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Lesson 7 Pasta

The document discusses garnishing food, which is the process of decorating food with edible items to enhance visual presentation and complement flavors; garnishes should accentuate rather than overpower dishes with color and texture, and can provide functional benefits like filling space or indicating flavors; proper tools, plating techniques, and guidelines are identified for effectively garnishing and presenting desserts and other dishes.

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Nika Katano
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Download as PPTX, PDF, TXT or read online on Scribd
105 views

Lesson 7 Pasta

The document discusses garnishing food, which is the process of decorating food with edible items to enhance visual presentation and complement flavors; garnishes should accentuate rather than overpower dishes with color and texture, and can provide functional benefits like filling space or indicating flavors; proper tools, plating techniques, and guidelines are identified for effectively garnishing and presenting desserts and other dishes.

Uploaded by

Nika Katano
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 7:

GARNISHING
LESSON OBJECTIVES
•1. Define garnishing
•2. Explain the importance of garnishing food;
•3. Discuss the process of garnishing food.
•4. Identify the tools used for garnishing.
•5. Appreciate the value of garnishing food.
A food which is served with
garnish may be described as being
‘’garni’’, the French term for
’’garnished,’’ many garnishes are
not intended to be eaten.
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 flavour.
*Some garnishes are selected mainly to augment
the visual impact of the plate, while others are
selected specifically for the flavour they may
impart.
*Garnishes consist of an edible component ,
brighten the plate, give a clue to the flavour of the
meat and compliment the taste of a dish or fill
empty space on the plate.
*Garnish should enhance the food with
colour, not to overpower it, always
consider the colour of your serving
dishes and table decorations in creating a
total picture.
Garnish is an act of adding the final
touch of a dish using edible decoration,
while plating requires proper
placement of every single element of a
dish including the garnish on a plate.
*Garnishes brighten the plate , it also gives
a clue to the flavour of a meal and
complement the taste of the dish or fill
empty space on the plate. The three rules
for garnishing a plate are garnishes should
always be functional.
5. Measure portions into mounds on trays.
Cover with plastic film and refrigerate until
service time.
6. To serve, place the desired number of
portions in a china cap and immerse in
simmering water to reheat ,drain, plate and add
the sauce.
Guidelines in Plating Dessert
1. Make garnishes edible. Everything on the dessert
plate should be edible and delicious.
2. Keep it clean and simple. Don’t crowd the plate.
3. Make your garnishes relate to the dessert on the
plate.
4. Layer flavors and textures in your dessert.
5. Try different plates – various sizes and shapes.
The Importance of Food Presentation
• It helps with mindful eating. When it
comes to mindful eating, seeing our food
is really important.
• Food taste better. Eating is a sensuous
experience.
• Food feels better too.
• You can get creative.
• Because you’re worth it.
Tools and Equipment :
1. mixing bowl 6. blending fork
2. wire whip 7. rubber scraper
3. sifter 8. strainer
4. wooden spoon 9. tongs
5. slotted spoon 10. measuring cup
Activity No. 5

You are now ready to apply important learning’s from lesson 1, the better way to strengthen the value of
plating food.
A. Put down your greatest concern about plating food.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. What do you wish you have done? Use the stem, I wish , I could.
Relate your answer to those in exercise A.
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
B. Write down your plan of action for the three concerns listed in A.
______________________________________________________________
______________________________________________________________

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