slave, servant
intransitive verb
1 a : to be a servant b : to do military or naval service
2 : to assist a celebrant as server at mass
3 a : to be of use <in a day when few people could write, seals served as signatures -- Elizabeth W. King> b : to be favorable, opportune, or convenient c : to be worthy of reliance or trust <if memory serves> d : to hold an office : discharge a duty or function <serve on a jury>
4 : to prove adequate or satisfactory : SUFFICE <it will serve for this task>
5 : to help persons to food: as a : to wait at table b : to set out portions of food or drink
6 : to wait on customers
7 : to put the ball or shuttlecock in play in various games (as tennis, volleyball, or badminton)
transitive verb
1 a : to be a servant to : ATTEND b : to give the service and respect due to (a superior) c : to comply with the commands or demands of : GRATIFY d : to give military or naval service to e : to perform the duties of (an office or post)
2 : to act as server at (mass)
3 archaic : to pay a lover's or suitor's court to (a lady) <that gentle lady, whom I love and serve -- Edmund Spenser>
4 a : to work through (a term of service ) b : to put in (a term of impri
The serving size of a food product is a confusing term, as it is found both on the Food Pyramid and on Nutrition Labels and has two related but differing meanings. The USDA Center for Nutrition Policy and Promotion sets the standards for these meanings in the United States. The purpose of The Food Pyramid is to assist people in meeting daily nutrient recommendations while providing relatively few serving sizes for each food group. According to the USDA, serving sizes in the Pyramid are determined through four factors: - The considering of typical portion sizes from food consumption surveys.
- Convenience in relation to common measuring sizes.
- Nutrient content.
- Sizes from previous guides.
Some food groups receive different emphasis than others. See Food Pyramid for recommended daily servings. Nutrition Facts Label Serving Sizes are specific in their nutritional information to allow for easy comparison with other similar foods. Consumers may visualize important nutritional variations without excessive calculation. While designed for easy comparison with other similar products, such as Coke vs. Diet Coke or Fruit Loops vs. Frosted Flakes, the label is not meant for direct comparison with the Food Pyramid's recommended servings. Serving sizes on Nutrition Facts Labels are loosely based on the amount of a product normally eaten in one sitting, or reference amounts, determined from nationwide food consumption surveys. The variation in caloric content per serving from product to product is normally because of the reference amount, not because of any set value or common unit. Reference amounts affect serving sizes in one of three ways: - Bulk products, such as sugar, have sizes in common units of measurement, such as the cup or tablespoon, to show the quantity closest to the reference amount.
- Commonly divided products, such as pie or cake, have a servin..."
Further Data On Term for caviar serving
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