ACCOMPANIMENTS Accompaniments are those items served with dishes or used at the table to improve the appearance of a table setting or enhance the outlook of the table. We have two types of accompaniments namely; a. Food accompaniments b. Table accompaniments Food accompaniments: Food is a substance that sustain life, gives energy and nourishment. They are made from vegetables and sauces condiments. It served hot or cold. Hot food accompaniments are normally served from the kitchen while the cold ones are found on the table or side boards (provided for this purpose). For examples: Dishes Accompaniments Scramble egg Plantain, Rice, yam, bread Cocotte Potatoes, pasta, salad Scotch egg Salad, gravy, hot sauce Fresh fruit (melon). Ground ginger, Castor sugar Roast lamb etc. Mint sauce, roast gravy Table accompaniments: Used to improve the appearance of the table or beautification of the table. For examples: Glass, Ash tray, Cutlery, Glass, flower vase, Butter dish, Menu card, Wine list, Cruet set, Napkin holder, etc. The uses of food accompaniments are as follows: i. It is used to improve the colour or appearance of the dish. ii. They help indigestion of some food iii. It completes the dish (balanced diet) iv. It improves food flavour v. Enriches the dish vi. Enhances the taste and improves the value of food. vii. Food accompaniments gives greater satisfaction viii. Moistens the dish Types of food accompaniments: Garlic sauce Salad dressing Vinegar dressing Ketchup Lemon wage Brown bread and butter Sauces (a tar sauce, Tabasco, etc.) Cayenne pepper, pepper null, etc. Advantages of food accompaniments 1. They enrich the dish (Adding fruits and vegetables) which means more nutrients and fiber. 2. Helps in digestion 3. Easy to prepare 4. Helps to improve one’s health (healthy wealth, reduces heart disease, risk of cancer, sores and obesity) 5. Improves the flavour of the food 6. Stimulates appetite 7. Improves the appearance of the food 8. Enhances the taste of food 9. For garnishing 10. As preventive Disadvantages of food accompaniments 1. It affects the taste of food 2. It changes the appearance of food from its original state 3. It needs to be taken immediately (or becomes stale if kept too long) 4. It changes the flavour or aroma of food 5. One needs to study or know ones health status The importance of food accompaniment as contributing to the nutritive value of food and adding to the quantity of food (bulk). There are other foods and their accompaniments such as: Dish Accompaniments Moi-moi Rice, Pap, Garri, etc. Gbegiri Hot Amala, Semovita Akara Pap, Eko, Bread, Garri Starch. Banga soup Uziza and Utazi soup Cassava fufu, Pounded yam Obe, shapa. Pounded yam Oha soup Pounded yam, Eba Edikang ikong soup Fufu, Eba, Pounded yam Miyan Kika Tuwon Masara, Tuwon Shinkafa, etc. Sauce is a liquid often thickened as condiment or accompaniment to food Horsd’oeuvre Horsd’oeuvre or starter is a small dish served before the main dish (“before dish”) or a small savory dish served as an appetizer. Examples: Meat, fish, cheese, etc. (it can be spicy). They are divided into three (3) categories namely: a. Single cold food items b. Well seasoned cold dishes c. Well seasoned hot dishes Horsd’oeuvre Accompaniments Snails Lemon slices, Atasauce Smoked Salmon Unbuttered bread, Cayenne pepper, Brown bread Oysters. Cayenne pepper, Pepper mill, chill vinegar Potted shrimps Segments of lemon, Pepper mill, Cayenne pepper More examples of Horsd’oeuvre; Fish salad, Coleslaw, Salome and assorted cooked or smoked sausages, Grape fruits, Grape fruits cocktail, Avocado pear, Soused heiring or mackerel, vegetable salad (Russian Salad) Tomato juice, etc.
