bortaS bIr jablu'DI' reH QaQqu' nay' Revenge is a dish best served cold. TKD KGT 83f.: The term for food of any kind (including beverages) is Soj. An individual dish or course is called a nay', and a full meal usually consists of four or five nay'mey (dishes), though a non-Klingon might prefer to start with one or two. KGT 99: Each dish is brought to the table (raS) on a platter ('elpI'), usually made of metal. The food is arranged not haphazardly but in a way that helps the food look appealing. For example, in some dishes, pieces are placed with the veins clearly visible so that the blood still inside them can be seen. A diner transfers a portion to his or her plate (jengva', though the plural form is ngop [plates]), if one is available, by simply grabbing the desired quantity of food with a hand. KGT 94: Certain dishes are typically prepared in certain ways, so it is not necessary to describe the preparation technique when naming it; the name of the plant, animal, or animal part is enough. Thus, pIpyuS pach (pipius claw) is always prepared the same way; it would be peculiar to hear pIpyuS pach HaHlu'pu'bogh ("pipius claw that has been marinated; marinated pipius claw"), since such phrasing would be redundant. By contrast, the claw of the *ka'raj* is prepared in a variety of ways, so saying that dinner will consist of qa'raj pach ("ka'raj claw") is not giving enough information. If a dish with a standard preparation technique (a nay' motlh, "usual dish") is being offered, asking how it is to be prepared is a demonstration of cultural ignorance. Thus, in addition to pipius claw, questions about bIreQtagh (bregit lung), targh tIq (heart of targ), raHta' (racht), tlhImqaH (zilm'kach), and Qaj tlhuQ (kradge tail) should be avoided. KGT 85: When talking about the quality of a dish, one may say jej pach ("The claw is sharp"; that is, the food is pungent) or jejHa' pach ("The claw is dull"; in other words, the food is bland, where jejHa' [dull] really means something like de-sharpened).