Tomato Tulip (Garnishing)

Cut four even lengthwise lines from top of tomato to the middle leaving the center intact. Bend flaps outward to form petals.

Tomato Rosebud (Garnishing)

Slice tomato in half. At the side portions, cut a flap of skin and bend outward. Cut three or four gradual wedges from the top portion without cutting through, and fan out individual wedges forming a bud.

Tomato Rose (Garnishing)

Peel Tomato skin in a continuous spiral of even width. (The longer the better.) Roll skin tightly with the shiny outer part on the outside to form a rose.

Tomato Rings/Slices (Garnishing)

Slice tomato in diagonal, lengthwise, or ring form

Tomato Floweret (Garnishing)

Cut tomato at the middle by making continuous V-shaped notches. Detach.

Spring Onion Curly Flowers (Garnishing)

Cut spring onion according to desired height. Slice stem thinly from the top without cutting through. Soak in icy water until stems curl.

Pineapple Tidbits/Cubes/Chunks (Garnishing)

Fresh: Peel pineapple and cut into tidbits, cubes, or chunks.

Canned : Drain pineapple tidbits, cubes, or chunks. Garnish as topping on dishes and pizzas

Pineapple Spiral (Garnishing)

Drain canned pineapple rings. Cut one side of the ring and twist.

Pineapple Halves (Garnishing)

Drain canned pineapple rings and cut into halves. Arrange decoratively on dish.

Pineapple Boat (Garnishing)

Cut unpeeled fruit lengthwise into four or eight equal parts including the crown and skin. Slice fruit from skin, keeping skin intact. Slice fruit again crosswise into 4 or 5 parts. Let stand on its shell when serving.

Parsley (Garnishing)

Choose fresh parsley. Cut into stalks. Arrange according to style.

Onion Rings (Garnishing)

Choose big and single white onion bud. Remove the outer skins and slice crosswise. Garnish fresh or slightly fried.

Onion Flowerets (Garnishing)

Peel outer onion skins. Make continuous V-shaped notches. Detach. Garnish as one flower or separately.

Native Green Pepper (Garnishing)

Thread whole, fresh, or slightly fried on barbecue stick. Garnish on kebabs.

Lettuce (Garnishing)

Wash lettuce. Separate leaves carefully. Arrange decoratively.

Cucumber Rounds (Garnishing)

Scratch cucumber with fork lengthwise. Then cut diagonally or slantly according to desired thickness. arrange on side of or around the platter.

Cucumber Fun (Garnishing)

Cut cucumber into 1/2 inches. Divide lengthwise. Make thin lengthwise slices on the cucumber half without cutting all the way through. Fold every second slice downward. Form in to fan.

Cucumber and Orange Ribbons (Garnishing)

Slice in rounds thinly. Cut halfway at the center. Twist apart both ends. Arrange on a plate, making a continuous pattern on one side or around it.

Cucumber Bouquet (Garnishing)

Notch unpared 1-inch long cucumber, then halve lengthwise. Make thin crosswise slices on cucumber half without cutting all the way through. Fan both ends.