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

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.

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

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

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

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

What is the Garnish?

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

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

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

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

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

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

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

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

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

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.

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

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

What is the best way to garnish a sandwich?

What Tool Is This?

What Tool Makes This Garnish?