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Main course

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From Wikipedia, the free encyclopedia

Phase of a meal

This article is about the meal component. For the Bee Gees album, seeMain Course.

Meals
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Meals
Suhur Breakfast Second breakfast Elevenses Brunch Lunch Tea Merienda Tiffin Dinner Supper Iftar Siu yeh Snack Combination meal Kids' meal
Components andcourses
Full-course dinner Tasting menu Amuse-bouche Hors d'oeuvre Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal preparation
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À la carte Banquet Buffet Cuisine list Drink Eating Food Grazing History of breakfast Kamayan Table d'hôte Table manners Table setting
v t e

Amain course is the featured or primary dish in ameal consisting of severalcourses. It usually follows theentrée (lit. 'entry') course.

Usage

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In the United States and Canada (exceptQuebec), the main course is traditionally called an "entrée".^[1]^[2]^[3] English-speaking Québécois follow the modern French use of the term entrée to refer to adish served before the main course.

According to linguistDan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses.^[4]

References

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^"entrée".ENTRÉE | meaning in the Cambridge English Dictionary.Cambridge Dictionary.
^Stewart, Marjabelle Young and Elizabeth Lawrence (1999).Commonsense Etiquette: A Guide to Gracious, Simple Manners for the Twenty-First Century. St. Martin's Press. p. 99.ISBN 9780312242947.
^"You are what you eat — and how you translate the menu". 22 September 2014. Retrieved12 September 2017.
^Porzucki, Nina (22 September 2014)."You are what you eat—and how you translate the menu".The World from PRX.Archived from the original on 13 May 2023. Retrieved2024-03-11.

Bibliography

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Vergé, Roger (1996).The Main Course. Weidenfeld & Nicolson.ISBN 0-297-83638-2. RetrievedMay 25, 2017.

External links

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Wikibooks Cookbook

v t e Meals
Common meals	Suhur Breakfast Second breakfast Elevenses Coffee break Brunch Lunch Tea Merienda Tiffin Dinner Supper Iftar Siu yeh
Components andcourses	Apéritif and digestif Hors d'oeuvre Amuse-bouche Soup Entrée Roast Main course Salad Side dish Entremets Dessert Savoury Meal replacement Snack
Table service	Buffet smörgåsbord Conveyor belt sushi Dish Finger food Full-course dinner Platter Rodízio Service à la française Service à la russe Silver service Small plates Table reservation
Presentation	Al fresco Dining room Eating utensils Food presentation Garnish Nyotaimori Pièce montée Serving size Table setting Tablecloth Tableware
Dining	Dress code Table manners Eating utensil etiquette Toast Waiting staff
Regional styles	Anju Antipasto Cicchetti Banchan /Korean table d'hôte Bandeja paisa Dastarkhān Dim sum /Yum cha Fika Izakaya /Sakana Kaiseki Meat and three Meze Okazuya Plate lunch Pu pu platter Rice and three Rijsttafel Sadhya Smörgåsbord Tapas Thali Tiffin Zakuski
Packed	Airline meal Bento Convenience food Dosirak Ekiben Emergency rations Fast food Field ration Frozen meal Instant breakfast Jūbako Ninja diet Packed lunch Space food Take-out
Menus and meal deals	À la carte Blue-plate special Combination meal Free lunch Free refill Happy hour Kids' meal School meal Suspended meal Table d'hôte Tasting menu /Degustation Value menu
Communal meals	Banquet State banquet Barbecue Commercium Dining in Iftar Picnic Potluck Seder Sittning Soup kitchen Supra Tableround Tea party
Catering and food delivery	Food delivery Online food ordering Virtual restaurant
Places to eat	Café Cafeteria Dining room Food truck Inn Kitchen Mess Picnic table Restaurant Soup kitchen Street food Tavern Traiteur
Related	Coffee culture Cook Cookbook Cooking Chef Culinary arts Cuisine outline Drink Eating Food Lists of food and beverage topics Meal preparation Outline of food preparation Salumeria Tea culture
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