FOOD AND ACCOMPANIMENTS

Food and Accompaniments from HEMANT SINGH

Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food or to counteract its richness, eg. apple sauce with roast pork. Many dishes have separate accompaniments and as they are not always mentioned on the menu, the waiter must know them. He should always have specific accompaniments ready for service at the right time. Hot adjuncts come with the dish from the kitchen, but cold sauces are often to be found at the buffet or sideboard. They should be served directly with a dish to which they belong. They should be served from the guest’s left on to the top right of his plate (not on the rim). While serving from a sauceboat, the boat should be on an underdish or small plate, carried on the palm of the left hand. In serving, the sauceboat, lip should point towards the guest’s plate. The spoon, or ladle, should be passed over the lip. Sauces are not to
be poured from a boat.

FOOD PRODUCTION – LEVELS & SKILLS OF EXPERIENCE

LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:
a)           Conceptual skills                        
b)          Managerial skills
c)           Technical skills

ATTITUDE & BEHAVIOUR IN THE KITCHEN
  • PUNCTUALITY
  • KNOWLEDGE OF MENU
  • MEMORY
  • HONESTY
  • LOYALITY
  • CONDUCT
  • SENSE OF URGENCY
  • APPROACH TO CUSTOMERS
  • CUSTOMER SATISFACTION
  • HANDLING COMPLAINTS

SAVOURY

SAVOURY DISHES
The following are the popular savoury dishes:
Savouries on Toast
Welsh Rabbit
Rarebit, Welsh rarebit, or Welsh rabbit is traditionally
a sauce made from a mixture of cheese and butter,
poured over toasted bread which has been buttered.
In current popular use, cheese on toast is simply
slices of cheese placed on toasted bread and melted
by heat from above in a grill or salamander.
Buck Rabbit
A Welsh rarebit garnished with a poached egg.
Moelle on Toast
Chilled marrow is sliced and poached gently in a little
white stock. Drained well and dressed on hot
buttered toast. Seasoned and coated with beurre
noisette, sprinkled with chopped parsley.
Haddock on toast
Poached haddock and flake mixed with cream
sauce. Spreaded on toast and decorated to serve.
Anchovies on toast
Breads are toast and anchovy’s fillets are laid side
by side. Finished with the heated oil from the
anchovies. Decorated with sieved hard boiled yolk of
egg and chopped parsley.
Sardines on toast
Sardines are split and backbone is removed. From
head to tail is laid on the toast. Finished with the oil
from the sardines.
Roes on toast
Roes are shallow fried and dressed on toast.
Sprinkled with lemon juice, coated with beurre
noisette and served.
Canapés
Generally canapés are small, decorative pieces of bread
(toasted or untoasted) that are topped with a savory garnish such asanchovy, cheese or some type of spread.
Canapé Baron Garnished with slices of fried mushrooms, grilled bacon and poached bone marrow.
Canapé Ritchie Creamed Haddock, garnished with slices of hard boiled eggs.
Canapé Quo Vadis Grilled roes garnished with small mushroom heads
Canapé Nina Half small grilled tomato, garnished with mushroom head and a pickled walnut
Canapé Charlemagne Garnish with shrimps bound with a curry sauce
Angels on horseback Shucked oysters wrapped in bacon, though sometimes scallops are used in place of the
oysters. This is then baked in the oven and quite
often served on toast.
Devils on horseback
Contains a pitted prune (dates are sometimes
used) stuffed with mango chutney and wrapped in
bacon. This is then baked in the oven and quite
often served on toast, with watercress. Hot pepper
sauce is often added.
Croutes
These are shaped pieces of bread approximately ¼ inch thick
shallow fried.
Croute Derby Spread with ham puree and garnished with a
pickled walnut.
Croute Windsor
Spread with ham puree and garnished with small
grilled mushrroms
Croute Diane Partly cooked chicken livers (fried) wrapped in
streaky bacon and grilled on a skewer
Scotch wookcock
Scrambled egg garnished with a trellis of anchovy
and studded with capers
Tartlettes (Round) or Barquettes (Oval)
These are normally made from unsweetened shortcrust
pastry.
Charles V Soft roes mixed with butter, covered with cheese
soufflé mixture and baked in the oven.
Favorite Filled with cheese soufflé mixture and slices of
truffle. Garnished with slices of crayfish tails or
prawns.
Haddock Filled with diced haddock bound with a curry
sauce, sprinkled with breadcrumbs and cooked au
gratin.
Bouchées
These are small puff pastry cases. A small edition of a vol-auvent.
They have various fillings: shrimp, lobster, prawn and haddock.
Indiene Filled with curried shrimps and chutney
Omelettes Two / three egg omelettes with various flavours
such as mushroom, spinach, sardine, anchovy,
haddock, cheeses etc.

