1. GARNISH Department: Restaurant Skill Competence: Restaurant Service Standard of Competence: Doing Cooking Preparation Basic Competence: Garnishing and Folded Leaves Art & Tourism

2. 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. 1.Naturalistic Garnish: It uses the real element and property, live or artificial. 2.Decorative Garnish: It uses decorative element from composition of color, shape and line.

3. Art & Tourism 3.Symbolical Garnish: Decoration which uses symbols and certain elements that represent certain shapes.. 4.Abstract Garnish: Decoration which does not describe something and uses more lights like ice carving INTRODUCTION TO GARNISH

4. Art & Tourism In decorating food, there are some elements we need to consider: 1.Space: Giving static impression about the food 2.Shape: Giving impression about certain food quality 3.Line: Giving dynamic impression about the food INTRODUCTION TO GARNISH

5. 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 Art & Tourism

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

7. Principles of Garnishing: 1.Suitability: Harmony between one another 2.Rhythmic: composition between food and the decoration will give certain impression 3.Unity: a garnish will be united if one part supports another part. INTRODUCTION TO GARNISH Art & Tourism

8. 4.Balance: Balance is gained by grouping food which will be decorated based on the shape and color. 5.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 Art & Tourism

9. Function of decoration is to make food more interesting and to gain more appetite. There are two principles to reach that function: General Principle 1.Cleanliness. It is very important in decorating food. INTRODUCTION TO GARNISH Art & Tourism

10. 2.Neat. Prepare all materials nd tools systematically. 3.Skill. The decorator must be skillful to keep the freshness of garnish 4.Well-plan. Planning is very important in decorating food. INTRODUCTION TO GARNISH Art & Tourism

11. Specific Principles: 1.Kinds of food which will be decorated 2.Materials of garnish 3.Principles of garnish 4.Requirement of garnish INTRODUCTION TO GARNISH Art & Tourism

12. Garnish The work “garnish” has two meanings: to decorate and decoration. Garnish are additional materials needed for main ingredients, served differently and function as interesting decoration. Kinds of Garnish: 1.Ice carving 2.Butter carving 3.Wax statuses 4.Vegetable carving Art & Tourism

13. PRIINCIPLES OF GARNISH 1.Edible The main ingredients must be edible. 2.Suitable Garnish must be suitable with material and food which will be decorated. Garnish Art & Tourism

14. 3.Interesting (Attractive) The garnish must be interesting. The color, texture, media, proportion, line and dynamic must have certain art 4.Centerpiece It must be the center of attention 5. Thematic Garnish must have theme and meaning Garnish Art & Tourism

15. MATERIALS OF GARNISH  The material for garnish must edible and natural  The materials such as: vegetable and fruits Art & Tourism

16. Fresh vegetable, such as: 1.Tomato11. Green chili 2.Carrot 3.Cucumber13. Celery 4.Pumpkin14. Onion 5.Paprika 6.Chili17. Green pumpkin 7.Pop coy18. Eggplant 8.Lime19. Water pumpkin 9. Radish MATERIALS OF GARNISH Art & Tourism

17.  Fruit, such as: 1.Apple 10. Guava 2.Grape 11. Mango 3.Cherry12. Papaya 4.Orange13. Star fruit 5.Strawberry 6.Olive 7.Honeydew 8.Watermelon 9.Rase-apple MATERIALS OF GARNISH Art & Tourism

18.  Leaves, such as: 1.Parsley10. Pakis 2.Kemangi11. Sawi 3.Celery 4.Kucai 5.Basil 6.Mint 7.Drill 8.Loncang 9.Selasih MATERIALS OF GARNISH Art & Tourism

19.  Other Materials: 1.Plain Bread 2.Boiled Egg 3.Jelly 4.Abon 5.Cream 6.Butter Cream 7.Bakery and Pastry Product 8.Various Sauces MATERIALS OF GARNISH Art & Tourism

20. 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 Art & Tourism

21. 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 Art & Tourism

22.  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 MATERIALS OF GARNISH Art & Tourism

23. TOOLS TO MAKE GARNISH Kinds of Knives: 1.Carving knife to carve 2.Kitchen knife to peel, cut and slice garnish materials 3.Small vegetable knife to carve and to slice small materials 4.Filleting knife to fillet garnish Art & Tourism

24. 5.Folded knife to replace small knife 6.Big scissors (Plain and Gear). The big one is for making base of garnish. 7.Small scissors to cut vegetables as garnish 8.Vegetable slicer to make similar slices TOOLS TO MAKE GARNISH Art & Tourism

25. Shaper They are scooper/apple coner 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 Art & Tourism

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

27. Step by Step of Making Garnish Carrot Rose Art & Tourism

28. Step by Step of Making Garnish

29. Rumbai Terung Flower Art & Tourism

30. Large Leaves of Pumpkin

31. Fish-Fin Folding Art & Tourism Take one piece of banana leaf, then half fold it Roll the right part twice until the tip until the middle Do the same step to the left side Then staple and cut the lower part of it until neat the left and the right folding must meet in the center part

32. Nail of Mythical Bird Art & Tourism Take one piece of banana leaf. The hardest part or the nearest part to the center is folded to the softest part until it forms triangle. Do it vice versa Roll the upper part to the center Fold the right part to the center Fold the left side to the center. Staple and trim it.

33. Nail of Mythical Bird Art & Tourism Take one piece of fish fin folding. Fold the right side to the center Fold the left side to the center Staple and cut the bottom part. The nail of mythical bird folding is ready to be set.

34. Curving Triangle Art & Tourism Take one piece of banana leaf, and fold the right side to the center. And do the same step to the left side. Fold the right until it covers the left side Order 3 or 4 folding like this Fold the edges like shown in the picture until they form curves

35. Art & Tourism Curving Triangle Stick it on the tray with needle. Do the same step until the tray is covered. Cover with banana leaf. Stick the leaf with needle The tray is ready to use

36. Various Leaves Folding Art & Tourism

37. Various Leaves Folding

38. Art & Tourism Various Leaves Folding

39. Various Leaves Folding for Tumpeng (Conical-Shaped Rice) Art & Tourism