Reyaz Ahmad LONE IHM RAJBAGH SRINAGAR 190008 GARNISH Reyaz Ahmad LONE IHM RAJBAGH SRINAGAR 190008

INTRODUCTION TO GARNISH Garnish is an art of shaping, setting and managing food. There are four kinds of garnish based on the style of serving. Naturalistic Garnish: It uses the real element and property, live or artificial. Decorative Garnish: It uses decorative element from composition of color, shape and line. Reyaz Ahmad LONE IHM RAJBAGH SRINAGAR 190008

INTRODUCTION TO GARNISH Symbolical Garnish: Decoration which uses symbols and certain elements that represent certain shapes.. Abstract Garnish: Decoration which does not describe something and uses more lights like ice carving

INTRODUCTION TO GARNISH In decorating food, there are some elements we need to consider: Space: Giving static impression about the food Shape: Giving impression about certain food quality Line: Giving dynamic impression about the food

INTRODUCTION TO GARNISH 4. Color: It makes the food interesting and eye catching 5. Texture: It makes the food interesting to be seen 6. Size: the size of garnish depends on the size of the food 7. Lighting: Bright or dark food depends on the lighting, whether it is natural or artificial

INTRODUCTION TO GARNISH 8. Direction: When garnishing certain food, it is better to direct certain direction

INTRODUCTION TO GARNISH Principles of Garnishing: Suitability: Harmony between one another Rhythmic: composition between food and the decoration will give certain impression Unity: a garnish will be united if one part supports another part.

INTRODUCTION TO GARNISH Balance: Balance is gained by grouping food which will be decorated based on the shape and color. Composition and proportion: Composition is combination of all parts which reflects balance, meanwhile proportion means comparison between one part with other parts.

INTRODUCTION TO GARNISH Function of decoration is to make food more interesting and to gain more appetite. There are two principles to reach that function: General Principle Cleanliness. It is very important in decorating food.

INTRODUCTION TO GARNISH Neat. Prepare all materials and tools systematically. Skill. The decorator must be skillful to keep the freshness of garnish Well-plan. Planning is very important in decorating food.

INTRODUCTION TO GARNISH Specific Principles: Kinds of food which will be decorated Materials of garnish Principles of garnish Requirement of garnish

MATERIALS OF GARNISH The material for garnish must edible and natural The materials such as: vegetable and fruits

MATERIALS OF GARNISH Fresh vegetable, such as: Tomato 11. Green chili Carrot Cucumber 13. Celery Pumpkin 14. Onion Paprika Chili 17. Green pumpkin Pop coy 18. Eggplant Lime 19. Water pumpkin Radish

MATERIALS OF GARNISH Apple 10. Guava Grape 11. Mango Cherry 12. Papaya Fruit, such as: Apple 10. Guava Grape 11. Mango Cherry 12. Papaya Orange 13. Star fruit Strawberry Olive Honeydew Watermelon Rase-apple

MATERIALS OF GARNISH Leaves, such as: Parsley Kemangi Celery Kucai Basil Mint Drill Loncang Selasih Loncang Kucai Drill Selasih Kemangi

MATERIALS OF GARNISH Other Materials: Plain Bread Boiled Egg Jelly Cream Butter Cream Bakery and Pastry Product Various Sauces

MATERIALS OF GARNISH COLORING MATERIAL Artificial color must be similar with the natural color. If it is impossible, we can use another color without changing the beauty of the food. There are some requirements of coloring materials: Use natural color Use the lighting when combining garnish Use color washer to avoid making food dirty

MATERIALS OF GARNISH Some points to consider when garnishing: Choose the butler based on the food which will be served Decorate the food nicely so it will be easy to be taken Serve the food fast, neatly and interestingly Make the food suitable with the theme Use the materials with the types

MATERIALS OF GARNISH Make the size and the number of food suitable with the portion Do not cover the food with garnish to avoid certain assumption Chose suitable colors

TOOLS TO MAKE GARNISH Kinds of Knives: Carving knife to carve Kitchen knife to peel, cut and slice garnish materials Small vegetable knife to carve and to slice small materials Filleting knife to fillet garnish

TOOLS TO MAKE GARNISH 5. Folded knife to replace small knife 6. Big scissors (Plain and Gear). The big one is for making base of garnish. Small scissors to cut vegetables as garnish Vegetable slicer to make similar slices

TOOLS TO MAKE GARNISH Shaper They are scooper/apple corer which consists of round, half round and half oval. We just push and move it to get circle shape, oval shape like egg. Fruit also can be shaped like apple, papaya and melon.

TOOLS TO MAKE GARNISH Vegetable slicer Vegetable peeler Vegetable groover Decorative cutter Scissors Other supporting tools, such as piping bas, wood spatula and fancy cutters

Step by Step of Making Garnish Carrot Rose

Step by Step of Making Garnish

Rumbai Terung Flower

Large Leaves of Pumpkin

Various Leaves Folding

Various Leaves Folding

Various Leaves Folding

Various Leaves Folding for Tumpeng (Conical-Shaped Rice)