Garnishes ppt3
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Transcript of Garnishes ppt3
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Garnishes
Foods II
Spring 2008
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GarnishThe Crowning Touch
To use food as an attractive decoration From the French word “garnir” to
decorate or furnish
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Garde Manger
Person responsible for planning, preparation, and artistic presentation of cold foods
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General Rules for Garnishing
Edible
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General Rules for Garnishing
Add nutritional value
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General Rules for Garnishing
Be visually appealing
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General Rules for Garnishing
Appropriate for the dish
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May reflect ingredient in the dish
General Rules for Garnishing
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General Rules for Garnishing
Adds color to dish
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Tools for Garnishing Vegetable Peeler Zester Butter Curler Melon Baller Channel Knife Decorating Spatula Paring Knife Fluting Knife Tournée Knife
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Tools: Vegetable Peeler
Makes decorative carrot curls and chocolate curls
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Tools: Vegetable Peeler
Carrot Curls and Chocolate Curls
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Tools: Butter Cutter
Makes marble sized balls of butter Use ice cold butter and warm cutter
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Tools: Butter Curls
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Tools: Zester
Removes small strips of citrus peels or colorful vegetables
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Tools: Melon Baller or Parisienne
Scoop put balls of cheese, potatoes, butter and melons
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Tools: Melon Balls
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Tools: Tournée Knife
Form oblong vegetables with 7 sides and blunt ends, football shaped
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Tools: Channel Knife
Pare strips of peel from citrus fruits and thin groves from carrots and cukes
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Tools: Channel Knife
Strips and grooves
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Tools: Decorating Spatula
Create designs on soft food like cheese, butter, and icing
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Tools: Paring Knife
Carve fruits and vegetables
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Tools: Fluting Knife
Triangular blade making v-shaped cuts
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Demo At CCC
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Garnish Demo at CCC
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Garnishes Demo at CCC
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Demo at CCC
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Garnish Portfolio Prepare a portfolio of garnishes used in
presenting the following dishes: Cold Platters Fish and Shellfish Fruits Poultry Salads Sandwiches Soups Vegetables
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Garnish Portfolio
Find a picture of each dish Mount on construction paper Describe the garnish Is it appropriate for the dish Is it visually appealing Does it add color Is it edible Do you have a better idea
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Garnish Portfolio Example
Fruit Dish: Lemon Chiffon Cake
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Garnish Portfolio Example The Lemon Chiffon Cake is garnished with a
lemon slice and curls of pared lemon peeling removed with a channel knife. The draping of the curl adds to the appearance
It reflects an ingredient in the dish and is appropriate
I find it visually appealing It does not add color The garnish is edible I would add a small mint leaf