Download Garnishes

Garnishes
What is a garnish?



The word garnish comes from the French word
“garnir” which means “to decorate or furnish”.
In the culinary world, it means to use food as an
attractive decoration.
It is something that should add real value to the
dish by increasing its nutritional value and visual
appeal.
Garnishing Tools

Vegetable Peeler

Use to make decorative
carrot curls and chocolate
curls.
Garnishing Tools

Butter Cutter


Has four sides that can be
used to make a range of
garnishes from curls to
grooves to marble-size
balls.
For best results, use icecold butter and a butter
cutter that has been
warmed in hot water.
Garnishing Tools

Zester

Use to remove small
strips of the colored part
of citrus peels. You can
also use this tool to shave
pieces from colorful
vegetables, such as carrots
and radishes.
Garnishing Tools

Melon Baller or
Parisienne Scoop

Can be used to scoop out
balls of cheese, potatoes,
butter and melon.
Garnishing Tools

Tournée Knife

Use to make tournéed, or
turned, vegetables that
have an oblong shape
with seven equal sides and
blunt ends.
Garnishing Tools

Channel Knife

Use to pare strips of peel
from citrus fruits and thin
grooves from carrots and
cucumbers.
Garnishing Tools

Decorating Spatula

Has a flat blade that is
used to create attractive
designs on soft foods,
such as cream cheese,
butter and frosting.
Garnishing Tools

Pastry Bag and Tips

Pastry tips fit into pastry
bags and shape the flow
of food as it is squeezed
out of the bag.
Garnishing Tools

Paring Knife

Has a sharp, V-shaped
blade. Use this tool to
carve fruits and
vegetables.
Garnishing Tools

Fluting Knife

Use to do detail work that
requires a lot of control.
Has a triangular blade that
is about 2 inches long.
Garnishing Guidelines





Be sure the flavor is compatible with the food on which
it is served.
Keep color in mind. The color should complement the
food.
Consider the size of the garnish in relation to the size
of the food and the container. If it’s too large it may
overpower the food.
Do not over-garnish food
Keep in mind the cost when working in a food service
operation. The cost of the garnish should not add too
much to the cost of the item.
Types of Garnishes
Types of Garnishes
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Garnishing Examples
Plate Composition



Presentation is the process of offering the
selected foods to diners in a fashion that is
visually pleasing.
Remember- We eat with our eyes and then with
our mouths!
The colors, textures, shapes and arrangements
of all foods must work together to form a
pleasing composition on the plate.
Plate Composition



Plates should be neat and clean.
Inspect all plates before they leave the kitchen;
wipe fingerprints, drops of sauce or specks of
food from their rims with a clean towel.
When serving food remember :“Hot food
should be placed on a hot plate, cold food
should be placed on a cold plate”
Plate Composition


Everything on the plate should be deliberately
placed that way. Choose and position the food
carefully to achieve a plate presentation with a
balanced, harmonious composition.
Avoid the “smiley-face” plate.
Meat
Starch
Vegetable
Plate Composition

Careful cutting of food increases visual appeal and
reflects the chef ’s attention to detail.

Some foods such as polenta and escalloped potatoes can be
presented attractively when baked, removed from the pan and
cut into various shapes.
Plate Composition

Some foods such as
grains or vegetables can
be molded into attractive
shapes by using metal
rings, circular cutters, or
other forms. This
creates height and keeps
the plate neat and clean.
Guidelines for Arranging Foods on a Plate



Strike a balance between overcrowding the plate and
leaving large gaps of space. Foods should not touch
the plate rim.
Choose a focal point for the plate. Design the plate
with the highest point to the rear or center. Avoid
placing foods of equal heights around the edge of the
plate-leaving a hole in the center- the eye will naturally
be drawn to the gap.
The plates composition should flow naturally. For
example, make the highest point at the back of the
plate and have the rest of the food become gradually
shorter toward the front of the plate.
Plate Composition Examples
Plate Composition Examples
Plate Dusting



Cover the entire plate with a dusting of
powdered sugar, cocoa powder or both before
placing the dessert on the plate.
Can be dusted on with a shaker can or a sifter.
Can be dusted on free-form or use a template
such as a doily or stencil.
Plate Dusting
Garnishing Plates with Herbs


Use fresh herbs that complement the dish to add color,
texture and flow to a plate.
Can also use finely chopped herbs or nuts or whole or
ground spices to decorate plate rims.
Plate Painting



One or more colored sauces can be used to paint plates.
Simply drizzle or splatter sauce onto the plate.
Squirt bottles can also be used to create abstract
patterns or designs. This technique is most often used
with cold sauces.