Garnishes Foods II Enterprise Obj. 5.02. Garnishes Should add eye appeal, be nutritious & complement...
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Transcript of Garnishes Foods II Enterprise Obj. 5.02. Garnishes Should add eye appeal, be nutritious & complement...
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
Garnishing Tools
1. Channel knife
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 SpatulaUsed to create attractive designs in soft foods such as cream cheese, butter, and frosting
Garnishing Tools
Melon Baller or Parisienne Scoop
Used to scoop out balls of cheese, potatoes, butter, or melons
Veggie PeelerShave 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