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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.

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EzBrand Appetizer - Vegetable Appetizers

  • The French spelling is the same for singular and plural usage, hors-d’œuvre; in English, the ligature is usually replaced by the digraph with the plural commonly written hors d'oeuvres and pronounced.

NTD 380


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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events.

Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.

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EzBrand Salads - Vegetables Salads

A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost always served cold. Salads can be based around a wide variety of foods including vegetables, fruits, and cooked meat,eggs, and grains. Garden salads use a base of leafy greens; they are common enough that the word saladalone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
NTD 380 NTD 400
product

EzBrand Salads - Fruits Salads

A salad is a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost always served cold. Salads can be based around a wide variety of foods including vegetables, fruits, and cooked meat,eggs, and grains. Garden salads use a base of leafy greens; they are common enough that the word saladalone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
NTD 380 NTD 400
product

EzBrand Main Course - Baked Pork Chops

The main course is the featured or primary dish in a meal consisting of several courses. It usually follows theentrée ("entry") course. In the United States and parts of Canada, it may in fact be called "entrée".
NTD 380 NTD 400

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If there is an extended period between when guests arrive and when the meal is eaten (for example during acocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvres are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Hors d'oeuvres prior to a meal are either rotated by waiters or passed. Stationary hors d'oeuvres served at the table may be referred to as "table hors d' oeuvres". Passed hors d'oeuvres may be referred to as "butler-style" or "butlered" hors d'oeuvres.
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