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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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.
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