Appetizer - definizione. Che cos'è Appetizer
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Cosa (chi) è Appetizer - definizione

APPETIZER IN FRENCH CUISINE
Appetiser; Hors d'oeuvres; Hors d'œuvres; Hors-d'œuvres; Hors-d'oeuvre; Hors-d'oeuvres; Hors doeuvre; Hors doeuvres; Apetitzer; Appetizers; Hors-d'œuvre; Hors d'Oeuvres; Hors de œuvre; Hors de ouvre; Hors douvre; H'ors doeurves; H'ors deurves; Hors d'oeurve; Appetizer; Hors de ouvres; Hor'deurve; Horderve; Hors d’œuvre; Au derbs; Auderbs; Hors d'ouervre; Hors d'ouvres; Hors devours; Hors de oeuvre; Hors derve; Hors d’œuvres; Hors d'ouvre; Hors d'ourvres; Hors d'aeuvres; Hors d'ouerves; Orderve; Orderves; Starter (food); Horderves; Hors d'ouerve; Hors Derves; Hors derves; Hors d'œuvre; Horsdoeuvres; Zensai; Appetisers; Horsd'oeuvre; Horsdoeuvre; Hors D'oeuvre; Hors D'oeuvres; Hor d'oeuvre; Hor d'oeuvres; Hors d'Œuvre; Hors D'Œuvre; Ordeurves; Hor D'oeuvre; Starter food
  • A tray of hors d'oeuvres}}
  • Steward in a vintage 1920s railcar serving canapés on a tray as part of butler style service}}
  • ''Hors-d'oeuvres'' (1623) by [[Pieter Claesz]]}}
  • [[Amuse-bouche]]}}
  • [[Meze]] in [[Jordanian cuisine]]}}
  • A tray of [[canapé]]s, a form of hors d'oeuvres,  at a [[cocktail party]]
  • [[Zakuski]] in [[Russian cuisine]]}}
  • Poke]] is a raw fish salad served as an appetiser in the [[cuisine of Hawaii]]}}
  • Various [[crudités]] served at a cocktail party

appetizer         
n.
Zest, relish, sauce.
appetizer         
(appetizers)
Note: in BRIT, also use 'appetiser'
An appetizer is the first course of a meal. It consists of a small amount of food.
N-COUNT
appetizer         
or appetiser
¦ noun a small dish of food or a drink taken before a meal to stimulate the appetite.

Wikipedia

Hors d'oeuvre

An hors d'oeuvre ( or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] (listen)), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:

  1. General hors d'oeuvre
  2. Classical hors d'oeuvre

General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on.

Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand.

Esempi dal corpus di testo per Appetizer
1. The sponsor would provide limitless quantities of Tizer the Appetizer.
2. The girls‘ silence under arrest was only an appetizer.
3. Best dish "Appetizer –– bacon–wrapped plums stuffed with chevre cheese.
4. The air force is generally only the appetizer – the first course.
5. The appetizer was a Maryland blue crab, paired with a Chardonnay from Texas.