SlideShare a Scribd company logo
1 of 36
accompaniments
for selected dishes
Introduction
A cover is an area occupied by a person for dinning.
A cover must be pre-set up before the guest arrives in the outlet.
A cover with inappropriate cutlery will make guest ask for the required
cutlery which will create bad impression.
Every dish has its own accompaniments whose absence make the food
incomplete.
Dish Cover Accompaniments Notes
Oysters -
Oyster is
the common
name for a
number of
different families
of salt-
water molluscs th
at live in marine.
Soup plate filled
with crushed ice
on an under
plate, oyster fork
or fish fork, finger
bowl on an under
plate at the top
left hand corner
of cover and extra
serviette
Oyster cruet (
cayenne pepper,
pepper mill, chilly
vinegar and
Tabasco sauce),
half a lemon and
brown bread and
butter
Six oyster are
served per
portion on a bed
of crushed ice
surrounding half
a lemon. Oyster
fork is kept to the
right-hand side.
The dish is
portioned in the
larder section. It
is placed from the
right-hand side.
Dish Cover Accompaniments Notes
snails
Snail tongs,
snail fork, snail
dish on an
under plate
Brown bread
and snail
butter ( snail
butter is
butter mixed
with chopped
shallots, garlic,
parsley and
seasoning.)
Snail tong –
left hand side
and snail fork
– right hand
side. Snail dish
has 6-12 holes
to hold snail
shells.
Dish Cover Accompaniments Notes
Pate de
foiegras - a
luxury food
product made of
the liver of
a duck or goose
Small knife
and fork, cold
half plate
Hot breakfast
toast ( crust
removed) on
side plate
It can be
plated or
served at
table.
Dish Cover Accompaniments Notes
Caviar - a
delicacy
consisting of
roe of
the Acipenseri
dae family
Caviar knife or
fish knife and
cold half plate
Hot breakfast
toast, butter,
segments of
lemon, finely
chopped
shallots,
parsley, hand
boiled yolk
and white of
egg
Caviar is roe of
sturgeon fish,
served appox.
30 gm per
portion. The
caviar jar is
surrounded
with crushed
ice in a
container.
Dish Cover Accompaniments Notes
Prawn cocktail
Coupe on an
under plate
with teaspoon
or fish knife
and fork, cold
half plate
Brown bread
and butter
Coupe lined
with shredded
lettuce and
lettuce bed.
Dish Cover Accompaniments Notes
Consommé
soup
Soup spoon,
soup bowl and
under plate
Depending on
garnish
It is clear soup
prepared from
bone stock
Dish Cover Accompaniments Notes
Thick soup (
Cream of
tomato)
Soup spoon,
soup plate and
under plate
croutons
Croutons are
kept on the
soup bowl
then the soup
is poured,
topped with
cream
Dish Cover Accompaniments
Grilled Fish
Hot half
plate. Fish
knife and
fork
Lemon,
tarter sauce
Dish Cover Accompaniments
Cold Lobster
Fish knife and
fork, lobster
pick, spare
plate for the
shell, finger
bowl, spare
serviette
mayonnaise
Dish Cover Accompaniments Notes
Grilled steak
Large knife
and fork, hot
joint plate
French and
English
mustard
All grilled
steaks are
served with
straw potatoes
Dish Cover Accompaniments
Roast chicken
Large knife
and fork, hot
joint plate
Roast gravy,
stuffing, bacon
rolls,
Dish Cover Accompaniments Notes
cheese
Side plate,
small knife or
fork
Cruet set,
butter dish on
an under
plate, radish in
a bowl with
teaspoon on
an under plate
Cruet set is
mentioned
since it is
served after
the sweet
course. 60gm
of cheese is
served per
portion.
Dish Cover Accompaniments Notes
Fruits and nuts
Half plate, fruit
knife and fork,
spare
serviette,
finger bowl on
top of right
hand of the
cover, spare
plate for shells
and peels
Caster sugar
on an under
plate, salt for
nuts
Grape scissors
and nut
crackers are
kept in the
basket wile
serving grapes
and nuts.
French terms for Vegetables
1. Le persil Parsley
2. Le’chalote Shallot
3. Le concombre Cucumber
4. Lo’ignon Onion
5. Les e’pinard Spinach
6. La laitue Lettuce
7. Les petits pois Peas
8. Le chou Cabbage
9. Le navet Turnip
10. Le radis Radish
French terms for Vegetables
11. le chou-fleur cauliflower
12. Le champignon mushroom
13. La pomme de terre potato
14. La carotte carrot
15. Les legumes vegetables
French term for Fruits1. Les fruits fruits
2. La pomme apple
3. La banane banana
4. La cerise cherry
5. Le citron lemon
6. Le melon melon
7. La pe’che peach
8. L’ananas pineapple
9. La fraise strawberry
10. La prune plum
French term for Fruits
11. l’abricot apricot
12. Les airelles cranberries
13. la poire pear
14. l’avocat avocado
15. la framboise raspberry
French term for Sea food
1. le poisson fish
2. L’anguille eel
3. Le hareng herring
4. Le saumon salmon
5. La truite saumonee salmon trout
6. Les sardines sardines
7. La truite trout
8. Le thon tuna
9. Le fletan halibut
10. Le turbot turbot
French term for Sea food
11. le cabillaud cod
12. le merlan whiting
13. la sole sole
14. La barbue brill
15. la limande lemon sole
French term for Service
Equipment
1. La tasse cup
2. La saucer saucer
3. Le couteau knife
4. La fourchette fork
5. La cuiller spoon
6. La cuiller a’ soupe soup spoon
7. La cuiller a’ the’ tea spoon
8. L’assiette plate
9. Le verre glass
10. La serviette napkin
French term for Service
Equipment
11. le pot au lait milk jug
12. le sucrier sugar bowl
13. la louche ladle
14. la passoire strainer
15. Le verre a’ vin wine glass

