Designed to meet the volume production garnishing needs of today's fast paced food service department. Part one covers: garnishes for volume production, equipment requirements, care and maintenance of equipment, produce quality, preservation and storage techniques, planning the garnish menu, fruit garnishes and designs, vegetable garnishes and designs, meat and cheese garnishes. Part 2 covers: advanced skill requirements, equipment requirements, care, maintenance and safety, fruit garnishes, vegetable garnishes. Part 3 covers: complimenting with the right flavor, equipment requirements, herb and spice garnishes: fresh and dried, seeds and nuts, sauces and gravies, thickened purees, congealed designs, convenience ready to use garnishes.