Garnishes. What is a garnish? The word garnish comes from the French word “garnir” which means...

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.


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.


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.


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.


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.


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.


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.


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.


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.


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

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.


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”


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.


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 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 plates. One or more colored sauces can be used to paint 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.

Garnishes. What is a garnish? The word garnish comes from the French word “garnir” which means...

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