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    Garnish

    Uploaded by

    russellrada135
    Garnishing refers to decorating food attractively, usually with other foods, to increase visual appeal and nutritional value. It should complement but not overpower the dish. Various tools can be used to make garnishes, like vegetable peelers for curls and zesters for citrus strips. When garnishing, consider color, size, and compatibility with the dish. Proper plating presentation is also important, with an attractive balanced composition and guidelines on plate temperature and positioning of elements. Garnishing and plating can be enhanced through techniques like dusting, fresh herbs, chopped nuts, or painting plates with colored sauces.

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    Garnish

    Uploaded by

    russellrada135
    123 views16 pages
    Garnishing refers to decorating food attractively, usually with other foods, to increase visual appeal and nutritional value. It should complement but not overpower the dish. Various tools can be used to make garnishes, like vegetable peelers for curls and zesters for citrus strips. When garnishing, consider color, size, and compatibility with the dish. Proper plating presentation is also important, with an attractive balanced composition and guidelines on plate temperature and positioning of elements. Garnishing and plating can be enhanced through techniques like dusting, fresh herbs, chopped nuts, or painting plates with colored sauces.

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    Garnishing refers to decorating food attractively, usually with other foods, to increase visual appeal and nutritional value. It should complement but not overpower the dish. Various tools can be used to make garnishes, like vegetable peelers for curls and zesters for citrus strips. When garnishing, consider color, size, and compatibility with the dish. Proper plating presentation is also important, with an attractive balanced composition and guidelines on plate temperature and positioning of elements. Garnishing and plating can be enhanced through techniques like dusting, fresh herbs, chopped nuts, or painting plates with colored sauces.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    123 views16 pages

    Garnish

    Uploaded by

    russellrada135
    Garnishing refers to decorating food attractively, usually with other foods, to increase visual appeal and nutritional value. It should complement but not overpower the dish. Various tools can be used to make garnishes, like vegetable peelers for curls and zesters for citrus strips. When garnishing, consider color, size, and compatibility with the dish. Proper plating presentation is also important, with an attractive balanced composition and guidelines on plate temperature and positioning of elements. Garnishing and plating can be enhanced through techniques like dusting, fresh herbs, chopped nuts, or painting plates with colored sauces.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    Garnish

    What is a Garnish?
    The word Garnish comes from the French word
    “garnir” which means “to decorate or furnish””.
    In the culinary world, it means to use food as an
    attractive decoration.
    It is something that should add real value to the
    dish by increasing its nutritional value and visual
    appeal.
    Garnishing Tools

    Vegetable Peeler
    Use to make decorative carrots curls and
    chocolate curls.

    Butter Cutter
    Has four sides that can be used to make a range of
    garnishes from curls to grooves to marble-size balls.
    For best results, use ice cold butter and a butter cutter
    that has been warmed in hot water.
    Zester
    Use to remove small strips of colored part of citrus
    peels. You can also use this tool to shave pieces
    from colourful vegetables, such as carrots, and
    radishes.

    Melon Baller or Parisienne Scoop


    Can be used to scoop out balls of cheese,
    potatoes, butter and melon.
    Tourne Knife
    Use to make tourneed, or turned, vegetables
    that have an oblong shape with seven equal
    sides and blunt ends.

    Channel Knife
    Use to pare strips of peel from citrus fruits and
    thin grooves from carrots and cucumbers.
    Decorating Spatula
    Has a flat blade that is used to create attractive
    design on soft foods, such as cream cheese, butter
    and frosting.

    Paring Knife
    Has a sharp, V-shaped blade. Use this tool to carve
    fruits and vegetables.
    Fluting Knife
    Use to do details work that requires a
    lot of control. Has a triangular blade
    that is about 2 inches long.
    Garnishing Guidelines
    Be sure the flavour is compatible with the food on
    which it is served.
    Keep color in mind. The color should complement
    the food.
    Consider the size of the garnishing in relation to
    the size of the food and the container. If it’s too
    large it may overpower the food.
    Do not over garnish food.
    Plate Composition
    Presentation is the process of offering the selected
    foods to diners in a fashion that is visually pleasing.
    Remember – we eat with our eyes and then with our
    mouths.
    The colors, textures, shaped and arrangements of all
    foods must work together to form a pleasing
    composition on the plate.
    Plates should be neat and clean.
    When serving food remember: “Hot food should be
    placed on a hot plate, cold food should be placed on
    a cold plate”
    Everything on the plate should be deliberately placed
    that way. Choose and position the food carefully to
    achieve a plate presentation with a balanced,
    harmonious composition.
    Avoid the “Smiley-face” plate.
    Plate Dusting
    Cover the entire plate with a dusting of
    powdered sugar, cocoa powder or both before
    placing the dessert on the plate.
    Can be dusted on with a shaker can or a sifter.
    Can be dusted on free- form or use a template
    such as a doily or stencil
    Garnishing Plates with Herbs
    Use fresh herbs that complement the dish to
    add color, texture and flow to a plate.
    Can also use finely chopped herbs, nuts ,
    whole or ground spices to decorate plate rims.
    Plate Painting
    One or more colored sauces can be used to
    paint plates.
    Simply drizzle or splatter sauce onto the
    plate.
    Garnishing is an act of adding the final
    touch of a dish using edible decorations,
    while plating requires proper placement
    of every single element of the dish
    including the garnishes on a plate.

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