H/O F102 (A) Workshop 8/ 1

The Oberoi Centre of Learning and Development Food and Beverage service Standard Accompaniments
Accompaniments are food items offered along with a dish in order to enhance the taste and flavours, the presentation and eye appeal of the dishes. These accompaniments were introduced by the connoisseurs of food in olden time and over a period of time have become standardised and certain food items continue to be served with their traditional accompaniment. Following are the commonly found food items with their traditional accompaniment and appropriate cover.

Hors d’ oeuvre
Caviar  Accompaniment o Blinis o Butter o Lemon wedges o Sieved hard boiled eggs White and Yolk separate o Chopped shallots o Chopped parsley Cover o Fish plate o Hors d oeuvre knife

Service o Lay the cover o Present caviar in a caviar pot on a bed of crushed ice to the guests o Accompaniments to be served in monkey bowls o Hot breakfast toast or Blinis to be served on a B&B plate in between a napkin Chilled melon   Accompaniment o Caster sugar in a dredger o Ground ginger in a monkey bowl Cover o Dessert fork and spoon Service

H/O F102 (A) Workshop 8/ 2 o Melon could be served on a dessert plate, cut in cubes of equal size on the skin. o It can also be served diced in a coupe or a nappy bowl Goose liver Pate  Accompaniment o Hot brioche or toast o Butter Cover o Fish plate o Hors d oeuvre fork and knife

Service o Lay the cover o Serve pate, pre-plated o Brioche and butter to be placed on the table Oysters   Accompaniment o Oyster cruet – Cayenne pepper peppermill, Tabasco sauce, chilli vinegar o Half lemon o Brown bread and butter Cover o Scallop dish o Oyster fork on the right o Finger bowl on a B&B plate with a napkin Service o Serve oyster in a scallop dish on a bed of crushed ice o Accompaniments to be left on the table o Place finger bowl on the table on the top left corner

Smoked Salmon  Accompaniment o Lemon wedges o Onion rings o Capers o Lettuce as a garnish o Brown bread and butter Cover o Fish plate o Fish fork and fish knife

H/O F102 (A) Workshop 8/ 3  Service o Lay the cover o Served pre plated wafer thin slices of Salmon o Should be served chilled o Accompaniments like capers, onion ring and lemon wedges can be served as garnish. o Bread and butter to be served in a bread boat. Accompaniment o Cubes of bread in a monkey dish Cover o Snail tong and snail knife o Finger bowl Service o Lay the cover o Present snail in an snail dish o Place accompaniment on the table o Place a finger bowl on the left of the cover between a napkin fold.

Snails 

Potage
 Cover Soups can be classified as Thin soups, Thick soups and Pureed soups. As a general rule while serving soups following points must be kept in mind: o Thick soups are served in a soup plate, with a napkin on dessert plate or dinner plate as the under liner and a soupspoon. o Thin soups are served in a soup cup, with tea saucer on a dinner napkin with dessert plate as under liner and a dessertspoon.  Service Soups can be served in a following way: o Pre plated o Tureen Service Accompaniment

H/O F102 (A) Workshop 8/ 4

There are various accompaniments that are served with soup. These vary as per the soup type. o o o o o o o o o Croutons Sippets Croute Grated Parmesan cheese Flute Cheese Straw Bread sticks Bread rolls Herb biscotti

Pasta
Spaghetti  Accompaniment o Grated parmesan cheese o Pepper mill Cover o AP fork on the right and AP spoon on the left of the cover. Service o Lay the cover o Served in a soup plate with a dinner napkin on a dinner plate as under liner o Place accompaniment on the table.

Poisson
Cold Lobster  Accompaniment o Mayonnaise Cover o Fish knife and fish fork. Service o Lay the cover o Served in a fish plate

H/O F102 (A) Workshop 8/ 5 o Place mayonnaise on the table in a sauce boat Poached fish  Accompaniment o Lemon wedge o If served cold – Mayonnaise sauce o If served hot – Hollandaise sauce  Cover o Fish knife and fish fork. Service o Lay the cover o Served in fish plate o Place accompaniment on the table.

