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1、TableMannersSectionOneDinnerCoursesInitssimplestform,adinnercanconsistofthreeorfourcourses,suchassoup,salad,meatanddessert.1.StartersHORSD'OEUVREHorsdfoeuvreorappetizersareservedbeforethemaincoursesofameal.Ifthereisanextendedperiodbetweenwhenguestsarriveandwhenthemealiss
2、erved(forexample,duringacocktailhour),thesemightalsoservethepurposeofsustainingguestsduringthewait.Horsd'oeuvrearesometimesservedwithnomealservedafterward.Thisisthecasewithmanyreceptionandcocktailpartyevents.Horsd'oeuvremaybeservedatthetableasapartofthesit-downmealorthey
3、maybeservedbeforesittingatthetable.Horsd'oeuvrepriortoamealareeitherstationaryorpassed・Stationaryhorsd'oeuvrearealsoreferredtoasHtablehorsd^euvre/1Passedhorsd*oeuvrearealsoreferredtoasUbutler-style,n“'butlerecTor“butler-passecThorsd'oeuvre・Incatering,bothfrozenandfreshho
4、rsd'oeuvreareserved・Generallythefresh,handmadeitemsaremoreflavorful,beautifulandexpensive.Horsd'oeuvremightinelude:Canapes,Coldcuts,Crudites,Snackfoods,Cheeses,Sausages,DumplingsandBruschetta.Amoresubstantialstarterorfirstcourseservedatthetablemightbereferredtoasanentree
5、(outsidetheUSandEnglishCanada).ENTREEToday,whatiscalledanentreeelsewhereiscalledthefirstcourse,appetizer,orstarter.Anentreetraditionallyreferstoasmallercoursethatprecedesthemaincourse;however,intheUnitedStatesandEnglishCanadatheentrQeisasynonymforthemaincourse.Initsuseou
6、tsideofNorthAmerica,anentreeismoresubstantialthanhorsd'oeuvresandbetterthoughtofasahalf-sizedversionofamaincourse,andrestaurantmenuswillsometimesofferthesamedishindifferent-sizedservingsasbothentreeandmaincourse・SOUPSoupismadebycombiningingredientssuchasmeatandvegetables
7、instockorhot/boilingwater,untiltheflavorisextracted,formingabroth.Traditionally,soupsareclassifiedintotwobroadgroups:clearsoupsandthicksoups.TheestablishedFrenchclassificationsofclearsoupsarebouillonandconsomme・Thicksoupsareclassifieddependinguponthetypeofthickeningagent
8、used:pureesarevegetablesoupsthickenedwithstarch;bisquesaremadefrompureedshellfishthickenedwithcream;cre