More Related Content

What's hot (20)

Still room, plate room, pantry room in hotel
Still room, plate room, pantry room in hotelStill room, plate room, pantry room in hotel
Still room, plate room, pantry room in hotel
 
Banquet and catering operations
Banquet and catering operationsBanquet and catering operations
Banquet and catering operations
 
Room service
Room serviceRoom service
Room service
 
Buffet 1
Buffet 1Buffet 1
Buffet 1
 
Food Beverage Service Basic notes
Food  Beverage Service Basic notesFood  Beverage Service Basic notes
Food Beverage Service Basic notes
 
Gueridon service ppt
Gueridon service pptGueridon service ppt
Gueridon service ppt
 
Mother sauces
Mother saucesMother sauces
Mother sauces
 
French classical menu
French classical menuFrench classical menu
French classical menu
 
French classical menu
French classical menuFrench classical menu
French classical menu
 
French Service
French ServiceFrench Service
French Service
 
Banquets
BanquetsBanquets
Banquets
 
Asian cuisine
Asian cuisineAsian cuisine
Asian cuisine
 
DIFFERENT TYPES OF MENUS IN HOTEL
DIFFERENT TYPES OF MENUS IN HOTELDIFFERENT TYPES OF MENUS IN HOTEL
DIFFERENT TYPES OF MENUS IN HOTEL
 
Service Of Wines
Service Of WinesService Of Wines
Service Of Wines
 
Food & Accompaniments
Food & AccompanimentsFood & Accompaniments
Food & Accompaniments
 
Gueridon service
Gueridon serviceGueridon service
Gueridon service
 
Cover and cover set ups[1]
Cover and cover set ups[1]Cover and cover set ups[1]
Cover and cover set ups[1]
 
Types of food and beverage services
Types of food and beverage services Types of food and beverage services
Types of food and beverage services
 
Chines cuisine
Chines cuisineChines cuisine
Chines cuisine
 
17 course meal
17 course meal17 course meal
17 course meal
 

Similar to cover and accompaniments for selected dishes and french culinary terms

Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail Parties
Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail PartiesHors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail Parties
Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail PartiesSusan Alexander
 
appetizers-150724065849-lva1-app6891 (1).pdf
appetizers-150724065849-lva1-app6891 (1).pdfappetizers-150724065849-lva1-app6891 (1).pdf
appetizers-150724065849-lva1-app6891 (1).pdfMichaelGirao
 
MEAL PLANNING (5COURSE MEAL)
MEAL PLANNING (5COURSE MEAL)MEAL PLANNING (5COURSE MEAL)
MEAL PLANNING (5COURSE MEAL)DepEd
 
French classical menu
French classical menu French classical menu
French classical menu Chef Kumar
 
When cooking is about ease not easy
When cooking is about ease not easyWhen cooking is about ease not easy
When cooking is about ease not easyDoug Grady
 
classification of appetizers.pptx
classification of appetizers.pptxclassification of appetizers.pptx
classification of appetizers.pptxMaryJaneQuiambao2
 
Dish event packet.2
Dish event packet.2Dish event packet.2
Dish event packet.2dish-dallas
 
Chapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersChapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersRohit Mohan
 

Similar to cover and accompaniments for selected dishes and french culinary terms (20)

French classical menu
French classical menuFrench classical menu
French classical menu
 
French classical menu
French classical menuFrench classical menu
French classical menu
 
Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail Parties
Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail PartiesHors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail Parties
Hors d' Oeuvres: Perfect Bite-Sized Snacks for Cocktail Parties
 
Menu
MenuMenu
Menu
 
appetizers-150724065849-lva1-app6891 (1).pdf
appetizers-150724065849-lva1-app6891 (1).pdfappetizers-150724065849-lva1-app6891 (1).pdf
appetizers-150724065849-lva1-app6891 (1).pdf
 
Appetizers
AppetizersAppetizers
Appetizers
 
MEAL PLANNING (5COURSE MEAL)
MEAL PLANNING (5COURSE MEAL)MEAL PLANNING (5COURSE MEAL)
MEAL PLANNING (5COURSE MEAL)
 
French classical menu
French classical menu French classical menu
French classical menu
 
Radission
RadissionRadission
Radission
 
Preparing appetizers
Preparing appetizersPreparing appetizers
Preparing appetizers
 
When cooking is about ease not easy
When cooking is about ease not easyWhen cooking is about ease not easy
When cooking is about ease not easy
 
garde manger
 garde manger garde manger
garde manger
 
classification of appetizers.pptx
classification of appetizers.pptxclassification of appetizers.pptx
classification of appetizers.pptx
 
Dish event packet.2
Dish event packet.2Dish event packet.2
Dish event packet.2
 
Prepare appetizers
Prepare appetizersPrepare appetizers
Prepare appetizers
 
Gourmet seafood recipes
Gourmet seafood recipesGourmet seafood recipes
Gourmet seafood recipes
 
CANAPE.pptx
CANAPE.pptxCANAPE.pptx
CANAPE.pptx
 
French Cuisine
French CuisineFrench Cuisine
French Cuisine
 
Chapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersChapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizers
 
Gourmet Seafood Recipes
 Gourmet Seafood Recipes Gourmet Seafood Recipes
Gourmet Seafood Recipes
 

More from sarbottam silwal

Chapter 2 cateres and d clients
Chapter 2 cateres and d clientsChapter 2 cateres and d clients
Chapter 2 cateres and d clientssarbottam silwal
 
Chapter 1 catering industry
Chapter 1 catering industryChapter 1 catering industry
Chapter 1 catering industrysarbottam silwal
 
Papaya restaurant kitchen design
Papaya restaurant kitchen designPapaya restaurant kitchen design
Papaya restaurant kitchen designsarbottam silwal
 
National trust for nature conservation
National trust for nature conservationNational trust for nature conservation
National trust for nature conservationsarbottam silwal
 
Employee motivation research purposal
Employee motivation research purposalEmployee motivation research purposal
Employee motivation research purposalsarbottam silwal
 
