What do you call food served before a meal?

In the U.S., ‘appetizers’, referring to anything served before a meal, is the most common term for hors d’oeuvres. Light snacks served outside of the context of a meal are called hors d’oeuvres (with the English-language pluralization).

What are entrees examples?

Main Course/ Entrées

• Butter Chicken.
• Palak Paneer.
• Rogan Josh (Mutton/Lamb in a Kashmiri chilli pepper gravy)
• Grilled Chicken with Fresh Cherry Salsa.
• Bombay Grilled Chutney Sandwich.
• Persian Chicken Joojeh Kebabs.
• Spicy Pork Vindaloo.
• Bombay Sloppy Joes (Kheema Pav)

What does hors d’oeuvres literally mean?

out of work
The terms hors d’oeuvres and appetizers are often used interchangeably, but there is a difference: hors d’oeuvres, which is French for “out of work” but translates to “outside the meal” is generally a one-bite item that’s either stationary or passed and served separate from or prior to a meal.

Why is it called entree?

In the words of one old-fashioned culinary manual, it was supposed to be “easy to eat and pleasing to the appetite but not satisfying.” Because it was served immediately preceding the centerpiece of the whole meal – the roast – it was called the “entree,” being, in effect, the “entrance” to the really important part of …

How are French food terms translated into English?

Note that unlike in English, French food terms are generally preceded by an article such as le (the) or un(a). Where appropriate, the English translation of the term is preceded by an indication of the gender of the word, either female (f) or male (m).

What’s the entree in a formal French meal?

L’Entree/Hors D’oeuvres: The entree of a French meal isn’t the main course but rather the appetizer. The French word “Entrer,” or to enter, explains its place in a formal meal. Seasonality in food is important to classic French cooking, so you might be served anything from beef carpaccio to salmon mousse to French onion soup.

What foods are served in the French meal?

Le Plat Principal/Plat de Résistance (The Main Dish): The main dish is, as you may have guessed, the heart of the meal where la viande (meat—beef/veal, chicken, pork, lamb, duck, etc.) or le poisson (fish) is often served alongside des légumes (vegetables) and a starch such as des pommes de terre (potatoes), du riz (rice) or des pâtes (pasta).

What’s the first course of the French meal?

1. L’Apéritif (Aperitif): L’apéritif doit ouvrir l’appétit (must open the appetite). This first course usually consists of boissons alcoolisées (alcoholic drinks/cocktails) such as pastis (a French liqueur flavored with anise and mixed with water) and salty foods (olives, crackers, mixed nuts) to be consumed in moderation.