1. Garnishes
Foods II
Obj. 4.02

2. Garnishes—What are they?
“Garnir”
French meaning to decorate or furnish
To use food as an attractive decoration
Increase nutritional value and visual aid
Refer to Figure 18-4
Should complement the flavors and textures of meal
Ex: mushrooms, cucumbers, scallions, pickles, and radishes

3. What is the Garnish?

4. What is the Garnish?

5. What is the Garnish?

6. What is the Garnish?

7. What is the Garnish?

8. What is the Garnish?

9. What is the Garnish?

10. What is the Garnish?

11. Garnishing Tools Can use everyday utensils
For elaborate garnishes use garnishing tools
Veggie peeler
Butter cutter
Zester
Melon baller
Tournee knife
Channel knife

12. Garnishing Tools Veggie Peeler
Shave skin from fruits and veggies used to make decorative carrot curls and chocolate curls

13. Garnishing Tools Butter Cutter
Used to make a range of garnishes from curls to grooves

14. Garnishing Tools Zester
Remove small strips of citrus peel, carrots, and radishes

15. Garnishing Tools Melon Baller or Parisians Scoop
Used to scoop out balls of cheese, potatoes, butter, or melons

16. Garnishing Tools Tournee knife
Used to make tournee cut on potatoes, carrots, etc.

17. Garnishing Tools Channel Knife
Used to pare strips of peel from citrus fruits and thin grooves from carrots, cucumbers, and mushrooms

18. Garnishing Tools Decorating Spatula
Used to create attractive designs in soft foods such as cream cheese, butter, frosting, etc.

19. Garnishing Tools Paring Knife Used to carve fruits and veggies
Intricate work

20. Garnishing Tools Fluting Knife Triangular blade
Used for v-cut detail work

21. Garnishes Should be an intricate part of the dish.
What would not be a good garnish to use? Why?
Put your own answer in the blank!
A garnish is meant to draw attention to the food, not overwhelm or detract from it.

22. 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
p. 318 Intro to Culinary Arts chart
Should be visually attractive
Add a different color to the main theme

23. Guidelines for Garnishes
Textural Appeal
Add a different texture than 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

24. Guidelines for Garnishes
Special Effects
Fanning cuts
Sequencing
Julienne
Spiral cuts
Crinkle cuts
Rosettes
Curls
Molds

25. What Tool Is This?

26. What Tool Makes This Garnish?