1. Garnishes Foods II Spring 2008

2. Garnish The Crowning Touch To use food as an attractive decoration From the French word “garnir” to decorate or furnish

3. Garde Manger Person responsible for planning, preparation, and artistic presentation of cold foods

4. General Rules for Garnishing Edible

5. General Rules for Garnishing Add nutritional value

6. General Rules for Garnishing Be visually appealing

7. General Rules for Garnishing Appropriate for the dish

8. May reflect ingredient in the dish General Rules for Garnishing

9. Adds color to dish

10. Tools for Garnishing Vegetable Peeler Zester Butter Curler Melon Baller Channel Knife Decorating Spatula Paring Knife Fluting Knife Tournée Knife

11. Tools: Vegetable Peeler Makes decorative carrot curls and chocolate curls

12. Tools: Vegetable Peeler Carrot Curls and Chocolate Curls

13. Tools: Butter Cutter Makes marble sized balls of butter Use ice cold butter and warm cutter

14. Tools: Butter Curls

15. Tools: Zester Removes small strips of citrus peels or colorful vegetables

16. Tools: Melon Baller or Parisienne Scoop put balls of cheese, potatoes, butter and melons

17. Tools: Melon Balls

18. Tools: Tournée Knife Form oblong vegetables with 7 sides and blunt ends, football shaped

19. Tools: Channel Knife Pare strips of peel from citrus fruits and thin groves from carrots and cukes

20. Tools: Channel Knife Strips and grooves

21. Tools: Decorating Spatula Create designs on soft food like cheese, butter, and icing

22. Tools: Paring Knife Carve fruits and vegetables

23. Tools: Fluting Knife Triangular blade making v-shaped cuts

24. Garnish Demo at CCC

26. Garnish Demo At CCC

27. Garnish Demo at CCC

28. Garnishes Demo at CCC

29. Garnish Demo at CCC

35. Garnish Portfolio Prepare a portfolio of garnishes used in presenting the following dishes: Cold Platters Fish and Shellfish Fruits Poultry Salads Sandwiches Soups Vegetables

36. Garnish Portfolio 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

37. Garnish Portfolio Example Fruit Dish: Lemon Chiffon Cake

38. Garnish Portfolio 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