Discuss the following terms as used in an hotel industry: i. Garnish ii. Accompaniment iii. Salad iv. Soup

Discuss the following terms as used in an hotel industry:
i. Garnish
ii. Accompaniment
iii. Salad
iv. Soup

Answers

1.Garnishe
The word garnish comes from French and means "to grace or to provide". In kitchen operations we use the word garnish to refer to the decoration of food by the addition of other items.
Garnishes come in a variety of shapes and sizes, depending on the meal being served and the level of service required. A common yet effective garnish used in many restaurants is a sprig of parsley (or other herb) on the side of a plate, or a wedge of lemon to be served with fish.
There is no rule in cooking that says every meal must be garnished but if a garnish is used it should be fresh, colourful, edible and should be suited to the meal.

2.Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically things like vegetables and side salads but they also include sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own.

3.Salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold and hot, often including raw vegetables and/or fruits.
Green salads include leaf lettuce and vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are traditionally served cold, although some, such as south German potato salad, are served warm.
Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course.

4.Soups
Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids until the flavor is extracted, forming a broth.
Traditionally, soups are classified into two broad groups: clear soups and thick soups.
The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour and grains.

Titany answered the question on September 10, 2021 at 08:17

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Discuss the following terms as used in an hotel industry: i. Garnish ii. Accompaniment iii. Salad iv. Soup

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