Food Presentation

1. A carrot garnish.
2. A __________ should be plated so that the bone is toward the back of the plate, away from the customer.
7. An oval relish dish.
8. A type of buffet serving only appetizers, usually to accompany drinks.
12. French term for a potato garnish.
15. Garnish In classical cuisine, any food or combination of foods placed on a plate or platter to accompany the main item; each garnish combination is assigned a standard name.
16. A mushroom garnish.
17. Tomatoes with garlic and parsley, or sometimes mushrooms used a garnish.
18. To add an edible decorative item to food.
19. French term for a garnish predominately of onions
21. Carrots, turnips, onions, and celery all cut in a uniform slice.
22. The first spring vegetables used as a garnish.
23. French term for a cauliflower garnish.
24. An asparagus garnish.

1. A garnish made of peas.
3. On a buffet, _________ and ___________ should be placed next to the items with which they are to be eaten.
4. A decorative edible item added to food.
5. A bouquet of vegetables.
6. A spinach garnish.
9. A simple garnish should always be _________, even if it is not intended to be eaten
10. Tomatoes cooked with garlic.
11. The centerpiece of a cold platter.
13. A garden vegetable garnish.
14. Fresh spring vegetable garnish.
20. The term garnish sometimes refers to __________ accompaniments.
23. Cucumbers cooked in butter.