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simple, elegant and must match the food - a teriyaki beef dish could be garnished with a sprig of
fresh coriander, roasted meat with sage and onion stuffing might be garnished with a sprig of fresh
sage and fresh onion rings.
Grapevine leaves or olives can be used to garnish meats that are marinaded in wine. Parsley is much
overused and is not an imaginative garnish.
The garnish should not overwhelm the food. Over-garnished food can be unattractive, crowded and
the garnish then becomes an accompaniment - not a garnish.
Presentation

Food presentation styles will be dependent on the type of establishment, the expectations of
customers, the cost of meals and the type of service offered. There are many ways to serve or plate
meat dishes. However, hot foods should always be served on hot plates, cold foods on cold plates.
Plates should be clean, unchipped and have no cracks.
Food is attractive if it is not crowded, that is, not too much food on the plate. Yet the amount of food
on the plate must look as though it will provide a reasonable serving for its context, as an appetiser,
entree or main course.

Presentation should be neat, with neither too much nor too little sauce, and with fresh garnishes.
The lip of a plate must always be clean, that is, food, sauces or garnishes (including chopped parsley
or powdered garnishes like paprika) should not extend to the lip of the plate.

Meats can be portioned, trimmed, carved and presented according to the service style of the
establishment:

• a Ia carte
• plated

• silver service
• semi-silver service

• table d'hote (limited choice) or set menu (no choice)
• buffet/ bistro (either hot or cold dishes)

Garnishes:
• must be edible

• must not overpower the meal
• should be compatible (flavour and style) with the meal

• must always be fresh
• must always be clean (herbs, flowers, vegetables and fruits should be washed properly
before they are used as garnish)