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If the meal is a light meal, it will typically include the base and one main dish. The base is often served directly to the guest in a bowl, whereas main dishes are chosen by the guest from shared serving dishes on the table. [36] Place setting. An "elaborate" formal meal would include the following place setting: [35]
Chaat is the snack food consumed separately and not part of main course meals. [55] Zensai (前菜, lit. before dish) is Japanese for an hors d'oeuvre; commonly for western dishes, ōdoburu (オードブル), which is a direct transcription of hors d'oeuvre, is used. [56] [57] [58] In Korea, banchan (반찬) is a small serving of vegetables ...
They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips , such as baba ghanoush , chili con queso , hummus , and tzatziki with bread or vegetables as hors d'oeuvre.
Alternatively, shared table condiments such as soy sauce, hot sauce, vinegar, or sesame oil may be located at the center. If the dishes come out one at a time or if there is some special delicacy, they are typically served to the guest of honor first and then rotated clockwise around the table. The host will often wait to serve himself last.
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Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Entrée – dish served before the main course, or between two principal courses of a meal. [33] [34] [35] Main course – featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course.