appetizer
An hors d'oeuvre ( or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] (listen)), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
General hors d'oeuvre
Classical hors d'oeuvreGeneral hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
You do not have permission to view the full content of this post. Log in or register now.
General hors d'oeuvre
Classical hors d'oeuvreGeneral hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.
You do not have permission to view the full content of this post. Log in or register now.