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GARNISHING

THE ART OF. GARNISHING. To garnish. The word garnish comes from the French word “garnir”, which means “to decorate or finish”. In the culinary world, it means to use food as an attractive decoration.

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GARNISHING

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  1. THE ART OF... GARNISHING

  2. To garnish... The word garnish comes from the French word “garnir”, which means “to decorate or finish”. In the culinary world, it means to use food as an attractive decoration. A well thought out garnish will complement the food that it is decorating, not overwhelm it. It will be edible, add nutritional value, and be visually appealing.

  3. Julienne maker Grater / Shredder / Slicer Zester Garnishing Tools

  4. Apple Wings1. Using either red or green apples, cut the apple in half and place flat on cutting board.2. Make 2 diagonal cuts into the top center, angling the knife toward the center to form a small V-shaped wedge. Place wedge in lemon juice.3. Cut out 3 to 4 more wedges, each 1/4 inch wider than the previous wedge. Place each wedge in lemon juice.4. Place wedges together to reform the apple half and gently move each slice forward to form layers. When working with apples, bananas, or potatoes… frequently dip or brush cut surfaces with lemon juice or lemon juice mixed with water to prevent oxidation and brown discoloration.

  5. Green Onion Garnish1. Cut root off of small green onion and discard.2. Starting about 1 inch away from the green part of the onion, use a sharp knife and make several lengthwise cuts through the white part and to the end of the onion. Cuts should be made as close together as possible.3. Cut off remaining green stalk and discard, leaving a 1 inch uncut section of the white part of the onion.4. Place a plastic twist around the uncut section of the onion to hold it together. Place the entire onion in cold water until ready to use. The thin cuts of the white onion will flair out and curl, making an attractive garnish.5. When ready to serve, remove the plastic twist and place on platter.

  6. Shown here are toothpicks to hold the flower together; softened cream cheese could also be used as “glue”.

  7. Pear or peach halves can be used to make fans as well. Strawberry Fan 1. Place strawberry, with stem end down, on a cutting board.2. Using a sharp knife, make 1/8 inch slices, cutting straight down to the stem, but not completely through the strawberry.3. Place the strawberry on its side and carefully fan out the slices.

  8. Chocolate... Chocolate Dipped Fruit or Nuts - Melt semisweet chocolate. Partially dip fruits or nuts such as dried apricot halves, mandarin orange sections, strawberries, pecan halves or blanched almonds in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate to set. Chocolate Leaves - To form chocolate into a leaf shape, melt unsweetened, semisweet, or sweet cooking chocolate or vanilla flavored candy coating or almond bark. Brush melted chocolate evenly on underside of washed and dried nontoxic leaves (ivy, mint, lemon or rose leaves). Wipe of any chocolate that may have dripped to front side of leaf. Refrigerate leaves about 10 minutes or until chocolate is set. Apply second layer of chocolate over first layer. Refrigerate until chocolate is set. Carefully peel leaf away from chocolate. Store in refrigerator or freezer until ready to use. Chocolate Curls - Allow bar of chocolate to stand in warm place (80 to 85F) until slightly softened, about 10 minutes, or soften bar by wrapping in waxed paper and turning in hands to warm. Using vegetable peeler or cheese server, shave chocolate in long strands along smooth side of chocolate. For larger curls, draw blade over wide surface of chocolate; for small curls, pull blade along narrow side. Transfer curls with toothpick to dessert.

  9. Chocolate can also be made into a type of "modeling clay" by combining it with corn syrup and powdered sugar and letting it harden. This clay-like chocolate can be molded into shapes as well as creating ribbons and cutout designs. Or, simply melt chocolate and pour into thin layer. Score it with a hot knife after it is set, wherever you want the cuts to be. Cut on score lines with a hot, damp knife when cool.

  10. Frosted grapes or cranberries... You will need a small sharp knife or scissors, fork or small whisk, small artist's brush and wire rack.Have grapes at room temperature. Cut into small clusters. In a small bowl, lightly beat 1 egg white until frothy. Dip each grape cluster (about 1/2 pound total) into egg white, painting on evenly as needed with a small brush (A). Dip into granulated sugar, then place on waxed paper. Thoroughly sprinkle additional sugar over top of clusters. Shake off the excess sugar. Place on a rack and let dry at room temperature at least 1 hour. Store, uncovered, in the refrigerator.

  11. Edible flowers: Geraniums Impatiens Violets Pansy Snapdragon Roses Dandelions Marigolds (petals only) Create a syrup by mixing a full cup of granulated sugar with a half a cup of water. Put this on medium heat and bring it to a boil and let it simmer for two to three minutes until the syrup runs clear. After the syrup has cooled, apply it to the leaves and flowers with a pastry brush and then sprinkle granulated sugar on them. After they've dried a bit, they are ready to use. (make sure flowers have not been sprayed with chemicals)

  12. In food decorating, gum paste, pastillage, sugar dough, sugar paste, marzipan, and rolled fondant are very similar products. They are candy clays made of combinations of confectioners sugar, water, glucose (corn syrup) and gum coagulant and flavorings. They are commonly used to mold flowers, figures, and stand-up pieces.

  13. Using whipped cream To stabilize whipped cream: One method to stabilize whipped cream is to add two teaspoons of nonfat dry milk powder for each cup of cream before you whip it. Another method involves the melting of a marshmallow, and incorporating that into the whipped cream near the end of the whipping. as a garnish or icing... Gelatin method: 1 teaspoon unflavored gelatin 4 teaspoons cold water 1 c heavy whipping cream 1/2 teaspoon clear vanilla or almond flavoring Combine gelatin and cold water in a saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool to room temperature. DO NOT LET IT SET. Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be stored in the refrigerator.

  14. Royal icing dries hard, so is not used for icing the cake. It does work well for stringwork and for decorations. Royal Icing... Girl’s bonnets Carrots Ducks Remember, use icing to act as “glue” for sweet foods; use cream cheese for non-sweet food items.

  15. Royal icing stringwork... You pipe the icing onto wax paper with a writing tip; dry; remove and apply to your food product as a garnish as was done with these hearts around the edge.

  16. ADVANCED CARVING TECHNIQUES...

  17. CARVED EGG SHELLS

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