Lesson plan
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, it is generally synonymous with the terms hors d'oeuvre, appetiser, 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.
Article summary
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, appetiser, 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.
Key claims
No claims recorded.
Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
Bibliography
No sources recorded.
Key claims and bibliography are generated from the same tracked claims and sources as the article page.