Grilled and Fried fish  Accompaniment Grilled fish o Lemon wedge o Beurre Maitre d’ hotel Fried fish o Tartar sauce o French fries Cover o Fish knife and fish fork. Service o Lay the cover o Served in fish plate o Place accompaniment on the table.

Entrée (Main course)
Steak  Accompaniment o English Mustard or French mustard

H/O F102 (A) Workshop 8/ 6 o Potato preparation – Mashed, Baked o Sauce – Pepper sauce, mushroom sauce, béarnaise, Jus  Cover o AP fork and steak knife Service o Lay the cover o Served in a dinner plate o Serve sauce in an appropriate equipment

Roast leg of lamb  Accompaniment o Lamb - Mint sauce o Mutton – Red currant jelly Cover o AP fork and AP knife Service o Lay the cover o Served in a dinner plate o Serve sauce in a sauce boat

Pork  Accompaniment o Madeira sauce or apple sauce o Spinach Cover o AP fork and AP knife Service o Lay the cover o Served in a dinner plate o Serve sauce in a sauce boat

Chicken  Accompaniment

H/O F102 (A) Workshop 8/ 7 o Gravy o Game chips o Watercress Cover o AP fork and AP knife Service o Lay the cover o Served in a dinner plate o Serve sauce in a sauce boat

Turkey

Accompaniment o Chestnut stuffing o Chipolatas o Cranberry sauce o Roast gravy o Bread sauce

Cover o AP fork and AP knife Service o Lay the cover o Served in a dinner plate o Accompaniment on the side

Duck  Accompaniment o Orange sauce  Cover o AP fork and AP knife Service o Lay the cover o Served in a dinner plate o Accompaniment on the side in a sauce boat

H/O F102 (A) Workshop 8/ 8

Vegetables
Artichoke  Accompaniment o Hot – Vinaigrette o Cold – Sauce Hollandaise Cover o AP fork and AP knife Service o Lay the cover o Fish plate o Accompaniment on the side in a sauce boat

Asparagus  Accompaniment o Hot – Vinaigrette o Cold – Sauce Hollandaise Cover o Down turned AP fork placed diagonally across the cover o Asparagus tongs if available on the right of the cover Service o Lay fork o Place asparagus on a cold fish plate, with tips facing down dipping in sauce o Serve sauce in a sauce boat o Finger bowl on the side

Corn on the cob

Accompaniment o Melted butter in a sauce boat Cover o Served with holders on a fish plate

H/O F102 (A) Workshop 8/ 9  Service o Serve with melted butter in a sauce boat o Finger bowl on the side

Cheese
 Accompaniment o Cream crackers o Celery stick o Grapes o Baton of carrots and cucumber o Walnuts o Water cress o Bread and butter (an option for crackers) Cover o Dessert plate or B&B plate o B&B Knife o Napkin Service o Served from a cheese board or a cheese platter with a cheese knife.

Indian food
 Accompaniment o Condiment tray – Mixed vegetable pickle, mint chutney, Onion salad with lemon wedges and green chillies in a three compartment dish with B&B plate as under liner and 3 tea spoons. o Boiled rice – On a plate or Indian bread in a bread basket. o Lentil – Black or yellow – in a silver bowl with tea saucer as under liner and teaspoon on the side. Cover o AP Fork, knife and AP spoon Service o Lay the cover o Served on a dinner plate o Accompaniments left on the table.

Sandwiches and Burgers

H/O F102 (A) Workshop 8/ 10  Accompaniment o o o o French fries Cole slaw with cucumber and tomato slice Tomato ketchup Mustard

Cover o AP Fork, knife Service o Lay the cover o Served on a dinner plate with accompaniments o Sauces served in preserve pot (Ketchup and mustard pots with spoon and lid)

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