Hors d'oeuvre are small, savory dishes served before a meal, often as appetizers. They can be served hot or cold and are designed to stimulate the appetite. Common examples include canapés, stuffed mushrooms, and shrimp cocktail. These bite-sized treats are typically presented at parties, receptions, or formal dinners. Hors d'oeuvre can be made from a variety of ingredients, including vegetables, meats, and cheeses, and are often arranged artistically to enhance their visual appeal. They play a key role in social dining, encouraging conversation and interaction among guests.