Hors d'œuvre, (French , but in American English normally IPA: /ɔrˈdɝv/; French plural: hors d'œuvre, without an extra s; English plural often hors d'œuvres), also known as appetizer(s) are the food served before or outside of (French: hors de) the main courses of a meal (œuvre, literally “work”). UseIf there is an extended period between when guests arrive and when the meal is served (for example, during a cocktail hour), these might also serve the purpose of sustaining guests during the wait. Hors d'œuvre are sometimes served with no meal served afterward. This is the case with many reception and cocktail party events.Hors d'œuvre may be served at the table as a part of the sit-down meal or they may be served before sitting at the table. Hors d'œuvre prior to a meal are either stationary or passed. Stationary hors d'œvure are also referred to as "table hors d'œuvre." Passed hors d'œuvre are also referred to as “butler-style,” “butlered” or “butler-passed” hors d'œuvre.Though any food served prior to the main course is technically an hors d'œuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit. For example, a glazed fig topped with marscapone and wrapped with prosciutto is considered an "hors d'œuvre," whereas figs on a platter are not.In catering, both frozen and fresh hors d'œuvre are served. Generally the fresh, handmade items are more flavorful, beautiful and expensive.A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).Hors d'œuvre might include:CanapésCruditésSnack foodsCheesesSausagesDumplingsBruschetta External linksAppetizer recipes