courses of a meal. apéritif 開胃酒 an apéritif is usually served before a meal to stimulate the...
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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 t
he 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
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, family-style meal.