1. GARNISH Skill Competence : Patiseri
Standard of Competence : Doing Cooking Preparation
Basic Competence : Garnishing and Folded Leaves
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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.
Naturalistic Garnish: It uses the real element and property, live or artificial.
Decorative Garnish: It uses decorative element from composition of color, shape and line.
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3. INTRODUCTION TO GARNISH
Symbolical Garnish: Decoration which uses symbols and certain elements that represent certain shapes..
Abstract Garnish: Decoration which does not describe something and uses more lights like ice carving
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4. INTRODUCTION TO GARNISH
In decorating food, there are some elements we need to consider:
Space: Giving static impression about the food
Shape: Giving impression about certain food quality
Line: Giving dynamic impression about the food
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5. INTRODUCTION TO GARNISH
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
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6. INTRODUCTION TO GARNISH
8. Direction: When garnishing certain food, it is better to direct certain direction
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7. INTRODUCTION TO GARNISH
Principles of Garnishing:
Suitability: Harmony between one another
Rhythmic: composition between food and the decoration will give certain impression
Unity: a garnish will be united if one part supports another part.
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8. INTRODUCTION TO GARNISH
Balance: Balance is gained by grouping food which will be decorated based on the shape and color.
Composition and proportion: Composition is combination of all parts which reflects balance, meanwhile proportion means comparison between one part with other parts.
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9. INTRODUCTION TO GARNISH
Function of decoration is to make food more interesting and to gain more appetite.
There are two principles to reach that function:
General Principle
Cleanliness. It is very important in decorating food.
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10. INTRODUCTION TO GARNISH
Neat. Prepare all materials nd tools systematically.
Skill. The decorator must be skillful to keep the freshness of garnish
Well-plan. Planning is very important in decorating food.
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11. INTRODUCTION TO GARNISH
Specific Principles:
Kinds of food which will be decorated
Materials of garnish
Principles of garnish
Requirement of garnish
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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:
Ice carving
Butter carving
Wax statuses
Vegetable carving
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13. Garnish PRIINCIPLES OF GARNISH 1. Edible
The main ingredients must be edible.
Suitable
Garnish must be suitable with material and food which will be decorated.
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14. Garnish Interesting (Attractive)
The garnish must be interesting. The color, texture, media, proportion, line and dynamic must have certain art
Centerpiece
It must be the center of attention
5. Thematic
Garnish must have theme and meaning
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15. MATERIALS OF GARNISH The material for garnish must edible and natural
The materials such as: vegetable and fruits
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16. MATERIALS OF GARNISH Fresh vegetable, such as: Tomato 11. Green chili
Carrot
Cucumber Celery
Pumpkin Onion
Paprika
Chili Green pumpkin
Pop coy Eggplant
Lime Water pumpkin
Radish
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17. MATERIALS OF GARNISH Apple 10. Guava Grape 11. Mango Cherry 12. Papaya
Fruit, such as:
Apple Guava
Grape Mango
Cherry Papaya
Orange Star fruit
Strawberry
Olive
Honeydew
Watermelon
Rase-apple
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18. MATERIALS OF GARNISH Leaves, such as: Parsley 10. Pakis
Kemangi Sawi
Celery
Kucai
Basil
Mint
Drill
Loncang
Selasih
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19. MATERIALS OF GARNISH Other Materials: Plain Bread Boiled Egg Jelly
Abon
Cream
Butter Cream
Bakery and Pastry Product
Various Sauces
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20. MATERIALS OF GARNISH 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
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21. MATERIALS OF GARNISH 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
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22. MATERIALS OF GARNISH
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
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23. TOOLS TO MAKE GARNISH Kinds of Knives: Carving knife to carve
Kitchen knife to peel, cut and slice garnish materials
Small vegetable knife to carve and to slice small materials
Filleting knife to fillet garnish
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24. TOOLS TO MAKE GARNISH 5. Folded knife to replace small knife
6. Big scissors (Plain and Gear). The big one is for making base of garnish.
Small scissors to cut vegetables as garnish
Vegetable slicer to make similar slices
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25. TOOLS TO MAKE GARNISH 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.
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26. TOOLS TO MAKE GARNISH Vegetable slicer Vegetable peeler
Vegetable groover
Decorative cutter
Scissors
Other supporting tools, such as piping bas, wood spatula and fancy cutters
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27. Step by Step of Making Garnish
Carrot Rose
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28. Step by Step of Making Garnish
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29. Rumbai Terung Flower
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30. Large Leaves of Pumpkin
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31. Various Leaves Folding
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32. Various Leaves Folding
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33. Various Leaves Folding
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34. Various Leaves Folding for Tumpeng (Conical-Shaped Rice)
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