Food And Table Accompaniments

Aperçu

Pounded yam without soup is only a lump of starch. Jollof rice with nothing beside it looks bare on the plate. Fried fish begs for a spoon of pepper sauce. A dish is rarely complete on its own, and the item that finishes it is called an accompaniment. Knowing which accompaniment belongs with which dish is one of the quiet skills that separates a thoughtful cook from a careless one.

In this lesson you will learn the two kinds of accompaniment, food accompaniments that the cook serves with the dish, and table accompaniments that the guest adds to taste. You will see why accompaniments are served at all, meet the classic Nigerian dish and accompaniment pairings that examiners love, and learn to match any dish to the accompaniment that completes it.

Objectifs

  1. Distinguish between food accompaniments and table accompaniments
  2. Identify the correct accompaniment for common dishes
  3. Explain the purpose of serving accompaniments with a dish
  4. Describe the table accompaniments and condiments placed on the table
  5. Match dishes to their traditional accompaniments

Note de cours

A young caterer in Ibadan serves a bowl of steaming egusi soup to a guest and sets it down with nothing beside it. The guest looks puzzled: where is the pounded yam, the eba, the amala? At the next table another guest is handed a plate of jollof rice, and asks for pepper sauce, only to be told there is none on the table. Neither dish was badly cooked. What was missing was the accompaniment, the item that completes a dish and lets the guest enjoy it the way it is meant to be eaten. A caterer who understands accompaniments plates food that feels finished, balanced and welcoming; one who ignores them serves meals that feel half done.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Food And Table Accompaniments. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. Which of the following is a table accompaniment rather than a food accompaniment? A. Egusi soup served with pounded yam B. Gravy served with roast chicken C. Salt and pepper in a cruet on the table D. Fried plantain served with jollof rice Answer: C
  2. The traditional food accompaniment for moi moi is: A. Pap (akamu) B. Gravy C. Tartare sauce D. Mint sauce Answer: A
  3. The small stand that holds the salt and pepper together on the table is called the: A. Gueridon B. Cruet set C. Chafing dish D. Salver Answer: B
  4. Which pairing of dish and food accompaniment is correct? A. Pepper soup and horseradish sauce B. Roast lamb and mint sauce C. Amala and ketchup D. Akara and gravy Answer: B
  5. The main reason a green salad is served with a plate of hot fried rice is to: A. Increase the cost of the meal B. Add a cool, crisp contrast and aid digestion C. Replace the need for seasoning D. Keep the rice warm Answer: B

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Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Food And Table Accompaniments des années précédentes.

WAEC SSCE - Catering Craft Practice - 2015

Question 1 Rapport

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List four accompaniments that go with fish.

(b) State four points to note in making cocktail.

Voir la réponse