What are hors d'oeuvres typically described as?

Hors d'oeuvres are typically described as very small portions of food served before a meal. They are intended to stimulate the appetite and are often served at gatherings, parties, or receptions as something for guests to enjoy while mingling before the main course is served. The nature of hors d'oeuvres allows them to be served either cold or hot and can encompass a wide variety of flavors and ingredients, often showcasing creativity and presentation.

The other choices do not align with the traditional definition of hors d'oeuvres. Large main course dishes refer to substantial meals that are served as the centerpiece of a dining experience, while dessert items are served at the end of a meal, serving a very different purpose. Complementary drinks served with meals, while related to dining, do not fit the definition of a food item that hors d'oeuvres represent.