Accompaniment and Garnishes

Accompaniment 

                             Many dishes have separate accompaniments whose flavors, taste and color, blend or give contrast to the principal dish. Food items such as sauces, vegetables, salads and certain meat items, cheese and bread are accompaniments that make a dish complete. They are added to the bulk of the dish and give greater satisfaction, improve the scientific value and enhance the taste. Example - Poached fish accompanied by Hollandaise  sauce. They also help to digest the food, sometimes provide moistness and give piquancy to the dish. Example - Roast lamb accompanied by mint sauce, fried fish with tartar sauce.

Some Examples:

Fish And Chips accompanied by Tartar Sauce.

Garnishes:

                             Garnish can be defined as the food item placed around or on top of the main dish for adornment (attractiveness).  It is the final addition of the dish. Garnish is not the part of the food but is used to decorate the food or to give a final touch. Garnish can be raw or cooked. In many cases it may be giving or contrasting flavor to dish. It helps to improve the color of the principal dish.

                             There are two types of garnishes, simple and composite. Simple garnish consists of a single element and composite garnish are made from a number of ingredients varying according to principal dish. Parsley can be taken as the most used garnish.

Some Examples:

Indian Mutton curry garnished with chopped coriander.

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