2. What is a garnish?What is a garnish?
The wordThe word garnishgarnish comes from the French wordcomes 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 anIn the culinary world, it means to use food as an
attractive decoration.attractive decoration.
It is something that should add real value to theIt is something that should add real value to the
dish by increasing its nutritional value and visualdish by increasing its nutritional value and visual
appeal.appeal.
3. Garnishing ToolsGarnishing Tools
Vegetable PeelerVegetable Peeler
Use to make decorativeUse to make decorative
carrot curls and chocolatecarrot curls and chocolate
curls.curls.
4. Garnishing ToolsGarnishing Tools
Butter CutterButter Cutter
Has four sides that can beHas four sides that can be
used to make a range ofused to make a range of
garnishes from curls togarnishes from curls to
grooves to marble-sizegrooves to marble-size
balls.balls.
For best results, use ice-For best results, use ice-
cold butter and a buttercold butter and a butter
cutter that has beencutter that has been
warmed in hot water.warmed in hot water.
5. Garnishing ToolsGarnishing Tools
ZesterZester
Use to remove smallUse to remove small
strips of the colored partstrips of the colored part
of citrus peels. You canof citrus peels. You can
also use this tool to shavealso use this tool to shave
pieces from colorfulpieces from colorful
vegetables, such as carrotsvegetables, such as carrots
and radishes.and radishes.
6. Garnishing ToolsGarnishing Tools
Melon Baller orMelon Baller or
Parisienne ScoopParisienne Scoop
Can be used to scoop outCan 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, oréed, or
turned, vegetables thatturned, vegetables that
have an oblong shapehave an oblong shape
with seven equal sides andwith seven equal sides and
blunt ends.blunt ends.
8. Garnishing ToolsGarnishing Tools
Channel KnifeChannel Knife
Use to pare strips of peelUse to pare strips of peel
from citrus fruits and thinfrom citrus fruits and thin
grooves from carrots andgrooves from carrots and
cucumbers.cucumbers.
9. Garnishing ToolsGarnishing Tools
Decorating SpatulaDecorating Spatula
Has a flat blade that isHas a flat blade that is
used to create attractiveused 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 pastryPastry tips fit into pastry
bags and shape the flowbags and shape the flow
of food as it is squeezedof food as it is squeezed
out of the bag.out of the bag.
11. Garnishing ToolsGarnishing Tools
Paring KnifeParing Knife
Has a sharp, V-shapedHas a sharp, V-shaped
blade. Use this tool toblade. Use this tool to
carve fruits andcarve fruits and
vegetables.vegetables.
12. Garnishing ToolsGarnishing Tools
Fluting KnifeFluting Knife
Use to do detail work thatUse to do detail work that
requires a lot of control.requires a lot of control.
Has a triangular blade thatHas 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 whichBe sure the flavor is compatible with the food on which
it is served.it is served.
Keep color in mind. The color should complement theKeep color in mind. The color should complement the
food.food.
Consider the size of the garnish in relation to the sizeConsider the size of the garnish in relation to the size
of the food and the container. If it’s too large it mayof 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 serviceKeep in mind the cost when working in a food service
operation. The cost of the garnish should not add toooperation. The cost of the garnish should not add too
much to the cost of the item.much to the cost of the item.
