An amuse-bouche is a small, complimentary bite served before a meal in fine dining that introduces interesting flavors. An hors d'oeuvre is an appetizer or starter dish, that can be cold or hot, served before a European meal. However, the document does not provide any information on classical plating techniques.

1. CONTINENTAL FOOD
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2. Amuse-Bouche
What Is an Amuse-Bouche? In fine
dining, amuse-bouche are the
small bites preceding the main
course. An amuse-bouche is not
usually included on the final bill,
so they are often presented to
diners as a “gift from the kitchen.”
An amuse-bouche is typically a
little bite that packs big,
interesting flavors.
In a fine french restaurant, it is a
complimentry course served after
you order your food but before
the food that you ordered
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3. Hors d'oeuvre
An hors d'oeuvre
,appetiser or starter
is a small dish
served before a
meal in European
cuisine. Some hors
d'oeuvres are
served cold, others
hot.
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4. Classical Plating
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46. TERIMAKASIH
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