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Online Acronyms & meanings of acronyms

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  • CGC
  • CGC

    Command Guidance Computer

    CGC

  • SATA
  • SATA

    Southern African Telecommunications Association

    SATA

  • RCC
  • RCC

    Regional Coordination Centre

    RCC

  • CWCF
  • CWCF

    Canadian Worker Co-Operative Federation

    CWCF

  • WMVM
  • WMVM

    World Mission Video Magazine

    WMVM

  • 3D-VBT
  • 3D-VBT

    3 Dimensional-Visualization and Blanking Tool

    3D-VBT

  • LUHC
  • LUHC

    Lancaster University Hiking Club

    LUHC

  • AVID
  • AVID

    Advances in Vascular Imaging and Diagnosis

    AVID

  • LPA
  • LPA

    Latino Parent Association

    LPA

  • UESTP
  • UESTP

    University of Engineering Science and Technology Pakistan

    UESTP

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  • Tablecloth
  • n.

    A cloth for covering a table, especially one with which a table is covered before the dishes, etc., are set on for meals.

  • Scullery
  • n.

    A place where dishes, kettles, and culinary utensils, are cleaned and kept; also, a room attached to the kitchen, where the coarse work is done; a back kitchen.

  • Wash
  • n.

    Waste liquid, the refuse of food, the collection from washed dishes, etc., from a kitchen, often used as food for pigs.

  • Pewter
  • n.

    Utensils or vessels made of pewter, as dishes, porringers, drinking vessels, tankards, pots.

  • Tray
  • n.

    A flat, broad vessel on which dishes, glasses, etc., are carried; a waiter; a salver.

  • Mat
  • n.

    Any similar fabric for various uses, as for covering plant houses, putting beneath dishes or lamps on a table, securing rigging from friction, and the like.

  • Cupboard
  • n.

    A board or shelf for cups and dishes.

  • Sewer
  • n.

    Formerly, an upper servant, or household officer, who set on and removed the dishes at a feast, and who also brought water for the hands of the guests.

  • Cupboard
  • n.

    A small closet in a room, with shelves to receive cups, dishes, food, etc.; hence, any small closet.

  • Scallop
  • n.

    To bake in scallop shells or dishes; to prepare with crumbs of bread or cracker, and bake. See Scalloped oysters, below.

  • Glaze
  • v. t.

    Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.

  • Service
  • n.

    The act and manner of bringing food to the persons who eat it; order of dishes at table; also, a set or number of vessels ordinarily used at table; as, the service was tardy and awkward; a service of plate or glass.

  • Waiter
  • n.

    A vessel or tray on which something is carried, as dishes, etc.; a salver.

  • Epergne
  • n.

    A centerpiece for table decoration, usually consisting of several dishes or receptacles of different sizes grouped together in an ornamental design.

  • Server
  • n.

    A tray for dishes; a salver.

  • Keeler
  • n.

    A small or shallow tub; esp., one used for holding materials for calking ships, or one used for washing dishes, etc.

  • Silverware
  • n.

    Dishes, vases, ornaments, and utensils of various sorts, made of silver.

  • Plate
  • n.

    Domestic vessels and utensils, as flagons, dishes, cups, etc., wrought in gold or silver.

  • Gourd
  • n.

    A fleshy, three-celled, many-seeded fruit, as the melon, pumpkin, cucumber, etc., of the order Cucurbitaceae; and especially the bottle gourd (Lagenaria vulgaris) which occurs in a great variety of forms, and, when the interior part is removed, serves for bottles, dippers, cups, and other dishes.

  • Uncover
  • v. i.

    To remove the covers from dishes, or the like.

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