Garnishes/Garnishing

Garnishing and Tools by BSED-III Major in TLE-HET

1. GARNISHING TLE-HET Reported by: Group 1

2. What is the difference between decoration and garnish in food?

3. According to Theresa Tumber , Independent Advanced Director with the Pampered Chef A decoration is something to make food look better but is not edible . A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on . According from the website Quora.com Decorations belong on the table and the dining room and not on your food.  Some would argue they are used by the baking and pastry chefs for cakes and such but for true culinary art this term is not acceptable.

4. A garnish has it's place in all forms of culinary art and goes on a dish at the end of preparation which the chef has factored in to its overall flavor, presentation and intention. It should be edible and eat worthy (prepared or handled with the same care as if it were going to be eaten), and most likely is intended to be eaten. 

5. Garnishing is the sumptuous art of shaping and arranging food, capitalizing on its inherent decorative qualities. Sumptuous means impressive and expensive - looking .

6. From the French word “ garnir ” to decorate or furnish To use food as an attractive decoration

7. Garnishes are meant to compliment, to give, color, flavor, and nutriment to foods. Food that are vary color do not need garnishes. Over decorated food should be avoided .

8. Purpose of Garnishing Food Visual Appeal Flavor Enhancement Plate Filler Dish Identification

9. Visual Appeal You experience food with your eyes before tasting it, and the garnish adds a spot of color for your eyes to feast on before the taste touches your tongue or the smell reaches your nose. Flavor Enhancement Garnishes enhance the flavor of some dishes. Lemon wedges served with seafood not only add a yellow color to the plate, but the diner can use the juice from the lemon to flavor the food.

10. Plate Filler Some plates look empty, even after the food has been arranged. Garnishes can fill in the empty spaces on a plate, giving the illusion of an abundant dish . Dish Identification Some dishes are not readily identifiable just by looking at the food.

11. TOOLS FOR GARNISHING

12. Small, sharp paring knife. One or two cutters. A couple of little gadgets a stripper that removes a lemon or orange peel in one thin spiral, or the fluting knife that prettily the peel of vegetables. A big bow of ice water to k eep the carved fruits or vegetables fresh and crisp.

13. Vegetable Peeler Zester Butter Curler Melon Baller Channel Knife Decorating Spatula Paring Knife Fluting Knife Tourné Knife

14. Vegetable Peeler Makes decorative carrot curls and chocolate curls

15. Zester Removes small strips of citrus peels or colorful vegetables

16. Butter Curler Makes marble sized balls of butter Use ice cold butter and warm cutter

17. Melon Baller Scoop put balls of cheese, potatoes, butter and melons

18. Channel Knife Pare strips of peel from citrus fruits and thin groves from carrots and cukes .

19. Decorating Spatula Create designs on soft food like cheese, butter, and icing

20. Paring Knife Carve fruits and vegetables

21. Fluting Knife Triangular blade making V-shaped cuts

22. Tourne Knife Form oblong vegetables with 7 sides and blunt ends, football shaped. Designed to curve upward on both the cutting edge and the top edge.

23. Rules for Garnishes or Garnishing The garnish should be edible. It should be natural, fresh-looking and clean. 3. It should be simple, not elaborate or overdone. Few small groups of garnishes are more attractive than a continuous decorative scheme.

24. It should be suitable in character , size, and flavor to the food adorned. It should be neatly arranged in a fashion as to enhance the food. It should not be expensive but must be interesting. Its color should harmonize with the foods being garnished. Certain colors in food are not appetizing. For example, blue color is not used except for children’s cake.

25. Why is blue an unappetizing color?

26. Blue food is a rare occurrence in nature. There are no leafy blue vegetables (blue lettuce?), no blue meats ( blueburger , well-done please), and aside from blueberries and a few blue-purple potatoes from remote spots on the globe, blue just doesn't exist in any significant quantity as a natural food color.

27. A B

28. It should generally not be used to disguise the deficiencies of the foods or the poor quality of the food. Highly seasoned garnishes are not in good taste. The serving dish should also be considered part of the garnish. The entire setting should be viewed as a whole in selecting the type of garnish.

29. WHAT TO GARNISH Garnishes are better applied to featured and/or special dishes; the others are left plain. Too many decorated dishes at a meal is not desirable. Garnishes are usually applied to roasted meats, molded salads, desserts, cakes, pies, pastries, fancy bread, and sandwiches. Vegetables, soups, and beverages may also be garnished.

30. SUGGESTIONS FOR GARNISH Bell pepper slivers, rings Cabbage, lettuce shreds, heads Carrots- julienne, curls, lattices, shreds, flowers, cubes etc.

31. GARNISHES THE

32. THANK YOU Rosette Ramilo Merlindo Cañete Judy Ann Lobo Krislyn Rio Cristobal Jasmine Mrs. Catherine Gabia Instructress BSED-III for Listening