Whether you call it antipasto, smörgåsbord, zakuski, hors d'oeuvres, oretika, or in plain English, appetizers, it's all the same, for appetizers must spell the same charm, should always be colorful, bright, and attractive. They must be delectable bits designed to tantalize the appetite before a meal. They should not only create a desire for more, but they must, without taking the edge off appetites, make a guest feel that there is something elegant in store for them later.

Hot or cold, they include canapés, hors d'oeuvres, cocktails, clear soups, and small salads. Seafood cocktails, fruit cups, small salads, and clear soups as well as some large canapés and hors d'oeuvres, are served at the table as a first course. Canapés and hors d'oeuvres made to eat with the fingers instead of forks are served with cocktails before dinner. Parties, whether afternoon or evening, also call for canapés and hors d'oeuvres; the heartier type of appetizer may serve as the main dish of the buffet supper.

Canapés: are simply hors d'oeuvres served on a bread or other edible base.

Hors d'oeuve:  is the French term which literally means "outside of work," hence served before a meal. The term is commonly accepted as the French word for appetizer. Americans tend to limit the term to any appetizing bit of food that can be eaten with the fingers.