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should be followed carefully as they are designed t o enhance the flavour and texture of the fish.

Dressings/ dips
Some sauces can be used as dips, for example, various coulis, aioli, chilli dips, yoghurt, reduced
balsamic dips, wasabi and a range of spicy sauces. Dipping sauces might be appropriate for
barbequed meats, small sausages, and some Asian meat dishes or to complement a range of meat
finger foods or entrėes.

Some sauces will be put to one side of the plate or offered in a separate bowl known as a saucier.
Garnishes

Much of our enjoyment of food comes as a result of its eye appeal-attractiveness. Thus presentation
must be well considered. This includes plate size and style and the plating methods used. Remember,
however, that although presentation is important, freshness and flavour are the prime consideration.
Tenderness of the meats used must also be a prime consideration. Apart from freshness and the
appearance of freshness, food should have appropriate colour, texture, variation and height.
Garnishes and decorations can be used to enhance the appearance and appeal of a meal.

Garnishes are the last thing to be added to a dish. They must be clean, fresh, colourful, edible and
complementary to the food being served. They can include fresh herbs (parsley, mint, basil,
coriander), sliced or wedged vegetables and fruits (tomato, asparagus, cucumber, fresh mango slices,
chillies or bell peppers), carved vegetables (carrot, radish, cucumber, zucchini, tomato roses), even
fresh flowers or leaves (provided they complement the food and are edible). A garnish should be