Download - Garnishes ppt 1
GarnishesGarnishes
What is a garnish?What is a garnish?
The word The word garnishgarnish comes from the comes from the French word “garnir” which means French word “garnir” which means “to decorate or furnish”. “to decorate or furnish”.
In the culinary world, it means to In the culinary world, it means to use food as an attractive decoration. use food as an attractive decoration.
It is something that should add real It is something that should add real value to the dish by increasing its value to the dish by increasing its nutritional value and visual appeal. nutritional value and visual appeal.
Garnishing ToolsGarnishing Tools
Vegetable PeelerVegetable Peeler Use to make Use to make
decorative carrot decorative carrot curls and chocolate curls and chocolate curls. curls.
Garnishing ToolsGarnishing Tools
Butter CutterButter Cutter Has four sides that Has four sides that
can be used to make can be used to make a range of garnishes a range of garnishes from curls to grooves from curls to grooves to marble-size balls. to marble-size balls.
For best results, use For best results, use ice-cold butter and a ice-cold butter and a butter cutter that butter cutter that has been warmed in has been warmed in hot water. hot water.
Garnishing ToolsGarnishing Tools
ZesterZester Use to remove Use to remove
small strips of the small strips of the colored part of colored part of citrus peels. You citrus peels. You can also use this can also use this tool to shave pieces tool to shave pieces from colorful from colorful vegetables, such as vegetables, such as carrots and carrots and radishes. radishes.
Garnishing ToolsGarnishing Tools
Melon Baller or Melon Baller or Parisienne ScoopParisienne Scoop Can be used to Can be used to
scoop out balls of scoop out balls of cheese, potatoes, cheese, potatoes, butter and melon. butter and melon.
Garnishing ToolsGarnishing Tools
TournTournée Knifeée Knife Use to make Use to make
tourntournéed, or éed, or turned, vegetables turned, vegetables that have an oblong that have an oblong shape with seven shape with seven equal sides and equal sides and blunt ends. blunt ends.
Garnishing ToolsGarnishing Tools
Channel KnifeChannel Knife Use to pare strips Use to pare strips
of peel from citrus of peel from citrus fruits and thin fruits and thin grooves from grooves from carrots and carrots and cucumbers. cucumbers.
Garnishing ToolsGarnishing Tools
Decorating SpatulaDecorating Spatula Has a flat blade Has a flat blade
that is used to that is used to create attractive create attractive designs on soft designs on soft foods, such as foods, such as cream cheese, cream cheese, butter and frosting. butter and frosting.
Garnishing ToolsGarnishing Tools
Pastry Bag and Pastry Bag and TipsTips Pastry tips fit into Pastry tips fit into
pastry bags and pastry bags and shape the flow of shape the flow of food as it is food as it is squeezed out of the squeezed out of the bag. bag.
Garnishing ToolsGarnishing Tools
Paring KnifeParing Knife Has a sharp, V-Has a sharp, V-
shaped blade. Use shaped blade. Use this tool to carve this tool to carve fruits and fruits and vegetables. vegetables.
Garnishing ToolsGarnishing Tools
Fluting KnifeFluting Knife Use to do detail Use to do detail
work that requires work that requires a lot of control. a lot of control. Has a triangular Has a triangular blade that is about blade that is about 2 inches long. 2 inches long.
Garnishing GuidelinesGarnishing Guidelines
Be sure the flavor is compatible with the Be sure the flavor is compatible with the food on which it is served. food on which it is served.
Keep color in mind. The color should Keep color in mind. The color should complement the food. complement the food.
Consider the size of the garnish in relation Consider the size of the garnish in relation to the size of the food and the container. to the size of the food and the container. If it’s too large it may overpower the food. If it’s too large it may overpower the food.
Do not over-garnish foodDo not over-garnish food Keep in mind the cost when working in a Keep in mind the cost when working in a
food service operation. The cost of the food service operation. The cost of the garnish should not add too much to the garnish should not add too much to the cost of the item. cost of the item.
Types of GarnishesTypes of Garnishes
Types of GarnishesTypes of Garnishes
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Garnishing ExamplesGarnishing Examples
Plate CompositionPlate Composition
Presentation is the process of Presentation is the process of offering the selected foods to diners offering the selected foods to diners in a fashion that is visually pleasing. in a fashion that is visually pleasing.
Remember- We eat with our eyes Remember- We eat with our eyes and then with our mouths!and then with our mouths!
The colors, textures, shapes and The colors, textures, shapes and arrangements of all foods must work arrangements of all foods must work together to form a pleasing together to form a pleasing composition on the plate. composition on the plate.
Plate CompositionPlate Composition
Plates should be neat and clean.Plates should be neat and clean. Inspect all plates before they leave Inspect all plates before they leave
the kitchen; wipe fingerprints, drops the kitchen; wipe fingerprints, drops of sauce or specks of food from their of sauce or specks of food from their rims with a clean towel. rims with a clean towel.
When serving food remember :“Hot When serving food remember :“Hot food should be placed on a hot plate, food should be placed on a hot plate, cold food should be placed on a cold cold food should be placed on a cold plate”plate”
Plate CompositionPlate Composition
Everything on the plate should be Everything on the plate should be deliberately placed that way. deliberately placed that way. Choose and position the food Choose and position the food carefully to achieve a plate carefully to achieve a plate presentation with a balanced, presentation with a balanced, harmonious composition. harmonious composition.
Avoid the “smiley-face” plate. Avoid the “smiley-face” plate. Meat
Starch
Vegetable
Plate CompositionPlate Composition Careful cutting of food increases visual appeal Careful cutting of food increases visual appeal
and reflects the chef’s attention to detail. and reflects the chef’s attention to detail. Some foods such as polenta and escalloped potatoes Some foods such as polenta and escalloped potatoes
can be presented attractively when baked, removed can be presented attractively when baked, removed from the pan and cut into various shapes. from the pan and cut into various shapes.
Plate CompositionPlate Composition
Some foods such as Some foods such as grains or vegetables grains or vegetables can be molded into can be molded into attractive shapes by attractive shapes by using metal rings, using metal rings, circular cutters, or circular cutters, or other forms. This other forms. This creates height and creates height and keeps the plate neat keeps the plate neat and clean. and clean.
Guidelines for Arranging Foods on Guidelines for Arranging Foods on a Platea Plate
Strike a balance between overcrowding the Strike a balance between overcrowding the plate and leaving large gaps of space. Foods plate and leaving large gaps of space. Foods should not touch the plate rim.should not touch the plate rim.
Choose a focal point for the plate. Design the Choose a focal point for the plate. Design the plate with the highest point to the rear or plate with the highest point to the rear or center. Avoid placing foods of equal heights center. Avoid placing foods of equal heights around the edge of the plate-leaving a hole in around the edge of the plate-leaving a hole in the center- the eye will naturally be drawn to the center- the eye will naturally be drawn to the gap. the gap.
The plates composition should flow naturally. The plates composition should flow naturally. For example, make the highest point at the For example, make the highest point at the back of the plate and have the rest of the food back of the plate and have the rest of the food become gradually shorter toward the front of become gradually shorter toward the front of the plate. the plate.
Plate Composition Plate Composition ExamplesExamples
Plate Composition Plate Composition ExamplesExamples
Plate DustingPlate Dusting
Cover the entire plate with a dusting Cover the entire plate with a dusting of powdered sugar, cocoa powder or of powdered sugar, cocoa powder or both before placing the dessert on both before placing the dessert on the plate. the plate.
Can be dusted on with a shaker can Can be dusted on with a shaker can or a sifter. or a sifter.
Can be dusted on free-form or use a Can be dusted on free-form or use a template such as a doily or stencil. template such as a doily or stencil.
Plate DustingPlate Dusting
Garnishing Plates with Garnishing Plates with HerbsHerbs
Use fresh herbs that complement the dish Use fresh herbs that complement the dish to add color, texture and flow to a plate. to add color, texture and flow to a plate.
Can also use finely chopped herbs or nuts Can also use finely chopped herbs or nuts or whole or ground spices to decorate plate or whole or ground spices to decorate plate rims. rims.
Plate PaintingPlate Painting
One or more colored sauces can be used to paint One or more colored sauces can be used to paint plates. plates.
Simply drizzle or splatter sauce onto the plate. Simply drizzle or splatter sauce onto the plate. Squirt bottles can also be used to create abstract Squirt bottles can also be used to create abstract
patterns or designs. This technique is most often used patterns or designs. This technique is most often used with cold sauces. with cold sauces.