1989 | OriginalPaper | Chapter
Dish Decorations
Authors : H. L. Cracknell, FHCIMA, ACF, G. Nobis, BA (Hons), MSc., MHCIMA
Published in: The New Catering Repertoire
Publisher: Macmillan Education UK
Included in: Professional Book Archive
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It is permissible to add further garnishes to help to decorate a dish over and above that garnish which is an integral part of the recipe. The use of real flowers or leaves, and feathers or head of birds is unacceptable; the flowers must be made from edible material as described below and leaves, feathers, and other adornments made from fat or gum paste. Vegetable decorations can be made as follows: