The first course of a meal, typically smaller in portion size and served before the main course.
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15
Baked
Food cooked in an oven using dry heat, often resulting in a crispy or caramelized exterior and a moist interior.
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Barbecued
Food cooked over an open flame or grill, often with the addition of barbecue sauce or seasoning for flavor.
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15
Roasted
Food cooked in an oven or over an open flame, typically with dry heat, resulting in a caramelized exterior and tender interior.
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Hors dâoeuvres
Small, bite-sized dishes served before a meal, usually eaten with fingers or toothpicks.
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Rare
Describes food, especially meat, that is cooked very lightly, leaving the center red or pink and the interior still cool.
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Sit-down dinner
A formal meal where guests are seated at a table and served multiple courses by waitstaff.
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Main course
The primary dish of a meal, often consisting of a larger portion of protein (such as meat, fish, or tofu) accompanied by vegetables, grains, or side dishes
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Family-style
A serving method where large dishes of food are placed on the table and guests serve themselves.
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Boiled
Food cooked in hot water or liquid at a high temperature until it is fully cooked and tender.
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Appetizer
Similar to a starter, an appetizer is a small dish served before the main course to stimulate the appetite.
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Raw
Food that is not cooked and consumed in its natural state, such as fruits, vegetables, or sushi.
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Buffet
A meal where guests serve themselves from a variety of dishes laid out on a table or buffet line.