"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 flavor."
Learning how to use knives to create decorative garnishes for dishes.
Types of Knives: Understanding the different types of knives used for garnishing, their uses, and their strengths and weaknesses.
Knife Safety: Safety precautions to take when working with sharp knives.
Gripping Techniques: Proper hand positioning and gripping of the knife.
Cutting Techniques: Different ways to cut ingredients for different effects.
Mise en place: The importance of preparing ingredients beforehand to make the garnishing process easier.
Sharpening and Honing: Proper care and maintenance of knives.
Herb and Vegetable Preparation: Techniques for prepping herbs and vegetables for garnishing.
Fruit Preparation: Different methods for carving fruits, preparing fruit salads, and creating fruit sculptures.
Decoration and Presentation: Techniques for arranging garnishes for visual appeal.
Plating Techniques: Understanding how the plate itself can be used as a canvas for garnishing.
Julienne: Thin, matchstick-shaped cuts of vegetables or fruit.
Brunoise: Very small dice cuts, often used for flavor bases such as onions or carrots.
Chiffonade: Thin, ribbon-like cuts of leafy greens or herbs.
Batonnet: Thicker, rectangular-shaped cuts of vegetables or fruit.
Paysanne: Thin, triangular or diamond-shaped cuts of vegetables.
Tourne: A traditional French technique for creating football-shaped cuts of vegetables like potatoes or carrots.
Mirepoix: A rough chop of equal parts onion, carrot, and celery used as a flavor base in many dishes.
Mincing: Very finely chopped ingredients such as garlic, ginger, or parsley.
Supreme: Removing segments of citrus fruit from the membrane with a knife.
Fanning: Creating a fan-shaped cut in fruits or vegetables for decoration or presentation.
Zesting: Using a grater or zester to remove the outer rind of citrus for use in cooking or garnishing.
Scoring: Making shallow cuts in food to allow for even cooking or presentation.
Butterfly: Slicing an ingredient in half through the middle but leaving one end attached to create a butterfly shape.
Scaling: Removing the scales from fish using a knife.
Filleting: Removing the bones from fish to create a boneless fillet.
"This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor."
"A food item which is served with garnish may be described as being garni, the French term for 'garnished.'"
"Some garnishes are selected mainly to augment the visual impact of the plate."
"The difference between garnish and decoration is that garnish is edible."
"Plastic grass for sushi presentation is considered a decoration, not a garnish."
"Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart."
"In many cases, [a garnish] may give added or contrasting flavor."
"A food item which is served with garnish may be described as being garni, the French term for 'garnished.'"
"Yes, all garnishes are meant to be eaten or consumed."
"A condiment is a prepared sauce added to another food item primarily for its flavor."
"Some garnishes are selected specifically for the flavor they may impart."
"Some garnishes are selected mainly to augment the visual impact of the plate."
"In many cases, [a garnish] may give added or contrasting flavor."
"A non-edible garnish could be considered plastic grass for sushi presentation."
"The selection of garnish depends on whether it enhances the visual impact or imparts flavor."
"Yes, a garnish can change the perception of a dish's taste."
"Garnishing is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink."
"The French term for a food item served with garnish is 'garni.'"
"Garnishes can accompany prepared food dishes or drinks."