2. Objectives:
1. Definition of accompaniment
2. State uses of accompaniment
3. List types of accompaniment
4. Explain hord’oevres
5. Identify some African dishes and their
accompaniment
6. Identify table accompaniment and their uses
4. Accompaniment
This is an item paired with another to
complete or complement it. We have
food accompaniments, wine
accompaniments and table
accompaniments or appointment.
5. Food Accompaniment
These are minor foods or sub food items
served with main courses to complete
or improve their taste, richness or
appearance.
6. Uses/ Importance of food
Accompaniments
1. It completes and improves a dish by balancing the nutrients
e.g pap and akara(beans balls)
2. Some accompaniments reduce the extreme (excessive)
richness/taste of certain foods making them more balanced
and pleasant to taste e.g drizzling salt on ripe pawpaw.
7. 3. It makes bland dishes palatable e.g pounded yam will not be
pleasant to eat without soup.
4. Certain Accompaniments are Ewedu and stew go better to
accompany amala , ofada rice with ofada stew, garden egg with
groundnut paste etc. it improves the flavour of food.
Food accompaniments vary from one country to another. Some are
generally recognized and accepted all over the world. Theses are the
standard accompaniment e.g ketchup, soy sauce, cinnamon, butter
etc.
9. Accompaniment of appetizer (
Hors-d-oeuvre)
Food Accompaniment
Grapefruit cocktail Castor sugar
Oyster
Oyster cruet (Cayenne pepper, pepper mill, chilly vinegar, tobacco
sauce) Hot brown bread and butter, segment of lemon.
Smoked salmon
Cayenne pepper, pepper mill, segment of lemon, brown bread, and
butter.
10. Accompaniment of soups (potage)
Food Accompaniment
Cream of tomato soup
Croutons (Small pieces of bread, toasted or
fried.)
French onion soup Grilled flutes, Grated parmesan cheese
Bouillabaisse A thin slice of bread dipped in oil and grilled
Turtle soup
Brown bread and butter, a segment of lemon,
cheese straw.
Cock-a-leekie
Garnished with shredded leek and chicken
served with prunes.
11. Accompaniment of fish
Food Accompaniment
Fried fish ( which has been bread crumbed)
Tartar sauce or another mayonnaise-based
sauce.
Grilled fish
Hot- Hollandaise sauce Cold- Mayonnaise
sauce
Poached fish
Hot- Hollandaise sauce Cold- Mayonnaise
sauce
Grilled herring Mustard sauce.
Poached Salman
Hollandaise sauce, mousseline sauce
(hollandaise mixed with whipped cream)
Crayfish Mayonnaise sauce
Cold lobster Mayonnaise sauce
12. Accompaniment of meat
Food Accompaniment
Roast beef
Horseradish sauce, Yorkshire pudding, roast
gravy
Roast lamb Mint sauce, Roast gravy
Roast Mutton Red currant jelly, onion sauce, roast gravy
Roast pork
Apple sauce, sage and onion stuffing, roast
gravy
13. Reasons why Mayonnaise Curdles
1.Whisking with cold instead of warm
oil
2.Insufficient or excess eggs yolk
3.Insufficient whisking
4.Use of stale egg
5.Pouring oil too quick into the
mixture
14. Table Accompaniment/Appointment
Necessary for every Cover
Table Accompaniment are defined as
items added to a set table to complete
the table layup. They are laid during
mise en place (prelaid) or later
sometime they are added just before
service to complete the layup
depending on the type of cover. They
are not directly used in eating.
15. Importance/uses of Table
Accompaniment
1. Beautifies/digify the table e.g flowers and
vase, napkin fold
2. They enhance food service e.g table number
3. Create comfort and satisfaction in guest e.g
cruet set, tooth pick, butter/preserves pepper
mill
4. Reduces stress of service e.g menu card, table
number etc.
16. Class Activity
1. Mention 10 different dishes with suitable
accompaniment and cover
2. State the recipes for making vinaigrette and
mayonnaise
3. Lemon for garnishing deep fried fish should be
________________________
(unpeeled and sliced, peeled and sliced)
4. State four reasons why mayonnaise curdles
