Garnishing Techniques
 

1. Radish Accordions:
Make 8-10 narrow crosswise cuts 1/8 inch apart in long, narrow
radishes, cutting only partially through the radish. Place the radishes
in ice water so that they fan out.

2. Citrus Twists:
Thinly slice lemons, limes, and oranges. Cut into center of each slice;
twist ends in opposite directions.

3. Fluted Mushrooms:
With a paring knife held at an angle, and beginning at the top of each
mushroom cap, make cuts in the form of an inverted V. Turn mushroom
slightly; cut another inverted V; repeat around cap. For a similar effect,
make a series of slight indentations in mushroom cap with a punch type
can opener.

4. Tomato Roses:
Cut a base from the stem end of each tomato, do not sever.
Cut a continuous narrow strip in a spiral fashion, tapering end to remove.
Curl strip into it's base in a rose shape.

5. Onion Brushes
Slice roots from end of green onions; remove most of green portion.
Make slashes at both ends of the onion pieces to make fringes.
You can make slashes in top only, to resemble a small tree.
Place in ice water to curl the ends.