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An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
[1] [2] The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal. Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
This page was last edited on 7 March 2005, at 19:18 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
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.
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In English or French language, can describe the act or manner of entering; freedom of entry or access; A North American synonym for the main course; Entrée (ballet), ballet term for an entrance; Entrée de ballet, an autonomous scene of ballet de cour or other staged forms
During the 20th century, the meaning in English gradually narrowed to a small or mid-sized meal eaten at midday. Lunch is commonly the second meal of the day after breakfast . Significant variations exist in different areas of the world.