The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS2 Catering Craft Practices Lesson Note on Food Accompaniments. You can use the website search button to filter out the subject of interest to you.
CLICK HERE to download the complete Document: DOWNLOAD HERE
Food Accompaniments
| FOODS | ACCOMPANIMENTS |
| Â Â Â Â Â Â Â Â Â Â SALADS | |
| Nicoise salads | Vinaigrette |
| Oysters | Tabasco sauce |
| Potted shrimps | Hot, unbuttered, breakfast toast |
| Seafood cocktails | Lemon segment, peppermill brown and butter |
| Fruit juices | Sugar, general |
| Tomato juice | Salt and Worcestershire sauce |
| Mousses and pates | Hot buttered breakfast toast, lemon segments with fish mouse |
| Cavian | Blinis, hot breakfast toast, butter segments of lemon, chopped shallots, chopped, egg yolks and egg white |
| Ceaser salad | Vinaigrette dressing |
| Corn on the Cob | Melted butter, Hollandaise sauce, peppermill |
| Fresh fruit, melon | Sugar and ginger |
| Fruit cocktail with grapefruit | Caster sugar |
| Smoked salmon | Half a lemon, cayenne, pepper, brown bread and butter |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â SOUPS | |
| Veloutes, crèmes, and purees | Croutons |
| Potage, broths, bisques | Croutons |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â National soups: – | |
| Batwinia (Russian) | Small ice cubes |
| Bortsch (Polish) | Sour cream, beetroot juice bouchese filled with duck pato |
| Bouillabaisse (French) | Thin slices of French bread, dipped in oil then grilled (sippet) |
| Cock-a-leekie (Scottish) | Prunes |
| Minestrone (Italian) | Bread crumbs, parmesan cheese and beaten eggs |
| Petit Marmile (French) | Grilled flutes, poached bone marrow, parmesan cheese |
| Soupe a l’oignon (French) | Grilled flutes, parmesan cheese, French bread gratinated with cheese |
| Potage Germiny (French) | Cheese stains |
| Turtle, clear (English) | Cheese strains, lemon segment and brown bread and butter bread. |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â EGG | |
| Fried Eggs | Grilled tomatoes and mushrooms, baked beans, and unbuttered toast |
| Poached | Thick slice of wholegrain bread or unbuttered toast |
| Omelet | Thick slice of wholegrain bread, buttered toast, vegetables |
| Pasta/Rice Dishes | Grated or shaved parmesan cheese |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â FISH DISHES | |
| Fried fish (bread crumbed) | Tantare sauce segments of lemon |
| Grilled fish | Hollandaise or tartare sauce |
| Fried fish (in batter) | Tomato sauce, lemon segments |
| Grilled Herring | Mustard sauce |
| White bail | Cayenne pepper, peppermill, segments of lemon and brown bread and butter |
| Cold poached fish | Sauce vent or mayonnaise, lemon segments |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â MEAT/POULTRY AND GAME | |
| Roast meats with herbs | Roast gravy |
| Roast without herb | |
| Roast beef | Mint sauce, redcurrant jelly |
| Roast mutton | White onion sauce, redcurrant jelly |
| Roast Pork | Apple sauce and onion stuffing |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Boiled Meat: – | |
| Mutton | Caper sauce |
| Salt Beef | Turned root vegetables dumplings and natural cooking liquor |
| Boiled fresh beef | Turned root vegetables, natural cooking liquor, rock salt and gherkins |
| Irish stew | Worcestershire sauce and pickled red cabbage |
| Mixed grill | Tomato ketchup, fried potatoes, mustards |
| Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Poultry: – | |
| Chicken (Roasted) | Bread sauce, roast gravy. Parsley and thyme stuffing, sage and onion stuffing is also used |
| Roast duck | Sage and onion stuffing, apple sauce and roast gravy |
| Roast turkey | Cranberry sauce, chestnut stuffing, chipolatas sausage, game chips, watercress and roast gravy |
| Baked potato | Cayenne pepper, peppermill and butter |
| Fried chicken | Jollof rice |
| Boiled yam | Fish sauce |
Click on the Downloadable Button to get the FULL NOTE
