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Garnishes and Sauces
Garnishes
Nothing dresses up a meal more than an attractive garnish. Since the garnish is
subject to rethermalization, it is preferable to use items which will not detract from the food
by contributing foreign odor or by wilting due to exposure to heat. The garnish should be
clean and edible, and it should enhance the food being served. Following are some
suggestions:
Garnishes Use on
Canned applesauce Pork
Mandarin oranges Fish, pork
Carrot curls All meats and poultry
Lemon wedges Fish, lamb
Orange wedges Eggs, lamb
Grapefruit wedges Lamb
Broccoli flowerettes Poultry, beef, veal, fish
Cauliflower flowerettes Poultry, beef, veal, fish
Radish slices Poultry, beef, veal, lamb
Green pepper rings Poultry, beef, veal
Almonds, toasted Fish, poultry
Cherry Tomato Fish, beef, veal
Glazed carrot sticks Poultry, lamb, fish
Spiced apples Pork, lamb
Prunes Beef, veal
Melon balls Fish, lamb
Applesauce, souffle cup Pork, lamb
Currant jelly Poultry, lamb
Pineapple rings Pork, fish
Mint jelly, souffle cup Lamb
Whole cranberries Poultry, lamb
Baby carrots Beef, veal, fish
Tomato slices Beef, veal, fish
Capers Poultry, fish
Dill seed Fish
Chives Fish
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