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Garnishes

Garnishes. Foods II Obj. 4.02. Garnishes—What are they?. “Garnir” French meaning to decorate or furnish To use food as an attractive decoration Increase nutritional value and visual aid Refer to Figure 18-4 Should complement the flavors and textures of meal

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Garnishes

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  1. Garnishes Foods II Obj. 4.02

  2. Garnishes—What are they? • “Garnir” • French meaning to decorate or furnish • To use food as an attractive decoration • Increase nutritional value and visual aid • Refer to Figure 18-4 • Should complement the flavors and textures of meal • Ex: mushrooms, cucumbers, scallions, pickles, and radishes

  3. What is the Garnish?

  4. What is the Garnish?

  5. What is the Garnish?

  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. Garnishing Tools • Can use everyday utensils • For elaborate garnishes use garnishing tools • Veggie peeler • Butter cutter • Zester • Melon baller • Tournee knife • Channel knife

  12. Garnishing Tools • Veggie Peeler • Shave skin from fruits and veggies used to make decorative carrot curls and chocolate curls

  13. Garnishing Tools • Butter Cutter • Used to make a range of garnishes from curls to grooves

  14. Garnishing Tools • Zester • Remove small strips of citrus peel, carrots, and radishes

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

  16. Garnishing Tools • Tournee knife • Used to make tournee cut on potatoes, carrots, etc.

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

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

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

  20. Garnishing Tools • Fluting Knife • Triangular blade • Used for v-cut detail work

  21. Garnishes • Should be an intricate part of the dish. • What would not be a good garnish to use? Why? • Put your own answer in the blank! • A garnish is meant to draw attention to the food, not overwhelm or detract from it.

  22. Guidelines for Garnishes • Function • Used to create a visual impression and also add a taste experience • Flavor • Should taste fresh and complement the taste of the item • Color/Visual Appeal • p. 318 Intro to Culinary Arts chart • Should be visually attractive • Add a different color to the main theme

  23. Guidelines for Garnishes • Textural Appeal • Add a different texture than the dish or presentation • Appropriate Size • Keep scale in mind • Too small—will look lost on plate • Too large—compete with the food for focus

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

  25. What Tool Is This?

  26. What Tool Makes This Garnish?

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