1. Garnishes

2. Garnish
The word garnish is derived from a French word meaning to adorn or furnish
Classical garnish
The terms garnish and garniture have been used to mean accompaniments. Classical garnishes range in complexity from:
Concorde - peas, glazed carrots, mashed potatoes to
Tortue - quenelles, mushroom heads, gherkins, garlic, tongue, calves’ brains, small fried eggs, heart-shaped croutons, crayfish, slices of truffles, Tortue sauce

3. Uses Garnishes are used for: Must Consider: Color Visual Appeal Cost
Appropriateness

4. Classical Terms in Modern Kitchens
The following definitions are not the classical ones but the garnish or accompaniment indicated by these terms in the modern kitchen
Bouquetière - bouquet of vegetables
Printanière - spring vegetables
Jardinière - garden vegetables
Primeurs - first spring vegetables

5. Garnish Terms (cont’d)
Clamart - peas
Crécy - carrots
Doria - cucumbers (cooked in butter)
Dubarry - cauliflower
Fermière - carrots, turnips, onions, and celery, cut in uniform slices
Florentine - spinach
Forestière - mushrooms
Judic - braised lettuce
Lyonnaise - onions
Niçoise - tomatoes concassé cooked with garlic
Paramentier - potatoes
Princesse - asparagus
Provençal - tomatoes and garlic, parsley, and sometimes mushrooms and/or olives
Vichy - carrots

6. Simple Decorative Techniques
Cucumbers
Grapes
Mushroom caps
Fried parsley
Radishes
Scallion brushes
Pickle fans
Lemons
Frosted
Toast points
Quenelles
Ring molds

7. Plate Presentation
The true test is here! We all know that “the eye eats first” is a well known saying.
The creativity and skill that went into the cooking and baking has to be placed on the plate.
All great plate presentation takes skill, experience, and style. Presentation is the process of offering the selected foods to guests in a fashion that is visually pleasing.

8. Plate Presentation Balance Height Flavor Color Shapes Textures
Portions

9. Plate Presentation

10. Plate Presentation

11. Plate Presentation

12. Plate Presentation

13. Plate Presentation

14. Plate Presentation

15. Fundamentals of Plating
It is said the plate of food is the picture and the rim is the frame, but simple is the way to go. Do not get too carried away.
Three essentials of food presentation:
Good preparation and cooking techniques
Professional work habits
Visual sense

16. Recommendations for Plating Attractively
Keep food off the rim of the plate
Arrange the items for the convenience of the guest
Keep space between the items, unless stacking
Maintain unity
Make every component, including the garnish, count
Use sauce and gravy attractively, and don’t drown every plate in sauce or gravy
Keep it simple (KISS)

17. Trends
Plate Painting

18. Carrot Cones
Carrot cones Such cones will go to various dishes from meat and vegetables. You can collect a bunch from 3-5 cones and dress it with parsley leaves. Make a cylinder from boiled carrot and round off the bottom. With a sharp knife make a bow-shaped cut and remove a fine layer of carrot flesh behind it. Cut out “scales” in staggered rows up. Cone top should consist of three scales.

19. Carrots

20. Leek Asters
Leek asters Leek asters are very beautiful for any dish. Asters with roses made from potatoes or tomatoes will make a perfect bouquet. Cut off leek roots and the bottom a little. Cut the part 3-4 cm long. With a sharp knife, make frequent cuts, not splitting the bottom. Then make frequent cross cuts. Soak the flowers in cold water for a day. Fluff up asters and sprinkle with beet juice.

21. Onions & Leeks

22. Radish Flowers
Radish flower Slice a small red radish finely and lay out a flower from rounds. The core can be made from a carrot slice. Make a stalk and leaves from cucumber peel or scallions.

23. Radish Flowers & Bugs

24. Radish Roses
Cut off top and bottom tip of radish with paring knife; discard.
Set radish upright on cutting board. Cut a thin vertical slice down one side of radish with knife, cutting about three-fourths of the way into radish.
Make three or four additional slices down sides of radish, spacing slices evenly around radish.
If desired, make a second series of cuts about 1/8 inch inside the first set.
Place radish in ice water until it opens slightly. Remove; drain well. Trim with celery leaves, if desired.

25. Radish Roses

26. Strawberry fans
Select a medium sized, uniformly shaped strawberry with hull attached. Wash and dry thoroughly.
Place the strawberry on cutting board. Cut four or five thin slices with a paring knife lengthwise through the strawberry, leaving slices attached just below the hull.
Fan slices apart slightly, being careful to keep all slices attached to hull. Place on plate or food to secure in position.

27. Strawberry Fans

28. Other Garnishes

29. Other Garnishes

30. Other Garnishes

31. Other Garnishes

32. Other Garnishes

33. Other Garnishes

34. Other Garnishes