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Garnishes pitt maxine
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- 2. WHAT IS AGARNISH? • Edible embellishment that adds visual appeal and complementary colors, flavors, or textures to savoury foods. • an embellishment a savoury dish as a way of finishing it and making it looks appealing and pretty.
- 3. EXAMPLES OF SAVOURY FOODS •Starches- yam, dasheen, Irish potato, rice, pasta such a macaroni, spaghetti. • Vegetables- carrot, cucumber, broccoli and other vegetable salad ingredients. • Meats, fish, poultry, eggs. • Offal - liver, kidney, tripe, cow foot, cow cod, chicken foot
- 4. FUNCTIONS OF GARNISHES •Draw attention • Increase the nutritional value of dish/ item. • Used as a centerpiece.
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- 7. CLASSIC FOOD GARNISHES •Fresh Fruits: lemon wedges, pineapple. • Vegetables: Lettuce, blanched broccoli, • Herbs: Onion rings, flowers, scallions curls, rosemary, fresh cilantro or flat leaf parsley • Fresh Fruits: lemon wedges, pineapple • Vegetables: Lettuce, blanched broccoli, few rings or sliced green onion • Sauces: Spoon sauce under the meat rather than on top. This allows the meat's crust to stay crisp while also offering a contrasting circular shape beneath. You can also use squirt bottles to create “painting”.
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- 9. GARNISHES MADE FROM ESCALLION& ONIONS
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- 17. GARNISHING TOOLS Zester – Useto 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.
- 18. GARNISHING TOOLS Melon Baller •Can be used to scoop out balls of cheese, potatoes, butter and melon.
- 19. GARNISHES TOOLS • ParingKnife – Has a sharp, V- shaped blade. Use this tool to carve fruits and vegetables.
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- 24. FOODS MOULDED INSHAPE
- 25. FOODS MOULDED INSHAPE
- 26. FOOD HELD INPLACE WITH SKEWER
- 27. GARNISHING GUIDELINES • Don’trepeat flavors • Flavor should be compatible with foods. • Colour should complement foods • Garnish should not overhang • Should be edible • Should be fresh • Should be arranged artistically
- 28. Tools Chef KnifeChefKnife Paring KnifeParing Knife PeelerPeeler Melon BallerMelon Baller CookieCookie CuttersCutters Apple CorerApple Corer Egg SlicerEgg Slicer Pastry BagPastry Bag MoldsMolds Spiral CutterSpiral Cutter Tooth PicksTooth Picks SkewersSkewers FoodFood colouringcolouring Carving ToolsCarving Tools V-ShapedV-Shaped CutterCutter U-ShapedU-Shaped CutterCutter SpecialtySpecialty Serving wareServing ware
- 29. OTHER METHODS OFIMPROVING THE APPERANCE OF FOOD • Vary colour • Vary texture • Vary size and shape of dishes • Vary Cooking Methods • Use decorations • Use colourful sauces
- 30. GARNISHING GUIDELINES • Considerthe size of the garnish in relation to the size of the food and the container. If it’s too large it may overpower the food. • Do not over-garnish food • Keep in mind the cost when working in a food service operation. The cost of the garnish should not add too much to the cost of the item. • Keep food off the rim of the plate. • Keep space between the items, unless stacking.
- 31. Garnishing for Effect •Don’t rush making garnishes – take your time.Don’t rush making garnishes – take your time. • Use sharp knives and proper equipmentUse sharp knives and proper equipment • Ice water preserves some garnishes for a few days.Ice water preserves some garnishes for a few days. • Some garnishes require you to bend or curl vegetables –Some garnishes require you to bend or curl vegetables – soak slices in a salt water solution first.soak slices in a salt water solution first. • Lemon juice can remove the odour from onions and stopLemon juice can remove the odour from onions and stop an apple from going brown.an apple from going brown. • Use toothpicks and wooden skewers to hold objectsUse toothpicks and wooden skewers to hold objects together.together. • Use vegetables at room temperature because coldUse vegetables at room temperature because cold vegetables tend to split and break apart.vegetables tend to split and break apart.
- 32. MAKING YOUR GARNISHLAST LONGER • To maintain and heighten the color of fresh vegetables, blanch them before using them to make garnishes. Simply immerse the produce in boiling water for 1 minute, drain, and plunge into a large bowl filled with ice water or rinse quickly under very cold running water. Always dry the ingredients thoroughly before use.
- 33. MAKING YOUR GARNISHLAST LONGER • To prevent drying out, keep garnishes away from air and heat. • If possible, protect them with an airtight covering of plastic wrap. • It's always best to make garnishes just before serving, but some can be prepared ahead of time and assembled on the plate at the last minute.
- 34. GUIDELINES FOR SERVING FOOD •Plates should be neat and clean. • Inspect all plates before displaying. Wipe fingerprints, drops of sauce or specks of food from their rims with a clean towel. • When serving food remember :“Hot food should be placed on a hot plate, cold food should be placed on a cold plate”
- 35. GUIDELINES FOR SERVING FOOD •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.
- 36. GUIDELINES FOR SERVING FOOD •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.
- 37. GUIDELINES FOR SERVING FOOD •Do not overcrowd the platter. • Color (neutral): When displaying food, use classic white or earth tones; these will complement any color of food.
- 38. Garnishes for Fish •Lime slices • Lime butterfly • Lime wedges • Onion cartwheel • Rings of sweet pepper
- 39. GARNISHES FOR MEAT •Scallion curls • Onion lilies • Sweet pepper rings • Onion rings • Parsley
- 40. GARNISHES FOR STARCHES •Parsley • Tomato rose • Scallion curls • Carrot wheels
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- 43. WHAT ARE DECORATIONS? •Edible embellishment that adds visual appeal and complementary colors, flavors, or textures to sweet foods. • an embellishment a sweet dish as a way of finishing it and making it looks appealing and pretty.
- 44. EXAMPLES OF SWEET FOODS •Cakes • Pastries • Fruit salads • Puddings • Custards • Confectioneries • Juices, punches, drinks
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- 46. DEORATIONS FOR DESSERTS • Desiccatedcoconut- coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible, • Cherries
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- 48. QUOTES • A garnishis primarily designed to tickle the eye, but it also should meld seemlessly with the other flavors on the plate or contrast with them in a meaningful way” Barbara Tropp “Thoughtful presentation… cannot mask poor-quality, poorly prepared, or bland tasting food” Labensky p. 1134.