Accompaniments such as sauces, garnishes, and vegetables add contrast and complement poultry and game-bird dishes. Sauces are flavored to match the meat, while garnishes add flavor and color. Vegetables can be prepared in various ways, including boiled, roasted, or hot or cold salads. Major points to remember are that sauces and garnishes finish the meal, eye appeal sells the dish, and an unattractive presentation can undermine an otherwise good meal. Both edible and non-edible items can be used for garnishing.

1. FACTORS IN PRESENTING/
PLATING POULTRY AND
GAME-BIRD DISHES

2. Accompaniments will add
contrast to the meat dish
as well as compliment
the type of meat being
cooked. Accompaniments
include:

3. SAUCES
Flavored to
compliment
the type of
meat cooked.

5. GARNISHES
Chopped
herbs to add
flavors and
color to the

6. VEGETABLES
The varieties of
preparations
are endless;
boiled,
roasted, hot or

7. MAJOR POINTS TO REMEMBER
ARE:
• Sauces and
garnishes are the
finishing touches to
a meal.

8. MAJOR POINTS TO REMEMBER
ARE:
• Eye appeal is buy
appeal.

9. MAJOR POINTS TO REMEMBER
ARE:
• If the meal looks
depressing,
uninteresting and
unattractive, then

10. NON-EDIBLE
GARNISHES

11. BARK

12. SKEWERS

13. TOOTHPICKS

14. FLAGS

15. EDIBLE GARNISHES

16. a.) The vegetable
can be cut into
shapes.

17. b.) Fresh herbs
leaves are very
popular.

18. c.) Flower petals
are used for visual
appeal.

19. d.) Slices and
segments of fruit.