Developing renewable energy sources is the means to secure for safe future.
Developing renewable energy sources is the means to secure for safe future.Developing renewable energy sources is the means to secure for safe future.
Developing renewable energy sources is the means to secure for safe future.sarbottam silwal
 
Academic pressure too much to handle
Academic pressure too much to handleAcademic pressure too much to handle
Academic pressure too much to handlesarbottam silwal
 
state capitalism for nepalese tourism
state capitalism for nepalese tourismstate capitalism for nepalese tourism
state capitalism for nepalese tourismsarbottam silwal
 

More from sarbottam silwal (17)

Chapter 4 seven function
Chapter 4 seven functionChapter 4 seven function
Chapter 4 seven function
 
Chapter 3 catering
Chapter 3 cateringChapter 3 catering
Chapter 3 catering
 
Chapter 2 cateres and d clients
Chapter 2 cateres and d clientsChapter 2 cateres and d clients
Chapter 2 cateres and d clients
 
Chapter 1 catering industry
Chapter 1 catering industryChapter 1 catering industry
Chapter 1 catering industry
 
gueridon service
gueridon servicegueridon service
gueridon service
 
breakfast
breakfastbreakfast
breakfast
 
Brunch and Afternoon tea
Brunch and Afternoon teaBrunch and Afternoon tea
Brunch and Afternoon tea
 
Thumb rule
Thumb ruleThumb rule
Thumb rule
 
Papaya restaurant kitchen design
Papaya restaurant kitchen designPapaya restaurant kitchen design
Papaya restaurant kitchen design
 
Papaya dishes
Papaya dishesPapaya dishes
Papaya dishes
 
National trust for nature conservation
National trust for nature conservationNational trust for nature conservation
National trust for nature conservation
 
Employee motivation research purposal
Employee motivation research purposalEmployee motivation research purposal
Employee motivation research purposal
 
Developing renewable energy sources is the means to secure for safe future.
Developing renewable energy sources is the means to secure for safe future.Developing renewable energy sources is the means to secure for safe future.
Developing renewable energy sources is the means to secure for safe future.
 
Academic pressure too much to handle
Academic pressure too much to handleAcademic pressure too much to handle
Academic pressure too much to handle
 
state capitalism for nepalese tourism
state capitalism for nepalese tourismstate capitalism for nepalese tourism
state capitalism for nepalese tourism
 
Ghandruk SWOT analysis
Ghandruk SWOT analysisGhandruk SWOT analysis
Ghandruk SWOT analysis
 
Indian tourist behaviour
Indian tourist behaviourIndian tourist behaviour
Indian tourist behaviour
 

Recently uploaded

Multi Domain Alias In the Odoo 17 ERP Module
Multi Domain Alias In the Odoo 17 ERP ModuleMulti Domain Alias In the Odoo 17 ERP Module
Multi Domain Alias In the Odoo 17 ERP ModuleCeline George
 
4.16.24 Poverty and Precarity--Desmond.pptx
4.16.24 Poverty and Precarity--Desmond.pptx4.16.24 Poverty and Precarity--Desmond.pptx
4.16.24 Poverty and Precarity--Desmond.pptxmary850239
 
How to Make a Duplicate of Your Odoo 17 Database
How to Make a Duplicate of Your Odoo 17 DatabaseHow to Make a Duplicate of Your Odoo 17 Database
How to Make a Duplicate of Your Odoo 17 DatabaseCeline George
 
MS4 level being good citizen -imperative- (1) (1).pdf
MS4 level   being good citizen -imperative- (1) (1).pdfMS4 level   being good citizen -imperative- (1) (1).pdf
MS4 level being good citizen -imperative- (1) (1).pdfMr Bounab Samir
 
4.11.24 Mass Incarceration and the New Jim Crow.pptx
4.11.24 Mass Incarceration and the New Jim Crow.pptx4.11.24 Mass Incarceration and the New Jim Crow.pptx
4.11.24 Mass Incarceration and the New Jim Crow.pptxmary850239
 
ROLES IN A STAGE PRODUCTION in arts.pptx
ROLES IN A STAGE PRODUCTION in arts.pptxROLES IN A STAGE PRODUCTION in arts.pptx
ROLES IN A STAGE PRODUCTION in arts.pptxVanesaIglesias10
 
