Garnish

Garnish the decoration of food that can feed either directly or undergo a process of processing.

Garnish usually has a size no bigger than the size of the core food and also does not exceed the dividing line on the plate or "platters" that is in use
The following kinds of garnishes are most often used:

 

The first garnishes of tomato garnish on top of those in use at the continental or oriental cuisine because of its simple and pretty garnishes is easy to be united with a simple form of food in served

Then a second chili, chili is also much in use for oriental cuisine dishes based mainly on iakan or chicken, interesting color add beauty to the dish, chili usually though not necessarily at first. because many people like to consume raw chilli or commonly called "Nyigit"

The third carrot, carrot before the use as a garnish Blanch well in advance to kill bacteria in food is usually in the form of carrot flowers, buds or leaves, carrot garnish with an attractive red color make the dish more colorful, many garnishes in use in continental and oriental cuisine, especially the cone dish and salad vegetables,