GARNISHES What you should know

OBJECTIVES DEFINE GARNISHES EXAMINE PURPOSES OF GARNSIHES IDENTIFY GARNISHING TOOLS AND THEIR FUNCTIONS EVALUATE USEFULLNESS OF GARNISHES FOR SPECIFIC DISHES

GARNISHES GARDE MANGER (GAHRD MOHN-Zhay) Or a pastry chef is responsible for planning preparing and presenting cold foods. Garnish –garnir –decorate or furnish

How would you rate this garnished dish if 10 is the highest score? Why?

Purposes Color/visual appeal Texture Flavor Nutritional value Garnishes may serve different purposes.

Vegetable Peeler Shaves skin from fruits and vegetables Decorative curls

Butter curler Makes: Curls Grooves balls

Zester Removes small strips from colored part of fruits and vegetables.

Melon Baller Makes balls from soft foods such as butter, melon, cheese

Tournee knife Makes oblong shapes with seven equal sides

Channel knife Pares strips Makes thin grooves

Decorating spatula Create attractive designs on soft foods…(frosting, butter, cheese…)

Carve fruits and vegetables Paring knife Carve fruits and vegetables

Fluting knife Makes detailed work V-shape cuts

Use garnishes appropriate for specific purposes Name the tool used and the purpose of the tool. Identify three purposes of the garnishes Evaluate the purposes of the garnishes: What would you have done differently? Why? What would you have kept the same? Why