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 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

Guidelines for Garnishes

Appropriate Size Keep scale in mind Too small—will look

lost on plate Too large—compete

with the food for focus

Guidelines for Garnishes

Special Effects Fanning cuts Sequencing Julienne Spiral cuts Crinkle cuts Rosettes Curls Molds

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

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

Garnishing Tools

Channel Knife Used to pare strips of

peel from citrus fruits and thin grooves from carrots, cucumbers, and mushrooms

Garnishing Tools

Decorating SpatulaUsed to create attractive designs in soft foods such as cream cheese, butter, and frosting

Garnishing Tools

Fluting Knife Triangular blade Used for v-cut detail work Small and very sharp

Garnishing Tools

Melon Baller or Parisienne Scoop

Used to scoop out balls of cheese, potatoes, butter, or melons

Garnishing Tools

Paring Knife Used to carve fruits and

veggies Intricate work

Veggie PeelerShave skin from fruits and veggies used to make decorative carrot curls and chocolate curls

Garnishing Tools

Zester Remove small strips of the

colored part of citrus peel, carrots, and radishes

Garnishing Tools

Butter Cutter Used to make a range of

garnishes from curls to grooves to marble sized balls

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.

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

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

What is the best way to garnish a sandwich?

What Tool Is This?

What Tool Makes This Garnish?