The Importance About Garnishing
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The Importance About Garnishing






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The Importance About Garnishing The Importance About Garnishing Presentation Transcript

  • Food Presentation
    And Garnish
    InterContinental Al Khobar
    Raf Griep
    Culinary Director
  • Chapter Objectives
    Explain why attractive food presentation is important.
    Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture.
    Identify common terms from classical garniture that are still in general use today.
    Garnish a banquet platter with attractive and appropriate vegetable accompaniments.
    Plan and arrange attractive food platters for buffets.
  • Producing food means making food look good, as well as tasting good.
    It means the placement, the color, texture, and temperatures have to be correct and functional.
  • Plate Presentation
    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.
  • We eat for enjoyment as well as nutrition and sustenance.
    Our job as chefs is to get our customer excited about our food.
    Your success depends on making your customer happy.
  • 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:
    Good preparation and cooking techniques
    Professional work habits
    Visual sense
  • Balance
  • Colors and Shapes
    Two or three colors on a plate are more interesting than one.
    Many foods like meats, poultry, and fish have little color other than shades of brown, gold, or white. An appropriate addition of color will make these plates sparkle.
    Even the simplest addition of a sprig of parsley or watercress adds a lot.
    Shapes: plan for a variety of shapes and forms as well as colors. Remember, you can prepare vegetables to give the plate more eye appeal.
  • The Food
    Have to be properly prepared but can be made more attractive by cutting or molding them into various shapes
    Garnishes should be simple, edible garnishes that have a close kinship to the dish
    Garnishes are totally visible, but need to make sense to the tongue
    The old “KISS” principle is important when considering the type and scope of garnishes
  • Preparing food properly
    Foods prepared properly show the expertise of the chef and the kitchen staff
    Cutting foods
    Careful cutting of foods will increase the eye appeal and reflect the chef’s attention to detail
    There is a difference between cutting foods to decorate the plate and cutting foods to be consumed
    Molding foods
    Some foods can be molded by using metal rings, circular cutters. These molds can create height and keep the plate neat and clean
  • Portion size
    A very important consideration
    If a plate is too PACKED it looks overcrowded, jumbled, and messy.
    If a plate is too large, the portions look skimpy.
    Match portion sizes and plates
    Balance the portion sizes of the items on the plate.
  • Arrangement on the Plate
    Until recent years, the standard for plating followed a standard pattern; meat, poultry, or fish at the front of the plate and vegetables and starch at the rear.
    Some of today’s chefs have created a more imaginative plating presentation.
  • Recommendations for Plating Attractively
    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)
  • Temperature
    Serve hot foods hot, on hot plates
    Serve cold foods cold, on cold plates
  • Garnish
    The word garnish is derived from a French word meaning to adorn or furnish
    Classical garnish
    The terms garnish and garniture have been used to mean accompaniments. Classical garnishes range in complexity from:
    Concorde - peas, glazed carrots, mashed potatoes
    Tortue - quenelles, mushroom heads, gherkins, garlic, tongue, calves’ brains, small fried eggs, heart-shaped croutons, crayfish, slices of truffles, Tortue sauce
  • Simple Plate Garnish
    There is no one garnish that can be applied to all plates. There may be two approaches from the point of view of garnishes.
    No garnish
    Simple decorative garnish
    A garnish should fit the plate and the color scheme
  • Simple Decorative Techniques
    Mushroom caps
    Fried parsley
    Scallion brushes
    Pickle fans
    Toast points
    Ring molds
  • Classical Terms in Modern Kitchens
    The following definitions are not the classical ones but the garnish or accompaniment indicated by these terms in the modern kitchen
    Bouquetière - bouquet of vegetables
    Printanière - spring vegetables
    Jardinière - garden vegetables
    Primeurs - first spring vegetables
  • Garnish Terms (cont’d)
    Clamart– peas
    Crécy– carrots
    Doria– sauteed cucumbers
    Dubarry– cauliflower
    Fermière - carrots, turnips, onions, and celery batons
    Florentine– spinach
    Forestière - mushrooms
    Judic - braised lettuce
    Lyonnaise– onions
    Niçoise– tomatoes, egg, garlic, beans, artichokes ect.
    Parmentier – potatoes
    A la Reine – asparagus
    Provençal - tomatoes and garlic, parsley, sometimes mushrooms and/or olives
    Vichy– glazed carrots
  • Modern Hot Platter Garnish
    In classical cuisine, foods were almost always brought to the table on platters
    Platter garnish does not need to be elaborate or difficult to prepare
    A simple assortment of well cut vegetables cooked properly to retain flavor and texture is good
    Many of the rules of proper plate garnish apply to platter garnish. Some additional guidelines are:
    Vegetables should be in easily served units
    Have the correct number of portions of each item
    Arrange the garnish around the platter for effect
    Avoid being too elaborate
    Serve extra sauce or gravy in a sauceboat
    Serve hot food hot, on a hot platter
  • Cold Food Presentation and Buffet Service
    Buffets are a popular form of food presentation. There are three reasons for their popularity:
    Visual appeal
  • Buffet Arrangement and Appearance
    The buffet should look lavish and plentiful. This look can be created by:
    The right color
    The right height
    Full platters and bowls
    Proper spacing
    Proper menu and serving sequence
  • The Cocktail Buffet
    The cocktail buffet is an exception
    The cocktail buffet was designed to provide appetizers with beverages and other refreshments at receptions and cocktail parties.
    There is no service line, but consider:
    Only appetizer type foods are served
    Plates are stacked near each item
    The table or tables must be easy to get to from all parts of the room
  • Cold Platter Presentation
    Basic principles of platter presentation
    There are three elements
    The centerpiece or gross pièce
    Portions of the main food item arranged artistically
    Food should be easy to handle and serve
    A simple design is best
    Attractive platter presentation may be on silver or any attractive surface, as long as it does not discolor the food
    Once the food is put on a platter, do not move it
    Think of the platter as part of the whole buffet
  • Designing the Platter
    Plan ahead
    Plan for movement in the design
    Give the design a focal point
    Keep items in proportion
    Let the guests see the best side of everything
    Sanitation: buffets present a special sanitation problem. Food should be kept at room temperature for a minimum amount of time.
  • 26
    Do YOU now understand
    the importance
    of garnishing???