Post on 18-Nov-2014
description
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 Bliniso Buttero Lemon wedgeso Sieved hard boiled eggs White and Yolk separate o Chopped shallotso Chopped parsley
Cover o Fish plateo Hors d oeuvre knife
Service o Lay the covero Present caviar in a caviar pot on a bed of crushed ice to the guestso Accompaniments to be served in monkey bowls o Hot breakfast toast or Blinis to be served on a B&B plate in between a
napkinChilled melon
Accompaniment o Caster sugar in a dredgero 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 toasto Butter
Cover o Fish plateo Hors d oeuvre fork and knife
Service o Lay the covero Serve pate, pre-platedo Brioche and butter to be placed on the table
Oysters
Accompaniment o Oyster cruet – Cayenne pepper peppermill, Tabasco sauce, chilli
vinegaro Half lemono Brown bread and butter
Cover o Scallop disho Oyster fork on the righto Finger bowl on a B&B plate with a napkin
Service o Serve oyster in a scallop dish on a bed of crushed iceo Accompaniments to be left on the tableo Place finger bowl on the table on the top left corner
Smoked Salmon
Accompaniment o Lemon wedgeso Onion ringso Caperso Lettuce as a garnisho Brown bread and butter
Cover o Fish plateo Fish fork and fish knife
H/O F102 (A) Workshop 8/ 3
Service o Lay the covero Served pre plated wafer thin slices of Salmono Should be served chilledo Accompaniments like capers, onion ring and lemon wedges can be
served as garnish.o Bread and butter to be served in a bread boat.
Snails
Accompaniment o Cubes of bread in a monkey dish
Cover o Snail tong and snail knifeo Finger bowl
Service o Lay the covero Present snail in an snail disho Place accompaniment on the tableo Place a finger bowl on the left of the cover between a napkin fold.
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 Croutonso Sippetso Crouteo Grated Parmesan cheeseo Fluteo Cheese Strawo Bread stickso Bread rollso Herb biscotti
Pasta
Spaghetti
Accompaniment o Grated parmesan cheeseo Pepper mill
Cover o AP fork on the right and AP spoon on the left of the cover.
Service o Lay the covero Served in a soup plate with a dinner napkin on a dinner plate as under
linero Place accompaniment on the table.
Poisson
Cold Lobster
Accompaniment o Mayonnaise
Cover o Fish knife and fish fork.
Service o Lay the covero Served in a fish plateo Place mayonnaise on the table in a sauce boat
H/O F102 (A) Workshop 8/ 5
Poached fish
Accompaniment
o Lemon wedgeo If served cold – Mayonnaise sauceo If served hot – Hollandaise sauce
Cover o Fish knife and fish fork.
Service o Lay the covero Served in fish plateo Place accompaniment on the table.
Grilled and Fried fish
Accompaniment
Grilled fish
o Lemon wedgeo Beurre Maitre d’ hotel
Fried fish
o Tartar sauceo French fries
Cover o Fish knife and fish fork.
Service o Lay the covero Served in fish plateo Place accompaniment on the table.
Entrée (Main course)
Steak
Accompaniment o English Mustard or French mustardo Potato preparation – Mashed, Baked
H/O F102 (A) Workshop 8/ 6
o Sauce – Pepper sauce, mushroom sauce, béarnaise, Jus
Cover o AP fork and steak knife
Service o Lay the covero Served in a dinner plateo Serve sauce in an appropriate equipment
Roast leg of lamb
Accompaniment o Lamb - Mint sauceo Mutton – Red currant jelly
Cover o AP fork and AP knife
Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat
Pork
Accompaniment o Madeira sauce or apple sauceo Spinach
Cover o AP fork and AP knife
Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat
Chicken
Accompaniment o Gravy
H/O F102 (A) Workshop 8/ 7
o Game chipso Watercress
Cover o AP fork and AP knife
Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat
Turkey
Accompaniment o Chestnut stuffingo Chipolataso Cranberry sauceo Roast gravyo Bread sauce
Cover o AP fork and AP knife
Service o Lay the covero Served in a dinner plateo Accompaniment on the side
Duck Accompaniment
o Orange sauce
Cover o AP fork and AP knife
Service o Lay the covero Served in a dinner plateo Accompaniment on the side in a sauce boat
Vegetables
Artichoke
H/O F102 (A) Workshop 8/ 8
Accompaniment o Hot – Vinaigretteo Cold – Sauce Hollandaise
Cover o AP fork and AP knife
Service o Lay the covero Fish plateo Accompaniment on the side in a sauce boat
Asparagus
Accompaniment o Hot – Vinaigretteo Cold – Sauce Hollandaise
Cover o Down turned AP fork placed diagonally across the covero Asparagus tongs if available on the right of the cover
Service o Lay forko Place asparagus on a cold fish plate, with tips facing down dipping in
sauceo Serve sauce in a sauce boato 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
Service o Serve with melted butter in a sauce boato Finger bowl on the side
H/O F102 (A) Workshop 8/ 9
Cheese
Accompaniment o Cream crackerso Celery sticko Grapeso Baton of carrots and cucumbero Walnutso Water cresso Bread and butter (an option for crackers)
Cover o Dessert plate or B&B plateo B&B Knifeo 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 covero Served on a dinner plateo Accompaniments left on the table.
Sandwiches and Burgers
Accompaniment
o French frieso Cole slaw with cucumber and tomato sliceo Tomato ketchup
H/O F102 (A) Workshop 8/ 10
o Mustard
Cover o AP Fork, knife
Service o Lay the covero Served on a dinner plate with accompaniments o Sauces served in preserve pot (Ketchup and mustard pots with spoon
and lid)