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4.3 Garnishes Notetaker
Name ________________________ Culinary Arts 2
Garnish:
From the French, “Garnir”
• meaning to _________________ or ______________
• Garnish is an attractive decoration.
• Garnish should always be ____________________
Garde Manger: Person responsible for ___________________________________________________________
____________________________________________________________________________________________
Principles of Garnish
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Should ____________________ the ______________ and ______________ of meal and not compete
with it or take attention away from it .
• Ex. A sandwich should be garnished on the side.
Garnish should be a ____________________with its food item. Pair things that are alike in some way.
• Ex. Vegetables like tomatoes, bell peppers and cabbages can be
_____________________________and used as bowl for raw vegetable dip.
General Rules for Garnishing
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Edible
Add ____________________value
Be visually appealing
Appropriate for the dish
May ________________________________ in the dish
Adds color to dish
Standard Garnish Pairings
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Salad: ______________________________________________________________________________
Cake: ______________________________________________________________________________
Beef, lamb and pork: __________________________________________________________________
Poultry: (chicken, goose, duck): ________________________________________________________
Garnishing Tools: Can use everyday kitchen tools or specialized tools for more elaborate garnishes
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Vegetable Peeler
o Shave skin from fruits and veggies – used to make decorative _____________________________ curls
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Butter Curler
o Used to make a range of garnishes __________________________________________
o Can make ______________________________ out of butter or other soft foods.
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Zester
o Remove small strips of ___________________ and shavings from _______________________________
o Can be used to shave colorful strips (very small ones) from ___________________________ like carrots.
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Melon Baller or Parisienne Scoop
o Used to __________________ out balls of cheese, potatoes, butter, or melons
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Tourné knife
o Used to make tourné cut on potatoes, carrots, etc.
o A tourné cut is a __________________________________________________
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Channel Knife
o Used to pare strips of ________ from ________________ fruits and to cut thin grooves from carrots,
______________________, ________________________
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Decorating Spatula
o Used to smooth icing on _________________. Can be used to create designs in _________________ like
frosting, cream cheese and butter.
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Paring Knife
o Used to carve _________________________________
o Carve shapes in ____________________
o Good for _______________________ (full of small details) work
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Fluting Knife
o _______________________blade
o Used for__________detail work
o Often used for ____________________________________________
Special Effects
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Fanning cuts
Sequencing
Julienne
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Spiral cuts
Crinkle cuts
Rosettes
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Curls
Molds
Layers
Plate Painting
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Flavorful sauces used to decorate the plate.
• Often ___________________ or using a squeeze bottle.
Most common sauces are _____________________________________sauce because of their color and
flavor.
When plating fruits and desserts – the __________________________________ should be clean.
Garnishing Desserts
 Consider the flavor, texture, and appearance of the item
 Numerous items can be used to garnish desserts:
• Napping (______________________) fruit coulis
• Whipped cream, flavored and unflavored
• _____________________ mint leaves
• Chocolate work in the form of ___________________________ or formed pieces
• __________ sugar work
• Sweet sauces
Garnishing Soups: Garnishes for soups are classified into three groups
1. Garnishes ___________________________ are the actual ingredients.
• All garnishes must enhance both the flavor and appearance of the soup.
• Consommés :
• Rich, clarified stocks or broth named after their garnish
• Consommé Julienne
2. Add ______________________________to soups as garnish
• Place any topping on the soup immediately before service because it will either melt or sink to
the bottom.
3. __________________________________garnish
• Crackers, melba toast, corn chips, breadsticks, cheese straws, whole-grain wafers, and gougères.