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. Likewise, this term is used both for the main part of a meal, like in France and the United States and also to describe the courses served between hors d'œuvre and main course.
Entrée is pronpunced as "ahn-tray"
Entrée: Entree if the French word for "First Course" refering to the first course of a meal. Appetiser . . . Read More
|Piece de Resistance||■■■■■|
Piece de Resistance: Piece de resistance refers to a culinary term classically used to describe the main . . . Read More
Amuse-bouche is a French term which means appetiser to stimulate the palate. It is also known as - Description: . . . Read More
Table d’Hotel is the French term for a meal consisting of fixed number of courses at a fixed price. . . . Read More
|Food History - Peach||■■■■|
The peach, Prunus persica (L.) Batsch, is native to China. From China, peaches were introduced to Persia, . . . Read More
Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the . . . Read More
|Statue of Liberty at travel-glossary.com||■■■■|
- The Statue of Liberty is a World Heritage Site in United States of America defined by the UNESCO in . . . Read More
|A la mode||■■■■|
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More
A point: a point a widely used French term which means "to the point", of perfection. It is a term that . . . Read More
Abats is a French term which means offal. It refers to internal organs of butchered animals sold mainly . . . Read More