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This document discusses garnishing foods to make them visually appealing. It defines garnishing as decorating food and lists general rules for garnishing such as using edible items that add color and value. Various tools for garnishing are described like zesters, peelers, and knives. Students are instructed to create a portfolio demonstrating garnishing dishes like salads, soups, and desserts. They should find pictures of dishes and describe the garnish used and how it meets the criteria.
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Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
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This document discusses the differences between decoration and garnish in food. It defines decoration as something non-edible that enhances the visual appeal of food, while a garnish is an edible element placed on or near food or drinks. Garnishing is considered an art that complements foods through color, flavor, and nutrition. Proper garnishing aims to appeal visually, enhance flavor, fill plates, and identify dishes. A variety of tools can be used to create different garnishing effects. Guidelines recommend garnishes be edible, fresh, simple, suiting the food, and harmonizing in color. Common foods to garnish include meats, salads, desserts, breads, and vegetables.
Garnishes pitt maxine
This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
Variety of Hot or Cold Appetizers
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
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Food plating
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Present desserts
This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
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Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
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This document discusses garnishes and decorations for savory and sweet foods. It defines garnishes as edible embellishments that add visual appeal, color, flavor or texture to foods. The document provides examples of foods that can be garnished, including starches, vegetables, meats and more. It discusses functions of garnishes like drawing attention and increasing nutritional value. The document then goes into specific garnish ideas made from vegetables, fruits and other ingredients. It also discusses tools, techniques and guidelines for effective garnishing.
Variety of Hot or Cold Appetizers
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
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This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
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This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Salads & salad dressing
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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This document defines and provides examples of different types of hors d'oeuvres. It explains that hors d'oeuvres are small appetizers that can be eaten by hand or with forks. The main types discussed are antipasto, bruschetta, tapas, caviar, and amuse bouche. Antipasto is described as an Italian appetizer tray containing cured meats, seafood, cheese, eggs, and vegetables. Bruschetta is toasted bread topped with toppings like garlic and olive oil. Tapas are small dishes intended to be eaten with drinks. Amuse bouche are even smaller appetizers presented before the meal.
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Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Sauces are flavored liquids that enhance the flavor of foods. They can be sweet, sour, spicy or savory. While steamed vegetables are nutritious, sauces add extra flavor and complement their taste. The document describes different types of sauces for vegetables like vinegar sauce, sweet mustard sauce, and yogurt sauce. It also discusses plating food to enhance its visual appeal and lists common accompaniments that are served with different vegetables.
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This document provides guidelines for plating and presenting appetizers and buffet platters. It discusses fundamentals of plating such as balance, color, shape, texture and flavors. It emphasizes portion size and arrangement on the plate. For buffet platters, it outlines elements like a centerpiece, sliced portions and garnishes. It offers tips for designing platters such as sketching a layout, including movement, focal points and keeping items in proportion while keeping designs simple.
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The document provides tips for plating food to improve its visual presentation. It discusses using white space on plates, balancing elements according to BUFF principles (balance, unity, focus, flow), considering height, symmetry, contrast and focal points when composing dishes. Garnishes should be edible and enhance rather than overpower the food. Plating techniques like stacking, deconstructing dishes and presenting multiple versions encourage diners to engage with the food in new ways. Color, texture and appropriate plating are emphasized as ways to showcase culinary creations.
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prepare dessert
This document provides an overview of presenting desserts. It discusses the core competencies of presenting dessert, including planning and serving plated desserts and dessert buffets. It outlines the materials, tools, and equipment needed like ovens, baking pans, spatulas, and plates. The document then discusses the art of preparing dessert and the components involved, such as the main item, sauces, crunch components, and garnishes. It explains that the main item should be the focal point and how sauces, crunch, and garnishes complement and contrast the main item. The goals of plated dessert are also summarized as satisfying customers, complementing the venue, and being affordable.
appetizer.ppt
An appetizer is a small portion of food served before a meal to stimulate appetite. There are several types of appetizers including cocktails, canapés, hors d'oeuvres, relishes, petite salads, chips and dips, and fresh fruits and vegetables. Proper presentation is important, with appetizers looking appetizing and colorful. Appetizers should also be designed to eat without utensils when possible.
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Sauces come in a variety of styles and consistencies and can be used to transform the presentation and flavor of a dish. Sauces are thickened liquids that can be rich or delicate depending on their purpose. Sauces are typically served partially covering the food, under the food, or separately. Accompaniments like vegetables, sauces, and relishes are complementary additions to a main ingredient. Sauces are often served in boat-shaped pitchers to catch any drippings.
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This document provides information and instructions for preparing different types of appetizers. It describes appetizers as small dishes served before the main course to stimulate appetite. Various appetizer options are outlined, including canapés made on bread bases, dips and spreads, fresh fruit platters, deep-fried, steamed, and grilled appetizers. Specific preparation methods and ingredients are detailed for canapés, crudités, and meat/cheese trays. Overall tips emphasize serving an appetizer variety, attractive plating, and balancing seasoning to enhance flavors.
