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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. American Miss Manners offers the following sequence for a 14-course meal: [3]
Course – specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with fries would be considered a single course, and most likely the entire meal. See also full course dinner.
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
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During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives [12] [13] and even stuffed dormice. [14] These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetiser course propoma. [13]
A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest, English-based form, it can consist of three to five courses, such as appetizers, fish course, entrée, main course and dessert. The traditional courses and their order vary by culture.
Lunch in Finland usually includes a small salad as a starter. Many restaurants serve lunch from a buffet rather than fixed portions. In Finland, lunch is a full hot meal, [a] served as one course, sometimes with small salads and desserts. Dishes are diverse, ranging from meat or fish courses to soups that are heavy enough to constitute a meal.