блюда и закуски

[freelancer_06]

- приготовить блюда и закуски высокого качества согласно утвержденному ЗАКАЗЧИКОМ меню (далее – МЕНЮ - ПРИЛОЖЕНИЕ № 2);
- cook main and cold dishes of high quality according to the menu approved by the CUSTOMER (hereinafter referred to as "the MENU" – APPENDIX No. 2);

[PERPETRATOR™]

cook main courses and snacks

[Pilar2005]

закуска - entree, hors-d'oeuvre
cook/produce high quality meals (main and ....)

[Coleen Bon]

hors d'oeuvre, так как snacks имеют оттенок перекуса на ходу

[kinsman]

serve up/line entrée and hors-d'oeuvre

[Coleen Bon]

An entrée is a smaller course that precedes the main course, except in North America. It is also called a starter (UK). In North America, this smaller course is typically called the first course, appetizer, or starter, with entrée used as a synonym for the main course. In its use outside of North America, an entrée is more substantial than hors d'œuvres and better thought of as a half-sized version of a main course, and restaurant menus will sometimes offer the same dish in different-sized servings as both entrée and main course.

Вот. А у Вас речь о банкетном столе, так что лучше все же hors-d'oeuvre.

[Pilar2005]

to Coleen Bon:
[C, U] (pl. hors d’oeuvres / Ñ %O; 'd3;v; NAmE Ñ %O;r 'd3;rv/) (from French) a small amount of food, usually cold, served before the main part of a meal

+ еще starter

[kinsman]

Coleen Bon. Ok, U win.

[D-50]

закуска = здесь starter

[Coleen Bon]

kinsman, it's an honour for me :) but never tried to.

[kinsman]

u should've for a change, but i never once suspected u'd be honored, said it for the sake of saying, for fairness sake, so 2 speak.

[V]

осторожно с entree.

в США означает "главное блюдо", по-нашему "горячее" :-)

"Закуски" здесь - лучше starters, appetizers