Hors d'œuvre

	Part of the Meals series
	Common meals
	Breakfast • Brunch • Lunch; Tea • Dinner • Supper
	Components & courses
	Appetizer • Entrée • Main course; Side dish • Drink • Dessert
	Related concepts
	Food • Eating • Cuisine; Etiquette • Buffet • Banquet

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Hors d'œuvre (pronounced /ɔrˈdɜrv/; French: [ɔʁˈdœvʁ] ( listen), literally "outside of work") or appetizers are food items served before the main courses of a meal.^[1] The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrvz/. There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).

[edit] Use

Cold Hors d'œuvre

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 (outside the U.S. and English Canada).

Hors d'oeuvre might include:

Canapés
Cold cuts
Crudités (raw vegetables used for dipping)
Deviled eggs
Snack foods
Cheeses
Sausages
Dumplings
Bruschetta

[edit] Other languages and cultures

Antipasto is the Italian equivalent of hors d'oeuvre, meaning “before the meal” (anti = before, pasto = meal). In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto.
Picaditas or tapas is the Spanish equivalent of hors d'oeuvre in Argentina, pasabocas in Colombia, entremeses in Venezuela, boquitas in Honduras, botanas in Mexico, entradas in Chile and bocaditos in Peru. In Spain it could be referred also as tapas, entrantes, or aperitivos.
Meze is the equivalent of hors d'oeuvre found in Eastern Mediterranean and Middle Eastern cuisines.
Zakuski are hors d'oeuvre served in Russian cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski are often offered with vodka.
In China, it is called lěng pán 冷盘 ("cold plate") in Mandarin.
Zensai (前菜, lit. before vegetable^?) are Japanese hors d'œuvre.