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7/31/2019 Entree Final

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Leader: Eva MichelleEndriga

Members: Sheena May Pabelonio

Angelie Pearl Basera

Johndeer Garban

Mary Jane Calo John Kiking Garban


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is a dish servedbefore the main

course, orbetween twoprincipalcourses of ameal.


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The word entreis French. It

originally denotedthe "entry" of thedishes from the

kitchens into thedining hall.


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The processional entreat a French fifteenth-

century banquet.


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In traditionalFrench haute cuisine,

the entre preceded alarger dish known asthe relev, which"replaces" or "relieves"it, an obsolete term inmodern cooking, butstill used as late as

1921 in Escoffier's LeGuide Culinaire.


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In France, the modernrestaurant menu

meaning of "entre" isthe course thatprecedes the maincourse in a three course

meal, i.e. the coursewhich in British usage isoften called the"starter" and inAmerican usage the"appetizer."


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Kinds of EntrePrepared By: Eva Michelle D. Endriga


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Meat Entrees


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Savory Beef Steak with Pasta


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Seafood Entrees


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Crab Cakes


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Shrimp Salad with

Pickled Okra


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Shrimp Egg Roll


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Grilled Fish


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Vegetable Entrees


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Vegetarian Stuffed Pepper


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Vegetarian Chili


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Vegetarian Nachos


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Chicken and

Vegetable Pasta


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Soup Entrees


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Minestrone


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Beef Stew


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Clam Chowder


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The Herbs, Spices and

Condiments in Entre


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What is

Herbs?herbs is being pronounced as /erbs/

herbs are any plants "with leaves, seeds, or flowers

used for flavoring, food, medicine, or perfume" or

parts of "such a plant as used in cooking.

Culinary herbs are distinguished from vegetables in that, like

spices, they are used in small amounts and provide flavor rather

than substance to food.


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Examples of herbs

Dill plant

Thyme plant

Basil and green onions


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What is

spices?Spices is known as seasoning

in culinary arts, it refers to any dried part of a plant, other than the

leaves, used for seasoning and flavoring a recipe, but not used as the

main ingredient.

a dried seed, fruit, root, bark, or vegetative substance primarily

used for flavoring, coloring or preserving food. Sometimes a spice is

used to hide other flavors.

Many spices have antimicrobial properties that may explain why

spices are more commonly used in warmer climates, which have

more infectious disease, and why use of spices is especially

prominent in meat, which is particularly susceptible to spoiling.


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What is

condiments?

an edible substance, such as sauce or seasoning,

added to food to impart a particular flavor, enhance its

flavor, or in some cultures, to complement the dish.

it originally described pickled or preserved foods, buthas shifted meaning over time.

Condiments are sometimes added prior to

serving like sandwich with ketchup.

Some condiments are used during cooking to add

flavor or texture to the food like barbecue sauce and

soy sauce.


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Examples of

condiments


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http://en.wikipedia.org/wiki/Hors_d'oeuvre


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is rarelyused for anhors

d'oeuvre, also called afirst

course, appetizer, orstarter.
http://en.wikipedia.org/wiki/Hors_d'oeuvrehttp://en.wikipedia.org/wiki/Hors_d'oeuvrehttp://en.wikipedia.org/wiki/Hors_d'oeuvrehttp://en.wikipedia.org/wiki/Hors_d'oeuvrehttp://en.wikipedia.org/wiki/Hors_d'oeuvre


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Entre is either:meat

vegetablespasta


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You can serve the first

course on a separate, smallerplate. This puts the emphasis

on each course as a distinct

thing to be appreciated onits own.

h k ll


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The time it takes to collect up

these plates and serve the maincourse gives a small space in the

middle of the meal - good forconversation and digestion. The

few extra dishes this creates iswell worth it.


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The End

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