Garnishing and Decorating
A garnish is an item or substance used as a decoration accompanying a food product or drink. Garnish may give added or complimentary flavour.
Why are garnish's used?:
This is in contrast to a condiment which is primarly a prepared sauce product of a specific flavor added to another food item.
A food item which is saved with garnish may be described as being garni, the French term for 'garnished.' Traditionally many garnishes weren't 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:
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.
Why are garnish's used?:
- Visual impact of the plate
- flavour they may impart
This is in contrast to a condiment which is primarly a prepared sauce product of a specific flavor added to another food item.
A food item which is saved with garnish may be described as being garni, the French term for 'garnished.' Traditionally many garnishes weren't 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
- Contrasting shapes
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
Plating StylesFood presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. 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.
Traditionally in the 1960's food was primarily presented flat on the plate. The components were arranged according to the face of a clock. The 6 o'clock position was where the meat was placed and this position was also presented facing the customer
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:
The following design principles should be applied when plating food:
The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. 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.
Traditionally in the 1960's food was primarily presented flat on the plate. The components were arranged according to the face of a clock. The 6 o'clock position was where the meat was placed and this position was also presented facing the customer
Generally there are generally 5 components to a dish which is plated
- Protein
- Vegetable
- Starch (carbohydrate)
- sauce
- garnish
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.
1. 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. Modern presentation of an entree, complex garnish. Sauce is part of the presentation
3. Cafe style dessert. Clean simple presentation, garnish is the sauce, strawberry and cream.
4. Fine dining dessert. Clean elegant presentation, garnish is the sauce, vibrant red colours
5. Fine dining salad. The plate is artistically arranged in a composition rather than having a separate meal and garnish.
6. Modern restaurant salad. Clean simple plate, with vibrating green lettuce topped off with chicken. Simple yet elegant
7. Home cooked meal arranged in a simple flat presentation. No specific garnish.
8. Modern upmarket restaurant. Main meal. Garnish is the sauce. Simple food pile, yet still stylish.
9. Home made dinner or lunch meal. No specific garnish apart from green mint leaves on top
10. Cafe style meal. Simple toasted wrap. No extent to garnish, simple breadboard with dip in the back.
11. Modern upmarket restaurant. Entree or main meal. Garnish is the way the food is piled.
12. Simple pub chicken meal. No specific garnish. All just placed on a plate. Simple.
13. Middle class restaurant meal. Attention in detail to the kebab. Platted as three separate products.
14. Modern upmarket restaurant. Main meal or tapas. Garnish is the arrangement of hens and sauces.
15. Upper-market restaurant. Entree. Elegant design, shown through choice of plate.
1. 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. Modern presentation of an entree, complex garnish. Sauce is part of the presentation
3. Cafe style dessert. Clean simple presentation, garnish is the sauce, strawberry and cream.
4. Fine dining dessert. Clean elegant presentation, garnish is the sauce, vibrant red colours
5. Fine dining salad. The plate is artistically arranged in a composition rather than having a separate meal and garnish.
6. Modern restaurant salad. Clean simple plate, with vibrating green lettuce topped off with chicken. Simple yet elegant
7. Home cooked meal arranged in a simple flat presentation. No specific garnish.
8. Modern upmarket restaurant. Main meal. Garnish is the sauce. Simple food pile, yet still stylish.
9. Home made dinner or lunch meal. No specific garnish apart from green mint leaves on top
10. Cafe style meal. Simple toasted wrap. No extent to garnish, simple breadboard with dip in the back.
11. Modern upmarket restaurant. Entree or main meal. Garnish is the way the food is piled.
12. Simple pub chicken meal. No specific garnish. All just placed on a plate. Simple.
13. Middle class restaurant meal. Attention in detail to the kebab. Platted as three separate products.
14. Modern upmarket restaurant. Main meal or tapas. Garnish is the arrangement of hens and sauces.
15. Upper-market restaurant. Entree. Elegant design, shown through choice of plate.