How to Fix XML SyntaxError in Odoo the 17
How to Fix XML SyntaxError in Odoo the 17How to Fix XML SyntaxError in Odoo the 17
How to Fix XML SyntaxError in Odoo the 17Celine George
 
Congestive Cardiac Failure..presentation
Congestive Cardiac Failure..presentationCongestive Cardiac Failure..presentation
Congestive Cardiac Failure..presentationdeepaannamalai16
 
Reading and Writing Skills 11 quarter 4 melc 1
Reading and Writing Skills 11 quarter 4 melc 1Reading and Writing Skills 11 quarter 4 melc 1
Reading and Writing Skills 11 quarter 4 melc 1GloryAnnCastre1
 
ClimART Action | eTwinning Project
ClimART Action    |    eTwinning ProjectClimART Action    |    eTwinning Project
ClimART Action | eTwinning Projectjordimapav
 
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdf
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdfInclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdf
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdfTechSoup
 
ICS2208 Lecture6 Notes for SL spaces.pdf
ICS2208 Lecture6 Notes for SL spaces.pdfICS2208 Lecture6 Notes for SL spaces.pdf
ICS2208 Lecture6 Notes for SL spaces.pdfVanessa Camilleri
 
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...MerlizValdezGeronimo
 
Expanded definition: technical and operational
Expanded definition: technical and operationalExpanded definition: technical and operational
Expanded definition: technical and operationalssuser3e220a
 
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...Nguyen Thanh Tu Collection
 
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)lakshayb543
 
Narcotic and Non Narcotic Analgesic..pdf
Narcotic and Non Narcotic Analgesic..pdfNarcotic and Non Narcotic Analgesic..pdf
Narcotic and Non Narcotic Analgesic..pdfPrerana Jadhav
 
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptx
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptxMULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptx
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptxAnupkumar Sharma
 

Recently uploaded (20)

Multi Domain Alias In the Odoo 17 ERP Module
Multi Domain Alias In the Odoo 17 ERP ModuleMulti Domain Alias In the Odoo 17 ERP Module
Multi Domain Alias In the Odoo 17 ERP Module
 
INCLUSIVE EDUCATION PRACTICES FOR TEACHERS AND TRAINERS.pptx
INCLUSIVE EDUCATION PRACTICES FOR TEACHERS AND TRAINERS.pptxINCLUSIVE EDUCATION PRACTICES FOR TEACHERS AND TRAINERS.pptx
INCLUSIVE EDUCATION PRACTICES FOR TEACHERS AND TRAINERS.pptx
 
4.16.24 Poverty and Precarity--Desmond.pptx
4.16.24 Poverty and Precarity--Desmond.pptx4.16.24 Poverty and Precarity--Desmond.pptx
4.16.24 Poverty and Precarity--Desmond.pptx
 
How to Make a Duplicate of Your Odoo 17 Database
How to Make a Duplicate of Your Odoo 17 DatabaseHow to Make a Duplicate of Your Odoo 17 Database
How to Make a Duplicate of Your Odoo 17 Database
 
MS4 level being good citizen -imperative- (1) (1).pdf
MS4 level   being good citizen -imperative- (1) (1).pdfMS4 level   being good citizen -imperative- (1) (1).pdf
MS4 level being good citizen -imperative- (1) (1).pdf
 
4.11.24 Mass Incarceration and the New Jim Crow.pptx
4.11.24 Mass Incarceration and the New Jim Crow.pptx4.11.24 Mass Incarceration and the New Jim Crow.pptx
4.11.24 Mass Incarceration and the New Jim Crow.pptx
 
ROLES IN A STAGE PRODUCTION in arts.pptx
ROLES IN A STAGE PRODUCTION in arts.pptxROLES IN A STAGE PRODUCTION in arts.pptx
ROLES IN A STAGE PRODUCTION in arts.pptx
 
