Why is it called hors d oeuvres?

The name hors d’oeuvre, in case you hadn’t already guessed, is French. The word hors means “beside” or “outside of,” while oeuvre means “work” and refers to the main dishes of a meal. Therefore, hors d’oeuvres are those snacks served before (outside of) the main courses.

What are the 4 types of hors d oeuvres?

1. Finger Foods or Mini Hot Appetizer, or Hot Hors d’oeuvres

• French: Quiche, Vol au vent, Escargot Bourguignon, etc.
• Italian: Bruschetta, Crostini, Mini Pizza, Fried Calamari, etc.
• Arabic: Kibbeh, Shish Kebab, Fatayer, Falafel, Sambousa, etc.
• Indonesian: Tahu isi, Lumpia, Sosis Solo, Pastel, Panada, Risol, etc.

How did the term ‘hors d’oeuvre’ originate?

A French word translating to ‘outside the work’, the hors d’oeuvre originated back in the 17 th century, developing from a preceding incarnation called entrements. Translating to ‘between servings’ entrements were used in formal French dining back in the Middle Ages as elaborate forms of expression or display amongst the upper class.

What is the difference between hors devours and appetizers?

An hors d’oeuvre is typically finger food and might refer to, among other items, canapés, crudités, deviled eggs, and bruschetta. Appetizers , on the other hand, appear as the first courses when seated at the table. They’re often slightly larger and composed in a way that complements the entrée and dessert courses to follow.

What is the proper spelling of hors deurves?

Hors -d’œuvre in French means “outside the work” – that is, “not part of the ordinary set of courses in a meal”. The French spelling is the same for singular and plural usage; in English, the typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩, with the plural commonly written hors d’oeuvres and pronounced /ɔːr ˈdɜːrvz/.