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This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
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This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
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Preparation of sauces and accompaniments for Serving Vegetables
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Garnish
Dokumen ini membahas tentang garnish, yang merupakan bahan tambahan pada makanan untuk hiasan. Ada beberapa jenis garnish seperti ukiran es, ukiran mentega, patung lilin, dan ukiran sayuran. Prinsip garnish adalah dapat dimakan, cocok, dan menarik. Bahan yang umum digunakan adalah sayuran segar, buah-buahan, dan daun-daunan. Peralatan yang dibutuhkan untuk membuat garnish meliputi berbagai
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The document discusses several topics related to American food systems including:
- Livestock are often raised in cramped conditions and given hormones and antibiotics. Free-range and organic alternatives exist but have fewer regulations.
- Industrial farms can produce large amounts of cheap food but rely on pesticides and fossil fuels harming the environment.
- Nearly all food is processed to increase shelf life or taste, often by adding sugar, salt, or fat.
- Fast food and restaurant food may not be prepared as safely as believed, risking foodborne illness.
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Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
Garnishing with sauces
This document discusses different ways that sauces can be used to garnish and decorate dishes, including drizzling sauces over food or plating them in straight lines, circles, or pools on the plate, and using contrasting sauces in layered lines or drops to create visual interest when serving food.
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This document summarizes a study on the importance of food texture to consumers. It discusses how texture provides sensory signals about freshness and influences whether consumers like or dislike foods. Two case studies are described that demonstrate how texture profiling helped product developers understand how to improve products based on their textures. Texture is shown to be a key factor in determining consumer acceptance of foods.
Food textures
Texture is an important consideration when planning menus. Desirable food textures include firm and close, short and crumbly, light and even, spongy, flaky, and smooth textures. Undesirable textures include hard, course and open, soggy, and lumpy textures. Food consistencies refer to the physical state of prepared food and include thin, thick, thick dropping, thick pouring, moist, and dry consistencies. Texture and consistency are important components of food quality and evaluation.
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The document discusses different types of cocktails and their ingredients. It provides details on liquors commonly used in cocktails like gin, vermouth, vodka, whiskey, rum, tequila, and triple sec. It also gives recipes for popular cocktails like the martini, manhattan, margarita, and cosmopolitan. The document concludes by asking questions about drinking preferences, famous drinkers throughout history, and perspectives on alcohol consumption and regulation.
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Tequila is a distilled alcoholic beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico. It is most often 38% alcohol but can range from 31-55%. In Mexico, tequila is commonly served neat, with sangrita, or as part of a bandera. Outside Mexico, tequila shots are often served with salt and lime. Tonic water is a carbonated soft drink that was originally used to prevent malaria but now has lower quinine content and is consumed for its bitter flavor, often mixed in gin and tonics. Sample cocktails include an Absolut Punch using vodka, chamomile tea, sherry, lemon juice,
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Garnishes ppt3
- 2. Garnish The Crowning Touch To use food as an attractive decoration From the French word “garnir” to decorate or furnish
- 3. Garde Manger Person responsible for planning, preparation, and artistic presentation of cold foods
- 4. General Rules for Garnishing Edible
- 5. General Rules for Garnishing Add nutritional value
- 6. General Rules for Garnishing Be visually appealing
- 7. General Rules for Garnishing Appropriate for the dish
- 8. May reflect ingredient in the dish General Rules for Garnishing
- 9. General Rules for Garnishing Adds color to dish
- 10. Tools for Garnishing Vegetable Peeler Zester Butter Curler Melon Baller Channel Knife Decorating Spatula Paring Knife Fluting Knife Tournée Knife
- 11. Tools: Vegetable Peeler Makes decorative carrot curls and chocolate curls
- 12. Tools: Vegetable Peeler Carrot Curls and Chocolate Curls
- 13. Tools: Butter Cutter Makes marble sized balls of butter Use ice cold butter and warm cutter
- 15. Tools: Zester Removes small strips of citrus peels or colorful vegetables
- 16. Tools: Melon Baller or Parisienne Scoop put balls of cheese, potatoes, butter and melons
- 18. Tools: Tournée Knife Form oblong vegetables with 7 sides and blunt ends, football shaped
- 19. Tools: Channel Knife Pare strips of peel from citrus fruits and thin groves from carrots and cukes
- 20. Tools: Channel Knife Strips and grooves
- 21. Tools: Decorating Spatula Create designs on soft food like cheese, butter, and icing
- 22. Tools: Paring Knife Carve fruits and vegetables
- 23. Tools: Fluting Knife Triangular blade making v-shaped cuts
- 24. Garnish Demo at CCC
- 25. Garnish Demo at CCC
- 26. Garnish Demo At CCC
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- 34. Garnish Demo at CCC
- 35. Garnish Portfolio Prepare a portfolio of garnishes used in presenting the following dishes: Cold Platters Fish and Shellfish Fruits Poultry Salads Sandwiches Soups Vegetables
- 36. Garnish Portfolio Find a picture of each dish Mount on construction paper Describe the garnish Is it appropriate for the dish Is it visually appealing Does it add color Is it edible Do you have a better idea
- 37. Garnish Portfolio Example Fruit Dish: Lemon Chiffon Cake
- 38. Garnish Portfolio Example The Lemon Chiffon Cake is garnished with a lemon slice and curls of pared lemon peeling removed with a channel knife. The draping of the curl adds to the appearance It reflects an ingredient in the dish and is appropriate I find it visually appealing It does not add color The garnish is edible I would add a small mint leaf