Transcript Garnishes

Garnishes
Garnish
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The word garnish is derived from a French word
meaning to adorn or furnish
Classical garnish
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The terms garnish and garniture have been used to mean
accompaniments. Classical garnishes range in complexity
from:
 Concorde - peas, glazed carrots, mashed potatoes
to
 Tortue - quenelles, mushroom heads, gherkins, garlic,
tongue, calves’ brains, small fried eggs, heart-shaped
croutons, crayfish, slices of truffles, Tortue sauce
Uses
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Garnishes are used
for:
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Color
Visual Appeal
Must Consider:
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Cost
Appropriateness
Classical Terms in Modern
Kitchens
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The following definitions are not the
classical ones but the garnish or
accompaniment indicated by these terms
in the modern kitchen
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Bouquetière - bouquet of vegetables
Printanière - spring vegetables
Jardinière - garden vegetables
Primeurs - first spring vegetables
Garnish Terms (cont’d)
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Clamart - peas
Crécy - carrots
Doria - cucumbers (cooked
in butter)
Dubarry - cauliflower
Fermière - carrots, turnips,
onions, and celery, cut in
uniform slices
Florentine - spinach
Forestière - mushrooms
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Judic - braised lettuce
Lyonnaise - onions
Niçoise - tomatoes
concassé cooked with
garlic
Paramentier - potatoes
Princesse - asparagus
Provençal - tomatoes and
garlic, parsley, and
sometimes mushrooms
and/or olives
Vichy - carrots
Simple Decorative Techniques
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Cucumbers
Grapes
Mushroom caps
Fried parsley
Radishes
Scallion brushes
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Pickle fans
Lemons
Frosted
Toast points
Quenelles
Ring molds
Plate Presentation
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The true test is here! We all know that “the eye eats
first” is a well known saying.
The creativity and skill that went into the cooking
and baking has to be placed on the plate.
All great plate presentation takes skill, experience,
and style. Presentation is the process of offering the
selected foods to guests in a fashion that is visually
pleasing.
Plate Presentation
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Balance
Height
Flavor
Color
Shapes
Textures
Portions
Plate Presentation
Plate Presentation
Plate Presentation
Plate Presentation
Plate Presentation
Plate Presentation
Fundamentals of Plating
It is said the plate of food is the picture
and the rim is the frame, but simple is
the way to go. Do not get too carried
away.
Three essentials of food presentation:
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Good preparation and cooking techniques
Professional work habits
Visual sense
Recommendations for Plating
Attractively
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Keep food off the rim of the plate
Arrange the items for the convenience of the
guest
Keep space between the items, unless stacking
Maintain unity
Make every component, including the garnish,
count
Use sauce and gravy attractively, and don’t
drown every plate in sauce or gravy
Keep it simple (KISS)
Trends
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Plate Painting
Carrot Cones
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Carrot cones
Such cones will go to various
dishes from meat and
vegetables. You can collect a
bunch from 3-5 cones and
dress it with parsley leaves.
Make a cylinder from boiled
carrot and round off the
bottom. With a sharp knife
make a bow-shaped cut and
remove a fine layer of carrot
flesh behind it. Cut out
“scales” in staggered rows up.
Cone top should consist of
three scales.
Carrots
Leek Asters
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Leek asters
Leek asters are very beautiful
for any dish. Asters with roses
made from potatoes or
tomatoes will make a perfect
bouquet.
Cut off leek roots and the
bottom a little. Cut the part 3-4
cm long. With a sharp knife,
make frequent cuts, not
splitting the bottom. Then
make frequent cross cuts.
Soak the flowers in cold water
for a day. Fluff up asters and
sprinkle with beet juice.
Onions & Leeks
Radish Flowers
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Radish flower
Slice a small red
radish finely and lay
out a flower from
rounds. The core
can be made from a
carrot slice. Make a
stalk and leaves
from cucumber peel
or scallions.
Radish Flowers & Bugs
Radish Roses
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Cut off top and bottom tip of radish with paring
knife; discard.
Set radish upright on cutting board. Cut a thin
vertical slice down one side of radish with knife,
cutting about three-fourths of the way into radish.
Make three or four additional slices down sides of
radish, spacing slices evenly around radish.
If desired, make a second series of cuts about 1/8
inch inside the first set.
Place radish in ice water until it opens slightly.
Remove; drain well. Trim with celery leaves, if
desired.
Radish Roses
Strawberry fans
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Select a medium sized, uniformly shaped
strawberry with hull attached. Wash and dry
thoroughly.
Place the strawberry on cutting board. Cut
four or five thin slices with a paring knife
lengthwise through the strawberry, leaving
slices attached just below the hull.
Fan slices apart slightly, being careful to keep
all slices attached to hull. Place on plate or
food to secure in position.
Strawberry Fans
Other Garnishes
Other Garnishes
Other Garnishes
Other Garnishes
Other Garnishes
Other Garnishes
Other Garnishes