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1、TableMannersSectionOneDinnerCoursesInitssimplestform,adinnercanconsistofthreeorfourcourses,suchassoup,salad,meatanddessert.1.StartersHORSD'OEUVREHorsd'oeuvreorappetizersareservedbeforethemaincoursesofameal.Ifthereisanextendedperiodbetweenwhenguestsar
2、riveandwhenthemealisserved(forexample,duringacocktailhour),thesemightalsoservethepurposeofsustainingguestsduringthewait.Horsd'oeuvrearesometimesservedwithnomealservedafterward.Thisisthecasewithmanyreceptionandcocktailpartyevents.Horsd'oeuvremaybeserv
3、edatthetableasapartofthesit-downmealortheymaybeservedbeforesittingatthetable.Horsd'oeuvrepriortoamealareeitherstationaryorpassed.Stationaryhorsd'oeuvrearealsoreferredtoas"tablehorsd'oeuvre."Passedhorsd'oeuvrearealsoreferredtoas“butler-style,”“butlere
4、d”or“butler-passed”horsd'oeuvre.Incatering,bothfrozenandfreshhorsd'oeuvreareserved.Generallythefresh,handmadeitemsaremoreflavorful,beautifulandexpensive.Horsd'oeuvremightinclude:Canapés,Coldcuts,Crudités,Snackfoods,Cheeses,Sausages,DumplingsandBrusch
5、etta.Amoresubstantialstarterorfirstcourseservedatthetablemightbereferredtoasanentrée(outsidetheU.S.andEnglishCanada).ENTRÉEToday,whatiscalledanentréeelsewhereiscalledthefirstcourse,appetizer,orstarter.Anentréetraditionallyreferstoasmallercoursethatpr
6、ecedesthemaincourse;however,intheUnitedStatesandEnglishCanadatheentréeisasynonymforthemaincourse.InitsuseoutsideofNorthAmerica,anentréeismoresubstantialthanhorsd'œuvresandbetterthoughtofasahalf-sizedversionofamaincourse,andrestaurantmenuswillsometime
7、sofferthesamedishindifferent-sizedservingsasbothentréeandmaincourse.SOUPSoupismadebycombiningingredientssuchasmeatandvegetablesinstockorhot/boilingwater,untiltheflavorisextracted,formingabroth.Traditionally,soupsareclassifiedintotwobroadgroups:clears
8、oupsandthicksoups.TheestablishedFrenchclassificationsofclearsoupsarebouillonandconsommé.Thicksoupsareclassifieddependinguponthetypeofthickeningagentused:puréesarevegetablesoupsthickenedwithstarch;bisquesaremadefrompuréedshellfishthickenedwithcream;cr
