This document provides definitions and classifications for hors d'oeuvres and appetizers. It begins by defining hors d'oeuvres as small preparations served before the main course to stimulate appetite. Hors d'oeuvres can be solid or liquid and are commonly classified based on ingredients like meat, fish, eggs, vegetables or fruit. They may also be classified as cold, hot, zakuski, or canapés. The document then describes zakuski and various types of cold and hot hors d'oeuvres and canapés in more detail, providing examples of each.