Entrée

A dish served as the main course of a meal

An entrée is a dish that is served as the main course of a meal. The term is used in different ways in various parts of the world. In the United States and Canada, an entrée refers to the main course, while in other English-speaking countries, it typically refers to a dish served before the main course, such as an appetizer or starter.

Etymology

The word "entrée" comes from the French verb "entrer," meaning "to enter." Historically, the term referred to the entry of a dish into a meal sequence. In French cuisine, the entrée is traditionally a lighter course that precedes the main course, often consisting of a small, savory dish.

History

The concept of the entrée has evolved over time. In medieval and Renaissance Europe, meals were elaborate affairs with multiple courses. The entrée was one of the early courses, often featuring lighter fare to prepare the palate for the more substantial main course. Over time, the term's meaning shifted in North America to denote the main course itself.

Types of Entrées

Entrées can vary widely depending on the cuisine and cultural context. Common types of entrées include:

• Meat dishes such as steak, roast chicken, and lamb chops
• Seafood dishes like grilled salmon, lobster, and shrimp scampi
• Vegetarian options such as stuffed peppers, eggplant parmesan, and vegetable stir-fry
• Pasta dishes including spaghetti bolognese, lasagna, and fettuccine alfredo

Preparation and Presentation

The preparation and presentation of an entrée are crucial aspects of its appeal. Chefs often focus on balancing flavors, textures, and colors to create a visually appealing and delicious dish. Techniques such as grilling, roasting, sautéing, and baking are commonly used in the preparation of entrées.

Cultural Variations

United States and Canada

In the United States and Canada, the term "entrée" is synonymous with the main course. It is the most substantial part of the meal and is typically served after the appetizer or soup.

France

In France, the entrée is a lighter course served before the main course. It is often a small, savory dish designed to stimulate the appetite.

United Kingdom and Australia

In the United Kingdom and Australia, the term "entrée" is used similarly to its French origin, referring to a starter or appetizer served before the main course.

Related Pages

• Appetizer
• Main course
• Dessert
• Cuisine
• Gastronomy

This article is a stub related to food. You can help WikiMD by expanding it!