Hors d'œuvre literally "outside of work") or appetizers are food items served before the main courses of a meal. There are several related terms, such as a one-bite appetizer, as an amuse-bouche. If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait. Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.
Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed. Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre". Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" hors d'oeuvre.
Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.
A more substantial starter or first course served at the table might be referred to as an entrée. Hors d'oeuvre might include:
A
sandwich is a
food item made of one or more slices of
bread with one or more fillings.
Sandwiches are a widely popular type of food. They are typically taken to work, school or
picnics to be eaten as part of a
packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces. The bread can be used as is, or it can be coated with
butter,
oil,
mustard or other
condiments to enhance flavor and texture. They are widely sold in restaurants and cafes.
