1. Y2.U4 Salad/Dressing/Garnish
Y2.U4.3 Garnish

2. Objectives Describe why and how a garnish is used
Identify ways to garnish desserts
Identify ways to garnish soups

3. Garnish Eye appeal Compliments in color, flavor, texture
Essential, not extra
Lettuce, tomato, onion- side for sandwich
Minced herbs served on top
Glazed nuts, grated cheese, grated vegetables to finish a salad
Sauce to finish proteins and vegetables

4. Garnish
KISS

5. Plate Presentation Keep food off rim Keep food in unity Eye appeal
Best side forward
Sauce around or under
Refrain from same pattern (buffet)
Garnish should be functional

6. Plate Presentation Color Shapes Variety Balance Freshness
Complementary

7. Plate Presentation Texture Plate, bowl, platter Variety
Physical: smooth, coarse. Solid
Visual: purèed, speckled, patchy
Balance
Plate, bowl, platter
Appropriate size
Appropriate color

8. Plate Presentation Design
Appropriate to time and temperature constraints
Appropriate for equipment, staff, and facility
Easy for guest to eat
Uses the dish as a canvass and the rim as a frame (an artist’s painting doesn’t generally extend onto the frame but stays inside it

9. Plate Presentation Principles of Arrangement Keep food in well off rim
Focus eye to center of plate, arrange in unity, one meal made from several items, not spread over plate
Place attractively, with best side of meat up
Back part of poultry or bone of chop, away from customer
Sauce
Around or under food, do not disguise or mask products
If on top, thin ribbon for color, additional on side
Do not over sauce, should compliment and enhance
Do not under sauce, should be some for each bite
Keep light and natural, not thick and pasty
Vary pattern
Use garnish for balance, keep functional
KISS

10. Plate Presentation Adding Height
Use gross piece, natural bone, or seasoned cracker
Relishes or marinated vegetables can be used to create ramps to elevate slices on platters or plates
Utilize seasoned cuts or vegetable crutons for height in salads
Mold or shape starches or vegetables
Timbale (tim-buh) baked in a round mold
Dauphinoise (doh-fan-WAZ) [French gratin] cut into rounds or triangles
Duchesse potatoes boiled, mashed, baked/piped
Piped purèed vegetables
Shredded potatoes formed in a basket and fried
Bundles of vegetables tied with scallion/leek strip