Categories: Lesson Notes

SS2 Catering Craft Practices Lesson Note on Food Accompaniments

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Food Accompaniments

FOODS	ACCOMPANIMENTS
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

SOUPS
Veloutes, crèmes, and purees	Croutons
Potage, broths, bisques	Croutons
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.

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

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

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
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
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