Knowra Hors d'oeuvre Hors d'oeuvre A small savory dish served before or alongside a meal, often in bite-sized form. It may be passed around, served at a table, or arranged for guests to take themselves.
Canapé : A small, usually bread-based savory item topped with ingredients and served as a finger food. A classic bite-sized hors d'oeuvre, often topped and passed at receptions.
Appetizer : A small dish served before the main part of a meal to stimulate the appetite. Hors d'oeuvres are often appetizers, though they can also accompany drinks or a meal.
French cuisine : The culinary traditions and practices associated with France and its regions. The phrase and much of the formal service vocabulary come from French cuisine.
Tapas : Small Spanish dishes served as snacks or as part of a meal. Tapas may accompany drinks or make a meal, while hors d'oeuvres are often preliminary bites.
Crudités : Raw vegetables cut into pieces and commonly served with a dip. A simple vegetable-based option for hors d'oeuvre platters.
Entrée : A principal course of a meal; in American usage, it commonly means the main dish. The contrast distinguishes a small preliminary bite from a substantial main course.
French language : A Romance language originating in France and spoken worldwide. The name literally means “outside the work,” an expression rooted in French.
Antipasto : The first course of an Italian meal, often featuring cured meats, cheeses, and vegetables. It is a named Italian course, whereas hors d'oeuvres can be served outside a seated meal.
Cocktail party : A social gathering where guests mingle, commonly with drinks and small foods. Hors d'oeuvres are often served to guests while they stand and mingle.
Finger food : Food designed to be eaten by hand without cutlery. Many hors d'oeuvres are finger foods, especially at standing receptions.
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