Entree if the French word for "First Course" refering to the first course of a meal. Appetiser or starter. Entree is pronounced as "ohn-tray"

Description

An entrée in the food context typically refers to the main course of a meal, served after the appetizers or starters. It is a substantial dish that is often the focal point of the meal, providing a balance of proteins, carbohydrates, and vegetables. Entrées can be hot or cold, and may include a variety of ingredients such as meats, fish, pasta, or salads. The presentation of an entrée is often elaborate, as it is meant to appeal to both the palate and the eyes. In formal dining settings, the entrée is served on its own plate or dish and is meant to be enjoyed slowly.

Application Areas

  • Restaurants
  • Home dining
  • Events catering
  • Hotel dining services
  • Meal delivery services

Treatment and Risks

  • Proper cooking and handling of ingredients to prevent foodborne illnesses
  • Ensuring proper storage temperatures to prevent spoilage
  • Use of fresh ingredients to maintain quality and flavor
  • Attention to dietary restrictions and allergies of guests
  • Proper portion control to avoid overeating

Examples

  • Grilled salmon with lemon butter sauce
  • Beef tenderloin with mushroom risotto
  • Vegetable stir-fry with tofu
  • Chicken Caesar salad
  • Spaghetti carbonara

Similar Concepts and Synonyms

  • Main course
  • Secondi (in Italian cuisine)
  • Plat principal (in French cuisine)
  • Entree (in American English)
  • Primo (in Italian cuisine)

Articles with 'Entrée' in the title

  • Entree: Entree is a French term which means the main dish of a meal. It is used to be referred to as the dishes served befoer the main course, but nowadays, it refers to the actual main course

Summary

An entrée in the food context is the main course of a meal, served after appetizers. It is a substantial dish that is meant to be the highlight of the meal, typically providing a balance of proteins, carbohydrates, and vegetables. Entrées can vary in presentation and ingredients, but are usually served hot or cold and may feature a variety of flavors and textures. Proper cooking and handling are important to avoid foodborne illnesses or spoilage, and attention should be paid to dietary restrictions and portion control. Ultimately, the entrée serves as the centerpiece of the meal, bringing together diverse flavors and textures for a satisfying dining experience.

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