1. Foods II Enterprise Obj. 5.02
Garnishes
Foods II Enterprise
Obj. 5.02

2. Garnishes Should add eye appeal, be nutritious & complement the food
A garnish is meant to draw attention to the food, not overwhelm or detract from it.

3. Guidelines for Garnishes
Function
Used to create a visual impression and add taste
Flavor
Should taste fresh and complement the taste of the dish
Color/Visual Appeal
Should be visually attractive
Add a different color to the main theme

4. Guidelines for Garnishes
Appropriate Size
Keep scale in mind
Too small—will look lost on plate
Too large—compete with the food for focus

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

6. What is the Garnish?

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9. What is the Garnish?

10. What is the Garnish?

11. What is the Garnish?

12. What is the Garnish?

13. What is the Garnish?

14. Garnishing Tools 6. Vegetable peeler 1. Channel knife 7. Zester
2. Decorating spatula
3. Fluting knife
4. Melon baller
5. Paring knife
6. Vegetable peeler
7. Zester
8. Pastry bag & tips
9. Tournée knife
10. Butter Cutter

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

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

17. Garnishing Tools Fluting Knife Triangular blade
Used for v-cut detail work
Small and very sharp

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

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

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

21. Garnishing Tools Zester
Remove small strips of the colored part of citrus peel, carrots, and radishes

22. Garnishing Tools Butter Cutter
Used to make a range of garnishes from curls to grooves to marble sized balls

23. Garnishing Tools Tournée knife
Knife with curved blade to make turned vegetables with an oblong shape, 7 equal sides and blunt ends
Used to make tournée cut on potatoes, carrots, etc.

24. Pastry Bag Cone shaped bag open on 2 ends
Smaller end can be fitted with decorator tips
Larger end can be filled with doughs, fillings, icings or whipped cream
The bag is squeezed and the contents are forced out through the decorating tip

25. Plate painting
Fruit sauces, chocolate sauces, caramel sauces and melted chocolate can be used
Put sauces in a plastic squeeze bottle and "paint" the plate with them. It's especially pretty if you use two sauces with contrasting colors.
Drag the tip of a toothpick through the middle of the sauces to create designs

26. What is the best way to garnish a sandwich?

27. What Tool Is This?

28. What Tool Makes This Garnish?