Welcome to today’s class!!
We are thrilled to have you in our class!!
In today’s Catering Craft’s class, we will be learning about Table Accompaniments
Table Accompaniment sounds more stylish than food accompaniments. So don’t be surprised when someone says, “Let’s go for a table accompaniment.” Just think of it as dining in a five star hotel.
Table accompaniments in restaurants are mostly dependent on the food and beverage menu and items ordered by the guests. After the guest places an order, basic table cover gets changed by the food and beverage personnel according to the list of food ordered.
Accompaniments sometimes come with the food or served separately.
Let’s take a look at the table accompaniment below. This represents a typical table accompaniment consisting of the items, accompaniments and table set-up.
|Salads fish and meat salads, cucumber salad, andalouse, russian salad||Mayonnaise, vinaigrette, aspic, etc.||fish knife and fish fork fish plate|
|Fish anchovies, herring, smoked eel||according to items||fish knife and fish fork fish plate|
|Asparagus (Asperges)||when hot -melted butter / beurre fondue or hollandaise. When cold -vinaigrette or mayonnaise||1 joint fork placed upside down on the right-hand side of the cover, asparagus tong on right side hot/cold joint plate|
|Avocado||Vinaigrette, brown bread and butter (optional)||side knife and dessert fork, cold fish plate|
|Caviare||blinis (buckwheat pancake)/ hot b/f toast, butter, segment of lemon, chopped shallot, chopped egg yolk and egg white||caviar knife/ fish knife on right side cold fish plate|
|Fresh fruit chilled melon||castor sugar and ground ginger for melon||side Knife and dessert fork half plate/ bowl|
|Fruit cocktails||castor sugar – grapefruit||cocktail glass/ bowl tea spoon|
|Fruit juices||castor sugar||pony glass,teaspoon|
|Tomato juice tomate||salt worcestershire sauce||pony glass,doily on side plate, teaspoon|
|Globe Artichokes artichaut||when hot -melted butter / beurre fondue or hollandaise Whem cold -vinaigrette||joint fork placed upside down on the right-hand side hot/cold fish plate , finger bowl , spare napkin.|
|Mousses and pates||Hot unbuttered breakfast toast/butter/lemon and napkin||1 half plate,side knife,dessert fork|
|Oy stars (huitres)||Haifa lemon, oyster cruet – (cayenne pepper, pepper mill,chili vinegar,Tabasco sauce), butter, brown bread||bed of crushed ice in a soup plate, oyster fork,finger bowl, slice of lemon and napkin|
|Seafood cocktails||lemon segment,peppermill,cayenne pepper, brown bread, butter||cocktail glass,doily on side plate, teaspoon,oyster fork|
|Smoked salmon (saumon fume)||half a lemon wrapped in muslin.cayenne pepper, peppermill,brown bread,butter,oil,capers, chopped onions||cold fish plate,fish knife.fish fork|
|Snails (escargots)||French bread with appropriate sauce,half a lemon||Escargot dish (with 6-12 indentations), snail tongs – left side ,snail fork- right side, finger bowl,napkin|
In summary, table accompaniments in restaurants are mostly dependent on the food and beverage menu and items ordered by the guests.
Explain the difference between food accompaniment and table accompaniment.
List 5 items that are found in table accompaniments.
Give a tabular representation of table accompaniment containing your preferred meals.
We hope you enjoyed today’s class. In our next class, we will be talking about Beverages.
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