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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. Miss Manners offers the following sequence for a 14-course meal: [3]
Larger meals might include many courses, such as a course where a soup is served by itself, a course when cordon bleu is served at the same time as its garnish and perhaps a side dish of vegetables, and finally a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place. [1]
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.
Menú del día is traditionally a three-course meal, starting with a primer plato, or "first plate", mostly vegetable-based, followed by the segundo plato, or "second plate" (usually meat or fish) and finished with a postre, or dessert. [2] The menú del día is typically a large meal, with a good price considering the amount of food. The cost ...
In Spain, the midday meal, "lunch" takes place between 1:00 and 3:00 p.m. and is effectively dinner, (the main meal of the day); in contrast, supper normally begins between 8:30 and 10:00 p.m. Being the main meal of the day everywhere, it usually consists of a three-course meal: the first course typically consists of an appetizer; the main ...
This three-course meal includes a soup or salad, a choice of a select entrée served with one steakhouse side, and a slice of New York-style cheesecake. The chain's most recent three-course Aussie ...
The stages of the meal could be presented in 5, 4, or 3 courses. Some meals, particularly meals other than dinner, were presented in a single course, a distinct type of service called an ambigu. While there are many variations in the details, the following arrangements are characteristic of meals from the mid-17th century to the late 19th-century.
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