A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
2. OBJECTIVE Understand the concept of Garnish and
Accompaniment
Importance of Garnish and Accompaniments
Discuss the factors affecting
Accompaniments & Garnish
Discussion on differentiate between
Accompaniment & Garnish
3. Accompaniments
Accompaniments are the dishes or food items
such as sauces, salads, vegetables or potato
preparations, cheese, bread that are usually
served with the dishes to complete them.
Many dishes have separate accompaniments
whose flavor, taste, and color blend or give
contrast to the main dish.
Accompaniments are the part of the dish without
them the dish will always be incomplete.
4. Importance
They are added to the dish to give satisfaction,
improve the satiety factor and enhance the taste. They
also helps to digest the food sometime provide the
moistness and give piquancy to the dish.
Accompaniments are used to make the main dish
complete.
Provide variety and improve the nutritive value of the
meal.
Provide Moisture
In certain cases It gives piquancy to the dish
6. Garnishes can be defined as a food items placed
around or on top of the dish for adornment or relish.
A good cooks not only takes pride to in preparing a
dish correctly but presenting it properly to appeal the
different senses. This is done by suitable decoration
and the way it is placed on the serving dish.
7. Principles
The constituents of garnishes are supplied by farinaceous
products, quenelles of all kinds, kidneys, truffles,
mushrooms and so on. Vegetables for garnishing are treated
in accordance with the use of it.
A care full selection of garnishes that have flavor, color and
eye appeal is appreciated and is accepted as a finished dish.
The purpose of garnishing food is to supply some
appropriate and adjunct to the dish.
The neatness is of prime importance and from the service
point of view, arranging of the garnish must be planned to
facilitate the service.
8. Principles The garnish should not be repeated between the
courses nor should it form as an accompaniment
to any course.
Proper garnishing has three main roles in the
food service. It helps to ‘dress’ the dish, ‘style’ the
product, and adds color and eye appeal to its own
way.
Garnishes can be edible or nonedible.
9. Types
There are two types of garnishes, simple and
composite. Simple garnishes are of the single
elements, and composite garnishes are made of
number of ingredients varying according to the
basic dish.
SINGLE GARNISHES contain single element,
usually a vegetable ( braised, sautéed , bound
with butter or cooked in cream) rice or pasta.
COMPOSITE GARNISHES are made from several
ingredients whose flavours blend with each other
and with the main dish. They contain ordinary
items such as Bacon, small onions, fresh
vegetables or mushrooms.
10. Difference
Between
Accompaniment
AndGarnishes: -
ACCOMPANIMENTS GARNISHES
01 Accompaniments are the part
of food.
01 Garnishes are not exactly part of
food they are added to create an
eye appeal to the dish.
02 These are served to
accompany the dish or to
make it complete.
02 These are placed on food to
create visualized effect on the
dish.
03 Accompaniments enhance the
flavor, nutritive value of the
dish.
03 A garnish enhances the color, and
eye appeal of the dish.
04 Accompaniment will provide
moisture to the food and helps
to digest the food.
04 Garnishes will provide
acceptable and appreciated eye
appeal to the product.
11. Difference
Between
Accompaniment
AndGarnishes: -
05 The main aims of serving
accompaniments are to give greater
satisfaction and improve the satiety
value of the food.
05 The main aims of making garnishes
are to give or improve the
decoration of the plate and creates
and good impression on the menu.
06 Accompaniments are served to
complete the menu or dish, because
dishes are incomplete without
accompaniments.
06 Garnishes are made to complete the
dish, but if it is not there, the dish can
be served with an alternative garnish
also.
07 Accompaniments are itself a
complete meal or a food, so they are
served as a part of menu.
07 Garnishes are not a complete meal;
they are very short form of food and
hence served in very small quantity.
12. Difference
Between
Accompaniment
AndGarnishes: -
08 Because they are a part of menu
that’s why they are displayed on
the menu card.
08 These are not the part of the dish;
this is why they are never
displayed in menu card. They are
only mentioned in the recipe.
09 Accompaniments can be like, sauces,
salads, meat items, vegetables,
potatoes, flavored butters, jam,
honey, marmalade or breads.
09 Garnishes can be of any food
material prepared by the skills of the
chef. It can be made by any how or
imagination of the person making
the dish.
10 Accompaniments are served to eat
only.
10 Sometimes garnishes cannot be
eaten. Garnishes are of two types;
like edible garnishes and non-edible
garnishes.
13. Recap…..
Now! You are able to;
Understand the concept of Garnish and
Accompaniment
Importance of Garnish and Accompaniments
Discuss the factors affecting on Accompaniments &
Garnish
Difference between Accompaniments & Garnishesh
