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Garnishes
Food Knowledge Leader Guide © Company Name Page 1 of 5 12/5/2006 Garnishes SAY Presentation counts for everything since we eat and drink with our eyes.
Garnish your Drinks
Any self-respecting bartender, professional or amateur, will put as much effort into creating fine garnishes as he or she does into creating extraordinary drinks.
Serving line Techniques
Some garnishes add value to the food and enhance the food on the diner's plate while other garnishes are non-functional garnish and only garnish the food serving line.
GUIDELINES FOR GARNISHES
A. GENERAL INFORMATION No. 22(1) GUIDELINES FOR GARNISHES A garnish is a food item or part of a food item featured in such a way as to enhance the food served.
Meal Presentation and Garnishes
Meal Presentation and Garnishes Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodw ill and happy companionship.
Presentation Tricks and Techniques
Garnishes. Fried garnishes also provide eye-pleasing options that will never go out of style. Using inexpensive Japanese mandolins to slice vegetables and tubers allows for a more upscale look.
Butternut Squash Soup with Seven Garnishes
Butternut Squash Soup with Seven Garnishes This soup is like a blank canvas. Serve it with a variety of garnishes and you will please every palate at the table. 4 cups of low sodium chicken broth One large baking potato, cut into 1 inch cubes 2 tablespoons of unsalted butter 1 tablespoon ...
Garnishing
Make certain that you order the ingredients needed to complete the garnishes and products at least two days in advance. It is your responsibility to arrange time for Ms Allman to see you working on your individual products.
Create Amazing Garnishes!
Citrus Crowns 1. Select a firm, round citrus fruit (lemon, lime, orange or grapefruit). 2. Place fruit on a flat surface. 3. Use the V-Shape Cutter: Start by making the first cut 1/3 down the fruit.
CURRIED CAULIFLOWER SOUP WITH GARNISHES
CURRIED CAULIFLOWER SOUP WITH GARNISHES My mother delighted us back in the 70's by introducing exotic cuisines to the dinner table. One night it was fondue, another Cantonese pork stir-fry or chicken curry.
