Table Accompaniments

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.


Items	Table Accompaniments	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.

Evaluation

Explain the difference between food accompaniment and table accompaniment.

Reading Assignment

List 5 items that are found in table accompaniments.

Weekend Assignment

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.

Let us know your thoughts and questions in the comment section, and we will attend to them as fast as we can.

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Table Accompaniments