A pantry is a room where beverages, food, and sometimes dishes, household cleaning chemicals, linens, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen. The word "pantry" derive from the same source as the Old French term paneterie; that is from pain, the French form of the Latin panis, "bread".
A kitchenette is a small cooking area, which usually has a fridge and a microwave, but may have other appliances. In some motel and hotel rooms, small apartments, college dormitories, or office buildings, a kitchenette usually consists of a small refrigerator, a microwave oven or hotplate, and, less frequently, a sink. New York City building code defines a kitchenette as a kitchen of less than 7.4 m2 (80 ft2) of floor space.
A small room, closet, or cabinet usually located in or near the kitchen, dedicated to food storage and/or storing kitchenware, like a larder, but smaller. Since the pantry is not typically temperature-controlled (unlike a refrigerator or root cellar), the foods stored in a pantry are usually shelf-stable staples such as grains, flours, and preserved foods.
small kitchen or area for preparing food, often just a part of a room instead of a separate room
a small kitchen or part of a room equipped as a kitchen.
An apartment or closet in which bread and other provisions are kept.
A room combining a very small kitchen and a pantry, with the kitchen conveniences compactly arranged, sometimes so that they fold up out of sight and allow the kitchen to be made a part of the adjoining room by opening folding doors.
a small storeroom for storing foods or wines