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Garnishes Objective 5.02

Garnishes Objective 5.02. Foods II-Enterprise 5/24/2017 Bellringer: Complete reflections from knife skills lab (Salsa & Chips) Teacher Input: Garnishes Student Input: Graphic organizer Student Input: Garnish Research. Garnishes—What are they?. From the French, “Garnir”

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Garnishes Objective 5.02

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  1. Garnishes Objective 5.02 Foods II-Enterprise 5/24/2017 Bellringer: Complete reflections from knife skills lab (Salsa & Chips) Teacher Input: Garnishes Student Input: Graphic organizer Student Input: Garnish Research

  2. Garnishes—What are they? • From the French,“Garnir” • meaning to decorate or furnish • Garnish is an attractive decoration. Garnish should always be edible. • Purpose is to increase nutritional value and act as a visual aid (strawberries as garnish tell people that the cheesecake is strawberry flavored.)

  3. Principles of Garnish • Should complement the flavors and textures of meal and not compete with it or take attention away from it . For example, a sandwich should be garnished on the side. • Garnish should be a 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 used as bowl for raw vegetable dip.

  4. Garnish – some habitual pairings • There are some standard garnishes. • Salad: seasoned croutons (dried bread with oil and flavorings – sometimes fried, sometimes baked) • Cake: whipped cream, chocolate shavings, mint sprigs, cherries or small whole fruit. • Beef, lamb and pork: apples, parsley, pats of herbed butter (called compound butter) • Poultry: (chicken, goose, duck) fruit, herbs, nuts and melon – like cantaloupe.

  5. What is the Garnish?

  6. What is the Garnish?

  7. What is the Garnish?

  8. What is the Garnish?

  9. What is the Garnish? 1 2 3 4

  10. What is the Garnish?

  11. What is the Garnish?

  12. Garnishing Tools • Can use everyday kitchen tools • For elaborate garnishes use specialized garnishing tools (Don’t write these down now. You’ll get them in the next slides.) • Veggie peeler • Butter curler • Zester • Melon baller • Tournee knife • Channel knife

  13. Garnishing Tools • Vegetable Peeler • Shave skin from fruits and veggies – used to make decorative carrot curls and chocolate curls

  14. Garnishing Tools Butter Curler • Used to make a range of garnishes from curls to grooves. • Can make marble-sized balls out of butter or other soft foods. • At one place, the test calls it a “butter cutter.” Be prepared for it. It’s in an answer choice.

  15. Garnishing Tools • Zester • Remove small strips of citrus peel and shavings from carrots, and radishes. • Can be used to shave colorful strips (very small ones) from firm vegetables like carrots.

  16. Garnishing Tools • Melon Baller or Parisienne Scoop • Used to scoop out balls of cheese, potatoes, butter, or melons How to use a melon baller http://www.youtube.com/watch?v=Z2wzviLVarA

  17. Garnishing Tools • Tournee knife • Used to make tournee cut on potatoes, carrots, etc. • A tournee cut is a seven-sided oblong shape.

  18. Garnishing Tools • Channel Knife • Used to pare (this is the important verb to remember) strips of peel from citrus fruits and to cut thin grooves from carrots, cucumbers, and mushrooms.

  19. Garnishing Tools • Decorating Spatula • Used to smooth icing on cakes. Can be used to create designs in soft foods like frosting, cream cheese and butter.

  20. Garnishing Tools https://www.youtube.com/watch?v=YQYSRknq31o • Paring Knife • Used to carve fruits and veggies • Carve shapes in melons • Good for intricate (full of small details) work

  21. Garnishing Tools • Fluting Knife • Triangular blade • Used for v-cut detail work • Often used for melons and bell peppers

  22. Garnish types • Plate Painting • Flavorful sauces used to decorate the plate. Done with a plastic squeeze bottle. • Most common sauces are chocolate and raspberry sauce because of their color and flavor. • When plating fruits and desserts – the rim of the plate should be clean. Accidental drippings should be wiped away – not left there.

  23. Garnishes • Should be an integral part of the dish. • A good garnish ENHANCES the food in taste and appearance. • It should not compete with or draw attention away from the food. • A garnish is meant to draw attention to the food, not take attention away from it.

  24. Guidelines for Garnishes • Function • Used to create a visual impression and also add a taste experience • Flavor • Should taste fresh and complement the taste of the item • Color/Visual Appeal • Contrasting color makes garnish stand out.

  25. Guidelines for Garnishes • Textural Appeal • Add a different texture to the dish or presentation • Appropriate Size • Keep scale in mind • Too small — will look lost on plate • Too large — compete with the food for focus

  26. Guidelines for Garnishes • https://www.youtube.com/watch?v=R2-t7koHbbs

  27. What Tool Is This?Use your notes to identify these tools. 1. 2. 4. 3. Name the tool, not the cake pan

  28. What Tool Makes This Garnish? 6. The grooves on the outer edge, not the star in the center 5. 9. 7. 8.

  29. Answers 1. Zester 2. Fluting knife 3. Paring knife 4. Decorator spatula 5. Fluting knife 6. Vegetable peeler 7. Melon baller or Parisienne scoop 8. Tournee knife 9. Butter curler

  30. Garnish Research

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