Garnishing and Decorating A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting or complimentary flavour.
Garnishes serve many purposes, some are selected purely to augment the visual impact of the dish, while others are selected for they flavour or smell. This contrasts to a condiment which is primarily a prepared sauce product of a specific flavour added to a dish.
A food item which is served with garnish may be described as being garni, the French term for 'garnished.' Traditionally many garnishes were not intended to be eaten, though now, with strict health regulations non edible garnishes are viewed as a choking hazard and rarely used.
A garnish makes food or drink items more visually appealing. For example:
Add a focus of interest
Enhance their color, such as when paprika is sprinkled on a salmon salad.
Colour contrast, for example when chives are sprinkled on potatoes.
Visually appeal, such as when a cocktail umbrella is added to an exotic drink.
Sushi may be garnished with baran, a type of plastic grass or leaf.
Texture contrast, such as garlic crisps sprinkled in creamed potato
In modern presentation it has been a trend that a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of micro herbs as a garnish.
Garnishes are often made using raw or cooked food using a variety of utensils such as paring or turning knives, channel knife or zester to accomplish precision cuts such as sliced ( smoothly, fanned, spiralled, twisted), Shredded, scored, curled, piped through a bag, carved or turned.
Plating Styles Plating Styles Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Visual presentation of food is considered by chefs throughout the whole food preparation, from slicing meat, to chopping vegetables and pouring sauce, each is done in a tasteful way to compliment the other. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes.
The arrangement and overall styling of food upon bringing it to the plate is termed plating.
Generally there are generally 5 components to a dish which is plated
Today, modern restaurants have developed the trend of plating main courses which primarily present the Protein accompanied with sauce and some garnishes that compliment the protein. Side orders of vegetables and starches can then be ordered separately to accompany the meal.
The presentation of food often refers to its visual composition on the plate, in a state of readiness to be eaten. Modern color photography has promoted plating food as an enticing artwork that have come to be the signatures of stylish cooks. All manner of theater is employed in the careful display of food to consumers, appealing to all senses, not just sight, and appearing not just at meals, but throughout the entire marketplace for food.
Some modern plating trends used to create visual and dramatic impact by:
Using large and unusual plates and bowls
Selecting crockery that contrasts well with food- White is very popular
Stacking food high and arranging it in interesting ways
Serving sauces and condiments as part of a dish. These are often placed in a small bowl on the plate or drizzled into the plate for effect
The following design principles should be applied when plating food:
Use contrasting colours. Colours should not clash or look too similar, and should keep food looking natural. garnishes can add colour when a dish looks bland
Use a variety of shapes for example round, whole potatoes served with carrot stick. Like too many colours, too many shapes can be confusing
Use a range of textures, such as crispy chips served with soft flaky fish
Have a focal point. This can be achieved by having one food sitting higher than another or by using a garnish
Keep balance and proportion. Food should not be overloaded or lost on a plate. The rim of the plate should be seen
Repeat an aspect o f the design, such as a colour or a shape. Garnishes often repeat an ingredient in a dish
Use clean, unclipped crockery and wipe off spills and drips before serving
Place the best side of the food facing up
Use portion control techniques with tools such as ladle and cup measures
TASK 11: Trends in Food Presentation and Food StylingPlate presentation must be in keeping with the projected image of an establishment. For example if you were served a pub style plate of chicken snitzel with chips and salad in a fine dining restaurant it would be completely out of context.
Fill in the type of establishment which would be suitable to serve each dish in the slideshow below. Comment on the garnish or style of presentation, some examples have been given below: For example 1. Cafe style entree. Simple stack presentation. 2. Fine Dining entree. Neatly stacked, garnish and condiment. 3. Cafe style dessert. Clean simple presentation, garnish is the sauce, strawberry and cream. 4. Fine Dining dessert. Clean, exotic presentation, garnish is mint and a frozen toffee piece. 5. Fine dining salad. The plate is artistically arranged in a composition rather than having a separate meal and garnish. 6. Home cooked salad. Simple flat presentation. No specific garnish, sauce. 7. Home cooked meal arranged in a simple flat presentation. No specific garnish. 8. Fine Dining main. Presentation layered and artfully structured. Multiple garnishes with high appeal 9. Cafe style main. Simply presented in stacked attire. Simple garnish. 10. Home cooked entree. Simply stacked. No garnish. 11. Fine Dining entree. Exotically stacked with multiple garnishes and condiments. 12. Pub Style main. Flat presentation. Accompanied condiment. 13. Cafe style entree. Simply presented. 14. Modern upmarket restaurant. Main meal or tapas. Garnish is the arrangement of hens and sauces. 15. Fine Dining dishes. Fantastically presented with a variety of garnishes and condiments, 3D stacking.
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