|a scrap or morsel of food left at a meal.|
|a stew of meat, vegetables, potatoes, etc.|
|1.||a woman's small round brimless hat, popular esp in Edwardian times|
|2.||a hat with a small brim and a pouched crown, popular in the 16th century|
|3.||(Canadian) same as tuque|
|4.||a chef's tall white hat|
|[C16: from French, from Old Spanish toca headdress, probably from Basque tauka hat]|
small, round, close-fitting hat, brimless or with a small brim, once worn by both men and women. In the 12th and 13th centuries, women wore embroidered toques, made of velvet, satin, or taffeta, on top of their head-veils.
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