Food And Table Accompaniments

Bayani Gaba-gaba

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.

Manufura

  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

Takardar Darasi

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.

Nazarin Darasi

Barka da kammala darasi akan Food And Table Accompaniments. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  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

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Food And Table Accompaniments daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2015

Tambaya 1 Rahoto

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List four accompaniments that go with fish.

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

Duba Amsa