Name : Tania permatalia safitri

Nim : 19135050

SERVE THE MAIN COURSE

1. Present the main course

The main course is served on a dinner plate. This course is usually a

combination of baked, fried, or roasted protein with a seasonal vegetable
side dish and bread. If you serve bread, make sure to provide a bread dish and
butter knife in the top-left corner of the placemat.

2. Main course

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

Part of a series on

Meals

Meals

 Breakfast
 Second breakfast
 Elevenses
 Brunch
 Lunch
 Tea
 Dinner
 Supper
 Combination meal
 Kids' meal
 Snack
 Value meal
Components and courses
  Full course dinner
 Tasting menu
 Amuse-bouche
 Hors d'oeuvre
 Soup
 Entrée
 Roast
 Main course
 Salad
 Side dish
 Entremet
 Dessert
 Meal preparation
Related concepts
 À la carte
 Banquet
 Boodle fight
 Buffet
 Cuisine 
o list
 Drink
 Eating
 Food
 History of breakfast
 Snacking
 Table d'hôte
 Table manners

 v
 t
 e
The main course is the featured or primary dish in a meal consisting of several courses. It
usually follows the entrée ("entry") course.

Contents

 1Usage
 2Serving
 3See also
 4References
 5Bibliography
 6External links

A. Usage
In the United States and Canada (except Quebec), 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 a dish served before the main course.
According to linguist Dan Jurafsky, North American usage ("entrée") retains the original
French meaning of a substantial meat course.

B. Serving

A beef steak served as main course

The main dish is usually the heaviest, heartiest, and most complex or substantial dish in a
meal. The main ingredient is usually meat, fish or another protein source. It is most often
preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the
main course is sometimes referred to as the "meat course".
In formal dining, a well-planned main course can function as a sort of gastronomic apex or
climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the
main course in such a way that the main course is anticipated and, when the scheme is
successful, increased in its ability to satisfy and delight the diner. The courses following the
main course then calm the palate and the stomach, acting as a sort of dénouement or
anticlimax.

See also[edit]

 Food portal

 Full course dinner

C. References

1. ^ "entrée". ENTRÉE | meaning in the Cambridge English

Dictionary. Cambridge Dictionary.
2. ^ 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.
 3. ^ "You are what you eat — and how you translate the menu". Retrieved  12
September 2017.

D. Bibliography

 Vergé, Roger (1996).  The Main Course. Weidenfeld & Nicolson. ISBN 0-297-83638-

2. Retrieved May 25, 2017.

E. External links

 Wikibooks Cookbook
This  food-related article is a stub. You can help Wikipedia by expanding
it.

3. How to serve main course

1. First, serve from the leftvof the guest
2. Second, cradle the plate on the hand gently
3. Third, let the palm stays open as pulling hand away
4. At the last, please the plat in entree