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Garnish

This document discusses garnishing food for presentation purposes. It defines a garnish as a decorative element used to furnish and beautify dishes. General rules for garnishing include using edible materials that are visually appealing, appropriate for the dish, and can add color or reflect ingredients. Various tools for garnishing are presented, like zesters, melon ballers, and paring knives. Examples of garnishing techniques and a student garnishing portfolio assignment are also outlined.

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370 views

Garnish

This document discusses garnishing food for presentation purposes. It defines a garnish as a decorative element used to furnish and beautify dishes. General rules for garnishing include using edible materials that are visually appealing, appropriate for the dish, and can add color or reflect ingredients. Various tools for garnishing are presented, like zesters, melon ballers, and paring knives. Examples of garnishing techniques and a student garnishing portfolio assignment are also outlined.

Uploaded by

NoviaAngraeni
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Garnishes

Foods II
Spring 2008

Garnish
The Crowning Touch
To

use food as an attractive decoration


From the French word garnir to
decorate or furnish

Garde Manger
Person

responsible for planning,


preparation, and artistic presentation of
cold foods

General Rules for Garnishing


Edible

General Rules for Garnishing


Add

nutritional value

General Rules for Garnishing


Be

visually appealing

General Rules for Garnishing


Appropriate

for the dish

General Rules for Garnishing


May

reflect ingredient in the dish

General Rules for Garnishing


Adds

color to dish

Tools for Garnishing


Vegetable Peeler
Zester
Butter Curler
Melon Baller
Channel Knife
Decorating Spatula
Paring Knife
Fluting Knife
Tourne Knife

Tools: Vegetable Peeler


Makes

decorative carrot curls and


chocolate curls

Tools: Vegetable Peeler


Carrot

Curls and Chocolate Curls

Tools: Butter Cutter


Makes

marble sized balls of butter


Use ice cold butter and warm cutter

Tools: Butter Curls

Tools: Zester
Removes

small strips of citrus peels or


colorful vegetables

Tools: Melon Baller or


Parisienne
Scoop

put balls of cheese, potatoes,


butter and melons

Tools: Melon Balls

Tools: Tourne Knife


Form

oblong vegetables with 7 sides and


blunt ends, football shaped

Tools: Channel Knife


Pare

strips of peel from citrus fruits and


thin groves from carrots and cukes

Tools: Channel Knife


Strips and grooves

Tools: Decorating Spatula


Create

designs on soft food like cheese,


butter, and icing

Tools: Paring Knife


Carve

fruits and vegetables

Tools: Fluting Knife


Triangular

blade making v-shaped cuts

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Demo At CCC

Garnish Demo at CCC

Garnishes Demo at CCC

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Demo at CCC

Garnish Portfolio

Prepare a portfolio of garnishes used in


presenting the following dishes:
Cold Platters
Fish and Shellfish
Fruits
Poultry
Salads
Sandwiches
Soups
Vegetables

Garnish Portfolio

Find a picture of each dish


Mount on construction paper
Describe the garnish
Is it appropriate for the dish
Is it visually appealing
Does it add color
Is it edible
Do you have a better idea

Garnish Portfolio Example


Fruit

Dish: Lemon Chiffon Cake

Garnish Portfolio Example

The Lemon Chiffon Cake is garnished with a


lemon slice and curls of pared lemon peeling
removed with a channel knife. The draping of
the curl adds to the appearance
It reflects an ingredient in the dish and is
appropriate
I find it visually appealing
It does not add color
The garnish is edible
I would add a small mint leaf

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