Hors d’Oeuvres

In addition to salads and salad dressings, the pantry or garde manger department is generally responsible for the small food items known as appetizers or hors d’oeuvres. The function of these foods is to enliven the appetite before dinner, often to the accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor.

There is some confusion as to the distinction, if any, between the terms appetizer and hors d’oeuvre. In general, the first course of a multicourse meal is called an appetizer, and a finger food item served at receptions and with cocktails is called an hors d’oeuvre. In some regions, however, the terms are used interchangeably.