Accompaniment & garnish
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Accompaniment & Garnish
Atul Kumar Mishra
Training Manager-Food production
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Objective
Understand the concept of Garnish and Accompaniment
Importance of Garnish and Accompaniments
Discuss the factors affecting on Accompaniments & Garnish
Popular cuisines and their standard Accompaniments & Garnishes
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Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically food items like vegetables and side salads but they also include fruits, sauces and relishes.
Accompaniment may also comes with a garnish of its own.
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Importance Accompaniments are used to make the main dish
complete.
Provide variety and improve the nutritive value of the meal.
Accompaniments imparts flavor, taste, color, blend & give contrast to the main dish.
It helps to digest food
Provide Moistness
It gives piquancy to the dish
It improve the satiety value and enhance the taste
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Types of Accompaniments
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Standard accompaniments for
Food Item Accompaniment
Roast beef Horse radish sauce, Yorkshire pudding, roast gravy
Roast turkey Herb stuffing, chestnut stuffing, Chipolatas, cranberry sauce, roast gravy
Poached Fish Hollandaise sauce, melted butter
Hot vegetable dishesHot Vegetable served
Hollandaise sauce, melted butter Mayonnaise or vinaigrette sauce
Grape fruitTomato juice
Castor sugarWorcestershire sauce
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Soups
Croutons: Dices or other shapes made from bread, toast, pastry.
Profiteroles: Prepared from choux paste. They are miniature choux buns which may be filled or used plain.
Cereals: Rice or barley
Cheese: Cheese balls or grated parmesan served with croutons on one side.
Cream: Unsweetened whipped cream or sour cream.
Meat: Usually small dices or juliennes.
Poultry: Usually small dices or juliennes.
Seafood: Diced or flaked. Large enough pieces distinguishable.
Pasta: Noodles, spaghetti, other pasta products such as star letters, cornets, etc.
Vegetables: Cut in various sizes, shapes-juliennes, round slices dices of spring, printaniere vegetables.
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HORS D’OEUVRESCAVIARE
Caviar is the roe of the sturgeon fish
Served in quenelles or in original container with caviar knife
Accompaniments Sieved yolk White of egg, Chopped onion Parsley Lemon, Brown bread Butter
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POTAGEBOUILLABAISSE
Flutes (French bread in oil and grilled)
Or
Rouilles (flute with garlic mayonnaise
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OEUFOMELETTE
Omelet served folded or flat
Bonne femme – Mushrooms, Bacon Princesse – Asparagus tips,
Truffles Espagnole – Tomato, Potato,
Onions Parmentiere – potato, parsley
Grilled Tomato Hash Brown Potato A slice of fruit Toast Preserves Cruet Tomato Ketchup
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FARINEAUXSPAGHETTI
Grated parmesan cheese
Peppermill Tobasco Sauce Bolognaise – Minced beef in
sauce Milanaise – Ox tongue, ham,
mushrooms Napolitaine – Tomato sauce and
cheese
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POISSON HOMARD THERMIDOR
Vegetables if given, are served on a side dish on top left
Homard Mornay – Cheese sauce Homard Cardinal – Mushroom &
lobster sauce
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ENTRÉEIRISH STEW
Worcestershire sauce Pickled red cabbage
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GRILLEE
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GRILLEE
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ROTIOIE / GOOSE
Apple sauce, Roast gravy Sage and onion
stuffing
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LEGUMESASPERGES / ASPARAGUS
Cold – Vinaigrette
Hot – Hollandaise
or Maltaise
(hollandaise + juice of blood oranges
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SAVOREAUXSCOTCH WOODCOCK Worcestershire
sauce Salt Pepper mill Other Savouries
- On toast
- Quiche
- Fritters
- Souffles
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FROMAGE ASSORTI
Assortment of cheese Butter Celery in tumbler on ice Caster sugar for cream
cheeses Assorted cracker biscuits Fruit & salad garnish Walnuts Raddish Watercress Cruet
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DESSERT FRESH FRUIT AND NUTS
Two fingerbowls – cold for grapes, warm for fingers
Caster sugar in dredger
Salt for nuts Extra Napkin
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Garnish
To decorate or embellish a food item by the addition of other items
The word garnish is derived from a French word meaning to adorn or furnish
Classical garnish
Garnish = Accompaniments
Specific names
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Classical garnish
The terms garnish and garniture have been used to mean accompaniments. Classical garnishes range in complexity from:
Concorde - peas, glazed carrots, mashed potatoes
to
Tortue - quenelles, mushroom heads, gherkins, garlic, tongue, calves’ brains, small fried eggs, heart-shaped croutons, crayfish, slices of truffles, Tortue sauce
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Garnish Guidelines
Balance - Harmonize the color, flavor, & texture of the garnish with the food
Never overshadow the food
Have a function on the plate
Only edible ingredients
Always wash the garnish
Never re-use the garnish
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Simple Plate Garnish
There is no one garnish that can be applied to all plates. There may be two approaches from the point of view of garnishes.
No garnish
Simple decorative garnish
A garnish should fit the plate and the color scheme
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Simple Decorative Techniques
Cucumbers
Grapes
Mushroom caps
Fried parsley
Radishes
Scallion brushes
Pickle fans
Lemons
Frosted
Toast points
Quenelles
Ring molds
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Modern Hot Platter Garnish
Vegetables in easily served units
Correct number of portions of each item
Arrange garnishes around the platter
Avoid being too elaborate
Serve extra sauce or gravy in a sauceboat
Serve hot foods hot, on a hot platter
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Classical Terms in Modern Kitchens
The following definitions are not the classical ones but the garnish or accompaniment indicated by these terms in the modern kitchen
Bouquetière - bouquet of vegetables
Printanière - spring vegetables
Jardinière - garden vegetables
Primeurs - first spring vegetables
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Garnish Terms cont’d… Clamart - peas
Crécy - carrots
Doria - cucumbers (cooked in butter)
Dubarry - cauliflower
Fermière - carrots, turnips, onions, and celery, cut in uniform slices
Florentine - spinach
Forestière - mushrooms
Judic - braised lettuce
Lyonnaise - onions
Niçoise - tomatoes concassé cooked with garlic
Paramentier - potatoes
Princesse - asparagus
Provençal - tomatoes and garlic, parsley, and sometimes mushrooms and/or olives
Vichy - carrots
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Garnish Techniques
Radish Rose
Cucumber Fan
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Garnish Techniques
Carrot Flowers
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Recap Now! You are able to;
Understand the concept of Garnish and Accompaniment
Importance of Garnish and Accompaniments
Discuss the factors affecting on Accompaniments & Garnish
Popular cuisines and their standard Accompaniments & Garnishes