How to Fix XML SyntaxError in Odoo the 17
How to Fix XML SyntaxError in Odoo the 17How to Fix XML SyntaxError in Odoo the 17
How to Fix XML SyntaxError in Odoo the 17
 
Congestive Cardiac Failure..presentation
Congestive Cardiac Failure..presentationCongestive Cardiac Failure..presentation
Congestive Cardiac Failure..presentation
 
Reading and Writing Skills 11 quarter 4 melc 1
Reading and Writing Skills 11 quarter 4 melc 1Reading and Writing Skills 11 quarter 4 melc 1
Reading and Writing Skills 11 quarter 4 melc 1
 
ClimART Action | eTwinning Project
ClimART Action    |    eTwinning ProjectClimART Action    |    eTwinning Project
ClimART Action | eTwinning Project
 
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdf
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdfInclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdf
Inclusivity Essentials_ Creating Accessible Websites for Nonprofits .pdf
 
ICS2208 Lecture6 Notes for SL spaces.pdf
ICS2208 Lecture6 Notes for SL spaces.pdfICS2208 Lecture6 Notes for SL spaces.pdf
ICS2208 Lecture6 Notes for SL spaces.pdf
 
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...
IPCRF/RPMS 2024 Classroom Observation tool is your access to the new performa...
 
Expanded definition: technical and operational
Expanded definition: technical and operationalExpanded definition: technical and operational
Expanded definition: technical and operational
 
Paradigm shift in nursing research by RS MEHTA
Paradigm shift in nursing research by RS MEHTAParadigm shift in nursing research by RS MEHTA
Paradigm shift in nursing research by RS MEHTA
 
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...
31 ĐỀ THI THỬ VÀO LỚP 10 - TIẾNG ANH - FORM MỚI 2025 - 40 CÂU HỎI - BÙI VĂN V...
 
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)
Visit to a blind student's school🧑‍🦯🧑‍🦯(community medicine)
 
Narcotic and Non Narcotic Analgesic..pdf
Narcotic and Non Narcotic Analgesic..pdfNarcotic and Non Narcotic Analgesic..pdf
Narcotic and Non Narcotic Analgesic..pdf
 
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptx
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptxMULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptx
MULTIDISCIPLINRY NATURE OF THE ENVIRONMENTAL STUDIES.pptx
 

