Amount of Garnish -stay sharp

-Odd Numbers: 1,3,5,7,9,… -wash the vegetable or fruit before

Color in Photography carving
Dark-Light -be careful of bruising
Light-Dark -good vegetables/fruits choice for
Roux carving
-butter+flour Garnishes
Mirepoix -from the French,”Garnir” meaning to
-is a flavor base made from diced decorate or furnish.
vegetables that are cooked. -an attractive decoration and it must be
C-arrot edible.
O-nion Principles of Garnish
C-elery -it must be a good partner with its food
Stock item.
-white -should complement the flavors and
-brown textures of a meal.
Soup Garnish-some habitual pairings
-clear(broth) *Salad-seasoned croutons
-thick(roux) *Cake-whipped cream, chocolate
Camera Angle shavings, mint springs, cherries or small
-bird’s eye view whole fruit.
-man’s view *Poultry-fruit, herbs, nuts and melon
-worm’s view cantaloupe
Food Presentation *Beef, lamb and pork-apples, parsley,
-the art of modifying processing, pats of herbed butter
arranging or decorating food to enhance Garnishing Tools
its aesthetic appeal. *Vegetable Peeler
Food Plating -shaves skin from fruits and vegetables,
-process of arranging and decorating used to make decorative carrot curls
food to enhance its presentation. and chocolate curls.
Food Plating Methods Garnishing Types
*Classic Plating -flavorful sauces used to decorate the
-is to think of the plate as the face of the plate, done with a plastic squeeze bottle.
clock. Function
*Free Form Plating -used to create visual impression and
-treats the plate as a canvas for a also add a taste experience.
abstract art. Flavor
*Landscape Plating -should taste fresh and complement the
-placing the food across the plate. taste of the item.
Food Carving Color/Visual Appeal
-cooking and presenting food in creative -contrasting color makes garnish stand
ways. out.
Food Carving Tips Textural Appeal
-add a different texture to the dish or
presentation.
Appropriate Size
-keep scale in mind.
Too small-will look lost in plate
Too large-compete with the food for
focus.
Stocks
-is a flavored liquid presentation.
White Stock(Food Blanc)
-made with meat or beef, veal bones,
chicken carcasses and aromatic
vegetables.
Brown Stock(Fond Brun)
-is made with beef veal and poultry meat
and bones.
Vegetable or Neutral Stock(Fond de
Legume)
-composed of vegetables and aromatic
herbs sautéed gently in butter, then
cooked in the liquid.
Fish Stocks
-is a flavorful broth made from fish.
Ingredients in Preparing Stocks
*Bones
-bones of beef pork and chicken.
*Mirepoix
-aromatic vegetables such as the COC
are added to the stock of flavorful effect.
*Meat
-the skin or shoulder of a beef are often
used.
*Herbs, spices and seasoning
-common herbs used to dominate the
flavor of stocks. In extracting flavor, slat
should be lightly used.
*Wine
-this is occasionally used, its flavor
contribution is more important than
acidity.
Stocks, soups and sauces
-are the foundation of many types of
cuisines across the world.
Soups
-should always be prepared with high-
quality ingredients using the proper
techniques.
Clear Soups
-simple and have no solid ingredients.
>Broth-a flavor packed liquid that is by
product of simmering meat or
vegetables.
>Vegetable soup-made from cleared
seasoned stocks or broth with 1 or 2
types of veggie.
>Consomme-soup or broth that has
been clarified egg whites creating a
crystal clear iquid.
Thick Soup
-are denser thanks to thickening agents
such as roux.
>Chowder-a thick soup prepared with
milk or cream, and seafood or
vegetables.
>Potage-a thick and hearty soup or
stew usually comprised with meats or
vegetables.
Sauces
-flavored thickened liquids meant to
comprehend the foods they accompany.
Bechamel Sauce
-is a sauce made with roux and milk and
after flavored with mustard or nutmeg.
Main ingredients: butter, flour, milk
Espagnole Sauce
-is a classic French sauce, usually made
from brown stock, mirepoix, tomato and
thickened with a roux.
Veloute Sauce
-is a savory sauce. The ingredients are
roux and a light stock.
Hollandaise Sauce
-a French sauce made of egg yolks,
melted butter, and lemon juice.
Tomato Sauce
-made primarily from tomatoes.