Professional Documents
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Garnishes
Garnishes
What is a garnish?
The word garnish comes from the French word
“garnir” which means “to decorate or furnish”.
In the culinary world, it means to use food as an
attractive decoration.
It is something that should add real value to the
dish by increasing its nutritional value and visual
appeal.
Garnishing Tools
Vegetable Peeler
Use to make decorative
carrot curls and chocolate
curls.
Garnishing Tools
Butter Cutter
Has four sides that can be
used to make a range of
garnishes from curls to
grooves to marble-size
balls.
For best results, use ice-
cold butter and a butter
cutter that has been
warmed in hot water.
Garnishing Tools
Zester
Use to remove small
strips of the colored part
of citrus peels. You can
also use this tool to shave
pieces from colorful
vegetables, such as carrots
and radishes.
Garnishing Tools
Melon Baller or
Parisienne Scoop
Can be used to scoop out
balls of cheese, potatoes,
butter and melon.
Garnishing Tools
Tournée Knife
Use to make tournéed, or
turned, vegetables that
have an oblong shape
with seven equal sides and
blunt ends.
Garnishing Tools
Channel Knife
Use to pare strips of peel
from citrus fruits and thin
grooves from carrots and
cucumbers.
Garnishing Tools
Decorating Spatula
Has a flat blade that is
used to create attractive
designs on soft foods,
such as cream cheese,
butter and frosting.
Garnishing Tools
Pastry Bag and Tips
Pastry tips fit into pastry
bags and shape the flow
of food as it is squeezed
out of the bag.
Garnishing Tools
Paring Knife
Has a sharp, V-shaped
blade. Use this tool to
carve fruits and
vegetables.
Garnishing Tools
Fluting Knife
Use to do detail work that
requires a lot of control.
Has a triangular blade that
is about 2 inches long.
Garnishing Guidelines
Vegetable
Meat
Starch
Everything on the plate should be deliberately
placed that way. Choose and position the food
carefully to achieve a plate presentation with a
balanced, harmonious composition.
Avoid the “smiley-face” plate.
Everything on the plate should be deliberately
placed that way. Choose and position the food
carefully to achieve a plate presentation with a
balanced, harmonious composition.
Avoid the “smiley-face” plate.
Plate Composition
Careful cutting of food increases visual appeal and
reflects the chef’s attention to detail.
Some foods such as polenta and escalloped potatoes can be
presented attractively when baked, removed from the pan
and cut into various shapes.
Plate Composition
Some foods such as
grains or vegetables can
be molded into attractive
shapes by using metal
rings, circular cutters, or
other forms. This
creates height and keeps
the plate neat and clean.
Guidelines for Arranging Foods on a Plate
Strike a balance between overcrowding the plate and
leaving large gaps of space. Foods should not touch
the plate rim.
Choose a focal point for the plate. Design the plate
with the highest point to the rear or center. Avoid
placing foods of equal heights around the edge of the
plate-leaving a hole in the center- the eye will naturally
be drawn to the gap.
The plates composition should flow naturally. For
example, make the highest point at the back of the plate
and have the rest of the food become gradually shorter
toward the front of the plate.
Plate Composition Examples
Plate Composition Examples
Plate Dusting
Cover the entire plate with a dusting of powdered
sugar, cocoa powder or both before placing the dessert
on the plate.
Can be dusted on with a shaker can or a sifter.
Can be dusted on free-form or use a template such as a
doily or stencil.
Cover the entire plate with a dusting of powdered
sugar, cocoa powder or both before placing the dessert
on the plate.
Can be dusted on with a shaker can or a sifter.
Can be dusted on free-form or use a template such as a
doily or stencil.
Plate Dusting
Garnishing Plates with Herbs