Courses of a meal

Apéritif 開胃酒• An apéritif is usually served before a meal

to stimulate the appetite

• fortified wines (Sherry), liqueurs( 利口酒 :白蘭地加入果汁和糖漿 ), and dry champagne

Appetizers 開胃菜• appetizers, are food items served before t

he main courses of a meal• Hors d‘œuvre (French) /ɔrˈdɜvr/ • Hors d'oeuvre might include:

– Canapes– Crudités – Deviled eggs– Cheese– Bruschetta

Canapé

A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

Crudités

• sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce

Deviled eggs

• hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard.

Bruschetta

• an appetizer from central Italy

• It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese.

Entrée 前菜 (Starter)

• An entrée (first course, appetizer or starter)

• (pronounced /ˈɑːntreɪ/ AHN-tray, French "entrance")

• one of several savoury courses; a smaller course that precedes the main course

• Salad, quiches, crepes

Quiche

an open pie

Soup

The main course 主菜• A main course is the featured or primary

dish in a meal – Beef– Lamb– Chicken– Fish

The Cheese Plate

After dinner French people appreciate a selection of it served on a wooden board with assorted cut fruit.

This signals the end of a casual, family-style meal.

Dessert

• a course that typically comes at the end of a meal, usually consisting of sweet food