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Courses of a meal Apéritif 開胃酒 • An apéritif is usually served before a meal to stimulate the appetite • fortified wines (Sherry), liqueurs(利口酒:白 蘭地加入果汁和糖漿 ), and dry champagne Appetizers開胃菜 • appetizers, are food items served before the main courses of a meal • Hors d‘œuvre (French) /ɔrˈdɜvr/ • Hors d'oeuvre might include: – Canapes – Crudités – Deviled eggs – Cheese – Bruschetta Canapé A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Crudités • sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce Deviled eggs • hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Bruschetta • an appetizer from central Italy • It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese. Entrée前菜 (Starter) • An entrée (first course, appetizer or starter) • (pronounced /ˈɑːntreɪ/ AHN-tray, French "entrance") • one of several savoury courses; a smaller course that precedes the main course • Salad, quiches, crepes Quiche an open pie Soup The main course主菜 • A main course is the featured or primary dish in a meal – Beef – Lamb – Chicken – Fish The Cheese Plate After dinner French people appreciate a selection of it served on a wooden board with assorted cut fruit. This signals the end of a casual, familystyle meal. Dessert • a course that typically comes at the end of a meal, usually consisting of sweet food