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Entrée (other)
In French cuisine, an ''entrée'' is a prelude to a larger course within a single meal. Entrée may also refer to: * In English or French language, can describe the act or manner of entering; freedom of entry or access * A North American synonym for the main course * Entrée (ballet), ballet term for an entrance * Entrée de ballet An entrée de ballet ("ballet entrance") is an autonomous scene of ballet de cour, divertissement, comédie-ballet, opéra-ballet, even tragédie lyrique, which brings together several dancers in and out of the scenario. In the seventeenth and e ..., an autonomous scene of ballet de cour or other staged forms * European Network for Training and Research in Electrical Engineering, often abbreviated to ENTREE * ENTREE Travel Newsletter, a travel newsletter established 1981 * "Entrée" (''Hannibal''), an episode of the television series ''Hannibal'' {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée
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 and parts of English-speaking Canada, 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. In the United States and parts of English-speaking Canada, the term ''entrée'' instead refers to the main course or the only course of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536 in the ''Petit traicté auquel verrez la maniere de faire cuisine'', more widely known from a later edition titled ''Livre fort excellent de cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". 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") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée (ballet)
Because ballet became formalized in France, a significant part of ballet terminology is in the French language. A À la seconde () (Literally "to second") If a step is done "à la seconde", it is done to the side. 'Second position'. It can also be a balance extending one foot off the ground in ‘Second Position’. À la quatrième () One of the directions of body, facing the audience (''en face''), arms in second position, with one leg extended either to fourth position in front (''quatrième devant'') or fourth position behind (''quatrième derrière''). À terre () Touching the floor; on the floor. Adagio Italian, or French ''adage'', meaning 'slowly, at ease.' # Slow movements performed with fluidity and grace. # One of the typical exercises of a traditional ballet class, done both at barre and in center, featuring slow, controlled movements. # The section of a '' grand pas'' (e.g., '' grand pas de deux''), often referred to as ''grand adage'', that features dance partn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrée De Ballet
An entrée de ballet ("ballet entrance") is an autonomous scene of ballet de cour, divertissement, comédie-ballet, opéra-ballet, even tragédie lyrique, which brings together several dancers in and out of the scenario. In the seventeenth and eighteenth centuries, baroque dance Baroque dance is dance of the Baroque era (roughly 1600–1750), closely linked with Baroque music, theatre, and opera. English country dance The majority of surviving choreographies from the period are English country dances, such as those in ... distinguished several types of entrances, according to their character and step style: serious, severe, comical or grotesque. In his , Raoul Auger Feuillet qualified the entrances he described according to the number of characters and sometimes their sex: ''entrance alone'', ''entrance of a woman'', ''entrance for two'', etc. This choreographic form disappeared in the 1720s. External links "Entrée"on Ballet glossary on History of ballet Ballet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Network For Training And Research In Electrical Engineering
Exchange programs for Electrical Engineering students between 18 universities in Europe. It is also known as ''Entree''. Their members are: * Chalmers Lindholmen University College (Sweden) * University of Aalborg (Denmark* Heriot-Watt University (United Kingdom* Brunel University (United Kingdom* Delft University of Technology (Netherlands* Université libre de Bruxelles (Belgium* Technische Universität Dresden (Germany* Karlsruhe Institute of Technology (Germany* École Supérieure d'Ingénieurs en Électronique et Électrotechnique Paris (France* École Supérieure d'Ingénieurs en Électronique et Électrotechnique Amiens (France* École polytechnique fédérale de Lausanne (Switzerland* Brno University of Technology (Czech Republic* National Technical University of Athens (Greece* Politecnico di Milano (Italy* Pontifical Comillas University of Madrid (Spain* University of Valladolid (Spain* École centrale de Marseille, Institut Méditerranéen de Technologie (France* Politecn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ENTREE Travel Newsletter
''ENTREE Travel Newsletter'' (established 1981) is a travel newsletter by American writer Bill Tomicki. It bills itself as "An uncompromising and confidential travelers newsletter." As of 2014, it has over 22,000 subscribers. Tomicki said then when it started in 1981, it was the third travel newsletter in the industry. It is targeted to upscale clientele, Tomicki said Entree's average reader is between 45 and 55, and has a household income of $455,000 a year. In 2006, Tomicki described the newsletter operations: "I have a staff of 12--four permanent people based in Santa Barbara, Calif.," where he lives, "and eight stringers around the world who contribute information, which I then edit and assemble in the newsletter." The newsletter has been reviewed in the ''Chicago Tribune'', ''The New York Times'', and the ''Los Angeles Times''. Bill Tomicki William Tomicki is an American travel writer. Since 1981 he is the publisher of the ENTREE Travel Newsletter, which has been calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
