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Accompaniment & Garnish Atul Kumar Mishra Training Manager-Food production

Accompaniment & garnish

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Page 1: Accompaniment & garnish

Accompaniment & Garnish

Atul Kumar Mishra

Training Manager-Food production

Page 2: Accompaniment & garnish

Objective

Understand the concept of Garnish and Accompaniment

Importance of Garnish and Accompaniments

Discuss the factors affecting on Accompaniments & Garnish

Popular cuisines and their standard Accompaniments & Garnishes

Page 3: Accompaniment & garnish

Accompaniments

Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically food items like vegetables and side salads but they also include fruits, sauces and relishes.

Accompaniment may also comes with a garnish of its own.

Page 4: Accompaniment & garnish

Importance Accompaniments are used to make the main dish

complete.

Provide variety and improve the nutritive value of the meal.

Accompaniments imparts flavor, taste, color, blend & give contrast to the main dish.

It helps to digest food

Provide Moistness

It gives piquancy to the dish

It improve the satiety value and enhance the taste

Page 5: Accompaniment & garnish

Types of Accompaniments

Page 6: Accompaniment & garnish

Standard accompaniments for

Food Item Accompaniment

Roast beef Horse radish sauce, Yorkshire pudding, roast gravy

Roast turkey Herb stuffing, chestnut stuffing, Chipolatas, cranberry sauce, roast gravy

Poached Fish Hollandaise sauce, melted butter

Hot vegetable dishesHot Vegetable served

Hollandaise sauce, melted butter Mayonnaise or vinaigrette sauce

Grape fruitTomato juice

Castor sugarWorcestershire sauce

Page 7: Accompaniment & garnish

Soups

Croutons: Dices or other shapes made from bread, toast, pastry.

Profiteroles: Prepared from choux paste. They are miniature choux buns which may be filled or used plain.

Cereals: Rice or barley

Cheese: Cheese balls or grated parmesan served with croutons on one side.

Cream: Unsweetened whipped cream or sour cream.

Meat: Usually small dices or juliennes.

Poultry: Usually small dices or juliennes.

Seafood: Diced or flaked. Large enough pieces distinguishable.

Pasta: Noodles, spaghetti, other pasta products such as star letters, cornets, etc.

Vegetables: Cut in various sizes, shapes-juliennes, round slices dices of spring, printaniere vegetables.

Page 8: Accompaniment & garnish

HORS D’OEUVRESCAVIARE

Caviar is the roe of the sturgeon fish

Served in quenelles or in original container with caviar knife

Accompaniments Sieved yolk White of egg, Chopped onion Parsley Lemon, Brown bread Butter

Page 9: Accompaniment & garnish

POTAGEBOUILLABAISSE

Flutes (French bread in oil and grilled)

Or

Rouilles (flute with garlic mayonnaise

Page 10: Accompaniment & garnish

OEUFOMELETTE

Omelet served folded or flat

Bonne femme – Mushrooms, Bacon Princesse – Asparagus tips,

Truffles Espagnole – Tomato, Potato,

Onions Parmentiere – potato, parsley

Grilled Tomato Hash Brown Potato A slice of fruit Toast Preserves Cruet Tomato Ketchup

