Advertisement
Published in:
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
Activate our intelligent search to find suitable subject content or patents.
Select sections of text to find matching patents with Artificial Intelligence. powered by
Select sections of text to find additional relevant content using AI-assisted search. powered by
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: