TITLE

Putting garnish to the sales-test

PUB. DATE
July 1998
SOURCE
FoodService Director;07/15/98, Vol. 11 Issue 7, p90
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on trends in garnishing in the United States. Popularity of vegetables as garnishes; Additions to garnishing repertoire; Sample garnishes using pineapples; Other garnishing concepts.
ACCESSION #
935351

 

Related Articles

  • Great garnishes.  // Food Management;Dec97, Vol. 32 Issue 12, p65 

    No abstract available.

  • Finishing touches. Holderness, Lisa // Better Homes & Gardens;Mar1995, Vol. 73 Issue 3, pB18 

    Features simple-to-use tools which can be used to create garnishes. Miniature metal appetizer cutters to fashion sliced vegetables, cheese, meat and bread; Spiral cutters to make vegetable curls; Creation of radish flowers.

  • Sprig of potential: Mint garnishes menus with refeshing possibilities. Fabricant, Florence // Nation's Restaurant News;6/12/95, Vol. 29 Issue 24, p59 

    Features menus garnished with mint from various restaurants in the United States. Sturgeon with fresh peas and mint; Terrine of chicken and vegetables with minty couscous and gazpacho sauce; Apple-mint compote with the roast rack of lamb; Appetizer salad of cucumber and yogurt seasoned with...

  • New products watch.  // Prepared Foods;Mar96, Vol. 165 Issue 3, p28 

    Presents information on food dressings for 1991 through to 1995. Mayonnaise; Jams and jellies; Sugars; More.

  • Food. Green, Emily // New Statesman;8/30/96, Vol. 125 Issue 4299, p35 

    Focuses on garnishes. Types; Popularity.

  • BLUEBERRY HARVEST. Richardson, Alan; Nicholoson, Cynthia // Country Living;Aug2001, Vol. 24 Issue 8, p107 

    Focuses on ways in which blueberries can be used for dessert preparation and decoration.

  • From flavorful entree garnish to spicy base for salads, arugula has many uses and names. Ruggless, Ron // Nation's Restaurant News;11/19/2001, Vol. 35 Issue 47, p25 

    Focuses on the flavorful garnishing of arugula, a salad herb in Italy. Origin of arugula; Characteristics of arugula; Nutritional content of arugula.

  • Diners enjoy the fruits of chef's labors. Parseghian, Pamela // Nation's Restaurant News;5/27/2002, Vol. 36 Issue 21, p30 

    Focuses on the use of summer berries as sweet garnish for entr�es and desserts. Ingredients added to the berries to enhance the taste; Improvement in the food images of casual entries; Effects of the berries on the taste of pastries.

  • Garnish gusto. Lang, Joan // Restaurant Business;01/01/99, Vol. 98 Issue 1, p61 

    Describes strategies of restaurant chefs in garnishing soups to enhance their value and appeal. Criteria for selecting garnishes; Details on the use of black beans, tomato and fresh scallion as garnishes; Method of enhancing flavor and texture of a roasted eggplant soup. INSET: Recipe.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics