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Garnishes

Garnishes. Foods II Spring 2008. Garnish The 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.

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Garnishes

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  1. Garnishes Foods II Spring 2008

  2. GarnishThe Crowning Touch • To use food as an attractive decoration • From the French word “garnir” to decorate or furnish

  3. Garde Manger • Person responsible for planning, preparation, and artistic presentation of cold foods

  4. General Rules for Garnishing • Edible

  5. General Rules for Garnishing • Add nutritional value

  6. General Rules for Garnishing • Be visually appealing

  7. General Rules for Garnishing • Appropriate for the dish

  8. General Rules for Garnishing • May reflect ingredient in the dish

  9. General Rules for Garnishing • Adds color to dish

  10. Tools for Garnishing • Vegetable Peeler • Zester • Butter Curler • Melon Baller • Channel Knife • Decorating Spatula • Paring Knife • Fluting Knife • Tournée Knife

  11. Tools: Vegetable Peeler • Makes decorative carrot curls and chocolate curls

  12. Tools: Vegetable Peeler • Carrot Curls and Chocolate Curls

  13. Tools: Butter Cutter • Makes marble sized balls of butter • Use ice cold butter and warm cutter

  14. Tools: Butter Curls

  15. Tools: Zester • Removes small strips of citrus peels or colorful vegetables

  16. Tools: Melon Baller or Parisienne • Scoop put balls of cheese, potatoes, butter and melons

  17. Tools: Melon Balls

  18. Tools: Tournée Knife • Form oblong vegetables with 7 sides and blunt ends, football shaped

  19. Tools: Channel Knife • Pare strips of peel from citrus fruits and thin groves from carrots and cukes

  20. Tools: Channel Knife Strips and grooves

  21. Tools: Decorating Spatula • Create designs on soft food like cheese, butter, and icing

  22. Tools: Paring Knife • Carve fruits and vegetables

  23. Tools: Fluting Knife • Triangular blade making v-shaped cuts

  24. Garnish Demo at CCC

  25. Garnish Demo at CCC

  26. Garnish Demo At CCC

  27. Garnish Demo at CCC

  28. Garnishes Demo at CCC

  29. Garnish Demo at CCC

  30. Garnish Demo at CCC

  31. Garnish Demo at CCC

  32. Garnish Demo at CCC

  33. Garnish Demo at CCC

  34. Garnish Demo at CCC

  35. Garnish Portfolio • Prepare a portfolio of garnishes used in presenting the following dishes: • Cold Platters • Fish and Shellfish • Fruits • Poultry • Salads • Sandwiches • Soups • Vegetables

  36. 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

  37. Garnish Portfolio Example • Fruit Dish: Lemon Chiffon Cake

  38. 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

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