_国际商务礼仪_Table Manners.doc

Table Manners Section One Dinner Courses In its simplest form, a dinner can consist of three or four courses, such as soup, salad, meat and dessert. 1. Starters HORS DOEUVRE Hors doeuvre or appetizers are served before the main courses of a meal. 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 doeuvre are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events. Hors doeuvre 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 doeuvre prior to a meal are either stationary or passed. Stationary hors doeuvre are also referred to as table hors doeuvre. Passed hors doeuvre are also referred to as “butler-style,” “butlered” or “butler-passed” hors doeuvre. In catering, both frozen and fresh hors doeuvre are served. Generally the fresh, handmade items are more flavorful, beautiful and expensive. Hors doeuvre might include: Canapés, Cold cuts, Crudités, Snack foods, Cheeses, Sausages, Dumplings and Bruschetta. 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). ENTRéE Today, what is called an entrée elsewhere is called the first course, appetizer, or starter. An entrée traditionally refers to a smaller course that precedes the main course; however, in the United States and English Canada the entrée is a synonym for the main course. In its use outside of North America, an entrée is more substantial than hors d?uvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course. SOUP Soup is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted,