Garnishes

Foods II

Spring 2008

GarnishThe 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

May reflect ingredient in the dish

General Rules for Garnishing

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 Tournée 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: Tournée 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