Can you give me five examples of starter french classical menu sequence?

Hors d' OEUVRE 1. Beignets or Fritters or Pakara : Deep fried tidbits either coated with batter, crumbs or just dusted with seasoned flour e.g. finger fish, potatoes, aloo pakora, egg pakora, paneer pakora, fried prawns (prawn tempura ) , mushroom fritters, Gobi pakora etc . 2. Croquette or Rissoles : Soft items that can not be fried easily, cheese, eggs, asparagus, vegetables, chicken are chopped and bound with potatoes dipped in egg and bread crumbs, given a cork shape and deep fried, served with tangy sharp sauces e.g. egg croquette, paneer croquette, corn croquette, cashew nut croquette etc. 3. Patties or Bouchees: Puff or flaky pastry stuffed with savoury items e.g. chicken patty, mushroom patty, vol an vent. 4. Brochette or skewers: Kebabs or shaslik made out of chicken, mutton, fish or pork (boneless) cooked on open spit fire or sigriwith basting of fat or butter. Burnt, amoky flavor permeates all around brings saliva in mouth, best appetizer in an Indian meal.. 5. Quenelles or Dumplings e.g.: C hinese momo steamed or fried, samosa, ravioli, wonton are made of refined flour with assorted stuffing's like chicken, pork, potatoes etc. These are also called kromesquis.