The structure of the menu: the classical french menu has more than twelve courses.modern menus usually have two or three courses: appetizers or snacks; soups; entrees; main courses; deserts. many restaurants call the first three courses "starters". appetizers can be hors-d'oeuvre, pates, or natural oysters. these dishes are ussually cold. they stimulate the appetite and are served at the served at thebeginning of the meal. soups may be thick potage or thin consomme. soups are usually served hot, but can be served cold. the entree in the classical french menu is a course served between the fish and the main meat courses . in the modern menu it can be seafood dishes, salads, small fried sausages or fish. the main course is te most substantial course of the meal.guests usually choose their main coursesfirst and then select other courses. when chefs design menus, they usually start with the main course and then plan the other courses. dessert is the sweet course at the end of a meal or before coffee. in britain it can be fruit and nuts, or a pudding. coffee can be served with chocolates, iscuits or fruits. the most popular dessert is ice cream. answer the questions. 1.how many courses are there in amodern meny? 2. what are starters? 3. when are the appetizers served? 4.what are kinds of soup do you know? 5. when are the entrees served? 6. what is the main course? 7.what is a dessert? what can be served for a dessert? 8.when is coffee served? 9. what are the five courses most commonly found on a modern meny? 10. why are hors-d'oeuvres small?