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The word garnish is derived from a French word meaning “to adorn” or “to furnish.” In
English, we use the word to mean “to decorate or embellish a food item by the addition of
other items.” The word is used also for the decorative items themselves.
Some basic considerations in beverage preparation, usually cocktail drinks (a mixed drink
that contain alcoholic beverage. The mix can be a soft drink, carbonated water, juice and or
another alcoholic beverage) are the following:
1. All garnish should be fresh.
2. Lemons and oranges may be soaked in hot water to yield more juice.
3. Store olives, cherries, and cocktail onions in their own juice to prevent drying out.
4. Use fresh fruit juices.
Garnish notes:
A. FLAG is a half orange slice and a stemmed cherry on a pick
B. GIBSON garnish is three cocktail onions on a pick. A new cocktail napkin is served with
every order (including repeat orders)
There are three principles to good food; freshness, flavour and temperature.
Prepare food in small batches so it is always fresh. Ensure that the food is flavorful and looks
naturally appetizing. And finally, always serve food at the right temperature. Hot food
should be piping hot and cold foods should be thoroughly chilled.