Catering Craft Practice WAEC

Food And Table Accompaniments

Gbogbo ọrọ náà

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.

Ebumnobi

  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

Akọmọ Ojú-ẹkọ

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.

Ayẹwo Ẹkọ

Ekele diri gi maka imecha ihe karịrị na Food And Table Accompaniments. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.

Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.

Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.

  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

Àwọn Ìwé Tó Dáa Láti Kà

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Ìkọ̀wé-àbáojú: Fourteenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2021
ISBN: 978-1-3983-3295-9
Akọkọ ọrọ.: 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
Ìkọ̀wé-àbáojú: Tenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2020
ISBN: 978-1-3983-0015-6
Akọkọ ọrọ.: 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
Ìkọ̀wé-àbáojú: Eleventh edition
Onkọwe atẹjade: Hodder & Stoughton
Afọ: 2004
ISBN: 978-0-340-81147-4
Akọkọ ọrọ.: 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.

Àwọn Ìbéèrè Tó Ti Kọjá

Nna, you dey wonder how past questions for this topic be? Here be some questions about Food And Table Accompaniments from previous years.

WAEC SSCE - Catering Craft Practice - 2015

Ajụjụ 1 Ripọtì

(a) List four accompaniments that go with fish.

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

Wo Idahun