Garnishing dishes

Look at the presentation on garnishing and tools used when garnishing foods.

1. GarnishesGarnishes

2. What is a garnish?What is a garnish?
The word The word garnishgarnish comes from the French word comes from the French word
“garnir” which means “to decorate or furnish”. “garnir” which means “to decorate or furnish”.
In the culinary world, it means to use food as an In the culinary world, it means to use food as an
attractive decoration. attractive decoration.
It is something that should add real value to the It is something that should add real value to the
dish by increasing its nutritional value and visual dish by increasing its nutritional value and visual
appeal. appeal.

3. Garnishing ToolsGarnishing Tools
Vegetable PeelerVegetable Peeler
Use to make decorative Use to make decorative
carrot curls and chocolate carrot curls and chocolate
curls. curls.

4. Garnishing ToolsGarnishing Tools
Butter CutterButter Cutter
Has four sides that can be Has four sides that can be
used to make a range of used to make a range of
garnishes from curls to garnishes from curls to
grooves to marble-size grooves to marble-size
balls. balls.
For best results, use ice-For best results, use ice-
cold butter and a butter cold butter and a butter
cutter that has been cutter that has been
warmed in hot water. warmed in hot water.

5. Garnishing ToolsGarnishing Tools
ZesterZester
Use to remove small Use to remove small
strips of the colored part strips of the colored part
of citrus peels. You can of citrus peels. You can
also use this tool to shave also use this tool to shave
pieces from colorful pieces from colorful
vegetables, such as carrots vegetables, such as carrots
and radishes. and radishes.

6. Garnishing ToolsGarnishing Tools
Melon Baller or Melon Baller or
Parisienne ScoopParisienne Scoop
Can be used to scoop out Can be used to scoop out
balls of cheese, potatoes, balls of cheese, potatoes,
butter and melon. butter and melon.

7. Garnishing ToolsGarnishing Tools
TournTournée Knifeée Knife
Use to make tournUse to make tournéed, or éed, or
turned, vegetables that turned, vegetables that
have an oblong shape have an oblong shape
with seven equal sides and with seven equal sides and
blunt ends. blunt ends.

8. Garnishing ToolsGarnishing Tools
Channel KnifeChannel Knife
Use to pare strips of peel Use to pare strips of peel
from citrus fruits and thin from citrus fruits and thin
grooves from carrots and grooves from carrots and
cucumbers. cucumbers.

9. Garnishing ToolsGarnishing Tools
Decorating SpatulaDecorating Spatula
Has a flat blade that is Has a flat blade that is
used to create attractive used to create attractive
designs on soft foods, designs on soft foods,
such as cream cheese, such as cream cheese,
butter and frosting. butter and frosting.

10. Garnishing ToolsGarnishing Tools
Pastry Bag and TipsPastry Bag and Tips
Pastry tips fit into pastry Pastry tips fit into pastry
bags and shape the flow bags and shape the flow
of food as it is squeezed of food as it is squeezed
out of the bag. out of the bag.

11. Garnishing ToolsGarnishing Tools
Paring KnifeParing Knife
Has a sharp, V-shaped Has a sharp, V-shaped
blade. Use this tool to blade. Use this tool to
carve fruits and carve fruits and
vegetables. vegetables.

12. Garnishing ToolsGarnishing Tools
Fluting KnifeFluting Knife
Use to do detail work that Use to do detail work that
requires a lot of control. requires a lot of control.
Has a triangular blade that Has a triangular blade that
is about 2 inches long. is about 2 inches long.

13. Garnishing GuidelinesGarnishing Guidelines
Be sure the flavor is compatible with the food on which Be sure the flavor is compatible with the food on which
it is served. it is served.
Keep color in mind. The color should complement the Keep color in mind. The color should complement the
food. food.
Consider the size of the garnish in relation to the size Consider the size of the garnish in relation to the size
of the food and the container. If it’s too large it may of the food and the container. If it’s too large it may
overpower the food. overpower the food.
Do not over-garnish foodDo not over-garnish food
Keep in mind the cost when working in a food service Keep in mind the cost when working in a food service
operation. The cost of the garnish should not add too operation. The cost of the garnish should not add too
much to the cost of the item. much to the cost of the item.

14. Types of GarnishesTypes of Garnishes

15. Types of GarnishesTypes of Garnishes

16. Garnishing ExamplesGarnishing Examples

17. Garnishing ExamplesGarnishing Examples

18. Garnishing ExamplesGarnishing Examples

19. Garnishing ExamplesGarnishing Examples

20. Garnishing ExamplesGarnishing Examples

21. Garnishing ExamplesGarnishing Examples

22. Garnishing ExamplesGarnishing Examples

23. Garnishing ExamplesGarnishing Examples