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A technique that involves using a piping bag fitted with a nozzle to create patterns or write with food items like cream, meringue, or mashed potatoes.

A smooth, oval shape of soft food made with two spoons for presenting items such as cream, ice cream, or pâté.

A small crescent-shaped piece of puff pastry used primarily as a decoration for fish dishes and soups.

Cooked bacon that is crushed into small pieces to be used as a texture and flavor enhancer for salads, soups, and main dishes.

Balsamic vinegar that has been simmered until it thickens and has a syrup-like consistency, which is drizzled on food as a flavorful and classy garnish.

A cutting technique in which leafy green vegetables or herbs are cut into long, thin strips. Commonly used for garnishing soups and salads.

Flowers that can be consumed and are used to add visual appeal and occasionally flavor to dishes. Common examples are violets, calendula, and nasturtiums.

Thin strips of carrot that are curled into decorative shapes and used to add color and a touch of sweetness to dishes.

Sturgeon roe that adds a luxurious element to dishes, commonly used as a topping for canapés and seafood recipes.

A Japanese garnishing technique where fresh, raw fish or seafood is expertly sliced into thin pieces and often presented in an artistic fashion.

Grated Parmesan that is baked until crisp and golden, used to add a salty, cheesy flavor and a crunchy texture to soups and salads.

A thin, crisp wafer made from dough or cheese that is shaped while hot and used as a decorative element on dishes.

A strained sauce made from pureed fruits or vegetables that is drizzled over a dish for visual appeal and flavor enhancement.

The outermost part of the rind of citrus fruit, which can be grated, peeled, or shaved to add flavor to dishes. Commonly used on desserts, cocktails, and seafood.

A chopped herb condiment made of lemon zest, garlic, and parsley typically used to accompany braised meats like osso buco.

Oil that has been infused with herbs, which is then drizzled over dishes to add a vibrant color and fresh, herby flavor.

Vegetables that have been preserved in vinegar or brine solution and can add a tart and tangy flavor as well as visual interest to dishes.

Tiny, young versions of edible plants used to add color, texture, and a subtle flavor to dishes, especially as a fresh garnish in fine dining.

A very small dice typically used for vegetables that are 2-3 mm squared. Often used as a garnish in fine dining dishes.

Small, oil-rich seeds that can be toasted for enhanced flavor and added to dishes for a nutty taste and decorative touch.

A twist of lemon peel used to garnish beverages and dishes, releasing fragrant oils that contribute both flavor and aroma.

Ginger that has been cooked in sugar syrup and crystallized. It's used as a sweet and spicy garnish, particularly for desserts and some drinks.

A method of cooking in which food is put into a folded pouch or parcel and then baked. The parchment paper or foil packet also serves as a decorative presentation.

A technique that involves inserting strips of fat into a piece of meat to add moisture during cooking. It also adds a visual appeal when served.