Garnishes

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Garnishes
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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.

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Garnishing Tools

• Vegetable Peeler
• Use to make decorative carrot curls and chocolate
  curls.

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Garnishing Tools

• 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.

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Garnishing Tools

• Zester
• Use to remove small strips of the colored part of
  citrus peels. You can also use this tool to
  shave pieces from colorful vegetables, such as
  carrots and radishes.

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Garnishing Tools

• Melon Baller or Parisienne Scoop
• Can be used to scoop out balls of cheese,
  potatoes, butter and melon.

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Garnishing Tools

• Tournée Knife
• Use to make tournéed, or turned, vegetables that
  have an oblong shape with seven equal sides and
  blunt ends.

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Garnishing Tools

• Channel Knife
• Use to pare strips of peel from citrus fruits and
  thin grooves from carrots and cucumbers.

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Garnishing Tools

• Decorating Spatula
• Has a flat blade that is used to create
  attractive designs on soft foods, such as cream
  cheese, butter and frosting.

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Garnishing Tools

• Pastry Bag and Tips
• Pastry tips fit into pastry bags and shape the
  flow of food as it is squeezed out of the bag.

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Garnishing Tools

• Paring Knife
• Has a sharp, V-shaped blade. Use this tool to
  carve fruits and vegetables.

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Garnishing Tools

• Fluting Knife
• Use to do detail work that requires a lot of
  control. Has a triangular blade that is about 2
  inches long.

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Garnishing Guidelines

• Be sure the flavor 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 garnish in relation to
  the size of the food and the container. If its
  too large it may overpower the food.
• Do not over-garnish food
• Keep in mind the cost when working in a food
  service operation. The cost of the garnish
  should not add too much to the cost of the item.

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Types of Garnishes
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Types of Garnishes
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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Garnishing Examples
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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, shapes and arrangements of
  all foods must work together to form a pleasing
  composition on the plate.

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Plate Composition

• Plates should be neat and clean.
• Inspect all plates before they leave the kitchen
  wipe fingerprints, drops of sauce or specks of
  food from their rims with a clean towel.
• When serving food remember Hot food should be
  placed on a hot plate, cold food should be placed
  on a cold plate

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Plate Composition

• 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.

Meat
Vegetable
Starch
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Plate Composition

• Careful cutting of food increases visual appeal
  and reflects the chefs attention to detail.
• Some foods such as polenta and escalloped
  potatoes can be presented attractively when
  baked, removed from the pan and cut into various
  shapes.

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Plate Composition

• Some foods such as grains or vegetables can be
  molded into attractive shapes by using metal
  rings, circular cutters, or other forms. This
  creates height and keeps the plate neat and
  clean.

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Guidelines for Arranging Foods on a Plate

• Strike a balance between overcrowding the plate
  and leaving large gaps of space. Foods should
  not touch the plate rim.
• Choose a focal point for the plate. Design the
  plate with the highest point to the rear or
  center. Avoid placing foods of equal heights
  around the edge of the plate-leaving a hole in
  the center- the eye will naturally be drawn to
  the gap.
• The plates composition should flow naturally.
  For example, make the highest point at the back
  of the plate and have the rest of the food become
  gradually shorter toward the front of the plate.

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Plate Composition Examples
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Plate Composition Examples
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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.

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Plate Dusting
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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 or nuts or
  whole or ground spices to decorate plate rims.

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Plate Painting

• One or more colored sauces can be used to paint
  plates.
• Simply drizzle or splatter sauce onto the plate.
• Squirt bottles can also be used to create
  abstract patterns or designs. This technique is
  most often used with cold sauces.