Which French culinary term literally means “outside the work”?

Question: Which French culinary term literally means “outside the work”?

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Hors d’oeuvre.

The French culinary term “hors d’oeuvre” literally translates to “outside the work” or “apart from the main work.” It refers to a small dish served before the main courses of a meal. Originating from French cuisine, this concept has been embraced globally, albeit with variations in different cultures.

Hors d’oeuvres are designed to whet the appetite without satiating the hunger, preparing the palate for the forthcoming courses. They can range from simple preparations to intricate, bite-sized works of art. In many instances, they are served during a cocktail hour or at receptions, often accompanied by aperitifs or cocktails.

There are two primary categories of hors d’oeuvres: cold and hot. Cold varieties might include items like bruschetta, sushi rolls, and shrimp cocktail, while hot varieties could range from items like mini quiches, stuffed mushrooms, and spring rolls.

It’s essential to differentiate between hors d’oeuvres and appetizers. While both are starter dishes, appetizers are typically larger and more filling, often requiring utensils, whereas hors d’oeuvres are bite-sized and can often be eaten with the fingers.

Over time, as global culinary trends evolve and merge, the traditional lines defining hors d’oeuvres and other pre-meal snacks or dishes have blurred. However, the purpose remains consistent: to tantalize the taste buds and set the stage for the meal’s main attractions.