cover and accompaniments for selected dishes and french culinary terms

  • 2. Introduction A cover is an area occupied by a person for dinning. A cover must be pre-set up before the guest arrives in the outlet. A cover with inappropriate cutlery will make guest ask for the required cutlery which will create bad impression. Every dish has its own accompaniments whose absence make the food incomplete.
  • 3. Dish Cover Accompaniments Notes Oysters - Oyster is the common name for a number of different families of salt- water molluscs th at live in marine. Soup plate filled with crushed ice on an under plate, oyster fork or fish fork, finger bowl on an under plate at the top left hand corner of cover and extra serviette Oyster cruet ( cayenne pepper, pepper mill, chilly vinegar and Tabasco sauce), half a lemon and brown bread and butter Six oyster are served per portion on a bed of crushed ice surrounding half a lemon. Oyster fork is kept to the right-hand side. The dish is portioned in the larder section. It is placed from the right-hand side.
  • 4.
  • 5. Dish Cover Accompaniments Notes snails Snail tongs, snail fork, snail dish on an under plate Brown bread and snail butter ( snail butter is butter mixed with chopped shallots, garlic, parsley and seasoning.) Snail tong – left hand side and snail fork – right hand side. Snail dish has 6-12 holes to hold snail shells.
  • 6.
  • 7. Dish Cover Accompaniments Notes Pate de foiegras - a luxury food product made of the liver of a duck or goose Small knife and fork, cold half plate Hot breakfast toast ( crust removed) on side plate It can be plated or served at table.
  • 8.
  • 9. Dish Cover Accompaniments Notes Caviar - a delicacy consisting of roe of the Acipenseri dae family Caviar knife or fish knife and cold half plate Hot breakfast toast, butter, segments of lemon, finely chopped shallots, parsley, hand boiled yolk and white of egg Caviar is roe of sturgeon fish, served appox. 30 gm per portion. The caviar jar is surrounded with crushed ice in a container.
  • 10.
  • 11. Dish Cover Accompaniments Notes Prawn cocktail Coupe on an under plate with teaspoon or fish knife and fork, cold half plate Brown bread and butter Coupe lined with shredded lettuce and lettuce bed.
  • 12.
  • 13. Dish Cover Accompaniments Notes Consommé soup Soup spoon, soup bowl and under plate Depending on garnish It is clear soup prepared from bone stock
  • 14.
  • 15. Dish Cover Accompaniments Notes Thick soup ( Cream of tomato) Soup spoon, soup plate and under plate croutons Croutons are kept on the soup bowl then the soup is poured, topped with cream
  • 16.
  • 17. Dish Cover Accompaniments Grilled Fish Hot half plate. Fish knife and fork Lemon, tarter sauce
  • 18.
  • 19. Dish Cover Accompaniments Cold Lobster Fish knife and fork, lobster pick, spare plate for the shell, finger bowl, spare serviette mayonnaise
  • 20.
  • 21. Dish Cover Accompaniments Notes Grilled steak Large knife and fork, hot joint plate French and English mustard All grilled steaks are served with straw potatoes
  • 22.
  • 23. Dish Cover Accompaniments Roast chicken Large knife and fork, hot joint plate Roast gravy, stuffing, bacon rolls,
  • 24.
  • 25. Dish Cover Accompaniments Notes cheese Side plate, small knife or fork Cruet set, butter dish on an under plate, radish in a bowl with teaspoon on an under plate Cruet set is mentioned since it is served after the sweet course. 60gm of cheese is served per portion.
  • 26.
  • 27. Dish Cover Accompaniments Notes Fruits and nuts Half plate, fruit knife and fork, spare serviette, finger bowl on top of right hand of the cover, spare plate for shells and peels Caster sugar on an under plate, salt for nuts Grape scissors and nut crackers are kept in the basket wile serving grapes and nuts.
  • 28.
  • 29. French terms for Vegetables 1. Le persil Parsley 2. Le’chalote Shallot 3. Le concombre Cucumber 4. Lo’ignon Onion 5. Les e’pinard Spinach 6. La laitue Lettuce 7. Les petits pois Peas 8. Le chou Cabbage 9. Le navet Turnip 10. Le radis Radish
  • 30. French terms for Vegetables 11. le chou-fleur cauliflower 12. Le champignon mushroom 13. La pomme de terre potato 14. La carotte carrot 15. Les legumes vegetables
  • 31. French term for Fruits1. Les fruits fruits 2. La pomme apple 3. La banane banana 4. La cerise cherry 5. Le citron lemon 6. Le melon melon 7. La pe’che peach 8. L’ananas pineapple 9. La fraise strawberry 10. La prune plum
  • 32. French term for Fruits 11. l’abricot apricot 12. Les airelles cranberries 13. la poire pear 14. l’avocat avocado 15. la framboise raspberry
  • 33. French term for Sea food 1. le poisson fish 2. L’anguille eel 3. Le hareng herring 4. Le saumon salmon 5. La truite saumonee salmon trout 6. Les sardines sardines 7. La truite trout 8. Le thon tuna 9. Le fletan halibut 10. Le turbot turbot
  • 34. French term for Sea food 11. le cabillaud cod 12. le merlan whiting 13. la sole sole 14. La barbue brill 15. la limande lemon sole
  • 35. French term for Service Equipment 1. La tasse cup 2. La saucer saucer 3. Le couteau knife 4. La fourchette fork 5. La cuiller spoon 6. La cuiller a’ soupe soup spoon 7. La cuiller a’ the’ tea spoon 8. L’assiette plate 9. Le verre glass 10. La serviette napkin
  • 36. French term for Service Equipment 11. le pot au lait milk jug 12. le sucrier sugar bowl 13. la louche ladle 14. la passoire strainer 15. Le verre a’ vin wine glass