Food and accompaniment list with examples

The food should go with its appropriate accompaniment to improve the flavor of the food or to enhance its richness. The service staff must know which accompaniment will go well with the main dish the guest is interested in having. Every dish has its own accompaniment.

What is food accompaniment?

Food accompaniment is the side dish that serves with the main dish, it complements the main food and enriches its taste and flavor. Food accompaniment can be an integral part of the dish or served separately.

food and accompaniment

We will discuss some list of food and their usual accompaniment

Accompaniment of appetizer ( Hors-d-oeuvre) 

Food Accompaniment
Grapefruit cocktail Castor sugar
Oyster Oyster cruet (Cayenne pepper, pepper mill, chilly vinegar, tobacco sauce) Hot brown bread and butter, segment of lemon.
Caviar Blini (Russian pancake), Hot breakfast toast and butter, chopped egg yolk and egg white, chopped shallots, segment of lemon.
Tomato juice Worcestershire sauce
Snail Brown bread and butter
Smoked salmon Cayenne pepper, pepper mill, segment of lemon, brown bread, and butter.
Asparagus Hot-Hollandaise sauce, Cold-vinaigrette
Globe artichoke Hot-Hollandaise sauce, Cold-vinaigrette
Avocado Brown bread and butter
Chilled melon Ground ginger, castor sugar
Shellfish cocktail Brown bread and butter.


Accompaniment of soups (potage)

Food Accompaniment
Cream of tomato soup Croutons (Small pieces of bread, toasted or fried.)
French onion soup Grilled flutes, Grated parmesan cheese
Bouillabaisse A thin slice of bread dipped in oil and grilled
Turtle soup Brown bread and butter, a segment of lemon, cheese straw.
Cock-a-leekie Garnished with shredded leek and chicken served with prunes.
Minestrone Grated parmesan cheese and grilled flutes.
Consomme Consomme could be named by their garnishes.
Consomme Breton Juliennes of celery, onion, and leeks.
Brunnoise Small diced vegetable
Dubarry Flowerettes of cauliflower.
Florentine Juliennes of blanched spinach
Julienne Juliennes of cut vegetables.
Madrilene Tomato diced and green peas
Paysanne Uniform size of fresh-cut vegetables
St. Germain Fresh green peas
Celestine Julienne of thin pan cake
Cereals Rice and Barley
Egg drop Pour into the boiling consomme beaten egg
Royal Dices of savory egg custard
Vermicelli Fine pasta
Recommended Reading: Types of soup with examples

Accompaniment of fish

Food Accompaniment
Fried fish ( which has been breadcrumbed) Tartar sauce or another mayonnaise-based sauce.
Deep-fried (which has been dipped in butter) Tomato ketchup and french fried sometimes offered
Grilled fish Hot- Hollandaise sauce    Cold- Mayonnaise sauce
Poached fish Hot- Hollandaise sauce    Cold- Mayonnaise sauce
Grilled herring Mustard sauce.
Poached Salman Hollandaise sauce, mousseline sauce (hollandaise mixed with whipped cream)
Crayfish Mayonnaise sauce
Cold lobster Mayonnaise sauce
White bait Cayenne pepper, pepper mill, segment of lemon, brown bread, and butter.

Accompaniment of meat

Food Accompaniment
Roast beef Horseradish sauce, Yorkshire pudding, roast gravy
Roast lamb Mint sauce, Roast gravy
Roast Mutton Red currant jelly, onion sauce, roast gravy
Roast pork Apple sauce, sage and onion stuffing, roast gravy
Roast chicken Bread sauce, parsley, and thyme stuffing, game chips, watercress, roast gravy
Roast duck Apple sauce, sage and onion stuffing, roast gravy
Roast goose Apple sauce, sage and onion stuffing, roast gravy
Roast turkey Cranberry sauce, chestnut stuffing, chipolata sausage (Pork sausage thin and small twist), Watercress, roast gravy
Roast venison Cumberland sauce, red currant jelly, roast gravy
Boiled mutton Caper sauce
Boiled beef Turned root vegetable, liqueur, rock salt
Mixed grilled and grilled steak Tomato ketchup, mustard, fried potato, watercress
Stew Worcestershire sauce, pickled red cabbage.

Recommended reading: 14 basic cuts of vegetables with sizes

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