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This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal.
Starter is a common colloquial term for an hors d'oeuvre in the UK, Ireland, and India. [64] Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.
Main menu. move to sidebar hide. Navigation Main page; ... 1.1 Appetizers and starters. 1.2 Main dishes. 1.3 Sauces. 2 See also. ... This is a list of dishes found in ...
The word entrée as a culinary term first appears in print around 1536 in the Petit traicté auquel verrez la maniere de faire cuisine, more widely known from a later edition titled Livre fort excellent de cuisine [b], in a collection of menus [c] at the end of the book.
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A multicourse meal or full-course dinner is a meal with multiple courses, typically served in the evening or late afternoon.Each course is planned with a particular size and genre that befits its place in the sequence, with broad variations based on locale and custom.
Main menu. Main menu. move to sidebar hide. Navigation ... 3 Savoury snacks and starters. 4 Sweet snacks and desserts. 5 Drinks. ... Below is a list of dishes found ...
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.