Any small, bite-size food served before a meal to whet and excite the palate. Used synonymously with the term Hors D'ouevre, though this term more aptly describes finger food, whereas appetizer can also apply to a first course served at table.
Usually the heaviest, heartiest, and most complex or substantive dish on a menu. The main ingredient is usually meat or fish. In vegetarian meals, the main course sometimes attempts to mimic a meat course. Typically, accompanied by a vegetable garnish.
"Salad" may often refer to a cooked vegetable, rather than the greens most people associate with the word. According to The Joy of Cooking, greens serve "garnish duty only" in a salad course.
Soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like Gumbo), thin (such as a Consommé), smooth (like a Bisque) or chunky (Chowder or Bouillabaisse). Though most soups are hot, some like Vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad.
Sauce or seasoning added to food to impart a particular flavor or to complement the dish. Often pungent in flavor and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.
Keep the rest of the meal in mind when planning desserts. When a meal is hearty, serve a light sweet such as fruit or gelatin. A hearty dessert such as bread pudding makes a good ending for a light meal. Desserts may also be used to balance a meal nutritionally. If the main course is predominantly vegetable, follow it with a dessert of eggs, cheese, milk or yogurt.
