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Chapter 4.3 Salads and Garnishing

Chapter 4.3 Salads and Garnishing. Garnishing: Why & How. The way to a diner’s stomach is through their eyes. Why? Proper garnishing complements the main dish in color, flavor, & texture. Garnish should enhance flavor of the dish as well as the eye appeal.

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Chapter 4.3 Salads and Garnishing

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  1. Chapter 4.3 Salads and Garnishing

  2. Garnishing: Why & How The way to a diner’s stomach is through their eyes. • Why? • Proper garnishing complements the main dish in color, flavor, & texture. • Garnish should enhance flavor of the dish as well as the eye appeal. • When you plan the menus and recipes, plan the garnish as well. • Requires work and prior planning • Should set the restaurant apart. • It is not an “extra” part of the dish. It is an essential part of the dish. 4.2 Chapter 4 | Salads and Garnishing

  3. Plate Presentation • Plate presentation is something of an art. • The purpose is to enhance the eye appeal of the food. • Need to remember: KIS • Keep • It • Simple • However, too simple might not be enough • The Goal is simple but elegant.

  4. Plate Presentation Basics • Color • Variety • Balance • Freshness • Shapes • Variety • Complementary • Balance • Texture • Variety • Physical: Smooth, coarse, solid • Visual: Pureed, speckled, patchy • Plate, Bowl, Platter • Appropriate size & color • Design • Appropriate to time & temperature constraints • Appropriate for available equipment, staff, & facility • Easy for guest to eat • Uses the dish as a canvas & its rim as the frame

  5. Adding Height to the Plate • Use the natural bone, or a seasoned cracker to achieve height • Relishes or marinated vegetables to create ramps to elevate slices • Utilize vegetable cuts or seasoned croutons for salad presentations • Mold or shape starches • A vegetable timbale-an elaborate dish of vegetables baked in a spring-form pan or timbale mold • A dauphinoise (baked au gratin potato) • Duchesse potatoes (mashed, seasoned, piped, & baked) • Shredded potatoes formed as a basket and fried. 4.2 Chapter 4 | Salads and Garnishing

  6. Examples Vegetable Timbale Dauphinoise Potatoes Duchesse Potatoes Vegetable Bundle

  7. Garnishing Desserts • Garnishes can become elaborate with desserts • The garnish is part of the dessert itself • Numerous items can be used: • Fruit coulis -Chocolate string work • Whipped cream -Spun sugar work • Frosted mint leaves -Sweet sauces • Application techniques can create a design. These techniques include: • String work done on the plate • Artistic design • String work done separately then transferred to plate • Piping of cream 4.2 Chapter 4 | Salads and Garnishing

  8. Garnishing Soup • Classified in 3 groups: • Garnishes in the soup • These are actual ingredients. • Example: in a consommé, a julienne vegetable could be used • Garnishing topping the soup • Shredded cheese • Croutons • Dollop of sour cream

  9. Garnishing Soup 3. Garnishes that accompany the soup -Examples: breadsticks, crackers, gougères (small pastries with savory fillings, often including cheese)

  10. Your Turn • Do Review Questions 4.3 on page 274 • Using the magazines in the blue bin, make a collage of different garnishes. You need to have at least 10 garnishes.

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