H/O F102 (A) Workshop 8/ 1

The Oberoi Centre of Learning and Development

Food and Beverage service

Standard Accompaniments

Accompaniments are food items offered along with a dish in order to enhance the taste and flavours, the presentation and eye appeal of the dishes. These accompaniments were introduced by the connoisseurs of food in olden time and over a period of time have become standardised and certain food items continue to be served with their traditional accompaniment.

Following are the commonly found food items with their traditional accompaniment and appropriate cover.

Hors d’ oeuvre

Caviar

Accompaniment o Bliniso Buttero Lemon wedgeso Sieved hard boiled eggs White and Yolk separate o Chopped shallotso Chopped parsley

Cover o Fish plateo Hors d oeuvre knife

Service o Lay the covero Present caviar in a caviar pot on a bed of crushed ice to the guestso Accompaniments to be served in monkey bowls o Hot breakfast toast or Blinis to be served on a B&B plate in between a

napkinChilled melon

Accompaniment o Caster sugar in a dredgero Ground ginger in a monkey bowl

Cover o Dessert fork and spoon

Service

H/O F102 (A) Workshop 8/ 2

o Melon could be served on a dessert plate, cut in cubes of equal size on the skin.

o It can also be served diced in a coupe or a nappy bowl Goose liver Pate

Accompaniment o Hot brioche or toasto Butter

Cover o Fish plateo Hors d oeuvre fork and knife

Service o Lay the covero Serve pate, pre-platedo Brioche and butter to be placed on the table

Oysters

Accompaniment o Oyster cruet – Cayenne pepper peppermill, Tabasco sauce, chilli

vinegaro Half lemono Brown bread and butter

Cover o Scallop disho Oyster fork on the righto Finger bowl on a B&B plate with a napkin

Service o Serve oyster in a scallop dish on a bed of crushed iceo Accompaniments to be left on the tableo Place finger bowl on the table on the top left corner

Smoked Salmon

Accompaniment o Lemon wedgeso Onion ringso Caperso Lettuce as a garnisho Brown bread and butter

Cover o Fish plateo Fish fork and fish knife

H/O F102 (A) Workshop 8/ 3

Service o Lay the covero Served pre plated wafer thin slices of Salmono Should be served chilledo Accompaniments like capers, onion ring and lemon wedges can be

served as garnish.o Bread and butter to be served in a bread boat.

Snails

Accompaniment o Cubes of bread in a monkey dish

Cover o Snail tong and snail knifeo Finger bowl

Service o Lay the covero Present snail in an snail disho Place accompaniment on the tableo Place a finger bowl on the left of the cover between a napkin fold.

Potage

Cover

Soups can be classified as Thin soups, Thick soups and Pureed soups.

As a general rule while serving soups following points must be kept in mind:

o Thick soups are served in a soup plate, with a napkin on dessert plate or dinner plate as the under liner and a soupspoon.

o Thin soups are served in a soup cup, with tea saucer on a dinner napkin with dessert plate as under liner and a dessertspoon.

Service

Soups can be served in a following way:

o Pre plated

o Tureen Service

Accompaniment

H/O F102 (A) Workshop 8/ 4

There are various accompaniments that are served with soup. These vary as per the soup type.

o Croutonso Sippetso Crouteo Grated Parmesan cheeseo Fluteo Cheese Strawo Bread stickso Bread rollso Herb biscotti

Pasta

Spaghetti

Accompaniment o Grated parmesan cheeseo Pepper mill

Cover o AP fork on the right and AP spoon on the left of the cover.

Service o Lay the covero Served in a soup plate with a dinner napkin on a dinner plate as under

linero Place accompaniment on the table.

Poisson

Cold Lobster

Accompaniment o Mayonnaise

Cover o Fish knife and fish fork.

