Food And Table Accompaniments

Overview

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.

Objectives

  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

Lesson Note

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.

Lesson Evaluation

Congratulations on completing the lesson on Food And Table Accompaniments. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.

You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.

Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.

  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

Recommended Books

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

Past Questions

Wondering what past questions for this topic looks like? Here are a number of questions about Food And Table Accompaniments from previous years

WAEC SSCE - Catering Craft Practice - 2015

Question 1 Report

TEST OF PRACTICAL KNOWLEDGE QUESTION


(a) List four accompaniments that go with fish.

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

View Answer