Flan
These are made from unsweetened shortcrust pastry.
Quiche Lorraine
Flan made from unsweetened shortcrust pastry
and filled with rashers of streaky bacon and slices
of cheese. Covered with a savoury egg custard
mixture and baked in the oven.
Soufflés
These are made in soufflé dishes. Various flavours such as
mushroom, spinach, sardine, anchovy, haddock, cheeses etc. are
used.

BAKING GLOSSARY – V

Snip
To cut food, often fresh herbs or dried fruit, with kitchen scissors into very small, uniform pieces, using short, quick strokes.

Sponge
A batterlike mixture of yeast, flour, and liquid used in some bread recipes. The mixture is set aside until it bubbles and becomes foamy, which can be several hours or overnight. During this time, the sponge develops a tangy flavor; the remaining ingredients are added to the sponge, and the dough is kneaded and baked as usual.

Steam
To cook a food in the vapor given off by boiling water.

Sweeteners
Sweeteners are essential for adding flavor, tenderness, and browning to baked desserts. They may either be granular, as in granulated white and brown sugars, or liquid, as in honey, corn syrup, and molasses.
Powdered (or confectioners’) sugar, another sweetener, is granulated sugar that has been milled to a fine powder, then mixed with cornstarch to prevent lumping. It’s best to sift powdered sugar before using to remix the sugar and cornstarch.

Vanilla bean
The pod of an orchid plant that is dried and cured. During curing, the pod turns a dark brown color and shrivels to the size of a pencil.

Weeping
A condition in which liquid separates out of a solid food, such as jellies, custards, and meringues.

Wheat germ
The embryo or sprouting portion of the wheat kernel, sold both raw and toasted. It is extremely perishable. Once opened, store in the refrigerator no more than three months.

Whip
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer to incorporate air into the mixture and increase its volume.

Whisk
A kitchen utensil made of a group of looped wires held together by a long handle. Whisks are used in baking for whipping ingredients such as eggs and cream to incorporate air into them. Also refers to the process of whipping ingredients together.

Whole wheat flour
Unlike all-purpose and bread flours, whole wheat flour is ground from the complete wheat berry and contains the wheat germ as well as the wheat bran. It is coarser in texture and does not rise as well as all-purpose and bread flours. Store whole wheat flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Yeast
A tiny organism that feeds on sugar in dough (often bread dough) to make small carbon dioxide bubbles that get trapped in the dough and make it rise. It works slowly and helps to develop flavorful dough.

Zest
The colored outer portion of a citrus fruit peel. It is rich in fruit oils and often used as a seasoning. To remove the zest, use a grater, fruit zester, or vegetable peeler; be careful to avoid the bitter white membrane beneath the peel.

BAKING GLOSSARY – IV

Millet
A cereal grain with tiny, round yellow kernels that tastes slightly nutty and has a chewy texture. Store millet in an airtight container in a cool, dry place for up to two years.

Oats
The cereal grain produced by the cereal grass of the same name. Whole oats minus the hulls are called groats. Oats have a nutty flavor and a chewy texture. Store oats in an airtight container in a cool, dry place for up to six months, or freeze for up to one year. Two popular forms include old-fashioned and quick-cooking oats.

Old-fashioned rolled oats
Oat groats that have been steamed then flattened by steel rollers.

Peel
The skin or outer covering of a vegetable or fruit; also called the rind. Also refers to removing the covering.

Pipe
To force a semisoft food, such as whipped cream, frosting, or mashed potatoes, through a hole in a bag to decorate a food.

Plump
To allow a food, such as raisins or dried cherries, to soak in a liquid.

Proof
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.

Puree
To change a solid food into a liquid or heavy paste, usually by using a food processor, blender, or food mill. Also refers to the resulting mixture.

Quick-cooking rolled oats
Oat groats that have been cut into small pieces — to shorten the cooking time — then flattened.

Ricotta
A fresh, moist white cheese that is very mild and semisweet. It has a soft, slightly grainy texture. It is available in whole milk, part-skim milk, or fat-free varieties: the whole milk cheese has a creamier consistency and fuller flavor than the lower-fat types.

Roll
To form a food into a shape. Dough, for instance, can be rolled into ropes or balls. The phrase “roll out” refers to mechanically flattening a food — usually a dough or pastry — with a rolling pin.

Rye flour
Made from finely ground rye, a cereal grain that has dark brown kernels and a distinctive, robust flavor. Light rye flour is sifted and contains less bran than dark rye flour. Store rye flour in an airtight container in a cool, dry place for up to five months, or freeze for up to one year.

Section
A pulpy segment of citrus fruit with the membrane removed. Also refers to the process of removing those segments.

Shortening
Shortening is a solid fat made from vegetable oils. It is often used to create tender, flaky piecrusts and biscuit toppers. It comes packaged in sticks marked with tablespoon and cup measurements and in canisters.

Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.

Simmer
To cook a food in liquid that is kept below the boiling point; a few bubbles will form slowly and burst before they reach the surface.