Hors d'œuvre

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Part of the Meals series

Common meals

Breakfast • Brunch • Lunch • Tea • Dinner • Supper

Components & courses

Amuse-bouche • Appetizer • Entrée • Main course • Side dish • Salad • Drink • Dessert • Fruit • Cheese • Nuts • Entremet

Related concepts

Food • Eating • Cuisine • Etiquette • Buffet • Banquet

Hors d'œuvre (pronounced /ɔrˈdɜrv/; French: [ɔʁˈdœvʁ]  ( listen), literally "apart from the main work"^[1]) or appetizers are food items served before the main courses of a meal.^[2] 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 /ɔrˈdɜrv/. There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).

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
• Cocktail Wieners

Other languages and cultures

• 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"), qián cài 前菜 ("before dish"), or xiao3 cai4 ("small dish") in Mandarin.
• Zensai (前菜, lit. before dish^?) is Japanese hors d'œuvre.

Media

Swiss cuisine (Schynige Platte)	Crudités variées	A selection of modern hors d'oeuvre	Various hors d'oeuvre at a Romanian banquet
Meze

See also

• Amuse-bouche
• Antipasto - Italy
• Ciccetti - Venice
• Dim sum - China
• Ordef/Aperitiv- Romania
• Finger food
• Kemia - Morocco
• Kujulpan - Korea
• Meze - Arab countries/Greece/Turkey
• Minutas and Picadas — Argentina
• Pu pu platter - Hawai'i
• Sushi - Japan
• Tapas - Spain
• Borrelhapjes - The Netherlands
• Vorspeisen - Germany
• Zakuski - Russia
• Smörgåsbord - Sweden

References

External links

Look up hors d'oeuvre or appetizer in Wiktionary, the free dictionary.

Wikimedia Commons has media related to: hors d'oeuvre

Wikibooks Cookbook has a recipe/module on Appetizers

• Appetizers and Food History of the World