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Definitions for
"Hors d'oeuvres"
Keywords:
appetizer
,
savory
,
meal
,
populary
,
d'oeuvres
Related Terms:
Brochette
,
Hamburger
,
Yakitori
,
Kebab
,
Lardon
,
Galantine
,
Paillard
,
Shish kebab
,
Ballotine
,
Rillettes
,
Barbeque
,
Bratwurst
,
Escalope
,
Cutlet
,
Lardons
,
Smorgasbord
,
Cassoulet
,
Carnitas
,
Tournedos
,
Cordon bleu
,
Keema
,
Chateaubriand
,
Quenelle
,
Bard
,
Confit
,
Steak
,
Broiler
,
Canap
,
Pupu
,
Charcuterie
,
Ground beef
,
Crisp-tender
,
Tasso
,
Tapas
,
Kalua
,
Barbecue
,
Tonkatsu
,
Barding
,
London broil
,
Schnitzel
,
Rotisserie
,
Satay
,
Saltimbocca
,
Rare
,
Cotechino
,
Bacon
,
Braai
,
Red meat
,
Antipasto
,
Fryer
Savory, usually small, foods served before or as an introduction to the main meal appetizers.
rangat.com
Savory foods used as appetizers.
mweb.co.zw
Hot and/or cold finger foods served at a reception.
accenter.com
One of the most populary culinary terms, this is French for appetizer, small servings of food served hot or cold to begin the meal
culinaryartsonline.com
a light food, hot or cold, prepared for small servings, to be eaten before the main meal. The American equivalent is an appetizer. Hors d'oeuvres were originally served on a sideboard apart from the dining table and before the meal.
dearth.computers-plus.us
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