Garnishing as part of food presentation

Garnishing adds color and design to a plate, making it more attractive to the eye. Garnishes are edible items used to decorate food and should generally reflect the flavors of the dish being served. For example, a rosemary sprig would be appropriate for a rosemary-scented meat sauce. Other possible garnishes, depending on what is being served, may include:

• Leaves, such as parsley sprigs, or mint leaves in iced tea.
• Fruit, such as pineapple sticks, kiwifruit slices, olives, or lemon, lime, or orange wedges.
• Vegetables, such as cucumbers, tomatoes, green peppers, radishes, or onions.
• Pickled items, such as olives, pickles, or pimentos.
• Nuts, croutons, and crackers.
• Hard-boiled eggs slices or halves.

Only fresh, high-quality foods should be used for making garnishes. Garnishes should be used to add balance. If the items on a plate are already harmonized, a garnish is not necessary. Plate garnishes are best when they are colorful, contrasting but not clashing, and compatible with the food being served in terms of flavor, size and shape. Garnishes should not crowd the dish, and an odd number tends to be more visually appealing. For example, three slices of apple on a plate look better than two or four slices. To prevent any possible injuries, un-frilled toothpicks and other hard inedible items should be avoided.