1. Garnishes Foods II Obj. 5.02 Teacher Input: Garnishes
Student Input: Graphic organizer
Student Input: Garnish Research

2. Garnishes—What are they?
From the French,“Garnir”
meaning to decorate or furnish
Garnish is an attractive decoration. Garnish should always be edible.
Purpose is to increase nutritional value and act as a visual aid (strawberries as garnish tell people that the cheesecake is strawberry flavored.)
Cake – whipped cream, chocolate shavings, sprinkles, fresh fruit
Meal – parsley, crackers, dollop of sauce,
Sandwich – parsley, or fruit ON THE SIDE. (ON THE SIDE is on the test)

3. Principles of Garnish
Should complement the flavors and textures of meal and not compete with it or take attention away from it . For example, a sandwich should be garnished on the side.
Garnish should be a good partner with its food item. Pair things that are alike in some way.
Vegetables like tomatoes, bell peppers and cabbages can be hollowed out and used as bowl for raw vegetable dip.

4. Garnish – some habitual pairings
There are some standard garnishes.
Salad: seasoned croutons (dried bread with oil and flavorings – sometimes fried, sometimes baked)
Cake: whipped cream, chocolate shavings, mint sprigs, cherries or small whole fruit.
Beef, lamb and pork: apples, parsley, pats of herbed butter (called compound butter)
Poultry: (chicken, goose, duck) fruit, herbs, nuts and melon – like cantaloupe.

5. What is the Garnish?
The mint on the top is the garnish. The puddle of sauce also contributes to the appearance of the dish but it is not garnish.
There is a foam – a trendy thing called “air” in fine dining circles that could be considered garnish. The item the parsley is resting on is some kind of dumpling or ravioli.
A garnish on something that is added as an accent.

6. What is the Garnish?
The lettuce tomato and onion on the side is the garnish. It is a garnish as well as a sandwich topping.
The diner could put the vegetables on the burger.
It is the way that they are arranged that makes them a garnish.

7. What is the Garnish?
This is an ugly picture (I didn’t pick it.) But the garnish is the brown mushrooms on top of the chicken.

8. What is the Garnish?
The raspberries are garnish. The whipped cream could be considered garnish. It appears that the biscotti (dry Italian cookies) are the main part of the dish. The garnish here is incorporated as a part of the dish.

9. What is the Garnish? 1 2 3 4 1 Eggs – parsley
2 Chicken fillet – garlic cloves and a thyme sprig
3 seared tuna fillet – the sliced lotus (the thing full of holes) and the chives with the buds on top
4 seared steaks – a herb bundle (center top) and then some quartered figs on the left side

10. What is the Garnish?
The lemon curl and the cracker

11. What is the Garnish?
The strawberry fan, center right

12. Garnishing Tools Can use everyday kitchen tools
For elaborate garnishes use specialized garnishing tools
(Don’t write these down now. You’ll get them in the next slides.)
Veggie peeler
Butter curler
Zester
Melon baller
Tournee knife
Channel knife

13. Garnishing Tools Vegetable Peeler
Shave skin from fruits and veggies – used to make decorative carrot curls and chocolate curls

14. Garnishing Tools Butter Curler
Used to make a range of garnishes from curls to grooves.
Can make marble-sized balls out of butter or other soft foods.
At one place, the test calls it a “butter cutter.” Be prepared for it. It’s in an answer choice.

15. Garnishing Tools Zester
Remove small strips of citrus peel and shavings from carrots, and radishes.
Can be used to shave colorful strips (very small ones) from firm vegetables like carrots.

16. Garnishing Tools Melon Baller or Parisienne Scoop
Used to scoop out balls of cheese, potatoes, butter, or melons
How to use a melon baller

17. Garnishing Tools Tournee knife
Used to make tournee cut on potatoes, carrots, etc.
A tournee cut is a seven-sided oblong shape.

18. Garnishing Tools Channel Knife
Used to pare (this is the important verb to remember) strips of peel from citrus fruits and to cut thin grooves from carrots, cucumbers, and mushrooms.

19. Garnishing Tools Decorating Spatula
Used to smooth icing on cakes. Can be used to create designs in soft foods like frosting, cream cheese and butter.

20. Garnishing Tools https://www.youtube.com/watch?v=YQYSRknq31o
Paring Knife
Used to carve fruits and veggies
Carve shapes in melons
Good for intricate (full of small details) work

21. Garnishing Tools Fluting Knife Triangular blade
Used for v-cut detail work
Often used for melons and bell peppers

22. Garnish types Plate Painting
Flavorful sauces used to decorate the plate. Done with a plastic squeeze bottle.
Most common sauces are chocolate and raspberry sauce because of their color and flavor.
When plating fruits and desserts – the rim of the plate should be clean. Accidental drippings should be wiped away – not left there.

23. Garnishes Should be an integral part of the dish.
A good garnish ENHANCES the food in taste and appearance.
It should not compete with or draw attention away from the food.
A garnish is meant to draw attention to the food, not take attention away from it.

24. Guidelines for Garnishes
Function
Used to create a visual impression and also add a taste experience
Flavor
Should taste fresh and complement the taste of the item
Color/Visual Appeal
Contrasting color makes garnish stand out.

25. Guidelines for Garnishes
Textural Appeal
Add a different texture to the dish or presentation
Appropriate Size
Keep scale in mind
Too small — will look lost on plate
Too large — compete with the food for focus

26. Guidelines for Garnishes

27. What Tool Is This? Use your notes to identify these tools.1. 2. 4. 3.
Name the tool, not the cake pan

28. What Tool Makes This Garnish?6.
The grooves on the outer edge, not the star in the center 5. 9. 7. 8.

29. Answers 1. Zester 2. Channel knife 3. Paring knife
4. Decorator spatula
5. Channel knife
6. Vegetable peeler
7. Melon baller or Parisienne scoop
8. Tournee knife
9. Butter curler