GARNISHES
GARNISHES serve two purposes. First, they make food more attractive to the eye, thus stimulating the flow of digestive juices and aiding digestion; second, they add bulk or "roughage" to the diet or increase the nutritive value of the dish.
GARNISHES SHOULD BE SIMPLE, appropriate and easy to prepare. They should not be used to disguise deficiencies or poor quality of any dish. Edible garnishes are more appropriate man those that are used merely for appearance. At least one- third of a dish should be left free of garnish and the garnish should be so placed that it does not interfere with the service.
WITH A FEW EXCEPTIONS, such as candied or maraschino cherries, sweet pickles, preserved whole currants, strawberries, cranberries, etc., sweets are not used to garnish savory dishes.
TOAST OR PUFF PASTES should not, as a rule, be used on the same dish with potatoes. |
