Food and accompaniment list with examples

The food should go with its appropriate accompaniment to improve the flavor of the food or to enhance its richness. The service staff must know which accompaniment will go well with the main dish the guest is interested in having. Every dish has its own accompaniment.


What is food accompaniment?

 Food accompaniment is the side dish that serves with the main dish, it complements the main food and enriches its taste and flavor. Food accompaniment can be an integral part of the dish or served separately.

food and accompaniment

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We will discuss some list of food and their usual accompaniment

    Accompaniment of appetizer ( Hors-d-oeuvre) 

    Food Accompaniment
    Grapefruit cocktail Castor sugar
    Oyster Oyster cruet (Cayenne pepper, pepper mill, chilly vinegar, tobacco sauce) Hot brown bread and butter, segment of lemon.
    Caviar Blini (Russian pancake), Hot breakfast toast and butter, chopped egg yolk and egg white, chopped shallots, segment of lemon.
    Tomato juice Worcestershire sauce
    Snail Brown bread and butter
    Smoked salmon Cayenne pepper, pepper mill, segment of lemon, brown bread, and butter.
    Asparagus Hot-Hollandaise sauce, Cold-vinaigrette
    Globe artichoke Hot-Hollandaise sauce, Cold-vinaigrette
    Avocado Brown bread and butter
    Chilled melon Ground ginger, castor sugar
    Shellfish cocktail Brown bread and butter.

    Accompaniment of soups (potage)

    Cream of tomato soupCroutons (Small pieces of bread, toasted or fried.)
    French onion soupGrilled flutes, Grated parmesan cheese
    BouillabaisseA thin slice of bread dipped in oil and grilled
    Turtle soupBrown bread and butter, a segment of lemon, cheese straw.
    Cock-a-leekieGarnished with shredded leek and chicken served with prunes.
    MinestroneGrated parmesan cheese and grilled flutes.
    ConsommeConsomme could be named by their garnishes.
    Consomme BretonJuliennes of celery, onion, and leeks.
    BrunnoiseSmall diced vegetable
    DubarryFlowerettes of cauliflower.
    FlorentineJuliennes of blanched spinach
    JulienneJuliennes of cut vegetables.
    MadrileneTomato diced and green peas    
    PaysanneUniform size of fresh-cut vegetables
    St. GermainFresh green peas
    CelestineJulienne of thin pan cake
    CerealsRice and Barley
    Egg dropPour into the boiling consomme beaten egg
    RoyalDices of savory egg custard
    VermicelliFine pasta

    Recommended Reading: Types of soup with examples

    Accompaniment of fish

    Fried fish ( which has been breadcrumbed)Tartar sauce or another mayonnaise-based sauce.
    Deep-fried (which has been dipped in butter)Tomato ketchup and french fried sometimes offered
    Grilled fishHot- Hollandaise sauce    Cold- Mayonnaise sauce 
    Poached fishHot- Hollandaise sauce    Cold- Mayonnaise sauce 
    Grilled herringMustard sauce.
    Poached SalmanHollandaise sauce, mousseline sauce (hollandaise mixed with whipped cream)
    CrayfishMayonnaise sauce
    Cold lobster Mayonnaise sauce
    White baitCayenne pepper, pepper mill, segment of lemon, brown bread, and butter.

    Accompaniment of meat

    Roast beefHorseradish sauce, Yorkshire pudding, roast gravy
    Roast lambMint sauce, Roast gravy
    Roast MuttonRed currant jelly, onion sauce, roast gravy
    Roast porkApple sauce, sage and onion stuffing, roast gravy
    Roast chickenBread sauce, parsley, and thyme stuffing, game chips, watercress, roast gravy
    Roast duckApple sauce, sage and onion stuffing, roast gravy
    Roast gooseApple sauce, sage and onion stuffing, roast gravy
    Roast turkeyCranberry sauce, chestnut stuffing, chipolata sausage (Pork sausage thin and small twist), Watercress, roast gravy
    Roast venisonCumberland sauce, red currant jelly, roast gravy
    Boiled muttonCaper sauce
    Boiled beefTurned root vegetable, liqueur, rock salt
    Mixed grilled and grilled steakTomato ketchup, mustard, fried potato, watercress
    StewWorcestershire sauce, pickled red cabbage.

    Recommended reading: 14 basic cuts of vegetables with sizes

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