1. Courses of a meal

2. Apéritif 開胃酒 An apéritif is usually served before a meal to stimulate the appetite fortified wines (Sherry), liqueurs( 利口酒 : 白 蘭地加入果汁和糖漿 ), and dry champagne

3. Appetizers 開胃菜 appetizers, are food items served before the main courses of a meal Hors d‘œuvre (French) / ɔ r ˈ d ɜ vr// ɔ r ˈ d ɜ vr/ Hors d'oeuvre might include: –Canapes –Crudités –Deviled eggs –Cheese –Bruschetta

4. Canapé A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

5. Crudités sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce

6. Deviled eggs hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard.

7. Bruschetta an appetizer from central Italy It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese.

8. Entrée 前菜 (Starter) An entrée (first course, appetizer or starter) (pronounced / ˈɑː ntre ɪ / AHN-tray, French "entrance")/ ˈɑː ntre ɪ /AN-tray one of several savoury courses; a smaller course that precedes the main course Salad, quiches, crepes

9. Quiche an open pie

10. Soup

11. The main course 主菜 A main course is the featured or primary dish in a meal –Beef –Lamb –Chicken –Fish

12. The Cheese Plate After dinner French people appreciate a selection of it served on a wooden board with assorted cut fruit. This signals the end of a casual, family- style meal.

13. Dessert a course that typically comes at the end of a meal, usually consisting of sweet food