1. GARNISHES
What you should know

2. OBJECTIVES DEFINE GARNISHES EXAMINE PURPOSES OF GARNSIHES
IDENTIFY GARNISHING TOOLS AND THEIR FUNCTIONS
EVALUATE USEFULLNESS OF GARNISHES FOR SPECIFIC DISHES

3. GARNISHES GARDE MANGER (GAHRD MOHN-Zhay)
Or a pastry chef is responsible for planning preparing and presenting cold foods.
Garnish –garnir –decorate or furnish

4. How would you rate this garnished dish if 10 is the highest score? Why?

5. Purposes Color/visual appeal Texture Flavor Nutritional value
Garnishes may serve different purposes.

6. Vegetable Peeler Shaves skin from fruits and vegetables
Decorative curls

7. Butter curler
Makes:
Curls
Grooves
balls

8. Zester
Removes small strips from colored part of fruits and vegetables.

9. Melon Baller
Makes balls from soft foods such as butter, melon, cheese

10. Tournee knife
Makes oblong shapes with seven equal sides

11. Channel knife
Pares strips
Makes thin grooves

12. Decorating spatula
Create attractive designs on soft foods…(frosting, butter, cheese…)

13. Carve fruits and vegetables
Paring knife
Carve fruits and vegetables

14. Fluting knife
Makes detailed work
V-shape cuts

15. Use garnishes appropriate for specific purposes
Name the tool used and the purpose of the tool.
Identify three purposes of the garnishes
Evaluate the purposes of the garnishes: What would you have done differently? Why? What would you have kept the same? Why