1. Garnishes

2. What is a garnish? The word garnish comes from the French word “garnir” which means “to decorate or furnish”. The word garnish comes from the French word “garnir” which means “to decorate or furnish”. In the culinary world, it means to use food as an attractive decoration. In the culinary world, it means to use food as an attractive decoration. It is something that should add real value to the dish by increasing its nutritional value and visual appeal. It is something that should add real value to the dish by increasing its nutritional value and visual appeal.

3. Garnishing Tools Vegetable Peeler Vegetable Peeler Use to make decorative carrot curls and chocolate curls. Use to make decorative carrot curls and chocolate curls.

4. Garnishing Tools Zester Use to remove small strips of the colored part of citrus peels. You can also use this tool to shave pieces from colorful vegetables, such as carrots and radishes.

5. Garnishing Tools Butter Cutter Has four sides that can be used to make a range of garnishes from curls to grooves to marble-size balls. For best results, use ice- cold butter and a butter cutter that has been warmed in hot water.

6. Garnishing Tools Melon Baller or Parisienne Scoop Melon Baller or Parisienne Scoop Can be used to scoop out balls of cheese, potatoes, butter and melon. Can be used to scoop out balls of cheese, potatoes, butter and melon.

7. Garnishing Tools Channel Knife Use to pare strips of peel from citrus fruits and thin grooves from carrots and cucumbers.

8. Garnishing Tools Paring Knife Paring Knife Has a sharp, V-shaped blade. Use this tool to carve fruits and vegetables. Has a sharp, V-shaped blade. Use this tool to carve fruits and vegetables.

9. Garnishing Tools Fluting Knife Fluting Knife Use to do detail work that requires a lot of control. Has a triangular blade that is about 2 inches long. Use to do detail work that requires a lot of control. Has a triangular blade that is about 2 inches long.

10. Garnishing Tools Tournée Knife Tournée Knife Use to make tournéed, or turned, vegetables that have an oblong shape with seven equal sides and blunt ends. Use to make tournéed, or turned, vegetables that have an oblong shape with seven equal sides and blunt ends.

11. Garnishing Tools Decorating Spatula Has a flat blade that is used to create attractive designs on soft foods, such as cream cheese, butter and frosting.

12. Garnishing Tools Pastry Bag and Tips Pastry tips fit into pastry bags and shape the flow of food as it is squeezed out of the bag.

13. Garnishing Guidelines Be sure the flavor is compatible with the food on which it is served. Be sure the flavor is compatible with the food on which it is served. Keep color in mind. The color should complement the food. Keep color in mind. The color should complement the food. Consider the size of the garnish in relation to the size of the food and the container. If it’s too large it may overpower the food. Consider the size of the garnish in relation to the size of the food and the container. If it’s too large it may overpower the food. Do not over-garnish food Do not over-garnish food Keep in mind the cost when working in a food service operation. The cost of the garnish should not add too much to the cost of the item. Keep in mind the cost when working in a food service operation. The cost of the garnish should not add too much to the cost of the item.

14. Types of Garnishes

16. Garnishing Examples

24. Plate Composition Presentation is the process of offering the selected foods to diners in a fashion that is visually pleasing. Presentation is the process of offering the selected foods to diners in a fashion that is visually pleasing. Remember- We eat with our eyes and then with our mouths! Remember- We eat with our eyes and then with our mouths! The colors, textures, shapes and arrangements of all foods must work together to form a pleasing composition on the plate. The colors, textures, shapes and arrangements of all foods must work together to form a pleasing composition on the plate.

25. Plate Composition Plates should be neat and clean. Plates should be neat and clean. Inspect all plates before they leave the kitchen; wipe fingerprints, drops of sauce or specks of food from their rims with a clean towel. Inspect all plates before they leave the kitchen; wipe fingerprints, drops of sauce or specks of food from their rims with a clean towel. When serving food remember :“Hot food should be placed on a hot plate, cold food should be placed on a cold plate” When serving food remember :“Hot food should be placed on a hot plate, cold food should be placed on a cold plate”

26. Plate Dusting Cover the entire plate with a dusting of powdered sugar, cocoa powder or both before placing the dessert on the plate. Cover the entire plate with a dusting of powdered sugar, cocoa powder or both before placing the dessert on the plate. Can be dusted on with a shaker can or a sifter. Can be dusted on with a shaker can or a sifter. Can be dusted on free-form or use a template such as a doily or stencil. Can be dusted on free-form or use a template such as a doily or stencil.

27. Plate Dusting

28. Plate Painting One or more colored sauces can be used to paint plates. Simply drizzle or splatter sauce onto the plate. Squirt bottles can also be used to create abstract patterns or designs. This technique is most often used with cold sauces.