Garnishes Foods II
Garnish The Crowning Touch To use food as an attractive decoration From the French word “garnir” to decorate or furnish
General Rules for Garnishing Edible
General Rules for Garnishing Add nutritional value
General Rules for Garnishing Be visually appealing
General Rules for Garnishing Appropriate for the dish
May reflect ingredient in the dish General Rules for Garnishing
Adds color to dish
Tools for Garnishing Vegetable Peeler Zester Butter Curler Melon Baller Channel Knife Decorating Spatula Paring Knife Fluting Knife Tournée Knife
Tools: Vegetable Peeler Makes decorative carrot curls and chocolate curls
Tools: Vegetable Peeler Carrot Curls and Chocolate Curls
Tools: Butter Cutter Makes marble sized balls of butter Use ice cold butter and warm cutter
Tools: Butter Curls
Tools: Zester Removes small strips of citrus peels or colorful vegetables
Tools: Melon Baller or Parisienne Scoop put balls of cheese, potatoes, butter and melons
Tools: Melon Balls
Tools: Tournée Knife Form oblong vegetables with 7 sides and blunt ends, football shaped
Tools: Channel Knife Pare strips of peel from citrus fruits and thin groves from carrots and cukes
Tools: Channel Knife Strips and grooves
Tools: Decorating Spatula Create designs on soft food like cheese, butter, and icing
Tools: Paring Knife Carve fruits and vegetables
Tools: Fluting Knife Triangular blade making v-shaped cuts
Garnishes
Garnish Assignment 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
Garnish Assignment Example Fruit Dish: Lemon Chiffon Cake
Garnish Assignment 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