Courses (food)

A dessert is a dish that consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. Desserts commonly conclude a meal as a course in many restaurants, while in some parts of the world, there is no tradition of a dessert course to conclude a meal.

the primary and most substantial dish in a meal

An amuse-bouche (; ) or amuse-gueule (, ; ) is a single, bite-sized'' hors d'œuvre''. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone. These are served both to prepare the guest for the meal and to offer a glimpse of the chef's style.

thumb|300px| consists of a sequence of dishes, each often small and artistically arranged.

appetizer in French cuisine

An entrée (, ; ), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms ''hors d'oeuvre, appetizer, or starter''. It may be the first dish served, or it may follow a soup or other small dish or dishes.

thumb|right|Early entremets usually consisted of nothing more complicated than frumenty, a type of grain [[porridge, colored with saffron or egg yolk.]]

specific set of food items that are served together during a meal, all at the same time

Hanjeongsik (), sometimes translated as '''Korean table d'hôte''', is a Korean-style full-course meal characterized by the array of small banchan plates in varied colours.

onion and rice fritters from the Sylhet region

alcoholic drink normally served before or after a meal