Page 11: Accompaniment & garnish

FARINEAUXSPAGHETTI

Grated parmesan cheese

Peppermill Tobasco Sauce Bolognaise – Minced beef in

sauce Milanaise – Ox tongue, ham,

mushrooms Napolitaine – Tomato sauce and

cheese

Page 12: Accompaniment & garnish

POISSON HOMARD THERMIDOR

Vegetables if given, are served on a side dish on top left

Homard Mornay – Cheese sauce Homard Cardinal – Mushroom &

lobster sauce

Page 13: Accompaniment & garnish

ENTRÉEIRISH STEW

Worcestershire sauce Pickled red cabbage

Page 14: Accompaniment & garnish

GRILLEE

Page 15: Accompaniment & garnish

GRILLEE

Page 16: Accompaniment & garnish

ROTIOIE / GOOSE

Apple sauce, Roast gravy Sage and onion

stuffing

Page 17: Accompaniment & garnish

LEGUMESASPERGES / ASPARAGUS

Cold – Vinaigrette

Hot – Hollandaise

or Maltaise

(hollandaise + juice of blood oranges

Page 18: Accompaniment & garnish

SAVOREAUXSCOTCH WOODCOCK Worcestershire

sauce Salt Pepper mill Other Savouries

- On toast

- Quiche

- Fritters

- Souffles

Page 19: Accompaniment & garnish

FROMAGE ASSORTI

Assortment of cheese Butter Celery in tumbler on ice Caster sugar for cream

cheeses Assorted cracker biscuits Fruit & salad garnish Walnuts Raddish Watercress Cruet

Page 20: Accompaniment & garnish

DESSERT FRESH FRUIT AND NUTS

Two fingerbowls – cold for grapes, warm for fingers

Caster sugar in dredger

Salt for nuts Extra Napkin

Page 21: Accompaniment & garnish

Garnish

To decorate or embellish a food item by the addition of other items

The word garnish is derived from a French word meaning to adorn or furnish

Classical garnish

Garnish = Accompaniments

Specific names

Page 22: Accompaniment & garnish

Classical garnish

The terms garnish and garniture have been used to mean accompaniments. Classical garnishes range in complexity from:

Concorde - peas, glazed carrots, mashed potatoes

to

Tortue - quenelles, mushroom heads, gherkins, garlic, tongue, calves’ brains, small fried eggs, heart-shaped croutons, crayfish, slices of truffles, Tortue sauce

Page 23: Accompaniment & garnish

Garnish Guidelines

Balance - Harmonize the color, flavor, & texture of the garnish with the food

Never overshadow the food

Have a function on the plate

Only edible ingredients

Always wash the garnish

Never re-use the garnish

Page 24: Accompaniment & garnish

Simple Plate Garnish

There is no one garnish that can be applied to all plates. There may be two approaches from the point of view of garnishes.

No garnish

Simple decorative garnish

A garnish should fit the plate and the color scheme

Page 25: Accompaniment & garnish

Simple Decorative Techniques

Cucumbers

Grapes

Mushroom caps

Fried parsley

Radishes

Scallion brushes

Pickle fans

Lemons

Frosted

Toast points

Quenelles

Ring molds

Page 26: Accompaniment & garnish

Modern Hot Platter Garnish

Vegetables in easily served units

Correct number of portions of each item

Arrange garnishes around the platter

Avoid being too elaborate

Serve extra sauce or gravy in a sauceboat

Serve hot foods hot, on a hot platter

Page 27: Accompaniment & garnish

Classical Terms in Modern Kitchens

The following definitions are not the classical ones but the garnish or accompaniment indicated by these terms in the modern kitchen

Bouquetière - bouquet of vegetables

Printanière - spring vegetables

Jardinière - garden vegetables

Primeurs - first spring vegetables

Page 28: Accompaniment & garnish

Garnish Terms cont’d… Clamart - peas

Crécy - carrots

Doria - cucumbers (cooked in butter)

Dubarry - cauliflower

Fermière - carrots, turnips, onions, and celery, cut in uniform slices

Florentine - spinach

Forestière - mushrooms

Judic - braised lettuce

Lyonnaise - onions

Niçoise - tomatoes concassé cooked with garlic

Paramentier - potatoes

Princesse - asparagus

Provençal - tomatoes and garlic, parsley, and sometimes mushrooms and/or olives

Vichy - carrots

Page 29: Accompaniment & garnish

Garnish Techniques

Radish Rose

Cucumber Fan

Page 30: Accompaniment & garnish

Garnish Techniques

Carrot Flowers

Page 31: Accompaniment & garnish

Recap Now! You are able to;

Understand the concept of Garnish and Accompaniment

Importance of Garnish and Accompaniments

Discuss the factors affecting on Accompaniments & Garnish

Popular cuisines and their standard Accompaniments & Garnishes