Service o Lay the covero Served in a fish plateo Place mayonnaise on the table in a sauce boat

H/O F102 (A) Workshop 8/ 5

Poached fish

Accompaniment

o Lemon wedgeo If served cold – Mayonnaise sauceo If served hot – Hollandaise sauce

Cover o Fish knife and fish fork.

Service o Lay the covero Served in fish plateo Place accompaniment on the table.

Grilled and Fried fish

Accompaniment

Grilled fish

o Lemon wedgeo Beurre Maitre d’ hotel

Fried fish

o Tartar sauceo French fries

Cover o Fish knife and fish fork.

Service o Lay the covero Served in fish plateo Place accompaniment on the table.

Entrée (Main course)

Steak

Accompaniment o English Mustard or French mustardo Potato preparation – Mashed, Baked

H/O F102 (A) Workshop 8/ 6

o Sauce – Pepper sauce, mushroom sauce, béarnaise, Jus

Cover o AP fork and steak knife

Service o Lay the covero Served in a dinner plateo Serve sauce in an appropriate equipment

Roast leg of lamb

Accompaniment o Lamb - Mint sauceo Mutton – Red currant jelly

Cover o AP fork and AP knife

Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat

Pork

Accompaniment o Madeira sauce or apple sauceo Spinach

Cover o AP fork and AP knife

Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat

Chicken

Accompaniment o Gravy

H/O F102 (A) Workshop 8/ 7

o Game chipso Watercress

Cover o AP fork and AP knife

Service o Lay the covero Served in a dinner plateo Serve sauce in a sauce boat

Turkey

Accompaniment o Chestnut stuffingo Chipolataso Cranberry sauceo Roast gravyo Bread sauce

Cover o AP fork and AP knife

Service o Lay the covero Served in a dinner plateo Accompaniment on the side

Duck Accompaniment

o Orange sauce

Cover o AP fork and AP knife

Service o Lay the covero Served in a dinner plateo Accompaniment on the side in a sauce boat

Vegetables

Artichoke

H/O F102 (A) Workshop 8/ 8

Accompaniment o Hot – Vinaigretteo Cold – Sauce Hollandaise

Cover o AP fork and AP knife

Service o Lay the covero Fish plateo Accompaniment on the side in a sauce boat

Asparagus

Accompaniment o Hot – Vinaigretteo Cold – Sauce Hollandaise

Cover o Down turned AP fork placed diagonally across the covero Asparagus tongs if available on the right of the cover

Service o Lay forko Place asparagus on a cold fish plate, with tips facing down dipping in

sauceo Serve sauce in a sauce boato Finger bowl on the side

Corn on the cob

Accompaniment o Melted butter in a sauce boat

Cover o Served with holders on a fish plate

Service o Serve with melted butter in a sauce boato Finger bowl on the side

H/O F102 (A) Workshop 8/ 9

Cheese

Accompaniment o Cream crackerso Celery sticko Grapeso Baton of carrots and cucumbero Walnutso Water cresso Bread and butter (an option for crackers)

Cover o Dessert plate or B&B plateo B&B Knifeo Napkin

Service o Served from a cheese board or a cheese platter with a cheese knife.

Indian food

Accompaniment

o Condiment tray – Mixed vegetable pickle, mint chutney, Onion salad with lemon wedges and green chillies in a three compartment dish with B&B plate as under liner and 3 tea spoons.

o Boiled rice – On a plate or Indian bread in a bread basket.o Lentil – Black or yellow – in a silver bowl with tea saucer as under

liner and teaspoon on the side.

Cover o AP Fork, knife and AP spoon

Service o Lay the covero Served on a dinner plateo Accompaniments left on the table.

Sandwiches and Burgers

Accompaniment

o French frieso Cole slaw with cucumber and tomato sliceo Tomato ketchup

H/O F102 (A) Workshop 8/ 10

o Mustard

Cover o AP Fork, knife

Service o Lay the covero Served on a dinner plate with accompaniments o Sauces served in preserve pot (Ketchup and mustard pots with spoon

and lid)