Food And Table Accompaniments

Overzicht

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.

Doelstellingen

  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

Lesnotitie

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.

Lesevaluatie

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  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

Aanbevolen Boeken

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Ondertitel: Fourteenth edition
Uitgever: Hodder Education
Jaar: 2021
ISBN: 978-1-3983-3295-9
Beschrijving: 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
Ondertitel: Tenth edition
Uitgever: Hodder Education
Jaar: 2020
ISBN: 978-1-3983-0015-6
Beschrijving: 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
Ondertitel: Eleventh edition
Uitgever: Hodder & Stoughton
Jaar: 2004
ISBN: 978-0-340-81147-4
Beschrijving: 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.

Eerdere Vragen

Benieuwd hoe eerdere vragen over dit onderwerp eruitzien? Hier zijn een aantal vragen over Food And Table Accompaniments van voorgaande jaren.

WAEC SSCE - Catering Craft Practice - 2015

Vraag 1 Verslag

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List four accompaniments that go with fish.

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

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