Ad
related to: course meaning in food
Search results
Results From The WOW.Com Content Network
A course is a specific set of food items served together during a meal, all at the same time. A course may include multiple dishes including side dishes or only one, and often includes items with some variety of flavors .
Often the meat is pre-portioned, but diners serve themselves with vegetables and side-dishes. In an American formal dining course, typically each course is served sequentially. Guests are served plates already filled with food in individual portions. Often, guests have an opportunity to choose between vegetarian or meat main course.
Despite the objections of various food authorities who insisted on retaining the classical meaning of the word, [29] the term entrée came to refer to the first course of the meal, a small dish that precedes the main course (plat principal) in a three-course meal.
Course (food), a set of one or more food items served at once during a meal. The main ingredient is often meat or fish. It most often follows an appetizer, soup, or salad. Main course, the primary dish in a meal consisting of several courses.
Hors d'oeuvre – literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery). [32] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before ...
A full-course dinner is a dinner consisting of multiple dishes, or courses. In its simplest, English-based form, it can consist of three to five courses, such as appetizers, fish course, entrée, main course and dessert. The traditional courses and their order vary by culture.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.