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Garnishing dishes

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

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Garnishing dishes

  1. 1. GarnishesGarnishes
  2. 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. 3. Garnishing ToolsGarnishing Tools  Vegetable PeelerVegetable Peeler  Use to make decorativeUse to make decorative carrot curls and chocolatecarrot curls and chocolate curls.curls.
  4. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.
  14. 14. Types of GarnishesTypes of Garnishes
  15. 15. Types of GarnishesTypes of Garnishes
  16. 16. Garnishing ExamplesGarnishing Examples
  17. 17. Garnishing ExamplesGarnishing Examples
  18. 18. Garnishing ExamplesGarnishing Examples
  19. 19. Garnishing ExamplesGarnishing Examples
  20. 20. Garnishing ExamplesGarnishing Examples
  21. 21. Garnishing ExamplesGarnishing Examples
  22. 22. Garnishing ExamplesGarnishing Examples
  23. 23. Garnishing ExamplesGarnishing Examples

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