The French have always been known for their good and fine eating, and the French meal is still ranked as the world's top Western cuisine. The principle order of serving a formal French meal is to start with appetizers, soups, fish, jellies, intermediates, then barbecues, salads, desserts and coffee. When ordering, the bread column does not need to be filled in; when ordering wine, the wine pairing for each course should be clearly indicated. Appetizers hors d'oeuvre are the first course to whet the appetite. It is usually a cold dish of small portion, and consists mainly of smoked chub, oysters or bread. The flavors, colors and shapes of the food are avoided in the next course. Soups soupe are either light stews with a light flavor or thick soups made from a variety of food ingredients. Fish poisson Fish, shrimp, crab, or shellfish cooked by steaming, pan-frying, grilling, or deep-frying. In general, the shells and bones are removed and the fish is cooked and sauced before serving. Jelly sorbet is a frozen fruit product used to bring out the flavor of wine and to leave a sweet taste in the mouth. Entrée is a dish in which meat is cooked in a variety of ways, with a sauce to match the main ingredient, and with the addition of aromatic vegetables to enhance the flavor. The main types of dishes are steaks, confit, schnitzel and barbecue. Barbecue roti is made by removing the bones from pieces of meat and searing them on the grill with a few condiments for a better flavor. Salads are made by mixing fresh raw vegetables with salad dressings and adding eggs, chicken, and processed meats in addition to vegetables. DessertFrench desserts include a variety of pastries, sweet cookies, ice cream or pudding, most of which are beautifully decorated. There is a wide selection of drinks, but at the end of the meal, coffee or tea is usually served. Appetizers are also served cold and hot, with the hot ones coming after the soup.