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FACTORS IN PRESENTING/
PLATING POULTRY AND
GAME-BIRD DISHES
Accompaniments will add
contrast to the meat dish
as well as compliment
the type of meat being
cooked. Accompaniments
include:
SAUCES
Flavored to
compliment
the type of
meat cooked.
GARNISHES
Chopped
herbs to add
flavors and
color to the
VEGETABLES
The varieties of
preparations
are endless;
boiled,
roasted, hot or
MAJOR POINTS TO REMEMBER
ARE:
• Sauces and
garnishes are the
finishing touches to
a meal.
MAJOR POINTS TO REMEMBER
ARE:
• Eye appeal is buy
appeal.
MAJOR POINTS TO REMEMBER
ARE:
• If the meal looks
depressing,
uninteresting and
unattractive, then
NON-EDIBLE
GARNISHES
BARK
SKEWERS
TOOTHPICKS
FLAGS
EDIBLE GARNISHES
a.) The vegetable
can be cut into
shapes.
b.) Fresh herbs
leaves are very
popular.
c.) Flower petals
are used for visual
appeal.
d.) Slices and
segments of fruit.

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Factors in presenting

Editor's Notes

  1. Roast or fried chicken may be served in a border of celery or fried oysters, or with a simple garnish of parsley or cress. Roast duck is attractive with endive and slices of oranges and olives or with rice cups filled with currant jelly.  garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
  2. outside covering of the trunk and branches of a tree
  3. a long piece of wood or metal used for holding pieces of food, typically meat, together during cooking. KEBAB MUST REMOVE
  4. USUALLY CONSIST OF FRUIT AND VEGETABLES
  5. For flavor and contrasting green color.
  6. Only the petals of some flowers such as rose, calendula, tulip, chrysanthemum, yucca, and lavender are edible. Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, pansies, roses, sunflowers and violets, among others.