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• have a function on the plate, e.g. garnish to give height or add colour

• always harmonise with the finished product
• never overshadow the food

• be simple and attractive
Take advantage of the natural features of the ingredients, for example, the unusual shape of a
vegetable or colour of a fruit can add interest and diminish the need for a garnish. The balance of a
plated meal is achieved through careful arrangement of colour, shape, texture, flavour, and portion
size.

Harmonise the colour of the garnish with the food. An arrangement of colours that are too similar,
will not add eye appeal or interest and a clashing of colour will detract from the food.

Make sure that your garnishes are fresh. Keep them wrapped or covered during the service period so
they will not dry out. Limp and old looking garnishes will detract f rom the meal. If the garnish is not
fresh and clean it is better to use no garnish at all. It is best to make garnishes just before serving;
however, different parts of a garnish can be prepared ahead of time and assembled at the last
minute. Some garnishes, for example carved vegetables, can be prepared beforehand, covered with
cold water and dried off before using.

Store garnishes, prior to service, as you would any food commodity, for example, if made from dried
food, do not refrigerate. Wrap and store at room temperature. If made with ingredients that are
normally refrigerated, seal by wrapping in plastic wrap, an airtight container or plastic bag and
refrigerate. Dispose of unused garnish at the end of the service period.
The important thing to remember is to use foods and garnishes that give variety and contrast to your
presentation and does not overdo it.

Store dishes in appropriate environmental conditions

Environmental conditions that must be considered when storing products include:

• humidity
• light

• packaging
• temperature

• use of containers
• ventilation

Storage requirements will differ for the various products so if in doubt, ask a head chef, supervisor or
kitchen manager for advice.

Storing meats ready for use
Fresh meats should be stored between 1 °C and 4 °C, 85% humidity, in a cold room or refrigerator.
Once removed from packaging raw meats should be trimmed (and portioned if required), placed on
clean trays, covered with impervious plastic and stored on the lower shelves. Shelf life is around
three to five days depending on type of product and previous handling. For example, sausages,
ground and minced or diced meats have a shorter shelf life because of the previous handling
required to prepare them. Offal and offal products also have a slightly shorter shelf life.
Different meats must be stored on separate trays so there is no contact between them.
Keep meat in single layers, fat side up. This helps to insulate meat and prevent fat discolouration