Technology and

Livelihood Education
Food and Beverage Services NC II

LO1. Know the Product

Food items used as accompaniments

Accompaniments are offered mainly to enhance the flavor of the main

dish or to counteract its richness. Depending on the nature, style, and the
extent of the menu on offer, there will be a variety of food items available to
support the service of a range of dishes. Some of these items have specific uses
in particular dishes and others are used generally across a number of dishes.

Examples of Food Items Used in Food Service

Items Description Use
Cold fish dishes and as
1. Aïoli/ aïlloli Garlic mayonnaise salad dip, e.g. for
crudities
Puree of cooking apples,
slightly sweetened, Roast pork, roast duck,
2. Apple Sauce
served hot but are and roast goose
usually cold
Aromatic vinegar, acid
product made from
3. Balsamic vinegar Dressings
sweet grape wine, aged
in oak
Hot, red pepper (a
4. Cayenne species of powdered Oysters, smoked salmon
capsicum)
Hot sauce, mostly
5. Chili sauce With Chinese style foods
Chinese made
Vinegar flavored with
6. Chili vinegar Oysters
chilies
Salad garnish and for
7. Chives Herb (fresh chopped) the surface of chilled
soups, e.g. vichyssoise
Generic name for Indian
Indian chutneys fro
sauce; common varieties
tandoori or other Indian
are sweet mango or hot
dishes. Other chutneys
8. Chutney mango, also piccalilli
for cold meats, with
and others such as the
cheeses and
proprietary Branston
ploughman’s lunch
pickle
Can be used in salad
Acid product made from dressings; seen by some
9. Cider vinegar
cider as a product for the
health conscious
Manufactured sauces of
10. Cocktail sauces mayonnaise with added Seafood cocktails
flavorings, e.g. tomato
 Appetizers or garnish for
11. Cocktail gherkins Small gherkins
charcuteries
Appetizers or garnish for
12. Cocktail onions Small, pearl onions
charcuteries
Appetizers or garnish for
13. Corn oil Small, pearl onions
charcuteries
Sauce made from
cranberries, usually
14. Cranberry sauce available as a Roast turkey
proprietary sauce. Can
be serve hot or cold
Garnish for soups and
Small cubes of fried or also used in some salad
15. Croutons
toasted bread dishes, e.g. Caesar
salad
16. Cucumbers For meats, salad dishes,
Pickled cucumbers
pickled charcuterie, and cheese
Sweet-and-sour sauce
including orange and
17. Cumberland lemon juice and zest, Game dishes and for
sauce redcurrent jelly port; charcuterie
can be kitchen made or
propriety bottled
Pickled gherkins/
Meats, salads dishes,
18. Dill pickle cucumbers flavored with
charcuterie
dill
Dressing made form oil
and vinegar or lemon
19. French dressing juice, with seasoning. Salads
Mustard and herbs may
be added.
20. Gherkins Small pickled cucumber Charcuterie
Spicy root used in many
forms. Ground ginger is
21. Ginger Melon
most common in
restaurants
Literally “fat salt”, nit Boiled beef but also
22. Grossel finely ground. Also widely used in tale
called rock salt. grinders
Bland oil made from
23. Ground nut oil Dressings
groundnuts
24. Horseradish Hot-tasting sauce made Roast beef and chicken
sauce from horseradish roots, Maryland and also for
available as propriety cold dishes when
sauce, which need creamed down
 creaming down.
Brown propriety, spicy, Cold meats and other
25. HP sauce
vinegar-based sauce dishes
Unsweetened hot Accompaniment for
26. Indian pickles pickles, featuring limes, Indian (and other)
mango, brinjals, etc. savory dishes
Hot Indian pickle Accompaniment for
27. Kasundi featuring chopped Indian (and other)
mango savory dishes
Old-style English
propriety sauce now Flavoring in lamb
28. Ketchup
seldom seen. Chinese cookery and other
mushroom
mushroom sauce is dishes
substituted
Sauce of tomato pulp,
vinegar, and
29. Ketchup tomato sweetening; usually Grills, fish, burgers
available as a propriety
sauce
Infinite variety of uses,
Citrus fruit (slices, especially smoked fish,
30. Lemon
segments or halves) fried fish, and a range of
drinks including tea
Infinite variety of uses,
Citrus fruit (slices, especially smoked fish,
31. Lime
segments or halves) fried fish, and a range of
drinks including tea
Made from combination
Dressing for poached
of oil and egg yolks,
32. Mayonnaise fish and sauce for
flavored with vinegar,
salads
herbs and seasoning
Dressing and
Acid product of brewed
33. Malt vinegar traditionally (in UK) for
malted barley
chips
Vinegar-based sauce
with chopped mint and
34. Mint sauce Roast lamb
sweetening; proprietary
versions used
Roast lamb, as an
Sweetish jelly made with
alternative to mint
35. Mint jelly mint; proprietary
sauce. Also offered with
version
roast mutton
Assortment of
36. Mixed pickles vegetables pickled in Cold meats, charcuterie
vinegar
 Generally, the hottest.
Available as powder for Roast beef, boiled beef,
making up or as grills, cold meats, pâtés,
37. Mustard English proprietary bottled, and as ingredients in
sometimes with other dressings, e.g.
ingredients such as vinaigrette
whole seeds
Wide variety including
French, au poivre, vert,
Cold meats, grills,
38. Mustard, other Bordeaux, meaux,
dressings
Dijon, douce, German
(senf)
Warm sauce, generally
Grilled herring but is
kitchen made, but also
39. Mustard sauce used for other meat and
available as proprietary
fish dishes
sauce
Oil made from olive
40. Olive oil pressings (cholesterol Dressings
free)
Appetizers but also
Black or green fruit garnish for food and
41. Olives
lightly pickled in brine drinks, or chopped as
flavoring
Many varieties, usually Dressing and
42. Oil ( general)
low in unsaturated fat increasingly for cooking
Small anions pickled in
malt vinegar (brown) or Cold meats,
43. Onions-pickled
white vinegar (silver ploughman’s lunch
skin)
Give character to
44. Oriental vinegars Several varieties dressing and food
dishes
Powdered, milk, red Garnish on and in
45. Paprika
capsicum seafood cocktails
Garnish on wide variety
46. Parsley Chopped or spring of dishes. Sometimes
deed fried with fried fish
Used in soups, e.g.
Italian hard cheese
47. Parmesan minestrone and for
(grated or shredded)
pasta dishes
Traditional form of
48. Pepper Ground white pepper
pepper in table shakers
49. Peppercorn Green are usually In food dishes black
pickled in brine and soft used for the table in
white and black pepper mills but
 sometimes mix
Mixed pickle and
Cold meats,
thickened, spiced
50. Piccalilli ploughman’s lunch,
sauce(Predominantly
buffet, snacks
turmeric and sugar)
Hot chili sauce of
Prawns, cray fish,
51. Piri-piri Portuguese/African
chicken
origin
Traditionally offered
with hare or roast
52. Redcurrant jelly Proprietary sauce
mutton now commonly
offered with roast lamb
Provençale sauce made
Used as accompaniment
from pounded chilies,
to boiled fish and fish
garlic and breadcrumbs,
53. Rouille soups such as
(or cooked potatoes)
bouillabaisse then
blended with olive oil
chicken stock is used
and fish stock
Traditionally used as
54. Salt, reined Ground table salt salt in table cellar or
shakers
Salt derived from
55. Sea salt
evaporated sea water