IIHM JAIPUR

1. Different Types Of Accompiments
And Garnishes

2. Accompaniments
 Accompaniments are complementary additions to the main
ingredient of a meal.
 The object of offering accompaniments with certain dishes is to
improve the flavor of the food e.g. Applesauce with roast pork.
Accompaniments may also come with a garnish of its own.
Importance of Accompaniments:
 Accompaniments are used to make the main dish complete.
 It provides variety and improves the nutritive value of the foods.
 It gives piquancy to the dish.
 Accompaniments improve flavor, taste, color, blend and give contrast to
the foods.
 An accompaniment provides moistness.
 An accompaniment helps to digest foods

3. HORS D’OEUVRES
CAVIAR
 Caviar is the roe of
the sturgeon fish
 Accompaniments
 White of egg,
 Chopped onion
 Parsley
 Lemon, Brown bread
 Butter
POTAGE
BOUILLABAISSE
Flutes (French
bread in oil and
grilled)

4. OEUF
OMELETTE
 Omelet served folded
 Bonne femme –
 Mushrooms, Bacon
 Espagnole –
 Tomato, Potato, Onions
 Grilled Tomato
 Hash Brown Potato
 A slice of fruit
 Toast
 Preserves
 Cruet
 Tomato Ketchup
FARINEAUX
SPAGHETTI
Bolognaise –
Minced beef in sauce
Milanaise –
Tomato and garlic
mushrooms
Napolitaine –
Tomato sauce and
cheese
Grated parmesan
cheese

5. POISSON
HOMARD
THERMIDOR
 Vegetables if
given, are
served on a side
dish on top left
 Homard
Mornay –
 Cheese sauce
 Homard
Cardinal –
 Mushroom &
lobster sauce
ENTRÉE
IRISH
STEW
Pickled red
cabbage

6. ROTI
OIE / GOOSE
 Roast gravy
 Sage and onion
stuffing
 Apple sauce,

7. LEGUMES
ASPERGES /
ASPARAGUS
 Cold –
 Vinaigrette
 Hot –
 Hollandaise
or
 Maltaise (hollandaise
+ juice of blood
oranges
SAVOREAUX
SCOTCH WOODCOCK
Worcestershire sauce
 salt
Pepper mill
Other Savouries - On toast
- Quiche
- Fritters
- Souffles

8. 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
DESSERT
FRESH FRUIT
AND NUTS
Two
fingerbowls –
cold for grapes,
warm for fingers
Caster sugar
in dredger
Salt for nuts
Extra Napkin

9. Garnish
 A garnish is an item or substance used as a
decoration accompanying a prepared food dish or
drinks. In many cases, it may give added or contrast
flavor. Garnishes are selected mainly to enhance the
visual impact of the plate, while others are selected
specifically for the flavor they may impart. Many
garnishes are not intended to be eaten, though for
some it is fine to do so. Parsley is an example of a
traditional garnish; this pungent green herb has
small distinctly shaped leaves, firm stems, and is
easy to trim into a garnish.

10. Garnish Guidelines
 Balance- Harmonize the color, flavor, and texture of the
garnish with the food.
 Never overshadow the food.
 Use only edible ingredients
 Always wash the garnish before using.
 Never re-use the garnish.
Note: A garnish should fit on the plate and the color
scheme.

11. Simple Decorative
Techniques
 Pickle fans
 Lemons
 Frosted
 Cucumbers
 Grapes
 Mushroom caps
 Fried Parsley
 Radishes

12. Examples of food Garnish
 A radish rose
 A chocolate curl
 Citrus slice on plate
 Parsley added to plate
 Carrot flowers
 Radish Rose
 A flower of cucumber

13. THANK YOU