Answer:
They are typically flavorful and lighter menu items, meant to and stimulate the appetite in anticipation of the main course. Served hot or cold, they include simple or composed salads, fish selections including raw oysters or caviar, savory tarts, or foie gras.
Explanation:
HORS D'OEUVRE
A French term for small one or two bite portions of food, that are flavorful and highly seasoned to encourage a guest to drink more. Hors d’oeuvres are "apart from the main work" and served before sitting down to meal service. They may be hot or cold items. Because they are usually eaten while standing, hors d’oeuvres should be finger food that can be eaten without the use of utensils. Hors d’oeuvres include canapés, small tartlets, crudités, or skewered items.
