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Garnishes

Garnishes. Foods II Enterprise Obj. 5.02. Garnishes. Should add eye appeal, be nutritious & complement the food A garnish is meant to draw attention to the food, not overwhelm or detract from it. Guidelines for Garnishes. Function Used to create a visual impression and add taste Flavor

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Garnishes

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  1. Garnishes Foods II Enterprise Obj. 5.02

  2. Garnishes Should add eye appeal, be nutritious & complement the food • A garnish is meant to draw attention to the food, not overwhelm or detract from it.

  3. Guidelines for Garnishes Function • Used to create a visual impression and add taste Flavor • Should taste fresh and complement the taste of the dish Color/Visual Appeal • Should be visually attractive • Add a different color to the main theme

  4. Guidelines for Garnishes Appropriate Size • Keep scale in mind • Too small—will look lost on plate • Too large—compete with the food for focus

  5. Guidelines for Garnishes Special Effects • Fanning cuts • Sequencing • Julienne • Spiral cuts • Crinkle cuts • Rosettes • Curls • Molds

  6. What is the Garnish?

  7. What is the Garnish?

  8. What is the Garnish?

  9. What is the Garnish?

  10. What is the Garnish?

  11. What is the Garnish?

  12. What is the Garnish?

  13. What is the Garnish?

  14. Garnishing Tools 1. Channel knife 2. Decorating spatula 3. Fluting knife 4. Melon baller 5. Paring knife 6. Vegetable peeler 7. Zester 8. Pastry bag &tips 9. Tournée knife 10. Butter Cutter

  15. Garnishing Tools Channel Knife • Used to pare strips of peel from citrus fruits and thin grooves from carrots, cucumbers, and mushrooms

  16. Garnishing Tools Decorating Spatula Used to create attractive designs in soft foods such as cream cheese, butter, and frosting

  17. Garnishing Tools Fluting Knife • Triangular blade • Used for v-cut detail work • Small and very sharp

  18. Garnishing Tools Melon Baller or Parisienne Scoop • Used to scoop out balls of cheese, potatoes, butter, or melons

  19. Garnishing Tools Paring Knife • Used to carve fruits and veggies • Intricate work

  20. Veggie Peeler Shave skin from fruits and veggies used to make decorative carrot curls and chocolate curls

  21. Garnishing Tools Zester • Remove small strips of the colored part of citrus peel, carrots, and radishes

  22. Garnishing Tools Butter Cutter • Used to make a range of garnishes from curls to grooves to marble sized balls

  23. Garnishing Tools Tournée knife • Knife with curved blade to make turned vegetables with an oblong shape, 7 equal sides and blunt ends • Used to make tournée cut on potatoes, carrots, etc.

  24. Pastry Bag • Cone shaped bag open on 2 ends • Smaller end can be fitted with decorator tips • Larger end can be filled with doughs, fillings, icings or whipped cream • The bag is squeezed and the contents are forced out through the decorating tip

  25. Plate painting • Fruit sauces, chocolate sauces, caramel sauces and melted chocolate can be used • Put sauces in a plastic squeeze bottle and "paint" the plate with them. It's especially pretty if you use two sauces with contrasting colors. • Drag the tip of a toothpick through the middle of the sauces to create designs

  26. What is the best way to garnish a sandwich?

  27. What Tool Is This?

  28. What Tool Makes This Garnish?

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