LESSON 7:

GARNISHING
 LESSON OBJECTIVES
•1. Define garnishing
•2. Explain the importance of garnishing food;
•3. Discuss the process of garnishing food.
•4. Identify the tools used for garnishing.
•5. Appreciate the value of garnishing food.
A food which is served with
garnish may be described as being
‘’garni’’, the French term for
’’garnished,’’ many garnishes are
not intended to be eaten.
 A garnish is an item or substance
used as a decoration or embellishment
accompanying a prepared food dish or
drink . In many cases it may give added
or contrasting flavour.
*Some garnishes are selected mainly to augment
the visual impact of the plate, while others are
selected specifically for the flavour they may
impart.
*Garnishes consist of an edible component ,
brighten the plate, give a clue to the flavour of the
meat and compliment the taste of a dish or fill
empty space on the plate.
*Garnish should enhance the food with
colour, not to overpower it, always
consider the colour of your serving
dishes and table decorations in creating a
total picture.
 Garnish is an act of adding the final
touch of a dish using edible decoration,
while plating requires proper
placement of every single element of a
dish including the garnish on a plate.
*Garnishes brighten the plate , it also gives
a clue to the flavour of a meal and
complement the taste of the dish or fill
empty space on the plate. The three rules
for garnishing a plate are garnishes should
always be functional.
If you can’t eat it, it doesn’t belong on
the plate. Garnish should always
enhance the primary ingredients and
garnish should always add contrasting
colors , textures and overall interest.
 The Principle of Garnish

• Should complement flavor and textures of the meal

and not compete with it or take attention away from
it. For example a sandwich should be garnish on the
side.

• Garnish should be good partner with its food item.

Pair things that are alike in some way.
• Vegetables like tomatoes, bell
peppers and cabbages can be
hollowed out and use for raw
vegetable dip.
• Citrus garnishes, take lemons and make
lemonade ,or create beautiful decorations for
your table

• Fans, flowers, and butterfly garnishes, these

garnishes are really creative

• Chocolate garnishes
• bell pepper garnishes
• carrot garnishes
• cucumber and zucchini garnishes
• vegetable garnishes
• fruit basket garnishes
 Some common garnishes include:

• Herbs can be chopped to sprinkle over top

of finished salad for flavor and eye appeal.
• Herbs sprigs can be used to decorate top
of salads.
• Thin slices of vegetables; julienne of carrot,
slivers of spring onion.

• Nuts ,roasted and chopped to add flavor .

• Deep fried shaving of vegetables

 Common types of
garnishes used to
enhance the look and
flavour of a dish
• Herbs and • Fruits and • Lemon
leaves vegetables decoration
• Roots and • Purees • Salmon
greens canapés with a
• Edible • Sauces and cream garnish
flowers syrups
ACTIVITY 5
After going through this lesson, you probably
realize that garnishing is one of the component of
presenting starch and cereal dishes.

Summarize what you can do to improve learning on

garnishing food.