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 Blinis
o Butter
o Lemon wedges
o Sieved hard boiled eggs White and Yolk separate
o Chopped shallots
o Chopped parsley

 Cover
o Fish plate
o Hors d oeuvre knife

 Service
o Lay the cover
o Present caviar in a caviar pot on a bed of crushed ice to the guests
o Accompaniments to be served in monkey bowls
o Hot breakfast toast or Blinis to be served on a B&B plate in between a
napkin
Chilled melon

 Accompaniment
o Caster sugar in a dredger
o Ground ginger in a monkey bowl

 Cover
o Dessert fork and spoon

 Service
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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 toast
o Butter

 Cover
o Fish plate
o Hors d oeuvre fork and knife

 Service
o Lay the cover
o Serve pate, pre-plated
o Brioche and butter to be placed on the table
Oysters

 Accompaniment
o Oyster cruet – Cayenne pepper peppermill, Tabasco sauce, chilli
vinegar
o Half lemon
o Brown bread and butter

 Cover
o Scallop dish
o Oyster fork on the right
o Finger bowl on a B&B plate with a napkin

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

Smoked Salmon

 Accompaniment
o Lemon wedges
o Onion rings
o Capers
o Lettuce as a garnish
o Brown bread and butter

 Cover
o Fish plate
o Fish fork and fish knife
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 Service
o Lay the cover
o Served pre plated wafer thin slices of Salmon
o Should be served chilled
o 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 knife
o Finger bowl

 Service
o Lay the cover
o Present snail in an snail dish
o Place accompaniment on the table
o 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
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There are various accompaniments that are served with soup. These
vary as per the soup type.

o Croutons
o Sippets
o Croute
o Grated Parmesan cheese
o Flute
o Cheese Straw
o Bread sticks
o Bread rolls
o Herb biscotti

Pasta

Spaghetti

 Accompaniment
o Grated parmesan cheese
o Pepper mill

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

 Service
o Lay the cover
o Served in a soup plate with a dinner napkin on a dinner plate as under
liner
o Place accompaniment on the table.

Poisson

Cold Lobster

 Accompaniment
o Mayonnaise

 Cover
o Fish knife and fish fork.

 Service
o Lay the cover
o Served in a fish plate
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o Place mayonnaise on the table in a sauce boat

Poached fish

 Accompaniment

o Lemon wedge
o If served cold – Mayonnaise sauce
o If served hot – Hollandaise sauce

 Cover
o Fish knife and fish fork.

 Service
o Lay the cover
o Served in fish plate
o Place accompaniment on the table.

Grilled and Fried fish

 Accompaniment

Grilled fish

o Lemon wedge
o Beurre Maitre d’ hotel

Fried fish

o Tartar sauce
o French fries

 Cover
o Fish knife and fish fork.

 Service
o Lay the cover
o Served in fish plate
o Place accompaniment on the table.

Entrée (Main course)

Steak

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

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

 Cover
o AP fork and steak knife

 Service
o Lay the cover
o Served in a dinner plate
o Serve sauce in an appropriate equipment

Roast leg of lamb

 Accompaniment
o Lamb - Mint sauce
o Mutton – Red currant jelly

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Served in a dinner plate
o Serve sauce in a sauce boat

Pork

 Accompaniment
o Madeira sauce or apple sauce
o Spinach

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Served in a dinner plate
o Serve sauce in a sauce boat

Chicken

 Accompaniment
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o Gravy
o Game chips
o Watercress

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Served in a dinner plate
o Serve sauce in a sauce boat

Turkey

 Accompaniment
o Chestnut stuffing
o Chipolatas

o Cranberry sauce
o Roast gravy
o Bread sauce

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Served in a dinner plate
o Accompaniment on the side

Duck
 Accompaniment
o Orange sauce

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Served in a dinner plate
o Accompaniment on the side in a sauce boat
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Vegetables

Artichoke

 Accompaniment
o Hot – Vinaigrette
o Cold – Sauce Hollandaise

 Cover
o AP fork and AP knife

 Service
o Lay the cover
o Fish plate
o Accompaniment on the side in a sauce boat

Asparagus

 Accompaniment
o Hot – Vinaigrette
o Cold – Sauce Hollandaise

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

 Service
o Lay fork
o Place asparagus on a cold fish plate, with tips facing down dipping in
sauce
o Serve sauce in a sauce boat
o 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
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 Service
o Serve with melted butter in a sauce boat
o Finger bowl on the side

Cheese

 Accompaniment
o Cream crackers
o Celery stick
o Grapes
o Baton of carrots and cucumber
o Walnuts
o Water cress
o Bread and butter (an option for crackers)

 Cover
o Dessert plate or B&B plate
o B&B Knife
o 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 cover
o Served on a dinner plate
o Accompaniments left on the table.

Sandwiches and Burgers

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 Accompaniment

o French fries
o Cole slaw with cucumber and tomato slice
o Tomato ketchup
o Mustard

 Cover
o AP Fork, knife

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